HomeMy WebLinkAboutYUMMI SUSHI 2017.11.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '<.STE:\L\IO;\S FRWY .•R}1607.DALLAS.TX 75207 21~-rr FAX:21~-819-2868
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71s/['I--/'11 Time in:
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Time out:
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LicenscfPc'(mit iI
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Est.TlPC I Risk ~~ory Page _l of L
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Purpose of Insllection:I I I-Compliance I vi 2-Routinc I I 3-Field IlIvcsti!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
Establishment ;\ame:
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ContacuOll"ner Name:
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*:"iumher of Repeat Violations:__
\.J r 1 rlM IltVI ,-t:)1./£,L_'Ii '-/VY1 iJ I'1::./:"iumber of Violations COS:--
Phhical Address:I City!County:J R ,[ZiP COde~1-p~O~q .21CS -Qsqrl Follow-up:Yes
)~'lin (")\f I Jj A tJ.fJVI'-<1)(',,,,;\I('Y\'I,"rJ-<-r;4-:"io (circle one)
Compliance Status:Out'::"not in compliance .I',J :"i0 ~not obse"cd l'IA =not applicable COS =corrected on site R ~repeat violation1:>1~tilcomp 13nc
Mark the aool'Ooriatc ooints in the Ot:T box for each numbered item Mark ../.a checkmark in appropriate box for 1'\.1'0.;'\IA.COS Mark an asterisk'*.in aooronriate box for R
Priority Items (3 Points)violatiolls Re,uire Immediate Correctil-e ActiollllOttO exceetl3 days
Comlliiancc Status Compliancl'Status
0 I N ;>;C Time and Temperature for Food Safety H 0 I N S C R
U N 0 A 0 r.:N 0 A 0 Employee HealthTS(F ~degrees Fahrenheit)T S
I.Proper cooling time and temperature t.I~.:vlanagemcnt,lewd employees and conditional employees:
v 1/k.nowled<!e.responsibilities.and reporting
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2.Proper Cold Holding tcmperature(41°F/-15°F)13.Proper use of restriction and exclusion:No discharge from
v eves.nose.and mouth
J 3.Proper Hot Holding temperature(135°F)Pre\'cnting Contamination h"Hands
/4.ProDcr cooking time and tel11peratllr~V 14.Hands cleaned and properlv washed!Gloves used properly
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5.Proper reheating procedure for hot holding (165°F in ~J 15.;-':0 hare hand contact with ready to eat foods or approved
Hours)alternate method properlv follo\\ed (APPROVED y N )
,/6,Time as a Public Health Control:procedures &record,Hi~hl\Susceptible POI)ulations
Approved Source
~I 16,PasteuriLed foods used;prohibited tood not offered
Pa~tcllrjzed eQ'gsused when required
7.Food and icc obtained from approved source;Food in
1.)'good condition.safe.and unadulterated:parasite Chemicals
destruction
L,/8.Food Received 3t proper temperalure J 17.Food additil'es:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination V 18.To,ic substances properlv identilicd.stored and used
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9.Food Separated &protected,prevented during tood \-Vater!Plumhing
preparation.storage,display,.and tasting
1/10.Food contact surtac~~'d Returnables:Cleaned and 19.Water rrom approved sOllrce:Plumbing installed;proper
,/Sanitized at "",~0 OPI /tempcratllre ./backtlolV device
II.Proper disposition of returned.previously served or
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20.Approved Scwage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Ret uire Corrective Actioll withill 10 dal's
0 I N .'"C R 0 I N ;>;C RUN0A0DemonstrationofKnowledge!Personnel L N 0 A 0 Food Temperature Control!IdentilicationTSTS
VI,.~1.Person in charge present.demonstration ofknolVlcdge,II 27.Proper cooling method used;Equipment Adequate to
and oertonn duties!Certified Food Manager (CF~I)'J Maintain Product Temperature
'"22.Food Handler!no unauthorized personsl personnel V 2R.Proper Date ivlarking and disposition
Safe Water.Recordkeeping and Food Package ,J 29,Thermometers provided.accuratc.and calibrated;Chemieall
Labelillj!Thermal lest strips,...•~o Hot and Cold Water available:adequate pressure.sare Permit Requirement,Prerequisite for Opcration-,.
vl/~4.Required records available (shellstock tags;parasite /30.Food Establishment Permit (Current &Valid)destruction):Packa!:!ed Food laheled
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Conformance with Approved Procedures Utensils,Equipment,and Vending
~5,Compliance with Variance,Specialized Process.and
31.Adequate hand\\ashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
orocessine methods;manufnclUra instructions i/suppl ied.used
Consumer Advisory
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32.Food and Non-Iood COlllact surfaces cleanable.properly
designed.constructed.and used
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26.Posting orConsulner Advisories:rail'or under cooked 33.Ware\\ashing Facilities:installed.mailllained.used!
foods (DisclosurefRemindcrlBuffet Plate)1 AIIer~en Label v Sc"ice sink or curb cleaning facility provided
Core Items (I Point)Vialatiolls Require Corrective Ac(ioll Not (n Exceed 90 DOl'S or Next Illspectio/l ,"'IJicl,el'er Comes First
0 I N ~C R 0 I N ...C RUN0A0PreHntionofFoodContaminationt.:N 0 A 0 food IdentilicationTsTS
34.:\0 Evidence of Insect contamination.rOdenlJOlhcr 41.0riginal container labeling (Bulk Food)
V animals -..,.I
J 35.Per::,onal Cleanlinc!)s,eatinil.drinking or tobacco use Physical Facilities-v 36.Wiping Cloths:properlv used and stored v 4~.t\on-Food Contact surfaces clean
J 37.En\ironl11ental contamination ,/-13.Adequate ventilation and lil!htint:!:desit:!nated areas used
V 3R.Approledth3lvinu method ..J 44.Garbage and Refuse properly disposed:t:lcilities maintained
Proper U~C of Utensils v -15.Physical facilities in>talled.maintained.and clean
J 39.Ctensils.equipment,&linens:properly used.stored.46.Toilet Facilities:properly constructed.supplicd.and clean
dried.&handled!In usc utensils:properlv used ./
\)40,Single·sen ice &single-Lbe articles:properly stored 47.Other Violations
and used ./"'J ./
Recei\'cd by:L_~___~--I)Print:I-~\~u.7>'C\t ~~oA Title:Person In Charge!Owner
(sil!.llarure)
Inspected by:,YJ d2ei~Print:9,(ld~_c\(IJ4!iL Business Email:
(signature)n /...
Form EH-06 (Revised 09-2015)--/\
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