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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~ ~ 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 (~i{1n;;]lllrf')~I 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 .. fr1jj1k)ldJ/:lI I p~3a'Addrfj,a /lz_I City/State:wi ~ensrc7ti~8 (;I Pag~ofL /O()nl_~livi7JR L!A/I'VE7Vlltt )~t TEMPERATURE OBSERVATIONS I Item/Location Temp Item/Location Temp Item/Location Temp R.PrJ?It _4J(}/~'U I 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: it;}Ne -/::vrnc l/lpyo tl)?/I-Acr I.,~i-M 121-:11p",J~err /[;17-:::> ~i I.lc,..:.)hNJ)s,Nk F=Vn I t""hlDv..r~H t'91l.....1 / 3~(I~",.I IJtL...f7cn~fo7D("1l-z,7)U71 nru-/5Ul.F'7J(.E'5 34 .f7L;/EL:-., ,, t'Tti-<Jf1""I/j,'Yl I ,, 1..5 f),~/EJUne_.,.rnLl5 t.J):lU5..'17 Er:::J')eiL) e~J F /t.1l1J7.c.I.),r:'"n.~/7i'·c-be,j") zq j);y.i',Ph m(.:-;-k/'LI7.4SE II -. JEh/{(!J1fln n;V,)/lIz17tJn /)!In, I I IllvtL 'fJh'LiJ l?J (I -~, (A / vX ~ Received by~//\X I Print:Title:Person In Charge/Owner (sil!nature)A ..~,.••.. •....1"-_.......,./.•.•.1.-1"1/1 '-)n r I '>ri",:]J ])}....•~.. 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