HomeMy WebLinkAboutCATERING KITCHEN BISTRO 2019.02.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\L\IO:\S FRWY.,R:\I 607,DALLAS.TX 75207 214-819-2115 FAX:21-t-819-2868
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r:t~()B~Iq ITime in:ITil11e out:1License/Perl11it;,IJVJ I t,Y'-:z,('J I bt."ype I Risk Category Page.!._0(_
Purpose of Inspection:I I I-Compliance ,....,.,...I 2-Routine I I 3-Fielcl Investigation I I 4-Visit r I 5-0ther TOTAL/SCORE
Err.~r;t:;~l11etJt-/;f/(IA·&t-,)")I Contact/Oil ner Nal11e:I
*.\umber of Repeat Violations:__
,/:"umber of \'iolations COS:--rYPhY~~j~re~~rnU BIJ IlA'County:rJr{_I~r]~~~I
Phone:I Follm,-up:Yes
'r1;vl.!;:-,..t-f,1 No (circle one)
Compliance Status:Out =not in compliance IN =in cOI~pliance :"0 =not obser\'ed 'A =nO!applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box lor each numbered item Mark ,./.a check mark in aOllrooriate box for I:".;\0.:-IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re /lire Immediate Correetire Actio"1I0t to exceell3 days
Compliance Status COInllliance Status
0 I 1'1 N C Time and Temperature for Food Safety R 0 I 1'1 "C R
U N 0 A 0 L "Y A 0 Employee Health
T I s (F =degrees Fahrenheit)T S
C'~
I.Proper cooling time and temperature y 12.:Vlanagement.food employees and conditional employees;
/knowledge,responsibilities.and reporting
.;2 .Proper Cold Holding tel11pernture(41 OF'45'F)I 13.Proper use of restriction and exclusion:1'.'0discharge from
/,/evcs.nose.and mouth
';IV 3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands
VI 4.Proper cooking time and temperature y /14.Hands cleaned and nronerlv washed/Gloves used properly
'IV 5.Proper reheating procedure for hot holding (165°F in 2 Ilf ~ii"No bare hand contact \Vith ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
II 6.Time as a Public Health Control:procedures &records /Hi!!hly Suscentible Ponulations
Approved Source vi'16.Pasteurized foods used:prohibited toad not offered
,Pasteurized eggs used when reauired'l 7.Food and ice obtained trom approved source:Food in
V good condition.safe.and unadulterated;parasite /Chemicals
destruction
I 8.Food Received at proper temperat1trC /fA'17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
,Protection from Contamination fA 18.Toxic substances properly identified.stored and used
V J
9.Food Separated &protected,pre\,ented during toad Water/Plumbing
preparation.storage,display.and tasting /
10.Food contact surt:1ces and Returnables;Ckaned and //"19.Water li'om approved source:Plumbing installed:proper
V Sanitized at oom/temoerature backOolV device
j II.Proper disposition of returned.previously served or \II'20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatio"s Re~uire Corrective Actioll with ill 10 dal's
0 I N :'i C R 0 I 1'1 :;C R
U N 0 A 0 Demonstration of Knowledge/Personnel L [\Y A 0 Food Temperature ControV Identification
T J S T S
'/21 Person in charge present.demonstration of knoll'ledge..;/27.Proper cooling method used:Equipl11ent Adequate to../and oerform duties/Certified Food ",'lana!!er (CFM)./'~Iaintain Product Temperature
,/22.Food Handler,no unauthorized persons/l)ersonnel /28.Proper Date Marking and disDosition
/
Safe Water,Recordkecping and Food Package II 29.Thermometers pro,ic1ed,accuratc.and calibrated;Chemical/
Labelin!'Thermal test strios
V /23.Hot and Cold Water a,ailable:adequate pressure.safe /Permit Requirement,Prerequisite for Operation
V 24.Required records available {shcllstock tags:parasite (I 30.Food Establishment Permit (Current &Valid)destnletion):Packa!!ed Food laheled
/Conformance with Approvcd Procedures /Utensils,Equipment,and Vending
J!25.Compliance with Variance,Specialized Process.and J 31.Adequate handwashing facilities:Accessible and properly
HACCI'plan;Variance obtained for specializcd /supplied.used
orocessinu methods:manufacturer instruction,
/Consumer Advisory \1 /32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
vY 26.Posting of Consumer Advisorie,:rail or under cooked /33.WarelHlshing Facilities:installed.maintained.used/
foods fDisclosureiReminderfBuffet Plate)!Allcmen Lahel Sen icc sink or curb cleaning facility pro'ided
Core Itellls (I Point)Viollltiolls Require Corrective Actioll Not til Exceed 90 Days or "'ex/Illspectioll.,n,iei,el'er Comes First
0 I N :;C R 0 I;}
:;C R
U N J A 0 Prevention of Food Contalllination t:"A 0 Food Identification
T S T S
V h 3-1.~o Evidcnce of In,cct contamination.rodent.other "/41.0riginal container labeling (Bulk Food)
animals /
.//J 35.Personal Cleanlinc~s/eatina.drink in!.!or lobacco use /Phvsical,Facilities
V//36.Wiping Cloths:pronerlv used and stored ."/,42.l';on-Food Contact surfaces clean
V /37.Environmental contamination \1 '/43.Adeauate ventilation 3nd lighting:designated areas used
II 38.Appro,ed thalVing method v 44.Garba~e and Refuse prooerlv disnoscd:facilities maintained
/Pro ocr Use of Utensils of /45.Physical lacilities in,tallcd,maintained.ancl clean
11/39.Utensils.equipment.&lincns:properly u,ed.stored.t .\6.Toilet Facilities;properly constructed.supplied.and clean
dried.&han!lled/In use utensils:nronerh u;,ccl
,V ~~~~n ice &single-use "%1;properly stored V 47.Other Violation
a usee
Received by:/~/J~//!£/U_priI1~c--/rvd /JL-t~/LI Title:Pi'i·sOi".!gr Owner
(signature)L---~
Inspected bY?'(_..'A \......••..h~'P~~yy1 .:1f1rJl/~.jJ')Bu!)inc!)s(mail:r
(Signalllre~_~~___/'~H .'--1\
Form EHA'1"6 IRpvisf'rl'09-2IrtS\77 /'l.-f'