HomeMy WebLinkAboutSUSHI KYOTO 2019.03.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:lL\IO~S FRWY .•R\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I Est.T"pe I Risk C,,!egoryITi!11~out:
Purpose of InsDection:I I I-Comoliance I "1 2-Routine I 5-0ther TOT/fOisCOREI4-Visit I I*:\umbcr of Repeat \iolations:__
,/",umber of Violations COS:__
1 Follo\\-up:Yes
;\0 (circle one)
Compliance Status:Out =not in compliance I;\'=in compliance ;\0 'lllat obseJ"\ed :"IiA =not applicable COS =corrected on site
Mark the aooroori,,!C ooims in !he OtT box for each numbered item Marh ''/'a che<"hlllark in Jt'oroonate boxfor 1;\.;\0.'o;A.COS Mark an
R =repeat ,iolation
asterisk'*.in approoriate box for R
Compliance Status
Priority Items (3 Points)l'iO/tltiollS Re /lire Immediate Correctil"{!Actioll lIot to e.xceed 3 dars
o I N :'\C
UNO I Jl,oi-"o
T V S
II.Proper disposition ~d.previously served or
reconditioned
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
I.Proper cooling time and temperature
2.Proper Cold Holding tempcrmure(41 OF'45'Fl
3.Proper Hot Holding temperatureI135=F)
4.Proper coo~inQ lime and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedure,&rccords
Approved Source
7.Food and icc obrained from apprm cd source:Food in
good condition.safe.and unadul!crated:parasite
destruction
8.Food Received a!proper temperan!rc
Protection from Contamination
9.Food Separated &pro!eeted.pre\'ented during load
preparation,storage.display.and tasting
10.Foud conta~~ces;'1'O'!\etu!lla~les :.CIf;!.nf,dJ)!lci,__
Sanll17ed a!;-"')I}!fomlt~pcrb1A ..I _YlJ.-f I k/f.
Com(lliance Status
0 I 7'1 "C
r.;:0-0 A 0
T ./~
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.III
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,/
,
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Employee Hcallh
12.:"vlanagemem,load employees and conditional employees:
knowled!!e.responsihilities.and reponing
13.Proper use of restriction and exclusion:;-';0 discharge from
eves.nose.and mouth
Preventin!!Contamination bv Hands
14.Hands cleaned and orooerly \\ashed/Glove,used properly
15.:'\0 bare hand contac!lI'ith ready to cat toods or approved
alternate method oroperlv followed (APPROVED Y N )
Bi"hly Suscentible POllulations
16.Pa,teurizcd foods used:prohibited food not offered
Pasteuri7cd eggs used lI·hen required
Chemicals
17.Food additives;appro\"ed and properly stored;Washing Fruits
&Ve£!etables
18.Toxie sllbs!ances properlv identified.stored and used
Water/Plumbing
19.Water from appro\"ed source;Plumbing installed;proper
backflow device
20.Appro\ed Sell agelWaste\\ater Disposal Sys!em.proper
disposal
R
Priority Foundation Items (2 Points
R
violations Re~uire Corrective Actio"with ill 10 days
o
U
T
cos Demonstration of Knowledge/Personnel
I
21.Perso~arge present,demonstration of kno"ledge.
•••••u ""~'lesl Cenified Food "'Ianager (CD!)
\2.Food Han~r/no unauthori7cd persons personnel
J
Sare Water.Recordkeeping and Food Package
Labeli"!!
,V.,t V23.Hot and Cold Water available:auequate pressure.sate
24.Required records available (shellstock tag,:parasite
destruction):Packaged Food labeled
Conformancc with Approved Procedures
25.Compliance II i!h Variance.Specialized Process.and
HACCP pian:Variance obtained for speciali7cd
processing methods:lll~nUf~lctlircrin!otructiolls
/Consumer Advisory
26,Posting o[Consumer I\dvisories;,,1\\or under c00kcd I 33.Warellashing Facili!ies:installed,maintained.used/
foods (DisclosurefRemindcr/Butlc!Plme)'Alkruenl.ahcl Sen ice sink or curb cleaning facilitv provided
Food Temperature Controll Identification
27.Proper cooling method used:Equipment Adequa!e !o
Maintain Product Temperature
2X.Proper Da!e Marking and disposition
29.Thermometers provided.accurate.and calibrated;Chemical!
Thermal test strips
RoIN"C
l :0-0 A 0
T ~S
/
,
/
Permit Rl;llliri!ment,Prerequisitc for Operation
3D.Food EstablibfndJl~/t~l'1 Valid)
Utensi s,Eqlli?mcnt,and Vcnding
31.Adequate handwashing facili!ics:Accessible and properly
supplied,used
32,Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
J
cos Prcvention of Food Contamination
Core Items (I.Point)Violatiolls Rellllire Corrective Actioll Not to Exceed 90 Days ()r ,vexl IIIsncctioll,Wlticltel'er Comes First
Food Identification
o
U
T
I N ~.
N olA
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v
3X.ApprO\cd thall in£!method
"v
3-l.No Evicknce of IIl~ect cOlllamill<-ltioJ1.rodelltJ(lther
animals
35.Personal Cleanliness/caring.drinking or tobacco usc
/
36.Wipin~Cloth,:pronerl\'used and ,to red
37.Em ironmental contamination
/'
J 40.Single-sen ice &ingle-use anicks:properly qored
and used /__
PropC!"Usr of Ltcnsils
39.L:tensils.equipment.&lincn,;properlv used.stured.
dried.&handled,In use utensils:properl\used
Received by:,,.,~...,./rVJ
(signJture)1\/P'g ~
Form EH-06 (Re~09·2015)
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.J I.Original container labcling (Bulk Food)
Physical Facilities
.J~.:-':on-Food Contact sur laces clean
43.Adeouate \entilation and lightinu:designated areas lIsed
44.Garba~e and Rcftbe nroperlv disDo,ed:facilities maintained
.J5.Phvsical (ilcili!ies installed.m.lilllained.and clean
46.Toilet Facilities:properl"constructed.supplied.and clean
47.Othcr Violation,
Business Email:
Print:
Print:
Title:Pusan In Charge/Owner
R
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEi\t:\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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'-'I -TEMPERATURE OBSERVATIONS (,
Itern/Location Temp Item/Location Temp Item/Location Temp
OBSERV AnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:
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Print:CJn {A t1 IeCRV\~~Title:Person In Charge/Owner
(signature)'--
Inspected by:d(\(~~II~.~~'itX ~(signature)Samples:Y N #collected
Form EH-06 (Revis~O!5 -'-"