HomeMy WebLinkAboutSUSHI KYOTO 2017.08.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1.'77:\.STDL\IO:\S FR\\T.,R.\l607.DALLAS.TX 75207 21.t-819-2115 F,\X:21.t-819-2868
~i5'~/1-1 Time Ill:
1
Time (lut:
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Llcense/Pennit d 16027-1
hI.T)pe
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RlsJ...C~lt~gor~P3gc4ofAr
Pumose of InSllection:I I I-Cornr)liance I 1....-1 2-Routine I I 3-Field 111\esti!!ation I I 4-"isit I I 5-0ther TOTAUSCORE
Establi~lentJjnc~_.K/OlD /1 I Conta~'f:;;;:tl<.1r7V (..,I *.\umber of Rl'pr<1t \'iolation~:__
\U,':).L /;\lIlllber of"iolations COS:--SPhysicalAdt.;,st;'2.1 /ilWfl£Si 1
~C01ll1t)J1An)c:__11~1 Phone:I Follm,-up:Yes
A.J/V-"0 (circle one)
Compliance Statu.:Out --=not in cumplianl.:e I~=111comph~U1cc ;\0 not ob,er.eO :-,\not applicable C05 t..:orrectt.'d on itt'R =repeal'lolotion
Mark the appropnate point>In the OUT box I,,,cach numbered item Mark ,./.a checkmark in ,lPPropnate ~ox lor 1;\.'\0."A.COS \Iark an ast~'fIsk •*.in annrooriate bo>..for R
Priority Items (3 Points)violations Require Immediate Correctil'(!Action IlOttO exceed J days
Comlliiance Status Comuliance Status
0 t :-I "C Time and Temperature for Food Safety II ()I '\...C R
V N 0 A 0 l ...0 ~0 Employee Health
T ~(F =del!ree,Fahrenheit)T S
1.,.0'-I.Proper cooling time and temperature V'-12.\Ianagemenl.food employees and c()ndillonal employees;
,no\\led!2e.responsibilities.and reponin'!,Proper Cold Holding temperature(-1101'-15°1')l,.-t--13.Proper use of reslrlction and excluSion;;>;0discharge Iromvl-evcs.nose.and mouth
V'3.Proller Hot Holdin'!temperature(135°F)-PrcHntilll(Contamination by Hands~....-1.Proper cook in!!time and temperature L-f'"1-1.Hand>cleaned and propcrlv washed Glm es used properlv
V 5.Proper reheallng procedure for hot holdlllg (165'1'in :vrl I 15.:\0 bare hand contact with read,.to cat foods or approved
Hours),lltemate method properlv 1'0110\\ed (APPROVED Y N )
V 6.Time as a Public Health Control;procedurc'&record.;;Hi2hlr Suscclltible Ponulations
Apl)rowd Source 10-I 16.Pasteuri7ed foods used;prohibited food not offered
Pa,teuri/ed e(!!2Suscd \\hen required
7.Food and ice obtained from appro,cd sourcc;Food in•..1.---good condition.safe.and unadulterated:par:lsite Chemicals
dc;,truction
\.-v-8.Food Rccciled at propcr temperature i}-I".Food addlli,es:approwd and properly stored;V.:ash111gFrulls
&Veuetables
Protection from Contamination tA-18 To,ic ,uh>tanees properlv identilied.stored and used•..:.--9.Food Scparated &protected.pre\ented during food \\:lterl Plumhing
preJ)3fatioll,storage.disp!a\,and la~ting
•...V 10.Food C01~t!Jy~Returnables;Cleancd and J....--19.\\ater Irom appro,ed source;Plumbing installed;proper
Sanitizcd at .m.•.ternperature v backllow dc,ice
,/
II.Proper disposition of returned.prel'iousl),sen ed or t.-v-20.ApprO\·ed Se\\age/'Wa,te\\ater Disposal System.proper
rcconditioned dispo;,al
Priority Foundation Items (2 Points)violations Relllire Correctiw!Actioll with ill 10 days
0 I 'I ...C II 0 I ......r Rl':-.0 A 0 Demonstration of Knowlcdgel Personnel l :.;0 A 0 Food Temperature Control/IdentificationT'-•__5 -.___I f---f---._~---
.,,1/~I.Per-;on in charge present.dcmol1~tration of knowledge .Li 27.Proper cooling method used;Equipmcnt Adcquatc to
and IJcrform dUlics Certilicd Food \1,l11auer (Cnl)~lainlalll Product Temperature..'~22.Food Handler no unauthllri7ed peC'ons pcrsonncl ",2S.Proper Datc \larkillU and dispo,ition
Safl'Water.Recordkceping and Food Package ,29.Thermometers prO\ided.accuralc.and calibratcd:Chcmical
Labeli1l2 Thcrmal tt:st stripsV,..."Hot and Cold \I'ater",ailablc;adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.
yV 2-1.Required records a,ailahle (shclbtoek tags:parasite vt 30.Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labeled
-l ~rr1
Conformance"ith Approved Procedures t:tensils,Equipment,and Vending
~5.Compliance '\-ilh Vanance.Specializcd Proces;.and
\/'.0-31.Adequ,lle hancl\\'a>iling locilities:Acccssihie and properlyHACCPplan;Variance obtained I(lr spceiali/cd supplicd.u;,cdproces,inu methods;manuICIClurer in;,tructions
Consumer Advisol'}'~,v 3~.Food and ;\on-Iood Contact surfaces cleanable.properly
dcsi~ned.con>tructcd.and used
l{26.Posting OfCollslIlllC'r Ad\isones:ra\\or LInder cooked V~33.\\-'an:\\3shing Facilities;installed.maintained.liSCO}
foods (Di,clo"lfe Remindcr Buffct Plate)1 Aller!,!en Lahel Sen Ice ~ink or curb clcallin!.!facility pro\ideo
Core Items (I Point)Violatioll..Require Corrective Action Not til Exceed 90 Days or Nex/Illspectioll .Whiclze,'er Comes First
0 I 111 "C II 0 I ,'\C IIl''I 0 A 0 Prevention of Food Contamination r "0 \0 Food IdentificationTST~
Y 3-1.;\0 E\idence of Inseci cont,IInination.rodcnliother y!.--11.0nglllal container labeling (Bulk Food)
animals..,35.Per~onal CleanllllC'::'s ratio!.!;,drlllkin!!or toh.lCCO 1I~(:Phvsical Facilities1.:36.WipinQ Cloths:proper"u,cd and ;,lOred i/42.,",on-Food Contact surluces clean
L 37.EI1\ironment:}1 cnntalllin3tion •..-13.Adl!tllI,l{~\cntiiatioll and iiahtin!!:de-..ienakcl area:,u:,ecl...3X.Approved thJ\\lllU mcthod .•.-1-1.Garha~e and ReithC properl"disl),L'.cd:1~leilllles maintained
Proner l·Sl'of Ltcnsils ~-15.Ph"ical faeilitle>installcd ..)'I(linlaiilcc[)lnd clean
tV IJ 39.Ltensi".e4uipmenl.&linen,;properl)u>cd.~tnrcJ.,,1/-16.Toilet Facil,tlc,;properly C~'rmuL co.suppllcd.and clean,dned.&handled In us\.?utensil!'.:properl,u:--L'cl
f/.t().Sillgle-,en ice &;'111~le-u,e aniele,;properl,.stored I,/"-17.Other \'Iolations )-~'\ilnd lI~('d ,
Recei\'ed ~~~1/,,-~-r1 Print:,;((V(I)/r;~/-j~/I/Title:Person IIl-.thargel Owner
(signalure)A'
Inspected by:11 :::::,f/V)l OU~f(f)S 7 Print:~Uf)\{PHlU-l ~BlI~incs!-l Email:
(~igl1:HurC)t7 v i
Form EH-06 Revised 09·20ts _/I I V
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STF:MMONS FRWY.,RM 607,DALLAS,TX 75207 21"-819-2115 FAX:214-819-2868
Est~uISlhal)t/t''rD I PhJ;/~/~Cr I-hLLc/ESr I Cl;htatc:~I Lrl<se/pe'i#I Page ~f_"-
1I//V'.(JZ,TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
•....•
nl nt{Jr IJ-J~.1
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBEL.OW:
2-4 ,ill?f11etE:J2_(3CQJII2E/';)
15 I~~Iv,f'tj__S
<J_1-J.1£Lh._i?t::f7:lIL,11Fr-U1/'(KI\,
Received by:rr-;;!l(t1;i IA·P~r=r Print:J/yt/l')~/))A-~f Title:Person In Charge/Owner(signature)
Inspected by:PifiJ ()()(;;~Print:HJpy ~Ph/LLlj7S(signature),•<!.A Samples:Y N #collected
Form EH-06 (Revised 09-~O15)/,I