HomeMy WebLinkAboutTHE FESTIVE KITCHEN 2019.08.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STE\L\IO;\S FRWY.,R\1607,DALLAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
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~Il-i Itll1ein
:I Timeout:I License PZ-0 \VI __ceo~:}1_1~.rype I Risk Category Pagej_or~
Pur~ose of Ispcction:I J I-Compliance I I 2-Routinc I Ij-Field Investi{!ation I I 4-Visit I I 5-0thcr T01M-LSCORE
Esta~amFr -.11 ~;\I..y.i.~6co,ntacLOII ncr.ame:
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*.\'umber of l{cpeat Yiolations:__(')lL-\.LL ./:"ulllber of \'iolatiolls COS:
~J
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Physical Add~h~J/nv (td.l I d\"~YI 1.1 I '\Ih mC)d3-k7°;;~I Follow-up:Yes
;\'0 (circle olle)
Compliance Status:Out =not in compliance.?!;\,in comPliancet,:0 -n~t ob,e"cd :"IA =not applicable COS =corrected on site R =repeat \iolatio~
Mark the appropriate POlilts in the OUT bo,for each numbered item Mark ./.a c1ux'kmark IIIappropriate bo,tor IX.:-'-0.:"IA.COS Mark an asterisk'*.in approoriate box for R
Priority Items (3 Points)vio/aliolls Require Immediate Correctil'e .4ctioll 1I0ttO exceed 3 days
Comilliance Status Comlliianc.Status
0 I N "C Time and Temperature for Food Sufety R 0 I N "U R
U :.)',!"'A 0 l::.0 A OJ Employee Health
T V s (F =degree>Fahrenheit)T /S
.//I.Proper cooling time and temperature I 12.~Ianagement.food employees and conditional employees:
~/kno\\ledge.responsibilities.and reporting
/V ,Proper Cold Holding temperature(~IOF ~5°F).I 13.Prop~usc of restriction and exclusion:No discharge from
/eve~.nose.and mouth
./V 3.Proper Hot Holding temperature(135°F)/PreVl'ntinl!Contamination by Hands
J /4.Proper cooking time and t~mpcrature /14.Hands cleaned and properly \\ashed!Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F til 2 v IS.No bare hand contact with ready to eat foods or approved
Hours)I alternate method properly lollo\\·ed (APPROVED Y N )
I 6.Time as a Public Health Control:procedures &records /Hiohh Susceptible l'ollulations
Apllroved Source 1 16.Pasteurized foods used;prohibited load not offered
Pasteurized ef!!!S used \\'hen required,7.Food and icc obtained Irom approved source:Food in
1/good condition.safe,and unadulterated:parasite Chemicals
destruction /
I 8.Food Received at proper temperature /I 17.Food additil'es:approved and properly stored:Washing Fruits
//'&Veuetablcs,Protection from Contamination ./l 18.To~ic substances properly identilied.stored and used
I V 9.Food Separated &protected,prel emed during lood Water!Plumbing
preparation.storage.displa\.and tasting /
I 10.Food contact surfaccs and Returnables:Cleaned and 1/19.\Vater from approl cd source:Plumbing installed:proper
Snniti7cd at ppm/temperature backflolV devicc
....V II.Proper disposition of returned.prel'iously served or /20.Approl'ed SClI'age/Wastewater Disposal System,proper
rcconditioned disposal
Priority Foundation Items (2 Points )violations Re(lIire Corrective AClio"withi"10 days
0 I ""C R 0 I :\"C R
l:N 0 A 0 Demonstration of Knowledge!Penonncl l:"0 A 0 Food Temperature Controll Identification
T ,S T /S
V'/v 21.Person in charge present.demonstration of kno\\ledge./'''27.Proper cooling mcthod used:Equipment Adequate to
and perform duties!Certified Food :-"Ianaaer (CF:-"I):Vlaintain Product Temperature,22.Food Handler'no unauthori/ed persons!personnel ""/2X.Proper Date Marking and disposition
Safe Water.Rccordkecping and Food Pa"kage I 29.Thennometcrs prDl ided.accurate.and calibrated:Chemical/
"'Labelhll!Thermal test strips...•.."Hot and Cold Water available:adequate pressure,sali::Permit Require.lent.l'rcrc'quisite for Operation_J.,
,/2~.Required records available (shellstoek tags:parasite v1 r
l~li'(C wrj~~J)destruction):Packaued Food labeled 30.Food Establi~nt
II
Conformance with Appro,cd Procedures Utcnsils,-quipment und VendingIf25.Compliance 1\ith Variance,SpecialiLed Process.and /31.Adequate hand\\ashing Elcilities:Accessible and properlyHACCPpian:Variance obtained lor specialited
processin!ll11cthods:manufacturl!r instructions /supplIed.used
ConsumH Advisory ,32.Food and ;'\Ion-load Contact surfaces cleanable.properlyI.//designed.constructed.and used
26.Posting olTonsumer Adl isories:"'II or under cooked /33.Warc\\ashing Facilitic,:installed.maintained,used!
foods (Disclosure Reminder Bufret Plate)'.-\ller~cn Labd s.I Scn tee sink or curb cleaning facility prol ided
Core Hems (I Point)Viol(ltiolls Require Corrective Actiol/.''I,'ot10Exceed 90Days or Sex'Illspectioll.WhicJ,el'er Comes First
0 t 1'>..,C f(0 t N "C R
U 1"0 A 0 l'renntion of Food Contahlination [..,0 ,\0 Food Identification
T ./S T ~S·/V 34.;";0 EI idence of Insect contamination.roJentiother
"'"
/~I.Original container labeling (Bulk Food)
animals
,//'35.Personal CkanIIllCSsfeatil1!!.drinkinu or tohacco use ./Physical Facilities....V 36.Wiping Cloths:properly u,ed and ,tared ••.."42 .:--':on-Food Contact surlaces clean
./37.En\ironmcntal conL:lminatloll "I"43.Adequate Ielllilation and lighting:designated areas used
3R.Approl·ed thawinu mcthod //~~.Garbage and Rcfuse properly disposed:facilities maintained
Proper llsc of Ctensil;.,45.Phv,ical Iflcilities installed.maintained,and clean,3Y.utensli~.equipment,&linens:prop..:rl~used.stored,vi,!'"46.Todet Faeilitie,:properly constructed.supplied.and clean,
./dried.&handled In usc utcnsils:properll·u,cd,40.Single-service &single-usc articles:properly stored 47.Other Violations,
and used
Received by:'Ufu l'ril"l")M-~r\-\{(?Title:Person In Charge/Owner
(signature)/'\r :I U f\.__,,"1 I l'>-::,
Ins~r~~.-Hlh ,1~Print:Busin('s~Email:
(sigw lit"1,1~\I~~
Form EHl:ib(Revised 09-2015)../