HomeMy WebLinkAboutBISTRO KITCHEN 2018.05.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\C.STE:vnIO:,>/S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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t;/Ih'11:I Time in:I Time out:I License!Permit #I Est.Type I Risk Category PageL of ~
Puruose of Inspection:I I I-Compliance n::;.::;r 2-Routine 1 I 3-Field Investigation I I 4-Visit 1 1 5-0ther TOTAL/SCORE
EAb}i~~~Nan~\tJllM Ico~~:::_NamA (_L.e Y1 I
*.'1umber of Repeat Violations:__
./':'iumber ofViolations COS:--7)Physical Addre~O j..p ~<:MI)glvJI City~o~nll:I!I Y I Zip Co,~;;r I Phone:ru=.,1 Follow-up:YesWq2../}..f ·-u ~9-.----No (circle one)
Compliance Status:Out =notincompliance IN =incompliance NO =notobserved NA=not applicable COS =correctedon site R =repeat violation
Mark the appropriatepoints intheOUT box for eachnumbered item Mark'./"ncheckmark in aDmooriatebox for I~,NO.NA.COS Markan asterisk'*'inappropriate boxfor R
Priority Items (3 Points)violations Re mire Immediate Correctil'e Action not to exceed 3days
Compliance Status Compliallce Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
,-I.Proper cooling time and temperature 12.Management.food employees and conditional employees:
~V knowledge.responsibilities,and reporting
t/2.Proper Cold Holding temperature(41 °F!45°F)13.Proper use of restriction and exclusion;No discharge from
-t....-"eves.nose.and mouth
t//'W-i 3.Proper Hot Holding temperaturc(135°F)Preventing Contamination by Hands
:/'4.Proper cooking time and temperature 0 14.Hands cleaned and pronerlv washed!Gloves used properlv
$-/
5.Proper reheating procedure for hot holding (165°F in 2 ~
15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
v 6.Time as a Public Health Control:procedures &records Hhrhly Suscentible Populations
Appro\"Cd Source 0"16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained trom approved source:Food in
t...-V good condition.safe.and unadulterated:parasite Chemicals
destruction
t.,../
S.Food Received at proper temperature
~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination •••••.1 IS.Toxic substances properlv identified.stored and used
,/9.Food Separated &protected,prevented during food Water!Plumbing~preparation.storage,displav.and tasting
/10.Food contact su~fac:~d Returnables:Cleaned and 19.Water from approved source;Plumbing installed:proper
v-Sanitized at t:)__,')temperature ,......backflow device
V'II.Proper disposition of returned,previously served or ,....y 20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action within 10 dol'S
0 I N N C R 0 I N l'C R
U N 0 A 0 Demonstration of Knowledge!Personnel U 1'1 0 A 0 Food Temperature Control/Identification
T S T S
0/'21.Person incharge present,demonstration of knowledge,27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food Manager (CFM):/Maintain Product Temperature
(......22.Food Handlerl no unauthorized persons!nersonnel V 2S.Proper Date Marking and disnosition
Safe Water,Rccordkeeping and Food Package .:......y 29.Thermometers provided,accurate.and calibrated:Chemical!
LabeJin!'Thermal test strips
•......./23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
/24.Required records available (shelistock tags;parasite J 30.Food Establishment Permit (Current &Valid)V destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
}25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained forspecialized
processin!!methods:manufacturer instructions L.Y supplied,used
Consumer Advisory Vl.l 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and usedvr26.Posting of Consumer Advisories;raw or under cooked 1.••)1 33.Ware\\'ashing Facilities:installed,maintained.used!
foods (Disclosure!ReminderlBuffet Plate)!Allergen Label Service sink or curb cleanin!!facility provided
Core Items (I Point)Violations ReQllire Corrective Actioll Not to Exceed 90 DOl'Sor Next Illspectioll,W"ichel'er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T S T S
•..••......'34.No Evidence of Insect contamination,rodent/other
L,....l/
41.0riginal container labeling (Bulk Food)
animals
t/35.Personal Cleanliness!eating.drinking or tobacco use Phvsical Facilities
./'36.Wiping Cloths:properly used and stored V 42.l\Jon-Food Contact surfaces clean
v'37.Environmental contamination v 43.Adequate ventilation and liQllting:designated areas used
V 38.Aporoved thawin"method v 44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils V 45.Phvsical facilities installed.maintained,and clean
39.Utensils,equipment.&linens:properly used.stored.\,/46.Toilet Facilities;properly con,tructed,supplied.and clean
V dried,&handled!In use utensils;orooerlv used
V 40.Single-:"rvn &Singr-t,articles:properly stored \.,.1/47.Other Violations
and used j ~
Received by:~1 ~1X;J---Print:r ~ot{r0 MA-A.rS 1 Title:Person In Charge/Owner
(sIgnature)
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