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Home My WebLink AboutCATERING KITCHEN 2017.09.19Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE:\UIO:\S FRWY.,R:\1607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868 ~19-rr lTime in:I Time out:/I License/Permit #'79/{)I Est.Type I Risk Category Page l_of;;z." Purpose of Inspection:I I I-Compliance \.A'"2-Routjne I I 3-Field Investi2ation I I 4-Visit I I S-Other TOTAL/SCOREEstabli2::~J()MBJ I C1l'1JlctiOwner NamAl..LD\!I *:\umber of Repeat Violations:__.•JN0 8R/~-,/""umber of Violations COS:--:zPhysicalAd~Yf;S fJ)Lf Bwn/Ej!;Counjy:i~£Z~1f~I Phone:I Follow-up:Yes-.JVi:::fl:.S;,L -f)"10 (circle one) Compliance Status:Out =not in compliance IN =in compliance l'OO=not obsened NA =not applicable COS =corrected on site R =repeat violationMarktheappropriateoointsintheOUTboxforeachnumbereditemMark'",.a checkmark in approoriate box for 1:-0,1\'0.NA.COS Mark an asterisk'*.in appropriate box for RPriorityItems(3 Points)violations Re~lIire Immediate Corrective Action 1I0tto exceed 3 daysComnlianeeStatusComolianeeStatus0INNCTimeandTemperatureforFoodSafetyR0INSC RUN0A0UN0A0EmployeeHealthTS(F =degree-Fahrenheit)T SI.Proper cooling time and temperature 12.Management,food employees and conditional employees;V \."knowledge.resDonsibilities,and reDorting._..J.-2.Proper Cold Holding temperature(.t I°F/4S0F)....""13.Proper use of restriction and exclusion;No discharge from eves,nose,and mouth•..3 .Proper Hot Holding temperature(135°F)Prevcntin!!Contamination bv Hands•..4.Proper cook in!!time and temperature 14.Hands cleaned and Droperly washed!Gloves used DroDerly/'5.Proper reheating procedure for hot holding (16S0F in 2 l'IS.No bare hand contact with ready to eat foods or approved•.. I~Hours)alternate method nroperly followed (APPROVED Y N )'"6.Time as a Public Health Control:orocedures &records Hil!hly Susceptible PODulationsApprovedSource.-1 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required7.Food and ice obtained from approved source:Food in (..1/good condition,safe,and unadulterated;parasite Chemicals-destruction.,."8.Food Received at proper temperature --1 17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination V1 IS.Toxic substances DroDerly identified,stored and usedt,.-/9.Food Separated &protected.pre\'ented during food Waterl Plumbingpreparation.storage,displav.and tasting {..V 10.Food eontaq~~1aces ~~nall'les:Cleaned and v 19.Water from approved source;Plumbing installed;properSanitizedatlli:f Don te eratw;;<'baekflow device~II.Proper disposition of reti'ltned-;"j5reviously served or ..,v 20.Approved Sewage/Wastewater Disposal System,proper./reconditioned disposal Prioritv Foundation Items (2 Points Iviolations ReI flire Corrective Actioll withill 10 da)'s0INNCR0INNC RUN0A0DemonstrationofKnowledgelPersonneluN0A0FoodTemperatureControllIdentificationTsTS "V 21.Person in charge present.demonstration of knowledge.....'"27.Proper cooling method used;Equipment Adequate to-and perform dutiesl Certitied Food Manager (CFM)Maintain Product Temperature.~22.Food Handlerl no unauthorized persons!Dersonnel .28.Proper Date Marking and dispositionSafeWater,Recordkeeping and Food Package t..-29.Thermometers provided,accurate.and calibrated;Chemical!-Labelin!!Thermal test strios.23.Hot and Cold Water available:adequate pressure,safe Permil Requirement,Prerequisite for Operation,.)"24.Required records available (shell stock tags:parasite t1 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Apprond Procedures Utensils,Equipment,and Vending12S.Compliance with Variance,Specialized Process.and v~31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied.usedprocessingmethods:manufacturer instructions /"Consumer Advisory ,L 32.Food and Non-food Contact surt:1ces cleanable.properly designed.constructed.and usedv26.Posting of Consumer Advisories;raw or under cooked I/~33.Warewashing Facilities:installed,maintaincd.used!foods (DisclosurefReminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility DrovidedCoreItems(I Point)Vio/atiolls Require Corrective Actioll Not to Exceed 90 Dal's or NextlllsnectiOIl ,JH,ic/,el'er Co",es First0INNCR0INl'C RUN0A0Pre,'ention of Food Contamination u N 0 A 0 Food IdentificationTSTS "A 34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)..,-animals-3S.Personal Cleanliness/eating.drinking or tobacco use PhYsical Facilities~rA 36.WiDing Cloths:Dronerlv used and stored 1./42.Non-Food Contact surfaces clean~"'37.Environmental contamination i..","43.Adequate ventilation and lighting:designated areas usedI,v'3S.Anoroved thawing method .•..•.44.Garbage and Refuse properly disDosed:facilities maintained.Proner Use of Utensils \..4S .Physical fa,ilities installed.maintained,and clean'\./1/39.Utensils.equipment.&linens;pr !~rly used.stored.v'.46.Toilet Facilities:properly constructed.supplied.and cleanJdried,&handled!In use utensils:pn no Iv usedV40.~-sen'ice &single-use ar~icl s:broperly stored ~47.Other Violations\.and 'r •./\(/, Received by~,.//~~rX'Lj\A._Print:l i2_\l~}-\fA.u p~Title:Person In Charge/Owner(signature)./1 Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STF:MMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ES~~n~1<-,TLh[5,j I PhYS~~ddress:5 HtJ ;g4J~IlJ~~~~~i1it~MLi11/0it # I Page_;,t.of ~ .43 TEMPERATURE OBSERVATIONS I Item/Location Temp 1tem/Location Temp ltemfLocation Temp ~L4F+ OBSERV AnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 82 1)J-IenT AU-ult}.J SIL"S ./1 /1 /'//'1 '~/ Received Il~U A 0_'1~V1~Print:)-<:-J~.AL-L~7 Title:Person In Charge/Owner Isil!nature) In.m·rtcd hv:IJ.__..--{h I J rJ..--A A fl_.,~rint:"1 '0....,Ph,\~PS Samples:Y N #collected Spp 19 2017 06:10PM HP Fax 2148554320 page 1 CULINAIRE DistinctivB Dining &Hospitality Management 211)()Ross AvenU6,SuIts 3100 OaIlss,Texss 15201 Main Phone (214),'54·1880 Fax (214}154-1881 .•.... Fax Cover Sheet Date: To: 9·/;l,/'/ $/,/2 I/~pJ,,Iz ..L-:/)S d/&'j·6/~',;:1568Fax: From:EZ//9-~/}L~.p)- dJY:.gs 5-!.J 3;;2/Phone: ~,. ", Tl..'-.~.~,•__~",,~,",f••'~U._••",~~:'.:~::'::':.~!~~"~~~.2'~,~~.'::.er;",_~,,_ Lt illurnled only for the un of the intended recipient named above.If you are not file intended r,clpi~t,you art htrd')lllotijied that any disclosure,copying,distrtbution or taking of any action in reliance on tm contents of thi,t,kcopi~d informatim B¥ceptita airect tUlio"y to the intrnded recipient 7Ulmeaabove i~strictly prohiJ,iud.If YOIl have reeeitied this fa1:in error,pleale notify us imtn.ddialely by teleflhone to arrange for return of the original documents to us.. Sep 19 2017 06:10PM HP Fax 2148554320 page 2 Culinaire International Good afternoon Mr.Phillips, Please see attached invoice from Guardian Services showing that they cleaned to hoods in Cafe 43 and Catering kitchens on 9/11-12. Thank you, Brian Allen Se?19 2017 06:10PM HP Fax 2148554320 uardian•.••••SERVICES Clean,Safe,Done Right. 11522 PagemiU Rd Dallas,TX 75243 "'~~:: page 3 INVOICE ..'.DATEr 9/15/2017 t:::~::':;INVQJ¢.e.:~~..~~':'; 0000001971 www.guardiandallas.com S·'E'R'v'le'e'A''QDkES'S'~.,,'J~:.·,'·~.·.:'\·~·!i·;<·.:'~:.1'1":',:1\,''''';,1..",:".,.,I',r\,..,_.:.:i~;.!~,.·L.!:~:-;,.;,··r..!~?i.Jq!..~.'f~j":\·!·:H~.~~ GWB Presidential Library 2943 SMU Blvd Dallas,TX 75205 Culinaire International Attn:Accounts Payable 8303 Elmbrook Dr Dallas,TX 75247 Quantity Description 1'-------1'....,.... 1 Kitchen Exhaust System Cleaning 9/11·9/12/17 Main Kitchen System 1:Main Line 1 System 2:Char Hood 1 Catering Kitchen System 1:Main Line Sales Tax Rate Amount 1,860,00 775.00 1.660.00 8.25% 1.860.00T 775.ooT 1,860.00T 370.84 .~:._, THANK YOU FOR CHOOSING GUARDIAN SERVICES For assistance,please give us a call: Toll free 1 (877)774-1465 Local (214)637-1520 TACLA39B66C WE ACCEPT CREDIT CARDS USING PAYPAL ONLINE (Credit card payments over $2,000 will be charged a 2,9%transaction fee)