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HomeMy WebLinkAboutFESTIVE KITCHEN 2019.01.17Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDL\IO'iS FRWY .•rO'1607.DALLAS.TX 75207 21.t-SI9-2115 FAX:21~-SI9-2S6S ,Dre:1:Y 7tllt'1, ;:ill 1 Time Ollt:/1 License/Permit I;?ioD I Ll 1 Est.T.pc Risk Category PageT of _L Puru Ilse of InsDection:I I I-ComDliance I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0thcr T~CORE EStab~t N?7 ')Ii l.t 1;\,1rMv1 I Contact/Owner ;-.;ame:~{\(,l \,)\.1*:'-jumbor of Repeat Violations:__(a)V\'i)n,"umher of Violations COS:__ Physical ~\iOL\"~1V /i~1-e.I ft~r~n",h:~Zi~?t: b P~nc:1 Fol!o\\-up:Yes ~IO (circle one) Compliance Status:Out =not in compliance I'=in COI~'C iliO =not obseryed NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate Doints in the OUT box for each numbered item ark ,./.a check mark in aDoronnate box tor I:",1'0.:'I'A.COS Mark an asterisk'*.in .norooriate box for R Priority Items (3 Points)violatiolls Re.uire Immediate Correeth'e ActiollllOtto exceed 3 dal'.\· Comnliance Status Cnmlliiance Status 0 I N :<i C Time and Temperature for Food Safety R 0 I :<i "C RuN1)!A 0 l;N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T V s Iv-1.Proper cooling lime and temperature V 12.'Vlanagement.food employees and conditional employees: knowledge.responsibilities.and reporting 1/~IJ 2.Proper Cold Holding temperatun:(4I°Fl-l5°F)/1/13.Proper usc of restriction and exclusion:1\0 discharge trom eves.nose,and mouth J /3.Proner Hot Holding temperature(135cF)Preventing Contamination by Hands ./4.Proper cooking time and temperature X /14.Hands cleaned and properly washed!GlOves used properly //5.Pwpcr reheating procedure for hot holding (165°F in 2 ·f 15.No bare hand conlact with ready to eat foods or approved Hours)alternate method orooerly ",llowed (APPROVED y N ) /6.Time as a Public Health Control:procedures &records Hi!!hly Suscelltible Pooulations Approved SOllrce .1 16.Pasteurized foods llsed;prohibited food not offered Pasteurized eg!!s used when required ;'7.Food and ice obtained from approved source:Food in I good condition.sare.and unadulterated;para;,ite Chemicals destruction / /~.Food Received at proper temperature /17.Food additives;approved and properly stored:Washing Fruits /,__...--...f &Vegetablcs /'Protection from Contaminatin(-6-.,A <11 /I 18.Toxic ;,ubstances properlv identillcd.stored and uscd X \IV9.Food Separated &protectcd.prevente~t~'I'6~rr. ft-:bv ,"Vaterl Plumbing,preoaration.storaue,display.and tastinfr---,I j\.-- /10.Food conta~s~anl~etur~~;·leanef and I~ !,I './19.Water from appro,cd source:Plumbing installed;proper SallitiLed at ppml npera \(1.(\IY\hi ~~t/l back flow device '/II.Proper disposition~m~d.prhiously served or )/20.Appro\'ed Sewage/Wastewater Disposal System,proper (reconditioned disposal Priority Foundation Items (2 Points)violations Relllire Corrective Actioll withill 10 days ()I N :-;C II 0 I :-;"C RuNIJ'A ()Demonstration of Knowledgel Personnel l::-.0 A 0 Food Temperature ControU IdentificationTI"S T /S--;;V 21.Persall ill charge pre,ent.demonstration of kJlowledge,/27.Proper cooling method used:Equipment Adequate to and perform dutiesl Certilied Food :Vlanager (CF:vI)II Maintain Product Temperature 22.Food Handlerl no unauthorized personsl personnel /'28.Proper Date Marking and disposition Safe Water,Recordkceping and Food Package /29.Thermometers provided.accurate.and calibrated:Chemical! /labcliul!Therm,,1 test.strips """Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Frerequisite for Operation_j. /24.Required records available (shellstock tags:parasite l'30.Food Establishmen~i ~qrt~O,alid\destruction):Packa!!ed Food labeled II Conrormance with Approved Procedures Utensils,Equipment,and Vendingy25.Compliance with Variance,Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized orocessin!!methods:manufacturer instructions I suppl ied.used Consumer Advisory /32.Food and Non-food Contact ,urt~lces cleanable.properly )designed.constructed.and used %26.Posting ofConsumcr Advisories:ra\\or under cooked 1/33.Ware\\.ashing Facilities:installed.maintained.usedl foods (Disclosure/Reminder/Buffet Plate)1 Allcrgen Labcl Ser\'ice ,ink or curb cleaning facility provided Core Items (I Point)ViollltiOl~~Reqllire Corrective Acrioll Not III Exceed 90 Dal's or Next Illspectioll.W"ic/,e"er Comes First 0 I N ...C R 0 I N :<i C RUN()A ()Pre"ention of Food Contamination t:N OvA 0 Food IdentificationTsT,S "V 34.No E,idence of Insect contamination.rodent/other ,/V 41.0riginal container labeling (Bulk Food)1/animals ""/35.Personal Cleanliness/eatim,.drinking or tobacco usc Phvsical FacilitiesVI..3(\.Wiping Cloths:properly used and slored ,,-42.Non-Food Contact surtaces clean./1/37.EI1\·ironmt'ntal contamination ,/43.Adequate ventilation and li£!htin~:designated an:a~lIsed V 3X.Appro\ed tlla\\ing method ,,-44.Garbage and Refuse properly disposed:tacilities maintained-Proper Usc of Utensils V 45.Plnsical facilities installed,mainlained.and clean I /39.l.!tensils.equipment.&linens:properly u,ed,stored.V'"46.Toilet Facilitie;,:properly constructed.supplied.and clean dried.&handledl In usc utensils:properlv used 40.Single-service &single-use articles;properly stored 47.Other Violation, ,and used - Received by:f ~-j''-~U-~I'ri'-~Fel+~!Y!e(rejJ~fln,h~JQ{(~7.'"~(SIgnature)i,._A Inspected by:+-~I'\1((\(\It c..N ('--)III t1-J1 ,W Print:Bu~iness Email:v (!->ignature) Form EH-06 (Revis~l~)\