HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2018.05.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\1.STDIMO:\'S FRWY .•R:V1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Time in:1 Time out:
.1
License/Permit #
1
Est.Type
1
Risk Category Page 1_of.!_
Purpose 'of Inspection:I I I-Compliance IIA 2-Routine I I 3-Field Investi!!ation I I4-Visit I I SoOther TOTAL/SCORE
Establishme~Jat11e,:i ~0 k \~-Id,~I cO~~~:7~Nan~I}w'1 *Number of Repeat Violations:__@WA.~"V\'ll
,/Number of Violations COS:--
Phy~~){~dr-3s:Q I V(il I CitbC~ln~/)I ff.f~~PhOt~:11-/-8SJ'.l Follow-up:Yes
>/V)(;t -'-t11-No (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,,/'acheekmark in aoorooriate box for IN,NO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action 1I0tto exceed 3 dal's
Compliance Status Comulianee Status
0 I N N C Time and Temperature ror Food Sarety R 0 I N ~C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature
(_.,V
12.Management,food employees and conditional employees;
V knowledge,responsibilities,and reponing
/2.Proper Cold Holding temperature(41 of/45°F)V 13.Proper use of restriction and exclusion;No discharge from
l./-v eves,nose.and mouth I
v 3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands
l,.V 4.Proper cooking time and temperature lY 14.Hands cleaned and pronerlv washed!Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F in 2 if 15.No bare hand contact with ready to eat foods or approved
l./Hours)altemate method oroperlv followed (APPROVED y N )
t...V 6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible Populations
Apprond Source
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16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained from approved source:Food in
V good condition,safe,and unadulterated;parasite ChemicalsL--destruction
V 8.Food Received at proper temperature cY 17.Food additives;approved and properly stored;Washing Fruits
•......&Vegetables
Protection from Contamination 18.Toxic substances properlv identified.stored and used
/9.Food Separated &protected,prevented during food Water/Plumbing
Iv preparation,storage,display,and tasting
/10.Food contact surfac~~~Retumables ;Cleaned and 19.Water from approved source;Plumbing installed;proper
(Sanitized at Q..v1)temperature I /back flow device
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11.Proper disposition o{retumed,previously served or ,...)...•.20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action within 10 dal's
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration or Knowledge/Personnel U N 0 A 0 Food Temperature Control!Identification
T S T S
(.....V 21.Person in charge present.demonstration of knowledge,&~27.Proper cooling method used;Equipment Adequate to.and perform duties/Certified Food Manager (CFM)~Maintain Product Temoerature
(.....22.Food Handler/no unauthorized persons/personnel V 28.Proper Date Marking and disposition
Sare Water,Recordkeeping and food Package V 29.Thermometers provided.accurate.and calibrated;Chemical/
Labeling 11/Thermal test strios
LV 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation,
c...V 24.Required records available (shellstock tags;parasite vr 30.food Establishment Permit (Current &Valid)destnlction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
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25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACC?plan:Variance obtained for specialized
LV supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory 1/32.Food and Non-food Contact surfaces cleanable,properly
-•...designed,constructed,and used
t-V 26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label '-Service sink or curb cleaning facilitv provided
Core Items (I Point)ViolaliollS Reauire Corrective Action Not to Exceed 90 Dal'.~or Next InslJection.Whichel'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
1/34.No Evidence of Insect contamination.rodent/other V 4l.0riginal container labeling (Bulk Food)
v animals [~35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities
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36.Wipinl!Cloths;properly used and stored t-v 42.Non-Food Contact surfaces clean/
V 37.Environmental contamination ...43.Adeouate ventilation and lighting:designated areas used,
l./38.Approved thawing method •.....44.Garbage and Refuse oroperly disposed:facilities maintained
Proper Use of Utensils v 45.Physical facilities installed.maintained,and clean
t_...,Y 39.Utensils,equipment.&~iZ;;:r~OPCrly used.stored,vI..-46.Toilet Facilities;properly constructed.supplied,and clean
dried,&handlltJl ~e ute sils;properly used
I\.V 40.Single-sen cd&si9:le-tse aries)properly st~red •../47.Other Violations
and used
Received by:~~'\V()o.'--\~Print~-..)0 H e-..J fv\A-~1 Title:Person In Charge/Owner
(signature)""--....-~..-~.no _.___••..•••••!I