HomeMy WebLinkAboutTHE FESTIVE KITCHEN 2017.08.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STOI\IO-';S FR\\Y .•R:l1 607.i)ALLAS.TX 75207 21-t-SI9-21IS FAX:21-t-819-2868
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Purpose of Inspection:I I I-Compliance I VJ 2-Routinc I 3-Ficld 111\cstigatioJl I I 4-Yisit I I 5-0thcr TOTAUSCORE
Estafj1r_t r£~:j(IZhBJ I cont~0AINn:c Kt.I?CJ:1 I
*"umher of Repeat \,iolation>:__
(),_£5 n 1/1:::'./"llmher of nolations COS:--
Physical Address:2i(/{If It r:DAL£./f;,(ty.Couq.tv:··It !ZJ.7~~de -r Phone I Folio"-up:Yes
.S 'iiiV~'CI ,[L \("J_):-':0 (drdc Ollt')
Compliance Status:Out =nN in comphance Ii\'in ~ompJlU1ce :\0 ~not ob,erYeu X\not applicable COS corrected on site R ~repeat viobtion
Mark the appropriate Qoints in the Ol'T box for each numbered item 'vtark .v'a checkmark 111aoproprlatc box for IX."0.'l;A.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Require Immediate Correctit'e Action /lot to exceed 3 dal'S
Comuliance Status Compliance Status
0 I N S C Time and Temperature for Food Safety R ()I ......C R
U ...•0 A 0 L S 0 A 0 Employee Hcalth
T S (F =dcgr~e,Fahr~nheit)T S
j../'-'
I.Proper cooling time and temperature I~.\Ianagement.food employees and conditional employe~s:..knoll leduc.responsibilities.and repllrtin~
/2.Proper Cold Holding tel11perature(-I1 °F'-I5'F)1.""-13,Proper u,e of restriction and exclusion:Cio discharge from
.'e\t!s.no"e.and mOllth
./3.ProDer Hot Holding temperature(135'1')./Preventing Contamination by Hands,4,Proper cookin~time and temperature .,.1-1.Ilands cleaned and properly wash~d/GIOI·cs used oroperlv
,~5,Proper reheating procedure for hot holding (165'F in 2 ....l-IS,:-'0 bare hand contact with ready to eat foods or approved
Hours)I alt~rnate method properlv 1'011011ed (APPROVED y \;).__
6,Time as a Public Health Control:procedure>&records Highl"Suscelltible POllulations
Appro\Cd Source t-16,Pasteurized foods used:prohibited food not offered
Pasteurized eggs used \\'hen required
7,Food and ICCoblained from appro\cd source:Food in
.~1.--good condition.safe.and unadulterated:par3>ite Chemicals
(k~tructiol1
,_..'-8.Food Recei\ed at proper temperature --r 17,Food additl\es:apprO\ed and properly stored:Washing Frutts
&Veuetables
Protection from Contamination "-t'18,T0\ic substances properlv idemi lied.stored and used...[/9.Food Separated &protected.pre\ented during food \\ater/Plu mbing
preparation.Slor3!.!e.displaY,and ta~tiJ1i!
•••••1.-10,Food cOl1lact surfaces and Returnables:Ckaned and ..•.V 19.\\ater li'om appro\'cd source:Plumbing installed:proper
Sanitiz~d at ppm,tempcrature back flow de\ice
1/I I,Proper disposition of returlled.pre\iou;,ly sen cd or ••J-.-~O,Appro\ed Sellagcl\\'astellater Dispo>al System.proper./reconditioned disposal
Priority Foundation Items (2 Points violations Re,uire Corrective Actio/l within 10 days
0 I ~'i C R 0 I '\...('R
l'N 0 A 0 Demonstration of Knowledge!Personnel L :-.0 A 0 Food T{'mpcraturc Controllident'ification
T ~---_~T S
~L...-21.Pason in charge pre~cnt.demonstration ofkno\\ledge."v 27.Proper cooling method used:Equipment Adequate to
and Dcrform dutie,Certilied Food \lana~~r (CF\I)\Iaintalll Product Temperature
t.-~~Food Handler'no unauthori7ed person,pCf'ol1l1el --2X.Proper Date \Iar~in!!and disposition
Safe ''vater.Rccordkecping and Food Package ,_---29.Thermometers pro\idcd.accurate.and calibrated:Chemical
Labelin!!Thermal te,t strips
t.-V ~"Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_.).
./~.ReqUired record;,,n ailable (,helbtock tag"para,ite --t-30 .Fuod Establishment Permit (Current &Valid)•....~cstruction):Packa~ed Food labeled
IIGr Conformance with Appro\cd Procedures Ctensils,Equipment,and "ending
25.Comphance II ith Variance.SpeCialized Process.and v-31,Adequate handll ashing laeilities:Accesslbk and properlyHAeCpplan:Variance obtallled for ;,peciali/ed v suppl ied.usedorocCSSilH!method'):maJ1UI:1cturer inslnlcllon",
Consumer Ad,isory •........-3~,Food and :"on·ltlOd Contact surfaces cleanable.properly
designed,conmuctcd.and used
vi 26.Posting of COJ1:,umer Ach lsories:ra\\or under cooked v..-33.\\'arc\\a!)hing Facilities:in~talkd.maintained.used/
foods (Di,closure;Relllinder Burfet Plale)Allerucn Lahel Sen ice ,ink or curh cleanin!!facility prO\ided
Core Items (I Point)ViolaTions Require Corrective ACTio/l SOT to Exceed 90 Days or Next JnspectiO/l,'~llic"el'eT COllies First
0 I 'i "(R 0 I .'...C RU0A0Pre,'cntion of Food Contamination r ...0 A 0 Food Identification
T S T s
3-1,:"0 E\id~nee of Insect con WillIllation.rodent other ,/-I1.Origln.,1 container labeling (Bulk Food)v'"animals
,35.Per<;onai Clcanlinc~~lealllH!.dnnklllQ or [ohacco use -Phvsical Facilities
•••.>-36.Wiping Cloth;,:properly used and stored '"-12.)ion-Food Contact surfaces clean-37.En\irollmcnlal cOllldmin3tlon •...•43,Adequull.!\enllifJuon and li1!htil1~:dC,",I!.!I1ated areas lIsed..3X.Anoro\eelIha\\liB!method /•...-1-1,Garb"ge and Refu;,c properl,dl>po<,ed:t'lcilities maintained
Proper Use of Ctcn~il~.,.-15,Ph"ical facilities installed.mall1lall1ed.and clean
1."39,Llcnsils.equipment.&linen;,:properly used.stored.i,..V -16,Toilet Facilities:properl)con,tructed.supplied.and clean
dned.&handled I In usc utensils:Droner",,,cd 1/
'"ol(),SlI1gle·;,cn ice &single-use article"propcrl)stored j -17,Other Violations
and u,ed
Rccei\'e~Il(('\1 ~.~G\J:tJ~--Print:TLL~"hL \tId SlV\.._Tit\/lM.ln Charge!O"ner(signatur ~,
Inspected by:It-;~L\J~~L0~I'rint:k II,~P)1/Ll.lf)<~Bu,inc~~trtlilil:
(slgnaturt:)1..',
Form EH·06 (Revised 09·2015)/.,.