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HomeMy WebLinkAboutSushi Kyoto II 2014.01.07 (<1.1p,, -TY 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: