HomeMy WebLinkAboutSIKU SUSHI 2018.09.19DaJlas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report-
2J77 'i.sn:.\L\IO'iS FR\\Y.,R,\l607,DALLAS.TX 7520~214t;9f/3ft,:214-819-2868
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Pur ose of In.Ioection:I j I-Comnliance r VI 2-Routine 1 I 3-Field Invl'sti!!atlon I -I 4-Visit I I SoOther TO~OREEstabliShmentl'\nn~(~\(A 5l~shf'I Contact,Owllcr Name:I *:>iulllber of Repeat Viol"tioll':__It \./:"iumber of Violati OilSCOS:--
Physical ~~O ~1/.f:v I C(tYlvq~j v~l,hf~f!~tlk~OIO\I Follow-up:Yes
I INo(circle olle)
~tA :~-_,:~Compliance Stat s:Out;not incompliance IN;in compliance .0;nol obser\ed NA =lIot applicable COS;cOlTl'Ctedon site R =repeat violati
Mark the 'Doropri"te Doints in the OUT box for each numbered item Mark'checkmnrk in aporoDriate bo"for lili.NO.:-IA.COS Mark an ',1cri<k'*'in 'DDroonate box for RPriorityItems(3 Points)violations Re.uirt!Immediate Correctb·t!Action lIotto exceel13 darsComplianceStatusComolianceStatu,0 I N
~
c Time and Temperature ror Food Sarety R 0 I N N C RUN00UN/0 A 0 Employee HealthT~S (F =degrees Fahrenheit)T S,,7 V I.Proper cooling time and tcmperaiure /I:.Management.food employees and conditional employees:~
knowled!!e.responsibilities.and reporting~,Proper Cold Holding temperature(41 'F'45'F)/13.Proper use of restriction and exclusion:No discharge Ii-omV.~eves.nose.and mOLlthu!'l 3.Proller Hot Holdin!!tcmperature(135'1')
Prewntin!!Contamination bv Hands./•••.4.Prooer cook in!!time and lel110erature I 1-1.Hands cleaned and llroperly washed,Gloves used properlyV5.Proper reheating procedure for hot holding (165'F in 2 II 15.No bare hand contact with ready to eal foods or approved/'V Hours)
altemate method properly followed (APPROVED y N );>'6.Time as a Public Health Control:orocedurcs &records ,Hi!!hh Susceotible PopulationsApprovedSource/16.Pasteurized foods used:prohibited food not offered
Pasteurind e!!!!s used when reouiredv-7.Food and ice obtained from apprO\ed source:Food in
I good condition.sat".and unadulterated;parasite
J Chemicals~dC~(rlictioll
R Food R~ccil cd at proper tcmperature ,
17.Food additives:approved and propcrly stored:Washing Fruits/c.
&Vegetables
Protection from Contamination /IR.Toxic substances properlv idel1lifi~d.stored and used1/9.Food Separated &protected,prevented during food J Waterl Plumbingoreparatioll,stora~e.disolay.and tas.m.!!
V 10.Food contact surtbees and R,:~--cres A~}3r~'n9 V t'h (,19.Water ii-om approved source:Plumbing installed:proper...•.•.Sanitized at oonvtem rat ·1 I ~'\backnolV dc;ice•.V II.Proper disposition of returned.vlOusly served o~20.Approved Sewage/Wastelvater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points violatiolls Rei lIirl!Correctivl'Actioll with ill 10 dol's0IN.•..C R 0 I N N C RUNo",A 0 Demonstration of h:nowledgel Personlll'l t:~0 A 0 Food Temperature ControV IdentificationTSTS,
V ",21.Person in charge present.demonstration of knowledge.7 27.Proper cooling method used:Equipment Adequate to!/an~ies/Certilied Food Manager (CHI)ivlaintain Product Temperature/j :1.Food Handl€\·'no unauthorized oersonsi personnel /28.Proper Date Marking and disnosition.........__~~'\1,
~Recordkeeping and Food Package .I 29.Thermometers provided.accurate,and calibrated:Chemical!_,lahelin!!y Thermal test stripsi//"23.Hot and Cold Water a;ailable;adequate pressure.safe /Permit RCWlirc,#ent,Prerrquisite for pperationJ24.Required records a;ailable (shelbtock tags:parasite V1 30.Food EstablGJ4enf rQj0(/7rA 1~di~)t/destruction):Packaged Food labeled
rllR Conformance with Approved Procedures Utcn~i1sJ Equipm~t:-;.;d \:.mdi~...,-"'-25.Compliance Ivith Variance.Specialized Process.and 11 ~,_
31.Adequate hand,vashing facilities:AcceJrJe Int1r!p,r;/-O L ('XHACCPpian:Variance obtained for specialized ~supplied.usedprocessinl.!methods;manllfactur~r instructions
Consumer AdviSOr)''/3~.Food and Non-food Contact surfaces cleanable.properlyI/'I designed.constructed.and usedivY'26.Posting 01'Con>umer Advisories:raw or under cooked
/33.Warewashing Facilities:installed,maintained.usedlfood~(Disclosure/Reminder/Buffet Plate)/Allemen Lahel Service sink or curb cleaning faci lity providedCorl'Items (J Point)Violatiolls Rl'allire Corrective Action Not til Exct!t!d 90 DOl'Sor Next hlSf1t!ctiOIl,Whicl,el'u Cmlll!s First0Ir;:.;C R 0 I /'0 N C RUNOvA0PrewntionofFoodContaminationCN0A0FoodIdentificationTSTSl..~34.NO E idence of Insect contamination.rodent/othcr /1/41.0riginal container labeling (Bulk Food)1/animalsV./v-35.Pcrsonal Cleanliness/eating.drinking or tobacco use
Phnical Facilities•...'/36 .Wiping Cloths;properlv used and stored 7 42.Non-Food Contact surfaces cleanto-_"37.En\"ironmcntal contamination /v 43.Adequate ventilation and liuhtin!1:dcsi~nated areas usedL-3X.Annrol'ed tha,,"inu method "'v 44.Garbage and Refuse properly disposed:t;,cilities maintained/j Proner Use of Utensils .//45.Physical Llcilities installed.maintained.and clean.....'/
v 3Y.LJtensils,equipmcnt,&linens;properly used.stored.
.I 46.Toilet Facilities:properly constructed.supplied,and cleandried.&handled/In usc utensils:oronerlv used,411.S,ngle-service &single-use articles:properly stored 47.Other ViolationsandlIscd
Recehed by:(0vJy Print:~(-+ty J//VI/V \Title:Person In Charge!Owner(signature).
Inspected ~_(lit L eJ Print:flu,iness Email:(signature)J 'Y\ll~11.'\'1 t n I,
:arm EH-06 {Revised 09·2015 "
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.ST£.\-I.\IO:\S FRWY .•R.\1607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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TEMPERA HIRE OBSERVATIONS -,
Item/Location Temp Item/Location Temp ltem/Loclmon Tfmp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHylENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberOTEDBELOW:
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Received by:'~J~~Print:11](1 .....-Title:Person In Charge/Owner(si~nature)/\~-\j.A C'Y'-(
Inspected ~Nrw \\75;\'nVtt h~P{IU(sionaturel!Samples:Y N #collected
Form EH-06 (Re~ised 09-2015)'--'"