HomeMy WebLinkAboutCUATES KITCHEN 2019.03.14Dallas County Health and Human Services -Environmental Health 0ek'Isio
Retail Food Establishment Inspection Report
B77:'1i STD"IO ••••S fRWY R"1607 DALLAS TX 75207 214-819-2115 fAX'21.t-819-286 \W'rt-...,ve ,Ds~/t;-/91 Till1ein •I Till1~out:I License/Permit #I Est.Type I Risk Category Page.l-of
Purpose of Inspection:I ")(,1 I-Compliance ~~2-Routine I I 3-field Investij!ation I I 4-Visit I I 5-0ther TOT ALiSCORE
EstabliShll1entr;l;e~-t IJ c::::..KLtC ho r1
ContacvOw\cr l\amc:,4 ~~r of Repeat Violations:__0r.A ••10 2'j(r'J!'::-.O~IllS er of Violation,COS:__
Pl"'O'"OI AN!ress A..M }\L....._L.r ~-141 V~c'~!,~'r["'E.~~,~~~hon~\L{-~(f}y1?'3~I Follow-up:Yes
lh~~,"LU,-".•AlII,U U 'nA,I-L .111 'W '0 (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =not obselved NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points inthe OUT box for each numbered item Mark 'v"n chcckmark in appropriate box for 1:-;.NO.:-;A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls ReJllire Immediate Cflrrectil'e Actio"Ilotto exceed 3 days
Compliance Status Cnmilliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N "C R
U N 0 A~IJ N/A U Employee Health
T /S (F =degrees Fahrenheit)T S,/l.Proper cooling time and temperature It!/
12.Management,food employees and conditional employees;
/knOll lcdgc.responsibilities,and reporting
V/2.Proper Cold Holding temperature(-+I°FI45°F)I 13.Proper use of restriction and exclusion:No discharge from
/'/eves.nose.and mouth
1/V 3.Proper Hot Holding temperature(135°Fj /
""
Preventing Contamination by Hnnds
V f/4.Proper cooking time and temperature V /14.Hands clcancd and properly washed/Glovcs used properly
1/V 5.Proper reheating procedure l'or hot holding (165°F in :>.J'15.No bare hand contact with ready to eat foods or approved
Hours)l/Illternate method properlv l'ollowed (APPROVED Y N )
tI 6.Time as a Public Health Control:procedur~s &records /Hil!hlv Susceptible Populations
Approwd Source l 16.Pasteurized foods used;prohibited food not alTered
/'Pasteurized eggs used when required
V 7.Food and ice obtained from approved source:Food in
V/good condition.safe.and unadulterated:parasite Chemicals
destruction .I
//"8.Food Received at proper temperature vV 17.Food additives:approved and properly stored;Washing Fruits
/&Vegetables
/Protection from Contamination /I 18.Toxic substances properly identified.stored and used
V /9.Food Separated &protected.prevented during l'ood ~Waterl Plumbing
preparation.storage,display.and tasting
V /10.Food contact surfaces and Returnables;Cleaned and I !/19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature back flow device
I II.Proper disposition ofretumed.previously sen'ed or j 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Cflrrective Actio"withill 10 da)'s
0 I N N C R 0
I;
1>C R
U N /1 ~0 Demonstration of Knowledgel Personnel IJ N A 0 Food Temperature Control/Identification
T S T S
v'/"I.Person in charge present.demonstration of knowledge.//27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food Manager (CFi\I)/Maintain Product Temperature
I ~2.Food Handlerlno unauthorized persons!personnel V J 2R.Proper Date Marking and disposition..Safe Water.Recordkeeping and food Package V 29.Thermometers provided.accurate.and calibrated;Chemicall/Labeling U Thermal test strips
~//23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequisite for Operation
It!24.Required records available (shellstock tags:parasite t1 30.Food Establishment Permit (Current &Valid)~t Pe '}t1 J-destruction):Packaged Food labeled
/Conformance with Approved Procedures /'Utensils,Equipment,and Vendingvr25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized "'/suppl icd,usedprocessingmethods;manufacturer instructions
Consumer Advisory II'~V 32.Food and Non-food Contact surfaces cleanable.properly
/\I designed.constructed,and used
tV 26.Posting of COI1::-.umer Advisories;raw or under cooked LV 33.Warewashing Facilities:installed,maintained,usedl
foods (DisclosureIReminder/Buffet Platell Allergen Lahel Sen icc sink or curb cleaning facil itv provided
Core Items (I Point)ViolaliflllS Reqllire Corrective Actioll 1\'0110 Exceed 90 Days or Nextillspectioll,Wllicl,el'er ClInles First
0 I);:;C R 0 I N /:;c R
U N 0 A 0 Pre,'cntion of Food Contamination U :;1A 0 Food Identification
T I s T S
V,/34.No Evidence of Insect contamination.rodcnLother ..41.0riginal container labeling (Bulk Food)
./animals V A
V ///35.Personal CleanlinessfeatilH!.drinking or tobacco use /,Physical Facilities
II//'36.Wining Cloths:properly used and stored II II 42.:--Jon-Food Contact surtaces clean
V /'37.Environmental contamination ,'II 43.Adequate ventilation and lighting:designated areas used
"38.Appro\'ed tha\\ing method ':'A r;44.Garbage and Refuse properly disposed:tacilities maintained
/Proper Usc of Utensil,V /45.Physical facilities installed.maintained.and clean
II'3').L:tensils.equipment.&linens:properly used.stored.J /46.Toilet Facilities:properly constructed.supplied.and cleant//dried.&handledl In use utensils:properlv used /
JI ~Single-Service &single-use articles:properly stored II 47.Other Violations
used
Received by:~"7~~Print:C(~Title:Person In Charge/Owner~'UJm ~V\(/.(,1...(signature)""""'---/LJ.-.?~/~-'"
Inspec~~:IJv A-1<5 ~nt:•,/~V If Bu~incsli Email:
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ForrTl"fH-06 (Revised 09-2015)..-.,..-..-r-,/
COMMISSARY APPROVAL FORM
~'r·'_~Nm
,City of Dallas
OFFICE USE 01'.rLY
City of Dallas
PERMITT#_
'-,
NAME OF OWNER '_'__'_'_'__,_<."_,._;,;_I--''---'·_'_'_~...;;L;o___
PHONE NUMBER OF OWNER __..;..I_I..,_I _-_'-,-"i-,'I..I;___~_·''7_'_3_,_5_(:_
Icertifythat mformation provided on this application is true and correct.Ifurthermore understand that prol'idlng false or fictitiolls information will
renderthisapplication invalid.I agree [0 abide by all of the policies,rules and regulatrons set forth by the department.Failure to comply may result
~Of <I.p"mi,~imp"i"",of,fi,."bo,h
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~7 ")'1 'Ylel
fuaS15river License!}
COMMISSARY INFORMATION
l ·d \t (\.(,(1:-\.'r (ICOMMISSARYNAME5PHONEt.(r
'.}.(;'-~l,)))c....(j
....."J 1\,')ADDRESS >',III \"'~1'...C \.I :,2l\"(~";"-)C"'l
STREET CITY STATE ZLP
I understand the following services llIay be performed at my commissary by the above vehicle/kiosk:
Have access to facility at all times,If limited,access hours are:_
Have access to inside preparation facilities
Wash out truck/cart above a floor drain
Wash,rinse,and sanitize all food contact surfaces
Fill with fresh water
Dispose of waste water
Store ex~ess product
Store products requiring refrigeration
Wash out truck/calt above a floor drain
Mobile vehicles are to be stored inside the commissary overnight
'f ••t!...-",m:~/:p,~'\-(L /,,:•.....,_~
COMMISSARY OWNER'S NAME (."r"ppc""onTXsal~s~nd UseT.
/
Cm1;')_
COMMISSARY OWNER'S SIGNATURE //>":'{!/1'_;\.._._-"\"f-.
COMMISS,ARY OWNER'S SIGNATURE MUST BE NOTARIZED IF THE COMMISSARY OWNER IS NOT PRESENT WHEN APPLYING .
..•--\\~.""';oj '.,20 __1_':_
SigllOlllre aiNorol)'
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Pl'inled NOllie a/Normy