HomeMy WebLinkAboutSUSHI KYOTO 2019.08.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1377 'Ii.STE\I\IO-;S FRWY.,R\I 607,DALLAS,TX 75207 21~-819-2115 FAX:21~-819-2868
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License Permit ~I Esl.Tlpe
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PurJose of fnsncction:I I I-Compliance irA 2-Routinc I J 3-Field Investigation I I 4-Visit I ,5-0ther TOTAL/SCORE
Establishment N:J,!nc:~4~--u,I Cl)[(~h;l:~amel/tf }'lc{I
*."umher of Rept'at Violation~:__
(i)c::::..t\<;l1 1 ./:\umber of \'iolatiolls COS:--
Physical ~~e,~q v
I ),~0t.JtrfJL~~~2iP~~,...-l2.!10ne::I~~O\\-up:YesMILv(_v-a-r1 ~_~J)f (2-a _t 0 (circle olle),
Compliance Stat"':Out =not in compliance 1:"1''=In compliance :\0-not obsef\cd 'IA =not applicnhle COS;corrected on site R ;repent violation
'\1arl<the ,,,,,,rot)riate ooints In the OCT box for each numbered item Mark 'v'"a chctkl11Jrk 111appropriate bo,for 1:->.'0.NA.COS Mark 3n asterisk'*.in "ooromiate bo,for R
Priority Items (3 Points)violatiollS Rel/lirc Immediate Correcth'c Actiollnotto exceed 3 days
Comnli.nce Status Compliance Status
0 ('"'i ('Time and Temperature for Food Safety R 0 (:'>'i ('R
L':-0 A 0 l "0 \0 Employee Health
T S (F =degrees Fahrenheit),.s
I.Proper cooling time and temperature 12.1\lanagement.food employees and conditional employees:
/J kno\\led~e.responsibilities.and reporting
v~0 Proper Cold Holding temperature(~IOF ~5 r)vt 13.Proper usc of restriction and exclusion;No discharge from
eves,nose.and l11oll1h
.,/3.Proper Hot Holdinu tempcratllrc(135CF)Preventing Contamination by Hands
f~1/4.Proper cookinL!,time ~lI1dtemperature ..._...f 14.Hand;,cleaned and properly washed/Gloves used orooerlv
VV 5.Proper reheating procedure for hot holding (165°F in ",:,r 15."'0 bare hand contact \\'ith ready to em roods or appro\ed
Hours)alternate method properlv followed (APPROVED y N )
v 6.Time as a Puhlic Health COlltrol;procedure,&rec()rd~Hi2hh Suscelltible Ponulations
Appro,cd Source J 16.Pasteurized foods used:prohibited food not offered
Pasteurized egQS uscd \l'hen required
7.Food and ice obtained li'om approved source:F,)od in
!J good condition.safe.ane!unadulterated:parasite Chemicalsvdestruction
\.._./'8.Fo"d R~ceil ed at proper temperature --1 17.Food additi,es;appro\'ed and properly stored:Washing Fruits
&Vegetables
Protection from Contamination 11/1 18.Toxic substances properlv identitied.stored and used
II 9.Food Separated &protected.prel'cnted during toad Waterl Plumbing'-"preparation.stora!!e.display.and tasting
10.Food contact surtaccs and Returnables:Cleaned and 19.Water trom approved source;Plumbing installed;proper
LI'Saniti7ed at -:7.,<,,>'~ppm/temperaturc ._/back now device
II.Proper disposition of retull1ed.previously S~f\ed or l/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatinns R"quire Corrective Action JIIithin 10 days
0 I N ,(II 0 I "'i C R
l "0 A 0 Demonstration of Knowledge/Personnel L ,0 A 0 Food Temperature Control/Identification,.-~~,.S
,-",,"~1.Person in ch3rge present.delllonstration of knowledge.v 27.Proper cooling method used:Equipme11l Adequate to
and perform duties!Certified Food "Ianager (CF\I)",Iaintain Product Temperature
V ,..,Food H311dlerl no unauthori.lcd persons,persollnel V 2X.Proper Date :\Iarkin~and disposition
Safe Water.Rccordkccping and Food Package \.."'29.Thermometers prol ided.accurate.and ealihrat~d;Chemical!
Labrlin!!Thermal test strips
'-./0'HOIand Cold \\'ater 3\ailable:adequate pressure.safe Permit Requirement,Prereqnisite for Operation-".
~'/2~.Required records available (sheiblOck tags:parasite
~30.Food Establishment Permit (Current &Valid)?.JJ.;e.adc~truetion):Packaued Food labeled
-n Conformance with Appro'ed Proc~durc,Utensils,Equipment,and \'ending )M'tVl 5(c?
IJ 25.Compliance lI'ith Variance.Specialized Proc~,s.and
w/"31.Adequate handwashing racilities:Accessible and properlyHACCPpian:Variance obtained for 'pcciali/ed supplied.usedorocessinl!method ...:manufacturer in5trl1ction~
Consumer .\d'isory I 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used
1-26.Posting or Consumer Adl t;,ories:ra\\or under cooked ...-33.Warellashing Facilities;installed.mai11lained.used/
foods (Disclosure Reminder'BulTet Plate)!Allergen Lahel ./Sen ic~sink or curb cleaning facility provided
Core Items (I Point)Violati()1ISReqllire Corrective Actioll Sottn Exceed 90 Days or t\'(!xtlllspecti()lI.~Hlicll(!l'er C()mey First
0 I :\'i (f{0 t ,"'i C R
lJ '"(),\0 Prnention of Food Contamination I.'"0 0 Food Identification,.",.~
3~.~()Evidence of I,heet contamination.rodcnLOlhcr -II.Original container labeling (Bulk Food)./animals v,-35.Personal Clcanliness/eatinu.drinkll1g or tobacco use Ph\'sical Facilities
;'36.Wiping Cloths:properlv u;,ed and stored ,/-12.,on·Food Contact surtaces clean
../37 .Em ;ronmentJl contamination -'~3.Adequate ventilation and Ii!..!htinu:desi£!I1[lted areas llsed
10./3X.Approled Ihall in!!method ./'~4.Garhaue and Refuse properly dispo;,ed:I"cilities maintained
Prollrr l'se of Utensils ./'45.Phv,ical lacilitie,"1stall~d.maintained.and clean
.-••"v
39.Ltensil,.equipmel1l.&linelh:properly lbed.;,tored./~6.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled In usc uten,il,:properlv used
V 40.Single·,cl'I ice &,ingle-use articles:properly stored /'47.Other Violations
../and lI~ed
Received by:~"7,?~?~C_Print:
~f\~~;~Title:Person In Charge!Owner
(signature)y....._
Inspected by:'/__.~L.J2r print:?()l Yi1.A-n ~~/uj_mL Ru!\in('~s Email:
(slgnatulc)...--?__._--
Form EH·06 (Revised 09·2015)I -/-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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OBSERVATIONS AND CORRECTI\'E ACTIO;"lS
Item AN INSPECTION OF YOUR ESTABLlSH'vIENT HAS BEE'MADE.YOUR ATT D<TI ON IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
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Received by:.-/-..~~4_'Print:r .IUVl (l K.~h..Title:Person In Charge/Owner
(signature)'_-;7':?';"~/'/.t"C-J
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Form EH-06 (Revised 09-2015)-'/I
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