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HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2017.09.19Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'<.STE;VJ:\10:\S FRWY .•R:V1607.DALLAS.TX 75207 21.t-819-2115 FAX:214-819-2868 - ljte~19 -111 Time in:I Timeout:A LicensefPermit II 19Dr I Est.Type I Risk Category Page __j of Purpose lIf Inspection:I J I-Compliance I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALISCORE Establt1r1!~n;ei')8.J71 AL-/(,nhm I C7]lrJ'lij Na:;q:lLc--n_.I *Number of Repeat Violations:__:t./l'iumber of Violations COS:-- Physical Address2,C:)43 $"-1L!Ij~/tr>l?)510v3Js'/rt;A¥:-1 ~~~~I Phone:I Follow-up:Yes No (circle one) Compliance Status:Out =not in compliance IN =in compliance i\0 =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheapproorialeooil1[s in Ihe OUT box for each numbered item Mark''/'a checkmark in appropriate box for IN.1\0.NA.COS Mark an asterisk .*.in appropriate box for R Priority Items (3 Points)violations Rer·uire Immediate Correctil"e Action not to exceed 3 days Compliance Status Comlliiance Status0INNCTimeandTemperatureforFoodSafetyR0IN:\C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S vi-'"I.Proper cooling time and temperature •••1/'12.Management,food employees and conditional employees; knowledge,resDonsibilities,and reDortin~ l,..V'2.Proper Cold Holding temperature(41°FI 45°F)"V 13.Proper use of restriction and exclusion:No discharge from-eyes.nose.and mouth.~3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands-"4.ProDer cooking time and temDerature v 14.Hands cleaned and properly washedf Gloves used properly~V 5.Proper reheating procedure for hot holding (165°F in ~1 15.No bare hand contact with ready to eal foods or approvedHours)alternate method Droperlv followed (APPROVED y N )V 6.Time as a Public Health Control:procedures &records Hh!hlv Susceptible Populations Approved Source --t 16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in tV'good condition.safe,and unadulterated:parasite Chemicalsdestruction "V 8.Food Received at proper temperature ·r 17.Food additives;approved and properly stored;Washing Fruils &Vegetables Protection from Contaminalion ,y..18.Toxic substances Droperly identified.stored and used9.Food Separated &protected.prevented during food •Walerl PlumbingIV'orcDaration.storage.display.and tasting.:..---10.Food contact surfaces and Retumables .Cleaned and ~I/19.Water from approved source;Plumbing installed;properSanitizedatppm/temperature backflow device "II.Proper disposition of retumed.previously served or iV 20.Approved SewagefWastewater Disposal System,proper\/reconditioned disposal Priority Foundation Items (2 Points I violations Re,"ire Corrective Action wahi"J0 days 0 I N N C R 0 I N 1'1 C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ControV IdentificationTsTS IV 21.Person in charge present.demonstration of knowledge,\..0'"n.Proper cooling method used:Equipment Adequate to~and perform duties/Certified Food Manager (CFM)Maintain Product Temperature,2~.Food Handlerf no unauthorized personsf personnel -28.ProDer Date Marking and disposition Safe Water,Recordkeeping and Food Package ..."" 29.Thermometers provided.accurate,and calibrated;Chemicalf Labeling Thermal test strips 1,../23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisile for Operation ••24.Required records available (shellstock tags:parasite l-~30.Food ESlablishment Permit (Current &Valid)t'destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending125.Compliance wilh Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized Vprocessingmethods:manufacturer instructions supplied.used Consumer Advisory I[32.Food and Non·food Contact surfaces cleanable.properly_/designed.constructed.and used "1 26.Posting of Consumer Advisories:ra\\'or under cooked V'33.Ware\\'ashing Facilities;installed.maintained.usedffoodsrDisciosurelReminderfBuffetPlale)f Allergen Label Service sink or curb cleaning facility Drovided Core Items (I Point)Violations Require Corrective Action Not to Exceed 90 Daj's or Ne:r:tlnspection.Whichel'er Comes First0INNCR0IN!'i C RUN0A0PreventionofFoodConlaminationUN0A0FoodIdentificationTSTS_..,34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)v-IA animals ,•..I/'35.Personal Cleanlinessfeating.drinking or tobacco use Phvsical Facilities;/36.Wiping Cloths:properlv used and stored L'"42.Non·Food Contact surfaces clean,,>--,;'>37.Environmental contamination "43.Adelluate \cntilation and lighting:designaled areas used-38.Approved thawing method ...44.Garbage and Refuse DroDerly disposed:facilities maintained Proper Use of Utensils "j 45 .Physical facilities installed.maintained.and clean/39.Utensils,equipment.&linens:properly used.stored,•...46.Toilet Facilities;properly constructed.supplied.and cleany' dried.&handledf In use utensils:DroDerlv used -I./40.Sin~.~ice ~use articles:properly stored /47 .Other Violations•••and WI<I Received by:'f::?E::;~"Itll ~Jl.....-'Print:-10 l4IJ ~AS I Title:Person In Charge!Owner(signature)"L...',,~-..--." 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 ~~P;_~57~?,;fl-/(;7dav I ~C{~A9re31f//d 811.0 I cl~~lk6/~.J.td'-icens1q;rl:7 I Pagepf.2- TEMPERA TURE OBSERVATIONS , Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECfIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ~:Lt.V-eaJ .5hv'6,.(/lie c_-Au-fill:>f /7tl)?-~D (i?7~>{//Zro~-lA_I ,, ,,/J _,,-•......I f)~-or. Received-b~-".1 V 1../I Print:~C r,h..J '.4 .A Y7 I Title:Person In Charge/Owner./(7 "'..,.._,(si!!nature)A '"..• In<npr!pt!hv'7'1 /1"f..7 TI J n/I D_:_..II ._III I