HomeMy WebLinkAboutTHE FESTIVE KITCHEN 2017.10.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDL\IO:\,S FRWV .•RV1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Date:,I I Time in:
I
Time out:I License/Permit #go (/..-~I
Est.Type
I
Risk Category Page r of.!1-
;()'2-1 (1-
Purpose of nspection:I I ]-Compliance I .._..f 2-Routine I 3-Field Inwstigation I 1 4-Visit I I S-Other TOTAUSCORE
Establisht:w:nt Name:)/,\t e Lr.:lAA
I Contact/Owner Name:I
*:-iumber of Repeat Violations:__
'Th?i-Q_j h \./f <,I'i 1'\,J-t-I /.!..()y.{)1t1/),/:-iumber of Violations COS:--,
Physical Address:
1~/91.P Jr,Ie I (ityVio.unty:1 I t:Zip~de:~IPho~~~l (LJ./J ~.;Follow-up:Yes
'?L.{04-U j \I"¥~(1,/....,.1 1(..Q.-/1 U (._-'z tl\No (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected all site R =repeat violation
Mark the appropnate points in the OUT box for each numbered item Mark ,,/.a checkmark in aooroonate box for IK 1'0"0.NA,COS Mark an asterisk'*.In appropriate box for R
Priority Items (3 Points)violations Re,uire Immediate Correctil'e Action 1I0t to exceed 3 dav.~
Compliance Slatus Comoliance Stalus
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I Proper cooling time and temperature 12.Management.food employees and conditional employees;
'.v :~knowledge.responsibilities,and reporting
./2.Proper Cold Holding temperature(41 OF!45°F)t,13.Proper use of restriction and exclusion;No discharge from
i..\..eves.nose.and mouth
v 3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands,4.Proper cooking time and temperature
,14.Hands cleaned and oronerlv washed!Gloves used properlv.-
V 5.Propcr 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 )....6.Time as a Public Health Control:procedures &records mphl"SusceDtible PODulations
Approved Source
-'.~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eugs used when required
7.Food and ice obtained from approved source:Food in
·.V good condition.safe.and unadulterated;parasite Chemicals
destruction
B.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
./&VegetablesI.••••
Protection from Contamination lB.Toxic substances nroperlv identified.stored and used
9.Food Separated &protected.prevented during food Water!Plumbing
l.preparation.storage,displav,and tasting
10.Food contact surfaces and Returnables;Cleaned and ,1/19.Water trom approved source;Plumbing installed;proper
l Sanitized at .~,'.ppm/temperature back now deviceI
II.Proper disposition of returned,previously served or t..20.Approved Sewage!Wastewater Disposal System,proper
'V reconditioned ;_.disposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll withi"10 dfrl's
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
T S T S
21.Person in charge present.demonstration of knowledge.27.Proper cooling method used;Equipment Adequate to
~I and perform duties!Certified Food Manager (CFM)L·Maintain Product Temperature
L..-22.Food Handler'no unauthorized persons!personnel ,2B.Proper Date Markin!!and disnosition
Safe Water,Recordkeeping and Food Package _./29.Thermometers provided.accurate,and calibrated;Chemical!
Labeling Thermal test strips
I.•)"')'Hot and Cold Water available;adequate pressure,safe Permit Requirement,PrerequiSite for Operationd.
24.Required records available (shellstock tags:parasite 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 31.Adequate handwashing facilities:Accessible and properly
/'
HACCP plan:Variance obtained for specialized t...supplied.usedprocessingmethods:manufacnlrer instructions ;..
Consumer Advisory 32.Food and Non-food Contact surfaces cleanable.properly
~designed.constructed.and used
1-26.Posting of Consumer Advisories:raw or under cooked 33.Warewashing Facilities:installed.maintained,used/
foods (DisclosurefReminder!Buffet Plate)!Allergen Label ,,/Service sink or curb cleaning:facilitv nrovided
Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Dal's or Nextlnspectioll •WllicJ,e"er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T S
V 34.No E,idence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
V animals '"'-'35.Personal Cleanliness!eating.drinking or tobacco use Phvsical Facilities...,36.Wiping Cloths;properly used and stored ,v 42.Non-Food Contact surfaces clean
v 37.Environmental contamination 43.Adequate ventilation and lightin!!:designated areas used,-
•....38.Approved thawing method L 44.Garba!!e and Refuse properly disposed:facilities maintained
Proner Use of Utensils v'"45.Phvsical facilities installed.maintained,and clean
,\y 39.{.;tcnsils.equipment.&linens;properly used.stored.,I;46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils;properly lIsed ~
1/40.Single·service &single-use articles:properly stored -"47.Other Violations\..>'and used I
Received by:,1 \v\\~~~~~Print:f...\,-\\\'~\\\;\1\\_.~\j\j-Title:Person In Charge!Owner
(signature)'1-\\\I J \
Inspected by:;'Print:'J •..--;-Business Email:(,')f',
(signature),~),(,(....:-.(',~JJ t,")••-r •'l)n '1 t ,",'.L.-;~j._.,I J ~
Form EH-06 (ReVised 09-2015)
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
Establishment Name:
1/,td;~I Ph~i:~:Ss:k2~01t\(.f I City/State:8 1License/Pennit #I Page _LGf"':'_(_
q-/,i)CA /.tV(:J i.In:\I~yr,'"Pt,,~vl ~D C}...'3
TEMPERATURE OBSERVATIONS I
Itern/Location Temp Itern/Location Temp Item/Location Temp
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I
OBSERVATIONS ANn CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
,I \1 \\
Received by:r,\~/\I"\\\(\,VvuJ Print:PQ.~\.\\\;b~'\WlJ-Title:Person In Charge/Owner
(signature)
Inspected by:-,"i~""'",,_«£-f Print:f'Ll~W.'TPl/v.fu(signature)",-;,.-,I'"",'-V_Samples:Y N #collected
Form EH-06 (Revised'b9·2015)~I I