HomeMy WebLinkAboutSUSHI KYOTO 2017.03.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STEi\t.\lO:\S FRWV.,R.VI607,DALLAS,TX 75207 21~-819-2115 FAX:214-819-2868
~.;.,..3-/11 Time in:I Time Ollt:I License/Permit #752-7 I Est.Type I Risk Calegory Page l_of z._
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Purpose of Inspection:I I I-Compliance IV I 2-Routinc I I 3-Ficht Investigation I I 4-Visit I I 5-0ther TOTAUSCORE
Establi'S.U~m I<YOfb I Contac~77 ;;;;:Km{;I
*:'<umber of Repeat Yiolation5:__
./"lumber of Violations COS:--tPhYSica'tl'l!f~9 MLUI1f;6rlct)D~~'rpN(j_I ~gtbd p2JY-5~~/I Follow-up:Yes:-<0 (circle one),
Compliance Status:Out =nol in compliance L =in compliance ;\"0 =not obsmed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropri3le points in the OUT box for each numb~red ilem Mark ,,/,a checkmark in appropriate box for 1'1,:\0.:"IA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)vio/a/iolls Re I/ire Immedia/e Corree/i,'e ActiollllOt to exceetl3 days
Compli:mce Status Compliance Status
0 I N roo c Time and Temperature for Food Safety R 0 I 1\roo C R
U N 0 A 0 U roo 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S,-I.Proper cooling till1~and temperature "V 12.Managcment,food employees and conditional employees;
knowkdec.responsibilities,and reporting
•..-2.Proper Cold Holding temperature(.:1 I°FI 45CF)"'v-13.Proper use of restriction and exclusion;No discharge Irom
eves.nose.and mouth",3.Proper Hot Holding temperature(135°F)Preventin2 Contamination bv Hands
."4.Proper cooking time and temperature .....r 14.Hands cleaned and properly washedl Gloves used properly
...-5.Proper reheating procedure for hot holding (165°F in 2 -t 15.No bnre hand contact with ready to eat foods or approved
Hours)alternate mcthod properlv followed (APPROVED y N )
V 6.Time as a Public Health Control;procedures &rccords Hi!!hh Susceotible POllulations
Approved Source vf 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Irom approved source;Food in
V t----good condition.safe.and unadulterated;parasite Chemicals•..
destruction
••••••1."8.Food Received at proper temperature -{17.Food additives;approved and properly stored;Washing Fruits
&Vcgetables
Protection from Contamination 18.Toxic substances properlv identified.stored and used
vV 9.Food Separated &protected.prevented during food Waterl Plumbing
preparation.storage.displav,and tasting
V-10.Food CO~6urfaces.al)d Retllmables;Cleaned and -./19.Water trom approved source;Plumbing installed;proper
Sanitized a ~mlJeratlire back Iluw device
•..•.."II.Proper disposition of ret limed,previously served or ..,/•...20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re~/lire Corrective Acrioll with ill 10 dal's
0 I N N C R 0 I N N C R
U 0 A 0 Demonstration of Knowledgel Personnel t.:N 0 A 0 Food Temperature Control/Identification
T S T S
"'v 21.Person in charge present,demonstration of knowledge.n.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFI\I),/Maintain Product Temperature•...•..."".Food Handler no unauthori/ed personsl personnel ...28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package .,..•...29.Thermomcters provided.accurate.and calibrated;Chemical!
Labelinl!.Thermal test strips
",V ")'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
".-2-1.Required records available (shellslOck tags;parasite -1--30.Food Establishment Permit (Current &Valid)V'destruction);Packaged Food labeled
~IT
Conformance with Appl'oved Procedures Utensils,Equipment,and Vcnding
25.Compliance \\ith Variance,Specialized Process,and •../31.Adequate handwashing lacilities:Accessible and properlyHACCPplan;Variance obtained for speciali7ed
processing methods:manufacturer instructions supplied.used
Consumer Advi~ory •...32.Food and Non-food Contact surl~lces clcanable,properly
designed.constructed,and used
l'26.Posting of Consumer Adl'isories;raw or under cooked t,.."'-33.Warcwashing Facilitics:installed,maintained.usedl
foods (Disclosure,Reminder/Buffet Plate)1 Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (I Point)ViolaTiolls Rel/uire Correctiv{'Aetioll Not to Exceed 90 Dal's or Ne:rllllspeeti()11 ,JH,ichel'er Comes First
0 I N ..•C R 0 I N N C R
N 0 A 0 Prevention of Food Contamination l'N 0 A 0 Food Identific:ttion
T S T S
••••1-""3~.No EI idence of Insect contamination,rodent/other v"41.0riginal container labeling (Bulk Food)
'/animals
y 35.Personal Clc,mliness,eating,drinking or tobacco usc Phvsical Facilities
,,;36.Wiping Cloths;properlv u,cd and stored v,_42.Non-Food Contact surfaces clean
."37.Environmental contamination V 43.Adequate ventilation and lighting;designated areas used,-38.Approl ed thall ing method ""~.j Garbage and Refu;c properly disposed;facilities maintained
Proper US('of Utensil;•...,...45.Physicallacilitics installed.maintained.and clean
39.L'tensils.equipment.&linens:properly used,stored.",ir 46.Toilet Facilities;properly constructed,supplied.and clean\-...-dried,&handkd,In l"e utcn;ils:properlv used
,,/~O.Single-sen ice &single-u;e arllcle,;properly ,to red I 47.Other Violations
and used
Received ~-L.-?J /A~fo---1-Print:Title:Person In Charge/Owner
(signature)f /~A "
Inspected bYlJ:7-~U_.J\A II:JS v Print:JIJUoy fl71~rs Business Email:
(signature)_,__-
Form EH-06 (Revised 0"9"=2(15)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS mWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTEN'rION IS DIRECTED TO TI-IE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
7 DIS ~oor PA;re;-/.::)H/L-K,1'.4L-.:;_1'7~/17
tfS-REnzAtP-JJbt-!:n~@J ~/I
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Received by:c>~~4-~-n-Print:Title:Person In Chargc/Owncr'(si~naturc)I "/y~
Inspected bY:'~'/-,tAt UUN.(p Jt5 Print:I(U/)V :/1)/U4/:J.5(silmatllrc)Samples:Y N #collectedFormEH-06 (Revised 09-2~,f