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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 ~-iihI ,~1 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 ~ 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 1,// 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 ~ 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 "" 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