HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2018.09.18Dallas County Health and Human Senices -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STE:\L\IO;\S FRWY .•R;\1607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
/I A
D&f'/&21"j~l1~ill I
Time out:
I LiceLIJFt~tJ3D (If)5 Lr~_I
Est.Type 1 Risk C"teg"r,Pagc I-of ".--y
.;'
Purn.o.~f Inspection:I I I-Compliance I ~I 2-Routine I 1 3-Field Investi!!ation I I 4-Visit I I S-Other TOTAlISCORE
Esta~litr~r.ti ,,"Th-li ~!,I+-ll~.(I~.JCOlltactrO\\llcr Name:I
*;'\umb{'r of Repl'at \"iolaliun~:__',
./!\urnbcr of Violation,COS:--
Ph~si~y~'~;S \l.((1 ~IVrA I CitY:~tpr f Iff v<)I'H ~~e~~~holle:
Follol\-up:Yes LNo(circle on.)
Compliance Status:Out z not in compliall~IN =ill compliance ~e.,Obse",ed t'iA -not applicable COS =corrected on site R =repeat \'iol~
Mark the aopropriate points in the OUT box for each numbered item Mark ''/'a C lark inappropriate box for 1:-0.11'0.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re"lIirl'Immediate C(}rrectil'e Actinn not to excet!d 3days
Compliance Statu>Comoliance Status
0 I N N C Time and Temperature for Food surety R 0 I N N C R
N 0 A 0 U N 0 A 0 Employee Health
T i's (F =degrees Fahrenheit)T S
V I.Proper cool ing time and tcmperature V 12.Managemcnt,food employces and condillollal employces:
/./kno\\it!u!!e.rcsnonsibilitics.and reoortin!..!
V 1 Proper Cold Holding temperature(~IcF'45°F)13.Proper usc of restriction and exclusion::-';0 discharge from
1./,/(.'v~s.nose,and mouth,-...-3.Proper Hot Holdinu temperatureI135'F)./Preventin!'Contamination bl'Hands
/4.Proper coakin!!time and temperature ,/Y I~.Hand,cleaned and properly washed:Gloves used properlv
./
5.Propcr reheating procedure tllr hot holding (165'F in 2 y 15.No barc hand contact with ready to eat foods or approved
Hours)alternate method oronerly followed (APPROVED Y N )
_..v 6.Time as a Public Health COl1lrol:procedures &records /Hiohh'Suscentible Ponulations
Appro\'~d Source
~
16.Pasteurized foods used;prohibited ((lod not offered
Pasteurized eggs used when reauired
7.Food and ice obtalllcd frolll appro'cd S<lurce;Food m
./good condition.sate.and unadulterated;parasite Chemicals
dl.?~trLH,;tion
8.Food Recci,ed at proper tempcrature
~
17.Food additives:approved and properly stored;Washing Fruits_..../&Vegetables
Protection from Contamination /!18.Toxic substances properly idenlltied.stored and used
..,.V 9.Food Scparated &protected.pre,cnted during food Waterl Plumbing
preparation.stora~e.display.and tasting
10.Food contact surfaces and Returnables;Cleancd and /19.Water from approved source:Plumbing installed;proper
Sanitized at ppm/temperature baekllow de"ice
,/----II.Proper disposition ofretllrned.previously served or J 20.ApprO\ed SelVage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Ri""ire Corrective A('tilJII withill 10days
0 I N '>;C R 0 I N '>;C R
U 0 A 0 Demonstration or Knowledgel Personnel L N 0 A 0 Food Temperature Control/Identification
T S T S
21.Person in charge present.demonstration of kno"ledge./',/
27.Proper coollllg method used:Equipment Adeqlwte to
and perform duties'Certilicd Food ylanager (CF'.I)Maintain Product Temoerature
:!1.Fo"d Handler no unauthoriled persons!personnel ''/V 2S.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package .I 29.Thermomctcrs provided.accurate.and calibratcd:Chemical!---Labelino .;Thermal test strips-~/•?"Hot and Cold Water available:adequate pressure.sal'c Permit Requirement Prercq uisite for Operation_.).
\..-V 24.Required records available tshellstock tags:para,ite l'30.Food Establish41~r hl~~U ~&j~~d)destruction):Packaged Food laheled
Conrormance with Appro"ed Procedures Utensils,Equ pment,bnd Vcnding
}V5.Compliance ,,'ith variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variancc obtained lor specialil.ed supplied.used 5(::!c:)t~processillQ method,,:manufacturer instructions \1/
Consumer Ad"isory /32.Food and Non-food Contab surfaces cleanable.properly
,_dc;igned,constructed.and used
vf 2h.Posting of Consumer Advisories:raw or under cooked ./33.Ware\\ashll1g Facilities:installed,maintained,used!
toods (Diselosure'Remindcr/BuITet Platell Allen!en Lahel Sen icc sink or curb cleaning facility provided
Core Items'(1 Point)ViolatiotlS Require CI)rTL'ctiveActiolll\'ot to Exceed 90 DOJ'Sor Next /IISl1ection,JH,icllel'er Co",es First
0 I N :"C R 0 I N N C R
U 0 A 0 Prewntion of Food Contamination u N 0 A 0 Food Identification
T S T S
V 34.No Evidence of Insect contamination.rodcnt/othcr V 41.0riginal container laheling IBulk Food)
V /v animals v
v/35.Personal Cleanlmess/eating.drinkin~or tobacco use Ph\'sical Facilities
.,/i./36.Wipin~Cloths;oroDerlv used and stored ,/42 .Non-Food Contact surfaces clean
;//•...37.Environmental cOl1taminatinJ1 ./43.Adeuuatc ventilation and li!..!htillu:desi!!nated areas llsed
./3R.APNovcd tha\\inu method ......44 .Garbauc and Refuse orooerlv disoosed;facilities maintained
Proper Use of ltensils ._"45.Physical facilitll.!s installed.maintained.and clean
./39.Ctensils,equipment.&linens:properly used,stored,V 46 .Toilet Facilities:properly constructed,supplied.and clean-dried.&hanf4;d In us;:utensils:properlv used .-
./40.Sil ~frrce &/'1}'use articies/rly stored 47 .Other Violations
and u~
Received bY:~CJ(J.__~~rint~()N0 M.,f-1-~Title:Person In Chargel Owner
(signature)."
Inspected b~t',
.JIY\I,X..)hl.-'1+M1.....[-?_.;\,"'I ·lt~A{.r \N()nn ~A Rf Qt~sM~Bu~ine~,Email:
(signature)
Form EH·06 (Revised 09-2015)-"-\j lJ