HomeMy WebLinkAboutFESTIVE KITCHEN 2017.03.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STE:\HIO:'<S FRWY.,R:\·1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
,,
Da:3---1-r71 Time in:/Timt:out:/License/Permit #'75/6 /
Est.Type
/
RiskCategory Page_2 or_;
/
PurDose of Inspection:••I-Compliance I ,,"2-Routine I I 3-Field InHsti[!ation I •4-Visit ••5-0tllfr TOTAUSCORE
Erfj;Eils7J\/£/(ii-zh~I C0:J~~~~"aIl111/)IlO1 I *:"lumber of nepeat Violations:_~n./"'umber "fViolations COS:--.
PhYSiCa3¥ftJ1 fiuSE-DAi£
/YJ:F.ovl!hS;;{!kJ-z15'!beifJ/Phone:I Follow-up:Yes C_./
"io (circle one)
Compliance Status:Out;notm compliance IN=incompli~'cc :"10 not ob,en cd :-.IA=not applicable COS;correctedon site R :repeatviolation
Mark the appropriate points intheOUT box foreach numbered item Mark''/'a checkmarkinappropriate box for 1:\".1'\0.:\"A.COS Mark an asterisk'*'inannronriate box for R
Prioritv (terns (3 Points)violatiolls Rerlllire Immediate Correctil'e Actiol1l1otto exceetl3 days
Comoli"nce Status Comnli"ncc Status
0 I ;0;S C Time and Temperature fo,'Food Safety R 0 I 'I ;0;C R
U N 0 A 0 t:~0 A 0 Employee Health
T S (F =degree-Fahrenheit)T S
••••1/I.Proper cooling time and temperature •.v I~.;\'Ianagement.food employees and conditional employees:
knowledge.responsibilities.and reportinl!
Ir 0 Proper Cold Holding temperature(-I I°F/-15°F)tV 13.Proper use of restriction and exclusion;No discharge fromVeve".nose.and mouth
"3.Prollcr Hot Holding temperature(135CF)Preventing Contamination by Hands.,4.Proper cooking time and temperature ..{14.Hands cleaned and properly washed/Gloves used orooerlv,,'5.Proper rehcating procedure for hot holding (165°F in ~-1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED V N )¥6.Time as a Public Health Control:procedures &records Highly SuscentibJe Populations
ApprO\cd Sourcc 16.Pasteurized foods used:prohibited food not offered
V Pa'teurized egQSused when required
7.Food and ice obtained li'Ofl1approved source;Food in•..-good condition.safe,and unadulterated:parasite Chemicals
destructiont..-•••.8.Food Received at proper temperature -{17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ."18.Toxic substances properlv identified.stored and used
.•...v-9.Food Separated &protected.prevented during food Water!Plumbing
preparation.storage.display.and tasting
[.,10.Food con~ac~nd Returnables:Cleaned and I)~19.Water from approved source;Plumbing installed;properv-Sanitized at 'ml.(emperature backflow device
II.Proper disposition of returned.previously served or ~v 20.Approved Sewage/Wastewater Disposal System,proper
"reconditioned disposal
Prioritv Foundation Items (2 Points I violatinn~"Re,"ire Corrective Actioll withill 10 days
0 I N 'i C R 0 I N S C Rl'N 0 A 0 Demonstr:ltion of Knowledge!Personnel t-O A 0 Food Tempcraturc ControU IdentificationTSTs
.~v 21.Person in charge present.dcmonstration of knowledge.•....v ~7.Proper cool ing method used;Equipment Adequate to
and perform duties/Certilied Food Mana~er (CFM)Maintain Product Temperature..22.Food Handler!no unauthori/ed persons!personnel 1..-~8.Proper Date Markina and disposition
Safe Water,Recordkecping and Food Packagc l..-v-~9.Thermometers provided.accurate.and calibratcd:Chemical!
Labelin::Thermal test strips
",v ~3.Hot and Cold Water available;adequatc pressure.safe Permit Requircment,Prerequisite for Operation
/'24.Required records availahle (shellstock tags:parasite vr/destruction):Packaaed Food lahded 30.Food Establishment Permit (Current &Valid)
Conformance with Approved Procedures Utcnsils,Equilllllcnt,and Vendingt25.Compliance \\ith Variance,SpecialiLed Process.and L,.---31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialil.cd
processing methods:manufacturer instructions supplied.used
Consu IIIcr Advisory .../32.Food and Non-food Contact surlaces cleanable.properly
designed.constructed,and usedvf26.Posting ofConsumcr Advisories:rail'or under cooked ~33.Warewashing Facilities:installed,maintained,used/
foods (Disclosure/Reminder/Buffet Platc)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Viol(/tiolls ReQllire Corri'ctive Actioll Not to Exceed 90 Days or Next Illsoectioll ,WllicJ,el'er Comes First
0 I N S C ({0 I ,'i ;0;C RUN0A0PrcventionofFoodContamination[j N 0 A 0 Food IdentificationTsTS
Vi-34.No Evidence of Insect contamination,rodent/other 1..1/41.0riginal container labeling (Bulk Food)
animals
V 35.Personal Cleanliness,eatinl!.drinking or tobacco use Physical Facilities"L'36.Wipin!!Cloths:properly used and stored I..42.1"on-Food Contact surlaces clean
v 37.En\ironmental contamination .Y 43.Adequate "entilation and lighting;designated areas used
v ~38 Appro,cd tha"in!!method ,/44.Garbage and Refuse properly disposed:facilities maintained
Proncl'Use of Utensils •..45.Phvsicallacilitics installed.maintained.and clean
\I100'39.Llensils.equipment.&linens:properly used.stored."-16.Toilet Facilities:properly constructed.supplied,and clean
/dried.&handledl In use utensib:properly used
",17 -10.Single-ser,ice &si~se i'nicles:.rropc~ly stored ",1/47.Other Violations
a&used .,I ___:,
Received bY~..)--TnT ~y(tL</t ~t\Print:Title:Person In Charge/Owner
(signature)./\
Inspected by:rfL;:...}~Q,o (').(J Print:!1 l)())PhJwri Businc"Email:
(signature)
Form EH-06 (Revi~ed 09jo~015),J ('"