HomeMy WebLinkAboutR&D KITCHEN 2017.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STEM:VIO~S FRWY.,R'VI607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
~t~t?)~/1'I Time in:I Time Ollt:1 Lic~nse/perhM 7~q8~36 I Est.Type I Risk Category Pag~of~
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Purpose oflnspection:I I I-Compliance IVI 2-Routine I 3-Field InvestiJzation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establi1ft Tr XI fvl7 CJJ I cont~wl1er Name:%~Ji :\Cumber of Repeat Violations:__,'Li-Stt'1776 -.~:\Cumber of Violations COS:__
J IPhysical'AddresS 30e IIIeSIln t1N.!Ir!t)ftJJ/;J;::~,,~;71;J*C;~e~I Phone:/I Follow-up:Yes
No (circle one)
Compliance Slatus:Out =not in compliance IN =in complian~e !li0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the annronriate noints in the OUT box for each numbered item Mark ,./,a checkmark in annronriate box for 1:'1',!li0.NA.COS Mark an asterisk'*.in armronriate box for R
Priority Items (3 Points)violations ReQuire Immediate Corrective Action 1I0ttO exceed 3 days
Comnliance Slatus Compliance Slalus
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
.)•....I.Proper cooling time and temperature v-12.Management.food employees and conditional employees:t.l kno"ledge.responsibilities,and reporting
V'"2.Proper Cold Holding tcmperature(41 °F/45°F)yV 13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and mouthv3.Proper Hot Holding temperature(135°F)/'Prevent in!!Contamination bv HandsV4.Proper cooking time and temperature ....,14.)1ands cleancdjllld-p~y washed/Gloves used properly
V-5.Proper reheating procedure for hot holding (165°F in 2 It ./1/15.~are ~contact ~ady to eat foods or approved
Hours)alternate m~",~u 'Y followed (APPROVED Y N )•....6.Time as a Public Health Control:procedures &records ""Highly Susceptible POl)ulations
Approved Source
~16,Pasteurized foods used;prohibited food not offered
Pasteurized eugs lIsed when required
7.Food and ice obtained IrOl11approved source;Food in
/'good condition.safe.and unadulterated;parasite Chemicalsvdestruction
•...V S.Food Received at proper temperature t.}-17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ...-r IS.Toxic substances properly identified.stored and used
vI...--9.Food Separated &protected.prevented during food Water/Plumbing
preparation,storage.display.and tasting
•.I...---10.Food cOn~"ruu..rfaC~~~~,~,eS Jleaned and V 19.Water Irom approved source;Plumbing installed;proper
Sanitized at ""e erature t,.backflow device
••..1./II.Proper disposition ofrell.'-...."--"~sly served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned [...disposal
Priority Foundation Items (2 Points violations Rej Ilire Corrective Action withill 10 days
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Controll IdentiOcatlonTSTS
."21.Person in charge present.demonstration of knowledge.•....J....-'27,Proper cool ing method used;Equipment Adequate to
I.••..and oerform duties/Certified Food Manager (CFM)-Maintain Product Temperature
V 22.Food Handler/no unauthorized persons/oersonnel •..•.2S.Prop.er.Da1e-Marking and disposition
Safe 'Vater.Recordkeeping and Food Package l,2?cherometers prQvided.accurate.and calibrated;Chemical!
Labeling Th.._,v 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation'"V 24.Required records available (shell stock tags;parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and V••ndlna
11 25.Compliance with Variance.Specialized Process.and IK /31.Adequate handwashing faCilitiesbb properlyHACCPpian;Variance obtained for specialized 1/processing methods:manu faeturer instructions supplied.used
Consumer Advisory /l 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedvi26.Posting of Consumer Advisories:ra\\'or under cooked .,/v 33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point)Violations Reouire Corrective Action Not to Exceed 90 Dal's or Next In.~lJection.Wh;clle~'er Comes First
0 I N N C R ()I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentiOcationTSTS
A"34.No Evidence of Insect contamination.rodent/other
j;V 41.0riginal container labeling (Bulk Food)
animals."35.Personal Cleanliness/eating.drinking or tobacco use ,Physical Facilities•...v~•..36,WiDing Cloths:properlv used and stored y 42.Non-Food Contact surfaces cleanv•.••-37.Environmental contamination •..•..-43.AdcclUate ventilation and lighting;desi<mated areas used...3S.ApDrO\'ed tha\\'ing method •..44,Garbage and Refuse prooerly disposed:facilities maintained
Proper Use of Utensils .v 45.Physical facilities installed.maintained.and clean,V 39.Utensils.equipment.&linens:properly used.stored.V 46.Toilet Facilities;properly constructed.supplied,and clean
dried.&handled/In use utensils;properly used V
"V 4~~XO:SI,e-use articles:properly stored ./47.Other Violations
an sed
Received by:»'-./......./Print:I Title:Person In Charge/Owner
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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 ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATIENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by~//\X I Print:Title:Person In Charge/Owner
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Rudy Phillips
From:
Sent:
To:
Subject:
Luke Siwek <Luke.siwek@Hilistone.com>
Wednesday,September 13,2017 2:47 PM
Rudy Phillips
R+D Kitchen
Good afternoon Rudy,
Here is a corrective action plan for today's inspection:
#15-more gloves have been purchased and put in easy accessible areas for all employees.
#31-kitchen team has been thoroughly coached on using hand sink only for washing hands.
#32-all surfaces that were mentioned have been scrubbed and santitized.
#45-ceiling tiles have been order and should arrive in 1-2 days and will be inserted into missing areas.
#29-two ph testers have been purchased one to keep only in the sushi area and one for myself.I will attach
proof of purchase in email.
Thank you very much.
Have a good day,
Luke Siwek
R+D Kitchen Dallas
1