HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2017.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 "I.STDL\<IO:\,S FRWY.,R:\-I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~~/-/7 1 Time in:1 Time out:
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License/Pennit #79'DI 1 Est.Type
1
Risk Category Page _tof I
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Purpose of Inspection:I I I-Comnliance I vi 2-Routine I I 3-Field Investipation I I 4-Visit I I 5-0thl'r TOTAUSCORE
Es J):i~SI e3t(N-nA ~/(;vV-;e;J I COil(J7V:kN'1CA LLEjJ I
*Number of R"peat Violations:__
./:"iumber of Violations COS:--0Ph~~:5:Sl0u {3wD ,CiffiJtW.!frt_f--,I:'-iZU~~1ttf 855-Lf3~J 1
FOllow-up:Yes
:"io (circle one)
Compliance Status:Out =not in compliance IN =in compliance ;\0 -not obsen ed 'A =not applicable COS =corrected on site R =repeat violation
Mark the aooroonate ooin!S in the OUT box for each numbered item Mark './'a checkmark in an1)ronriate box for 1;1:,NO.!'IA.COS I'vlarkan asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violatio/ls Re uire Immediate Correcti"e Action lIotto exceed 3 days
Comnliance Status Comoliance Status
0 I N N r Time and Temperature for Food Safety R 0 I l'"C RU0A0(F =degr~es Fahrenheit)V N 0 A 0 Employee HealthTsTS
.)/l.Proper cooling time and temperature •...V 12.Management,rood employees and conditional employees;
knowledge.resDonsibilities,and reporting
V 2.Proper Cold Holding temperntllre(41 of/45°F)L.Y 13.Proper lise oi'restriction and exclusion;No discharge from
,1-1 eve;.nose.and mOllth
3.Proper Hot Holding telTIoerature(135°F)Preventin2 Contamination by Hands"'1/4.Prooer cooking time and temlJerature ,/14.Hands cleaned and DroDeriv washed/Gloves used DroDeriv-.,
5.Proper reheating procedure l'or hot holding (165°F in 2
~~15.No bare hand contactll'ith ready to eat foods or approved
Hours)alternate method Drooeriv followed (APPROVED Y N )'v'6.Time as a Public Health Control:procedures &records Hi2hlv Susceotible Ponulations
Approved Source
~16.Pasteurized t'oods used;prohibited l'ood not offered
Pasteurized el!gs used when required
7.Food and Ice obtained Irom approved source;Food in
V"good condition,safe.and unadulterated;parasite Chemicals...destruction./'8.Food Received at proper temperature .f 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .....r 18.Toxic substances Ilroperlv identified.stored and used
,I./'9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.disolav.and tasting
LV 10.Food contact surfaces and Returnables:Cleaned and -19.Water Irom approved source;Plumbing installed;proper.,-
Sanitized at DDm/temnerature backllow device
/II.Proper disposition ofretumed.previously served or v ~O.Approved Se\\,age/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actio"withill 10 dal'S
0 I N :-;C n 0 I 1'1 :-;C RUN0A0DemonstrationofKnowledge/Personnel V ~0 A 0 Food Temp~ratllre Control/IdentificationTST5
j"21.Pt.!rson in charge present,demonstration of knowledge,1/27.Proper cooling method used:Equipment Ad~quate tov'•..
/and oerl'orm duties/Certilied Food Manager (CFM)Maintain Product Temperature
./22.Food Handler/no unauthori7ed nersonsl personnel ..~8.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical/
Labelin!>..-Thermal test strips
~,HOI anti Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation"'_0.
1)'v ~4.Required records available (shellstock tags;parasite --r 30.Food Establishment Permit (Current &Valid)destruction):P;)ckagcd Food labeled
Conformance wilh Appro\'ed Procedur~s Utensils,Equipment,and Vending.~J 25.Compliance \\ith Variance.Specialized Process.and
31.Adequate handwashing facilities:Accessible and propcrlyHACCPpian;Variance obtained l'or speciali7ed
\.'/supplied,usedorocessingmethods:manufacturer instructions
Consumer Ad,isory -32.Food and Non-l'ood Contact surfaces cleanable,properly"designed,constructed,and usedvt26.Posting or Consumer Advisories:raw or under cooked V 33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reallire Corrective Actioll Not tl)Exceed 90 Dal's or Nexl/IISfJectioll,W/ricllel'er Comes First
0 I N '"C n 0 I ;0,~C RU0A0PreventionofFoodContaminationvN0A0FoodIdentificationT5T5
\-IA 3-1.No Evidence of Insect contamination,rodent/other ~I/41.0riginal container labeling (Bulk Food)
animals
,35.Personal CI~anliness/e3ting,drinking or tobacco usc Phvsical Facilities.36.WiDing Cloths:oroperlv u,ed and stored •...42 .:-.ion-Food Contact surfaces clean
./37.Environmental contamination •..43 .Adequate ,entilation and lighting:designated areas used
.••V 38.Approl'ed thall'inl!method '"44.Garba!!e and Refuse properly disposed;facilities maintained
Proncr V~e of litensils '"45.Phvsical facilitic>installed,maintained.and clean
39.Utensils.equipment.&linens:properly used.stored,'"-16.Toilet Facilities:properly constructed,supplied,and cleanv....'"dried.&handled'In usc utensil;;Drooeriv used ,
V 1./40.Si~ce &single-u>e articles;prrl)'stored V 47.Other Violations
and us
Rcceivpv:~c..-7_,_,/Z?/"\Print:/_0/~/Az_L~lYtle:Person In Charge/Owner(signalur ,..-/~~fA
Inspected by:'-h.{t:--~1h5 .•........
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Business Email:
(signature)
I IJFormEH06(ReVised 09 2015)