HomeMy WebLinkAboutFESTIVE KITCHEN 2017.09.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDL\-IO:\,S FRWY.,R}I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Dey -2/"/1-1 Time in I Time out:
I LicensclPermit II 8'fJ 9 ~I
Est.Type
I
RiskCategory Page_!of~
,
Purpose of Inspection:I I I-Compliance IVI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EsC;s~~n1-~,t ~;t;e:V.+"L It)1.1 1 co~~~t/~\;;t:amep~v"~I *;\lumber of Repeat Violations:__
./'\umber of Violations COS:--&PhYSi~~Add~:1 -
I Ct1~ountYfj ~),'7?)1t3.~1 Ph°"ht.a --q.f3d ~ow-up:Yes,1L rL f?f_('0 J I~{,:J IV,-;til ~(7..J-L+~'''-0 (circle one)
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1'10=not observed NA =not applicable COS =correctedon site R=repeat violationComplianceSlatus:Oul =not in compliance IN=incompliance
Mark the aDDropriateDointsinthe OUT box foreach numbereditem Mark'./'a checkmsrk inannrooriate box forIN,NO.NA.COS Markan asterisk'*'in approDriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Corrective Action 1I0ttO exceed 3davs
Comnli»nce Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N :.;C RUN0A~(...U N 0 A 0 Employee HealthT(F =degrees Fahrenheit)T S
t.-V I.Proper cooling time and temperature -4,y 12.Management.food employees and conditional employees:-knowledge.resDonsibilities.and renorting..••..
'f.2.Proper Cold Holdi,ng temperat~OF)L,.ol..-13.Proper use of restriction and exclusion:No discharge from
eyes.nose,and mouth1/-1.1 3.Proper Hot Holding temneraturf({J35°F))Pr~ventin!!Contamination by HandsI•.•••••4.Proper cooking time and temoerature -::::!=='14.Hands cleaned and properlv washed!Gloves used DrooerlyI)f7tV 5.Proper reheating procedure for hot holding (165°F in 2 .y 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method oroDerly followed (APPROVED y N )~"..6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible Ponulations
Approwd Source W 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
V good condition.safe.and unadulterated:parasite Chemicals....destruction
•.•1---8.Food Received at proper temperature ~r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination
"r-
18.Toxic substances Droperlv identified.stored and used
ItV 9.Food Separated &protected,prevented during food Water/Plumbing
preoaration,storage.disniav.and tasting
t,..../10.Food cont7tJf70)'~~Returnables:Cleaned and 19.Water from approved source;Plumbing installed:properSanitizedattemoeratureI'-backllow device
c.V II.Proper disposition-of returned.previously served or L'-20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disDosal
Priority Foundation Items (2 POints)violations Re'"ire Corrective Ac'tioll within 10 daJ's
0 I N -N c R 0 I N l'C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControU IdentificationTSTS~I.••.••21.Person in charge present,demonstration of knowledge,L 27.Proper cooling method used;Equipment Adequate to
and perform duties/CertiJied Food Manager (CFM)I--Maintain Product TemDerature
\.-'"22.Food Handler!no unauthorized persons!personnel •...'-28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package J"..--29.Thermometers provided,accurate.and calibrated;Chemical!
Labelill!'Thermal test striDs
.•.•...(..."23.Hot and Cold Water available:adequate pressure.safe Permit Requir~ment,Prerequisite for Operation
vi-"24.Required records available (shellstock tags;parasite t.H 30.Food Establishment Permit (Current &Valid)destruction):Packa!!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
f 25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized I..l--
processing methods:manufacturer instructions supplied.used
Consu mer Advisory
t.-l.--,-32.Food and Non-food Contact surfaces cleanable.properly
,/designed.constructed.and used
l{26.Posting of Consumer Advisories;raw or under cooked .._'--33.Warewashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allemen Label Service sink or curb cleaning facility Drovided
Core Items (I Point)Violatiott5 Reallire Corrective Action Not to Exceed 90 Dal's or NextlllsDectioll.JH,ic/'el'er Comes First
0 I N N C R 0 I N :.;C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)animals .....'-
35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
36.Wiping Cloths;Dronerlv lIsed and stored /4~.Non-Food Contact surfaces clean
37.Environmental contamination .J 43.Adeouate ventilation and lighting:designated areas used
3R.Approl'ed thawing method •..•7 44.Garbage and Refuse properly disDosed:facilities maintained
ProDer Use of Utensils ..45.Physical facilities installed.maintained.and clean
39.Utensils.equipment.&linens:properly used.stored.",1/46.Toilet Facilities;properly constructed,supplied,and clean
dried.&handledl In use utensils;DroDerlvused .-
O.Single-service &single·use articles:properly stored '"47.Other Violations
kld used J J I
Received brx_£J ~W~Print:J\111c WI,tf)1fAJh lTitle:Person In Charge/Owner(signature)
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
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TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECfIVE ACfIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:i1 ~J-.,~!JfI!iii#__,/I Print:KfLIv rVDff[~I Title:Person In Charge!Owner(sii!nature)
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