HomeMy WebLinkAboutSIKU SUSHI 2019.04.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '<.STE\I.\IO:\S FR\vY.,Inl 607.DALLAS.TX 75207 21-1-819-2115 FAX:214-819-2868
A A
rtt:y ~tin I Time OLlt:yiccnsc,pcnnit t;2 D IY --mUL\03U)+-I
RISK Categl>ry pag1-of-iL---Purp se of nspection:l J I-Comuliance I "i 2-Routine I I 3-Field Investigation I I 4-Visit I 5-0thcr TOTAL/SCORE
EstabliSh~TV\:lA ~l,L\I ~ol1tact.OIl ncr :\ame:I *."umber of Repeat \'iolatiolls:__(d)nl ./:>'lImher of Violati OilSCOS:__
Physical Add~1'-l ()
\J~IdI c0tV\T\~{~~i~'I ~~II:~~()')I Follow-up:Yes
No (cirrle olle)
C~pliance Status:'Out L nut in compliance 1:'01=ill compliance.to:~ot ob-en'cd :'<A=n~t applicable COS =corrected on site R =repeat vIOlation
Mark the appropriate poinlS 111the OUT box for each numbered item Mark'.a chet'knwk in appropriate box for IX.:-'-0.XA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re /lire Immediate Correcli"e Actio/l /lot to exceed 3 Ilays
Comuliance Status COlllllliance Status
0 I :'i ;,:C Time and Temperature for Food Safety Il 0 I :-;"C R
U N :I 0 L :-0 A 0 Employee Health
T S (F =degree,Fahrenheit)T S
V /I.Pr0per cooling time and temperature /'12.'vIanagement.food employees and conditional employees;
knol\ledge.responsihilities.and reponing
V ~
~Proper Cold Holding temperaturel41 °Fr 4S'F).I 13.Proper use of restriction and cxclusion:No discharge Irom
eve,.nose.and mouth
p 3.Proper Hot Holdin<!temperaturc(135cF)Prcventinl!Contamination bv Hands
v /4.Prol)cr cookin!.!timC'and t~l11peratlire /1-1.Hands cleaned and properly washcd/Gloves used properly
Iy 5.Proper reheating procedure for hot holding (165°r in 2 /1 15.;--;0 bare hand contact with ready to cat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
"6.Time as a Public Health Contrnl:proccdures 8:.record,Hil!hl\'Susceptible Populations-/Approved Source ,11 16.P"teurized foods used:prohibited food not offered
Pasteurized ct!l:!s used when required
I I 7.Food and ice obtaincd from appro\cd >ource:Food in
good condition.::,arc.and unadulterated:parasite Chemicals
destruction J
II 8.Food Recei\'ed at proper temrerallire /17.Food additi\es:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination /IR.Toxic substances properly identified.stored and used.;_,/9.Food Separated 8:.protected.pre\ented during food Water/Plumbing
preparation.storage.display.and tastine:
1.1/10.Food conta7Jf~,etun~~lcaned and I j 19.Water frotn approved source;Plumbing inslalled;proper
Sanilized at ml 11)eratt _VlI J~backtlow device
_/II.Proper disposition ~ned.previously sen'cd or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points "iolations Re~"ire Corrective Actioll with ill 10 daYl'
0 I N N C R 0 I ."i "C R
U N 0 A 0 Demonstration of Knowledge/Personnel t:"i 0 A 0 Food Temperature Con troll Identification
T ......•.....S T /S"'•....21.Person in charge prescnt.demonstration of kno\\ledge._,'27.Proper cooling method used:Equipment Adequate to
./••.•.and perform duties/Certilied Food Manager (Cn!)1./Maintain Product Tcmperature•....'22.Food Handlerl no unauthorized personsl personnel .I .28.Proper Date i'.larking and disposition
/Safe Water,Recordkceping and Food Package
V V 29.Thermometers pro'ided.accurat~.and calibrated:Chemical!
J Labeling /Thermal test sirips
i_/,"Hot and Cold Water available:adequate pres,ure.safe /Permil Req~l rot,P,er qWsi,te,Ij.IJiOperation_J.
r:24.Required records available (shcllstock tag,;parasite ..If 30.Food Establish~t f (C~(~:kM 1\~1Iid)deslruction):Packaued F00d labeled
;(IT Conformance with Approved Procedures /Utensils,Equipment,and Vending
25.Compliance \\ith Variance,Speciali/ed Process.and L V
HACCP pl3n:Variance obtained for specialized i/31 Adequate handwashlllg faCilities AcceSSible and propelly
proceSSilH!methods:manufacturer instruction!'J supplied.u,ed
/tJ ~Consu mcr Advisory /,32.Food and Non-food Contact sur(;lces cleanable.properly
designed.constructed,and used
\{·vr 26.Posting of Consumer Ad,isories:rdW or under cooked I 33.Ware\\ashing Facilities:installed,maintained,used/
foods (Disclosure/Rcmindcr/BufTet Plate)i Allerl.!en Lahd Sen icc sink or curb cleaning facility prm ided
Core Items (I Point)Vioilitiolls Reqllire Corrective Aaiofl Not IIIExceed 90 Days or ''''ext ]/lspectioll.'~1Iic"eI'er Comes First
0 I N "C R 0 I "N C R
U :'i /A 0 PreHntion of Food Contaminalion t:"i 0 A 0 Food Identification
T s T /S
(,I'"34.No E\idenee of Insect contamination.rodenuother ....V -I1.Original containcr labeling (Bulk Food)VVv animals
V /V 35.Personal Cleanlincss:eatin<!.drinkini!or tobacco tlSC /Physical Facilities
,/r./36.Wiping Cloths:properlv used and stored /1/-12.Non-Food Conlnct surl~lces clean../37.En\irOl1mental contamination "'1/-13.Adequate \cntilation and li!!htill1!:ciesign3ted area~used•....38 .Appro\cd tha\\·inl.!method v'LI 4-1.Garbage and Refuse properlv disposcd:facilities maintained
Proper l'se of Ctcnsils t/J -15 Ph'sical lacilitie,inst.dlcd.maintained.and clean
L'v ,/39.Ctensi Is.equipment.8:.Iincns:properly u>ed.stored.V 46.Toilet Faciliuc,:properly constructed.supplied.and clean
/'dried.&handled/In use ulclbils:properl\used ./
/40.SlI1gle-service &single-use anicles:properly >tored -17.Other Violation,
and used -/"l .
Received by:('('\frP~Print:1t,-I-~'Y ~~Title:Person In Charge!Owner
(si[!nature)1l1.wv 1
Inspected bY~If\Afll~(~lIl'ill~
Print:-...J Ilusinc>s Email:
(signatllr~)
Form EH-06 (ReviseiflJ9-2015)I