The URL can be used to link to this page

Home My WebLink AboutSUKI SUSHI 2018.05 08Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377'1 STDIVlO:-.1SFRWY RM607 DALLAS TX75207 214-819-2115 FAX'214-819-2868--...,I 'I ~:~1ib1i7(in: I Time out:I License/Permit #I Est.Type I Risk Category Page_of L-- Purp'se of In mection:I I I-Compliance I I 2-Routine I I 3-Field Investi!:ation r 1 4-Visit I I 5-0ther TOTALlSCORE EstabliSht~atl1\(_J\SJ -sh,I Contact/Owner Name: I *,",umber of Repeat Violations:__C3,;'Number of Violations COS:-- Physical A f~sl L{f), \)~I-W I CtY~f\Tll.~Jv~~~:c:s I Follow-up:Ves No (circle one) Compliance Status:Out L not in compliance IN =illcompliance .~~not ob e.-ved NA =not applicable COS =corrected on site ./ R =repeat violation - Mark the appropriate points in the OUT box for each numbered item Mark .,;'.lcckmark in appronriate box for IN,('1;0.NA.COS Mark an asterisk <*'in appropriate box for R Priority Items (3 Points)violations Re .uire Immediate Correct;"e Action IIOtto exceed 3 dalls Compliance Status Compliance Status 0 I N ?c Time and Temperature for Food Safety R 0 I N ~C R U N J A 0 (F =degrees Fahrenheit)U N 0 A 0 Employee Health T S T s I/"I.Proper cooling time and temperature ....-12.Management.food employees and conditional employees;/'knowledge,resoonsibilities.and reporting lX / 2.Proper Cold Holding temperature(41 of/45°F)/13.Proper use ofrestriction and exclusion;No discharge from eves.nose.and mouth,v'1/1/3.Proper Hot Holding temoerature(135°F)Preventin!!Contamination by Hands i.l .I 4.Prooer cooking time and temperature .......,.14.Hands cleaned and properlv washed/Gloves used properlv V VV 5.Proper reheating procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved Hours)alternate method nrooerly followed (APPROVED y N ) /6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible Populations I Approved Source ,{'16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when reauired fI//7.Food and ice obtained Irom approved source:Food in good condition,safe.and unadulterated;parasite Chemicals /destruction I 8.Food Received at proper temperature !l 17.Food additives:approved and properly stored;Washing Fruits V &Vegetables /Protection from Contamination /'18.Toxic substances properlv identified.stored and used \I /V 9.Food separat~~ented during food Water/Plumbing /preparation,stor .display.and sting V )/10.Food conrft s)6aces and!,~ableS :Cleaned and /19.Water from approved source;Plumbing installed;proper Sanitized at 1':opm/t mture ,backflow device ",V II.Proper di~"<ition ~rned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Hems (2 Points)violations Re~"ire Corrective Actioll withill 10 dOl'S 0 I N N C R 0 I N ~C R U N J A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control!Identification T S T s V/21.Person in charge present,demonstration of knowledge,V:27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food !\IIanager (CFI'vl)Maintain Product Temperature .I 22.Food Handler/no unauthorizcd persons/personnel /V 28.Proper Date Marking and disoosition /Safe Water,Recordkeeping and Food Package /V 29.Thermometers provided.accurate.and calibrated;Chemicall Labelin ••.I Thermal test strips //v 23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prereq~ite or Operation /24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (~t I Vliet Vdestruction);Packaged Food labeled /Conformance with Approved Procedures /Utensils,Equipment,anll \ndingr25.Compliance with Variance.speci~roce~s.and /31.Adequate handwashing facilities:Accessible and properly HAecp plan;Variance obtained for s 'ial!i?si\supplied,usedprocessin~methods:manufacturer in J s \I, V Consu mer Advisory /32.Food and Non-food Contact surfaces cleanable,properly /v designed.constructed,and usedvr26.Posting of Consumer Advisories:raw or under cooked /33.Ware\\'ashing Facilities;installed.maintained,used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)ViolatiollY Reallire Corrective Action Not to Exceed 90 Dal's or Nextllls11ectioll,Jt7,icllel'er Comes First 0 I N N C R 0 I N N C R U N 0 .IA 0 Prevention of Food Contamination U N 0 A 0 Food Identification T "S T S C~v 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food) animals..,,/35.Personal Cleanliness/eating,drinking or tobacco use /Physical Facilities ~/ /36.Wining Cloths:prooerlv used and stored .•. /42.Non-Food Contact surfaces clean v /37.Environmental contamination ,/43.Adequate ventilation and lighting:designated areas used V 38.Anoroved thawin~method "44.Garbage and Refuse mooeriv disposed:facilities maintained ./Proper Use of Utensils "45 .Physical facilities installed.maintained,and clean,39.Utensils,equipment.&linens:properly used.stored./'46.Toilet Facilities:properly constructed.supplied.and clean 1/dried,&handled/In use utensils;pronerlv used "40.Single-service &single-use articles:properly stored 47.Other Violations and used Received by:(t~V')~//\Print:1)~1tr l)\vVV--(I Title:Person In Charge!Owner (signature),~.-'"----.. Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Re ort ~ 2377 N.STE;\I1\IO:\,S FRWY ..RM 607.DALLAS.TX 75207 214-819-2115_.X:214-819-~8.5J;trU J4{._J )~ EstabliS,~'\t~V1 SI A~;I PhYSiC~rLfbu/_.ey I trnel,jj~~/h;l-~~kIPageL.£f-L TEMPERATURE OBSERVATIONS (. Item/Location Temp Item/Location Temp Item/hemion Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: -/('r')\0 ~'\O\c u-'/\.\+Crt-S<S°\-'~(\r\en-~tn ."',I :.::::.h (~--- - r A.vrh I Il'1viw;.A-hV N+Y l~(- ~{ tri'x''SevVl (:-(()V(j_l)A/- A /7 --I /;.~ JLt '"J v4--/l.\~-.~t((f-I-I lH (V,\~\..____/-C\,///~,""'\I f/J41 J ~rn A J}-_F I"-/.()r~ v ~--I 1\)(\1A Received by:11.'"J/Print:(l)e~r 1ltfY>-'(Title:Person In Charge/Owner (signature)n /\,,/),...J Inspect~\,II/)i ,<.L:\1'~~/1.J/h Ii1Print:I (/\-"-----..