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HomeMy WebLinkAboutAROMA KITCHEN 2017.11.28f_;c_A 4g '70/ s County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 i\.STDI.~CS FRWY.,R:\<1607,DALLAS,TX 75207 21-t-819-2115 FAX:214-819-2868UIJ/I/et<s IMI .rl/f-~'J(.17J fJE7V-?IT'j(J P /r~~'-i1-1Time inc TYil11e oue 1 LicensefPermit #I I Est.Type I Risk Category Page 7 of I_ Puroose of Insoection:I I l-Comnliance 1 •.....1 2-Routine I I 3-Ficld Investi!!atioll I I 4-Visit I I 5-0ther TOTAUSCORE Establ?t~;A Ir;rch EA!I ~~tt1AV(l;~~:r R ~Al *:-Iu mber of Repeat Violations:--IPf:-l.._·./:-lumber of Violations COS:__0PhY~c;fd/£IJ/t-}1>I ."- I 76iJ5/1 Phonec"~S5 89 2 7/1!t°llow-up:YeslS~,'io (circle one) Compliance Status:Out =not in compliance IN =in compliance :'\0 =nat obserwd NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate Daints in the OUT box lor each numbered item Mark ../'acheckmark in annranriate box for I;\',;\'0.NA.COS Mark an asterisk'*'in annropriate box for R Priority Items (3 Points)violati(ln.~Re uire Immediate Corrective Action 1I0ttO exceed 3 days Comoliance Status Comnliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N 'i C RUN0A0UIII0A0EmployeeHealthTS(F =degrees Fahrenheit)T S L Proper cooling time and temperature ,...v 12.Management.food employees and conditional employees:/'kno\\ledge,responsibilities.and reportin!! vi.-2.Proper Cold Holding tcmpcrature(41 of/45°F)••!.•.••••13.Proper use of restriction and exclusion;No discharge from eves.nose.and mouth V 3.Prooer Hot Holding temnerature(135°F)_ Preventing Contamination by Hands V 4.Proper cooking time and temperature v I·+.Hands cleaned and properly washed/Gloves used properlv ,/'"5.Proper reheating procedure for hot holding (165°F in 2 I-15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N ) ./6.Time as a Public Health Control:orocedures &records HiQhly Suscentible Ponulations Approved Source .;p 16.Pasteurized toods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained Irom approved sourcc:Food in V good condition,safe.and unadulterated:parasite Chemicals destruction ./8.Food Received at proper temperature ~17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination vi IS.Toxic substances properly identitied.stored and used 0/''''9.Food Separated &protected.prevented during lood Water/Plumbing preparation,storage,disnlav.and tasting v!7 10.Food contact surfaces and Returnables;Cleaned and V 19.Water from approved source:Plumbing installed;proper Sanitized at '2-ll;i5 ppm/temoerature backllow device ./II.Proper disposition of returned.previously served or ••......'-20.Approved Sewage/Wastewater Disposal System,proper/reconditioned disposal Priority Foundation Items (2 Points)violations Re."ire Correctiv(!Actio"withi"10 dOllS 0 I N l'C R 0 I N =-C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Controll IdentificationTSTS,_21.Person in charge present.demonstration of knowledge,vI-27.Proper cooling method used:Equipment Adequate to,/and perform duties/Certified Food Manager (CFM)Maintain Product Temperature V 22.Food Handlerl no unauthorized personsl personnel ./2S.ProDer Date Marking and disposition Safe Water,Rccordkeeping and Food Package t.....-29.Thermometers provided.accurate.and calibrated:Chemicall Labelin!'y Thermal test strios- V'23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation V'24.Required records available (shellstock tags;parasite vr-30.Food Establishment Permit (Current &Valid)v destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance,Specialized Process.and v-31.Adequate handwashing facilities:Aceessible and properlyHACCPpian:Variance obtained for specialized 1/ processing methods:manufacturer instnIctions supplied,used Consumer Ad\'iso~'t..--32.Food and :-.Jon-food Contact surfaces cleanable.properly V"designed,constructed.and used ~ 26.Posting of Consumer Advisories:raw or under cooked ",,'-33.Warewashing Facilities;installed.maintained.used/ foods (DisclosurefReminderlBuffet Plnte)/Allergen Label Se"ice sink or curb cleaning facility provided Core Items (1 Point)Violatiolls Real/ire Corrective Actioll Not to Exceed 90 Days or Next b,sDectioll.Wlricl,el'er Cotrles First 0 I N ,"C R 0 I N ;.i C RUN0A0PreventionofFoodContaminationU1\0 A 0 Food IdentificationTsTS V 34.No Evidence of Insect cOlllamination.rodent/other V 41.0riginal container labeling (Bulk Food)y animals y rLl_35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities L 36.Wiping Cloths:orooerlv uscd and stored V 42.Non-Food COlllact surfaces cleant.-37.Environmental cOlllamination ~43.Adenuate ventilation and lighting:desi!!llated areas used1.1 3S.Aporo"ed (ha\\in!.!method 44.Garbage and Rcfuse oroperly disposed:facilities maintained Proper Use of Utensils ./45 .Phvsical facilities installed.maintained,and clean \~ V 39.lJtensib.equipment.&linens:propcrly used.stored.III 46.Toilet Facilities:properly constructed.supplied.and clean dried,&handled/In usc utensils:Drooerlv used~40.Single-scr\ice &single-lise articles:properly stored ./47.Other Violations and u:oed /. Received by:.~JJj.~kL 7/'/VA'4//f Print:f};lJ)t!)~/&rl,f)(C!!\I'l~,on)?:f,.harge/Owner(signature),J IJI __..,,.,0 Inspected by:~ill~_bl7J1<S Print)~Pf}lWD5 I Business [n;fil: (signature) Form EH-06 (Revised 09.11.015),I I