HomeMy WebLinkAboutSIKU SUSHI 2019.07.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY.,R\1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I Time Ollt:/1 License/Penl1tt #1'\)-lL,\_l {4 ')l t""Type
Risk Category Page -I-Of~fo-oj\._,c-V
PurpJs~of Inspehion:I I I-Compliance I1./I 2-Routine I I 3-Field Investi2ation I I 4-Visit I I 5-0ther TOTAUSCORE
Establishment Name:~'!(I,contact/o\\"~~.-t-~L I ~7h1b:\of Repeat Violations:---"""'i ~\\",1 ~.:..1 \<'I..l ~\,/.ct'e of Violations COS:__CPhysical:~Ir~C ·\)\.It,'->t I ct/to~'~r \.L v <.j .dr~~e:I.~~h~t .)I Follow-up:Ves
No (circle one)
v ";~Compliance Stahls.Out =not in compliance IN =in compliance '0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark'a check mark in appropriate box for IN.,,0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire immediate Corrective Action 1I0ttO exceed 3 days
Conllliiance Status Clllllvliance Status0IN~C Time and Temperature for Food Safety R 0 I N N C RUN01/0 U N 0 A 0 Employee HealthT~s (F =degrees Fahrenheit)T ~-S,...V I.Proper cooling time and temperature ,.12.Management,food employees and conditional employees;.//knowledge.responsibilities,and reportin!!
~../V-.Pcper Cold HolS;jpg }ewrratureI41°f/4-S0F)'3.j ~./.~(;~4,'''J~:,;13.Proper usc of restriction and exclusion;No discbarge from/:1.0'~,)\)•}')~.'/'••••v 1_,r'eyes.nose.and mouth
V 1/3.Draper Hot Holding temperat~lfe(135°F)./...,,~v -..-Preventin2 Contamination bv Hands/'l-Ar PrODer cookin~time and temperature /14.Hands cleaned and properly washed/Gloves used properly
V••.•V 5.Proper rebeating procedure for bot bolding (165°F in 2 1/15.No bare hand contact witb ready to eat foods or approved
/Hours)alternate metbod properly followed (APPROVED y N )
'"6.Time as a Public Healtb Control:procedures &records ./Hi!!hly Susceptible Populations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required/7.Food and ice obtained from approved source;Food in
/good condition,safe,and unadulterated;parasite Chemicals
./destruction
V B.Food Received at proper temperature r 17.Food additives;approved and properly stored:Washing FruitsI
&Vegetables/Protection from Contamination A lB.Toxic substances properly identitied.stored and used/9.Food Separated &protected.prevented during food Waterl Plumbing/preparation,storage,display,and tasting
."10.Food contact surfaces al~~eturnables ;Cleaned 'and I
~/19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/mllcrature"·1-......'I 'k ,I.back flow de\ice
I.Proper disposition ofretu1'rre&~lrioii\ly served Or ~'-20.Approved Sewage/Wastewater Disposal System,proper,V reconditioned /I disposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actio"within 10 dal's
0 I N l'\C R 0 I N ~C RUN0A0DemonstrationofKno~e/Pl!rso~U Nj>A 0 Food Temperature Control!IdentificationTVS/-.A T S..-V 21.Person in charge present.demotrSTi'ath:m o~knofvled~~./1/27 .Proper cooling method used;Equipment Adequate 10
/and perform duties/Certified Food Manager (CFM)/Maintain Product Temperature
./21.Food Handler/no unauthorized oersons/personnel ,
/28.Proper Date Marking and disposition
Safr Water,Recordkeeping and Food Package )/~9.Thermometers provided.accurate,and calibrated;Chemical!
labelino Thermal test strips•..[...--"23.Hot and Cold Water 3\'ailable:adequate pressure,safe /Permit Require~t,.frerequisit~for Operation
I,.V·24.Required records available (shell stock tags;parasite .-(30.Food Establishment p\~~r1nt ;V}(d)_IC"Jdestruction):Packaged Food labeled
/:Conformance with Approved Procedures /Utensils,Equiptllent,and J ending
~/n~}'2-5.Compliance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properly"HACCr pian:Variance obtained lar specialized
processing methods:manufacturer instructions I,suppl ied,used
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Consumer Advisory ,I 32.Food and Non-food Contact surfaces cleanable.properly
1/designed,constructed,and used
V yt"26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities:installed.maintained,usedlfoods(Disclosure/Reminder/BuITet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViolatiollS Require Corrective Action Not to Exceed 90 Dal's or Next inspectioll.Wlliche,'er Comes First
0 I N N C R 0 I N N C RUN0A0PrcI'ention of Food Contamination U N 0 A 0 Food IdentificationTSTS
1/34.No E\idence of Insect contamination.rodentlother /41.0riginal container labeling (Bulk Food)v animals~35.Personal Cleanliness/eatil1f!.drinking or tobacco use Phvsical Facilities.....V 36.WiIJinQ Cloths:IJroperly used and stored /42 .Non-Food Contact surfaces clean.//37.Environmental contamination ./43.Adequate ventilation and lighting:designated areas used
'"'3R.ApnrO\ed thawing method /44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils ./45.Phvsical facilities installed.maintained.and clean,Y 39.Utensils.equipment,&linens:properly used.stored.//46.Toilet Facilities:properly constructed,supplied.and clean
f dried.&handled,In use utensils:properlv used
/'40.Single-service &single-use articles:properly stored 47.Other ViolationsandL1sed-Received by:'L\\..\Print:
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Title:Person In Chargel Owner(signature)"\)
Inspected bY,Ii"1__.Jl--;I l_J Print:•Business Email:(signature)\-.~
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Form EH-O~d 09-2015)