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Home My WebLink AboutSIKU SUSHI 2017.04.11Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Ifl!511-11 I Time in:I Time out:I License/Permit #DOO 11t,24 I Est.Type I Risk Category PageL of~, Puroose of Insoection:I I I-Comoliance I VI 2-Routine I I 3-Field Investi2ation I I 4-Visit I I S-Other TOTAUSCORE Esta~;ifLille:Su5hI I conta/J&m lhmv (,I *Number of Repeat Violations:__ ""Number ofViolations COS:--0PhysicalAddre$llfO Dl/~I crf,:rtv!ks,Jt~)-j 'Si~l;jI Phone:I Follow-up:Ves No (circle one) Compliance Status:dut =not incompliance IN =incompl"ce NO =nol observed NA =nOIapplicable COS =correctedon site R =repealviolation Mark theappropriate ooints in the OUT box foreach numbered item Mark•.,/,acheckmarkinannrapriale box for IN NO.NA.COS Mark an asterisk'*.in·~"":a1e box for R Priority Items (3 Points)violations Re uire Immediate CorrectbV!Action not to exceed 3davs Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N C RUN0A0VN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S •....'"I.Proper cooling time and temperature v-12.Management,food employees and conditional employees; 1.-knowledge.responsibilities,and reportin!! 11 2.Proper Cold Holding temperature(41°F/45°F)L-v-13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouth V 3.Proper Hot Holding temperature(135°F)if Preventinl!Contamination bv Hinds t/4.ProDercooking time and temperature •...14.Hands cleaned and properly washed/Gloves used proDerly•..•....5.Proper reheating procedure for hot holding (165°F in 2 "'.....-15.No bare hand contact with ready to eat foods or approved~Hours)alternate method properly followed (APPROVED y N ) V 6.Time as a Public Health Control;procedures &records Hil!hlv Suscentible Ponulations Approved Source vr 16.Pasteurized foods used;prohibited food not offered Pasteurized e!!gslIsed when required 7.Food and ice obtained from approved source;Food in"..•..•good condition,safe,and unadulterated;parasite Chemicals destmction_.....8.Food Received at proper temperature vt 17.Food additives;approved and properly stored;Washing Fmits &Vegetables Protection from Contamination ./]18.Toxic substances properly identi tied,stored and used 9.Food Separated &protected,prevented during food Waterl Plumbing\.~orenaration.storage,disnlay,and tasting ",l...-ID.Food con'W'f~~~Returnables;Cleaned and •••••1.0 19.Water from approved source;Plumbing installed;proper Sanitized at ).mperature backtlow device V 11.Proper disposition of returned,previously served or 1.0'20.Approyed Sewage/Wastewater Disposal System,proper •••reconditioned V disposal Priority Foundation Items (2 Points vioIIItions Re."ire Co"ective Action within 10 dm!s 0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledgelPersonnelvN0A0FoodTemperatureControllidenlificationTsTS I..-21.Person in charge present.demonstration of knowledge, ""'v 27.Proper cooling method used;Equipment Adequate tov~and Derformdutiesl Certified Food Manager (CFM)Maintain Product Temperature1.:'22.Food Handler/no unauthorized personsl personnel •....28.Proper Date Marking and disposition Safe Water.Recordkeeping and Food Package •...t...--29.Thermometers provided,accurate,and calibrated;Chemical!-Labelinl!Thermal test strips VV 7'Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation_0. y/24.Required records available (shell stock tags:parasite ..r 30.Food Establishment Permit (Current &Valid)destmction):Packa!!ed Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending ~ 25.Compliance with Variance,Specialized Process.and "" I.;-31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied,usednrocessingmethods;manufacturer instructions Consumer Advisory ...V 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed,and used vf 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained.used! foods (DisclosurelReminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)VIOlations Rqll/re Corrective Action Not IDExceed I)()DIl,'S or Next IltSDeCdon.JJ'ItJcIteHr Co.es Fint 0 I N N C R ()I N iii C RUN0A0PreventionofFoodContaminationvN0A0FoodIdentificationTsTS "" I/'34.No Evidence of Insect contamination,rodent/other LV'4I.Original container labeling (Bulk Food) animals•...~35.Personal Cleanliness/eating.drinking or tobacco use Phvslcal Facilities.-',-36.WiDin!!Cloths:properly used and stored '"42.Non-Food Contact surfaces clean V 37.Environmental contamination -),,'43.Adequate ventilation and lighting;designated areas used \I"38.AODrovedthawing method •...44.Garba!!e and Refuse properly disposed;facilities maintained Proper Use of Utensils •..45.Physical facilities installed.maintained,and clean \v-V 39.Utensils,equipment,&linens:properly used.stored,II•.•.46.Toilet Facilities;properly constructed,supplied,and clean dried.&handledl In lise utensils;properly used V1740.Single-service &single-use articles;properly stored ,,1.0'47.Other Violations and used Received b~~tG.'fA L1Jl Print:I~tf\'ThCVltq Title:Person In Chargel OwnerIY"'.I..)..(sienature)II C~T Inspected by:K-J I'l.~V V ../If)fIJ ~Print:, n,UlDS Business Email: (signature).hJDy( Form EH-06 (Revised 09-2~15)•, Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 - Esta~;ei(lJe:~uh,I ~ysr}/oess/)y~Idly/state:~,H=icense/pennit #~Page......<of'''?- 'Nr v~'k otxJ7 Ie,, TEMPERATURE OBSERVATIONS lteAJILocation Temp Item/Location Temp Item/Location Temp ~~41"h// OBSERVATIONS AND CORRECflVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATIENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: Recei~~),'m.,1..."Print:~e-tt"lJlo.nct Title:Person In Charge/Owner isil!Jlature J)~I"""'7-..\/1 Inspected by:~~,/1t )VU_~(},S Print:11U[).,..H1ILUPS(sil!Jlature)Samples:Y N #collected Form EH-06 (Revised 09-20~7 I