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