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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 r eJMfl/h 'M [tv}h y ("JC t\tvt 1:,I u-(. I.-L..,lr.l-\,p/L.-- ")A Lv 1)/\V I J+'~ 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