HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2019.08.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDL'IO'iS FRWY.,R;\1607,DALLAS,TX 75207 21~-819-2115 FAX:21~-819-2868 , D~~r,11 ~1 Time in:1 Time out: /1 License Permit ~I Est.f)pe 1 RISkCategory Page J..of _j_ Z-ll.j PUhlOSC of Insuection:I I J -Comnliance I r.A 2-Routinc I I 3-Field Imcstigation I I 4-Yisit I I 5-0tller TOTAL/SCORE EstabIBI:;;n~::J~~it ~IL ~l\~(V11 con,t~l\ner "ame:A ~*:'<umbcr of Repeat Violations:__U//Z//.J--)/.,/rA ./;\umber of Violations COS:__ PhYCi1~Address:Rh,J I Cry CQ_unty:i ~j~c~~yJ~O;l~"'.9fT l.-t11..1 I Follow-up:Yes -,H''Z,C;:;-m L~,\""A ,I.,..,Y ~').,;-.io (circle one), Compliance Status:Out =not in compliance l"l =in compliance :"0 =nN ob,en cd :-IA -not applicable COS =corrected on site R =repeat liolation Mark the aooroori.te points m the OUT bo~for each numbered item Mark''/'a chcckm3r~in alloroonate box for 1:,\,'\'0.;-.IA.COS Mark an asterisk'*.in aoorooriate box fix R Priority Items (3 Points)"ioliltiolls Re /lire Immediate Correctil"e Action 1Iotto exceed 3days Comnliance Status Cumuliance Status 0 I N :'i C Time and Temperature for Food Safct~R 0 I ",C R U :.;0 A 0 L ,0 A ()Employee Health T S (F =degree'Fahrenheit)T S v-I.Proper cooling time and temperature vi 12.Management,food cmployees and conditional employecs: V knowledge.responsibilities,and reportinQ [.2.Proper Cold Holding temperature(4 IOF 4)'F I ,._1 13.Proper usc of restriction and exclusion;No discharge from J eve".nose.and mouth •....3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands /...4.Proper cooki11!!time and temperature ,y 14.Hands cleaned and prooerlv washedl Gloves used nronerlv vV 5.Proper reheating procedure for hot holding (165°F in 2 :r 15.No bare hand contact with ready to eat foods or approved /Hours)alternate method properlv followed (APPROVED y N ) (/6.TllllC as a Public Health Control:procedures &records HighlV Suscentible POilUlations Appro"cd Source .-1 16.Pasteurized foods used:prohibited food not offercd p"qeurized e!ms used when required 7.Food and ICCohtained from appro\ed source:Food in /good <:ondition.safe.and unadultcrated;parasite Chemicals :/d('stnH.:tion 1/8.Food Receil ed at proper temperalllre 1 17.Food additives:approved and properly stored:Washing Fruits ._./&Ve~etables Protection from Contamination vJ 18.Toxic substances properlv identified.stored and used t...•y 9.Food Separated &protected,prevented during food Water!Plumbing prcparation.stora~e,display,and tastin~ t....•.I-' 10.Food contact surfaces and Returnables;Cleaned and V 19.Water fr0111approved source:Plumbing ll1stalled:proper Saniti7cd at nnnvtemperature back now device I I.Proper disposition of returncd,previously sen ed or '_/20.Approved Sewage/Wastcwater Disposal System,proper I reconditioned disposal Prioritv Foundation Items (2 Points)violatiotls ReI lIire Corrective Actiotl with ill 10 dal's 0 I :-"c R 0 t N "C R l'.'1 0 A 0 Demonstration of Knowledge!Personnel L ,0 A 0 Food Temperature Controi/ldentification T S T S l-V 21.Pcrson in charge present.demonstration of knowledge,_...27.Proper cooling method used;Equipment Adequate to and perform duties!Ccnilied Food ~'Ianacrer (CF\I)Maintain Product Temperature I~""Food Handlerl no unauthori7ed persons,Ilersonnel V 28.Proner Date Marking and disoosition-_. Safe Water,Rccordkccping alld Food Package /29.Thcrmometers provided.accurate.and calibrated:Chemical! Labelill!! .....,Thermal test strios LL/0'Hot and Cold Water J\ailable:adequate pressure.safe Permit Requirement,Prerequi>ite for Operation_J. L./24.Required records al ailable (shdlstock tags;parasite L--:r 30orSg~9~ahli'~1l"!!:~'imi~.}Sur}'l!!1 &Valid) t dcstruction):Packaued Food lahcled Conformance "ith Appro'cd Procedures .~\Utensils,Equipment,and Vending III I~25.Compliancc IIith Variance,Specialized Process.and 31.Adequate hand"ashing facilities:Accessible and properly HACCP pian;Variance obtained lor speciali/cd U supplied,used oroce5sin!!methods:manufacturer instructions Consumer Advisory wil 32.Food and Non-toad Contact surfaces cleanable.properly designcd,constructcd,and used ~ 20.Posting of Consumer Ad\lsories:raw or under cooked (..U 33.Warc\\'ashing Facilities:installed,mailllaincd.usedl foods (Disclosure'Reminder'ButTet Plate)/Aller~en Lahel Service sink or curh cleaning facility orolided Core Items (I Point)Violatiolls ReQllire Corrective Action .'\·otto Exceed 90 Days or Next b.snecfion .Wlriclre"er Comes First 0 I 'I "C R 0 I :;:;C R V :-l 0 A 0 Prevention of Food Contamination t':;0 A 0 Food Identification T S T S 34.No E\idcnce of Ill~e<.:t contamination.rodent/other 41.0riginal container labding (Bulk Food) /animals 1 / /35.Personal Cleanliness/catil12.drinkilH!or tohaceo usc Phvsical Facilities /36.\\'inin>!Cloth,:Dronerly used and >lOrcd ,,.42.~on-Food COlllact surfaces clcan ..-37.Em ironmC'J1WI contamination ...-43.Adequate \entilation and lighting;ciCSH!natcd arcas used '--'38.Anoro\cd thall in~method (44.Garbacre and Refuse proDcrlv di>posed:facilities maintained ProneI'LIse of Utensils /45.Phvsical facilities in,talled.maintained.and clean 39.utcnslh.eqlllpmcnt.&lincns:properly used.stored,~46.Toilet Facilities:properly constructed,supplied.and clean ../dried.&halldl~"'1h usc uten,ih:nropcriv ..<.'11 40.Silrr &.,inglc-u,e ani77riy stored 47.Other Violations /and u>c ./"7.-/' Received by:0T),f:;?~~ Print:rr /;;/2////"1-)'&/,r.t-IJTitle:pers~~~Owner (sign:Hure) Inspected by:•......~-.-:.Ir Print:J </;l ~_..Ie?BII,illc,s Email:'~ (sign,nure)J.....----z_'7 ~/".•..;2 (!,pp yt'1W7 Form EH·06 (Revised 09·2015)I I