HomeMy WebLinkAboutSIKU SUSHI 2017.08.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ".5TDI.\l0,,5 FR\\Y..IDI 607.DALLAS.TX 75207 21~-819-2115 FAX:21~-819-2868
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D¥/-7'f-r~Time in I
Time out:
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R"k Categor)Page -I-or_/_
Purpose of Inspection:I I I-Compliance I ';1"2-Routine I 3-Field ItI\"(~sti!!ati()n I I 4-Yisil I I 5-0ther TOTAUSCORE
EstabliShl~Nat11e:-5l)Sij,/
Conp 0\\ncr ~al1le:_i7A,L-/*'L1mhcr uf Rt'PCHt Yiolatiolls:__
.i KLJ .y,.,V·VI Jv1;_:;jJ ,f -;ulllber of Violations COS:--C'PhYSiCal,~o/~{;i"')iE/(_I ~!)S,oV~I~'ft.;h;l 7-1gt~tjPhontj7v'7kC;~tcf.cl Follo\\-up:Yes
:\0 (circle one)
Compliance St{.tus:
,
Out ~not in compliance 1:\in C'ompii3T1cC :\0 -not ob,cn eJ :"A -nut applicable COS -corre~ted on site R =repeat \'!olation
Mark the annronriate nOlllls IIIthe OI'T box ft)f each numbered item Mark '0/'a checkmark IIIaOtJnmnate ~o"fi)f 1:\.-;0."A.COS Mark an asteri,k •*.in aoorooriate bo"for R
Priority Items (3 Points)violations Real/ire Immediate Correctil'£!Action 1I0tto exceed 3 days
Comnliancc Status Comolillnce Status
0 I N "C Time and Temperature for Food afcly R 0 t :-:"c R
l'N 0 A 0 l :-.0 A U Employee HcalthTS(F =degrees Fahrenheit)T S
l.Proper cool ing time and temperature Lv 12.\Ianagemcnt.food employees and conditional employees:.."no\\leduc.responsibilities,and reportin!!
~.Proper Cold Holding tempermure(-I1°F,-15 F)LV 1.1.Proper usc of restriction and exclusion;]\io discharge from1</e\"e~.Ill)se.and mouth~-3.Proper Hot Hold in!!temperature(135°F)PreH'ntin!!Contamination bv Hands
••-I Proner cooking time and temperature !L--1-1.1l'IIl,b cleancd and properlv \I ashed Glo.es used orooerlv
/5.Proper reheating procedure for hot holding (165°F in 2 ~I I 15.'\0 hare hand contact \I ith ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
'"6.Time a,a Public Health Control:procedure,&records Highl\'Susceptible PODulations
Approwd Sou"ce ~r-16.Pasteurizcd foods used:prohibited food not offered
PJ'-.tl.!uril"ed e!.!1!S used \\hen required
7.Food and ice obtained Irom apprm eel source:Fooel in
,~good condition,safc.and unadulterated:parasite Chemicals
destruction•...~R.Food Receil ed at proper temperature +-17.Food addlli,es:arprolcd and properly stored:Washing Fruits
&Vegetables
Protection from Contamination +-IR.Toxic suhstances prop~r1v identified.stored and used
..•..'-9.Food Separated &protect~d.pre I ented during food Water!Plumbing
preparation.storage,displav.and tastinu
•.••L.-10.Food con~rf~Returnable,:Cleaned and ,-V I,).\vater from approl'ed source:Plumbing installcd;proper
5anitiled at (.,llUemperature hacklloll'del ice
""v-II.Proper dispo,ition of returned,prel iously sened or ct...--'~O.ApprOlcd Sell age Wastewater Disposal S)stem.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re,(lire Corrective Actioll lVithi"10 days
0 I N ..,C R 0 I ""C RU:-:0 A 0 Demonstl'3tion of Knowledge!Personnel L "0 A ()Food Temperature ControV Identification._!_~~-----T S
•...'-21.Pc:rson III charge pr~sent.demonstration of knowledge.
l..-v 27 Prop.:r cooling mcthod used;Equipment Adequate to
and pcrform duties,Certified Food ;\13nauer (CF:\I)\(JIIllalil Product Temperature
/00 Foud lIandler no unautllOri/ed person~personnel v 2~.ProDcr Date \Iarkin!!and disposition__...
Saft'Water.Recordkeeping and Food Package ;_l--2'i.Thermometers prOl ided.accurate.and calibrated:Chemical
Labelin!!Thermal te,t ,trips-0'Hot and Cold Water al ailahle:adequate pressure,safe Permit Requirement,Prerequisite for Operation.•.•...._0 .
2-1.Required rccords '"ailable (,hellstock tags;parasite J-3().Food Establishment Permit (Current &Valid);/de;truction):Packagcd Food laheled
r~rf Conformance \\ith Approved Procedure,Ltensils,Equipment.and Vending
25.Compliance II ith Variance.SpecialiLed Process.and \.-31.Adequate hamIll a>hing 1:lcilities:AcceSSible and properlyHACCPplan:Variance obtain cd for specialized
proc~s!)im.!Illcti1ocb:manufacturer jn5tructiol1~sLlpplied,lI,~d
Consumer Ad\isor~•..1--32.Food and :\on-food Contact sLlr!ilces cleanable.properly
-de>lgned.constructed.and used
1 ~6.Po~ting of Consum~r Ad\i~ories:rU\\or under cooked \...-V 33.\\'~m.:\\ashll1g Facilities;install~d,maintained,lIsed
foods (Di'closure,Rcminder Buffet Plate)AIIeruen Lahel Sen ICC,ink or curb cleaning facilitv prm ided
Core Items (I Point)Vinlation~Require Corrl!ctive Action -''lotto Exceed 90 Dol'S or /\'ext Illspection.Wlzicl,el'er COllieS First
0 I N "C R 0 I ""C RU'1/0 0 Prrwntion of Food Contamination l'"0 \0 Food Identifit'ationTST~
"ir'3-1.:\0 EI idcncc of Insect contamll1ation.rodent 'other ,...-L--I -II.Origll1al cOl1lalilcr labeling (Bulk Food)
3nim.lb I
""35.Per;onal CJcanlin~ss eallll~.drlllknlu or tobacco use Phvsical Facilities
/36.Wipinu Cloth,:properh'u,cd and stored \..-~~."on-Food Contact surfaces clcan
/v 37.EnvlfOllmcntal contamination ,.-13.-\.dellUJte \clltiialion and Ii!!htin!.!:de:-.it!:l1med areas used,/3X.Approl cd tha\\inu method .•..4-1.Garhaue and Refu,e proper),dlspo,ed;faciliues maintalilcd
ProPt'r l'se of L'tcnsils -"-15.Ph"ic."fi,cil,ties "Istalled.maintall1~d.and clean
(,.3').Ltensi)s.equipment.&linen,:prop~rJy used.;'Iored.L..j(J.Tn"et Fac",t,e,:properly constructed.supplied,and clcan.1/./dried.8:.handled In u~c UICll,',ils:properh lI..•cd ./
Ii.-'41l.Single-scfl ice &'ingle-u,,,articlc,:pnJp~r1y :,tored l,.l/-I'.Other Violauon,
and used
Received ~1;rit,$i 1!-7)Print:Title:Person In Charge!0\\ncr(::-,ignaturel ./#'~".".,,n -
Inspected by:~fu_l l:.,o,'h p)~Print:f)L.P'r )J/7,Li._:r ~BlI~in('~~[mail:
(sIgnature)-J
Form EH-06 (Revised 09-2015)./,