HomeMy WebLinkAboutSushi Kyoto II 2014.01.07 (<1.1p,,
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o �� a DALLAS COUNTY HEALTH AND HUMAN SERVICES
(9 \^' ENVIRONMENTAL HEALTH DIVISION
� �, i . 2377 N. STEMMONS FRWY. ROOM •07 , sic.
`,):::s*,, ��`' DALLAS, TEXAS 75207 ,Tf o F PL:57.
214-819-2115 FAX 214-819-2818 C--P/2/...:::456 \},,1 Ems' 5" )
1-7—it CITY/TOWN L47,4 y/ 417-
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance s Routine 3-Field Investigation 4-Visit 5-Other
Establishment: 5 ,)5H/ 67-0„...7"–
Owner: 1-(47v '
Physical Address: 1 / L / 4./ . Zip:7ff205 Phone: ('2-� �%r ° 4;
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
,.1' 1. Proper Cooling for Cooked/Prepared Food
f,,i 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t,/' 3. Hot Hold (135 degrees Fahrenheit)
rj^ 4. Proper Cooking Temperatures
4,...,---- 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
-- 6. Personnel with Infections Restricted/Excluded
,,,.,r. 7. Proper/Adequate Handwashing
,t...---, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
•■••"" 9. Approved Source/Labeling
,/ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
5✓' 12. Cross-contamination of Raw/Cooked Foods/Other
ri 13. Approved Systems (HACCP Plans/Time as Public Health Control)
i/ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
L-- 15. Equipment Adequate to Maintain Product Temperature _ _ —
__ ,,.---- 16. Handwash Facilities Adequate and Accessible
t,---, 17. Handwash Facilities with Soap and Towels
L.,'" 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
s..."- 20. Toxic Items Properly Labeled/Stored/Used
P„"21. Manual/Mechanical Warewashing and Sanitizint at " mI em•erature
�` 1--- 22. Manager Demonstration of Knowledge/Certified Food Ma an ger
•/ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
+.--- 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
F,/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
---- 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
// 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
4pt
3pt
ins ected by: '�'' l ii,,, �' 5 Print: r,��_ .i 4 �.e r..,Total p /i� $; e"� � �
F/U Title:
Yes/No
Received s • _ r;, Alp- Print: