HomeMy WebLinkAboutCUATES KITCHEN 2019.09.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N STDUIONS FRWY RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868-.,
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oa(.,l1t4t Vf I Time out:yensc/Permit If I Est.Type I Risk Category .Page "of __L.
Purno e f Insoect oil:,f I-Comnliance I "'1 2-Routine I I 3-Field Investil!ation I I 4-Visit I I 5-0ther TOT ALLSCOREEstabli
17tt~R \WJA 6 VI 1contact/~an:e,_/~n\*,,",umberof Repeat Violations:2J,,'NU~ber of Violations COS:-=
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complianC'ne~Out =';t in70mpliance IN =incompliancel NO ~not observed'NA =notapplicable (bS =correctedon site
"-R =repeat violationMarktheaooroonate""ints in UT box for each numbered item Mark',,',a checkmark in annronnate boxfor IN,NO.NA.COS Mark an aslensk •*.in aooroonale boxfor RPriorityItems(3 Points)vio/ation.~Re.uire Immediate Correeth'e Action 1I0t10exceed 3 daysComnlianceStatus
Comoliance Status0INNcTimeandTemperatureforFoodSafetyR0INNC
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U N 01/0
U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)
T .J S""V I.Proper cooling time and temperature
J 12.Management,food employees and conditional employees;[.,
knowledge.resnonsibilities,and rcnortin!!V ~er Cold Holding temperature(41°F!450F)",/13.Proper use of restriction and exclusion;No discharge from~./
eves.nose.and mouth')(.-""3.Proper Hot Holdinp temnerature(1350F)
PreYentin"Contamination bv Hands1/1/4.Prooer cooking time and temoerature ,1 14.Hands cleaned and orooerlv washed!Gloves used oroperlv
~
",V l/5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approvedHours)
alternate method nroperlv followed (APPROVED y N )
,/6.Time as a Public Health Control:nrocedures &records ,Highly Suscentible PODulationsApprovedSource;r 16.Pasteurized foods used;prohibited food not offered...,
Pasteurized eQgsused when requiredV7.Food and ice obtained tram approved source:Food inVgoodcondition,safe.and unadulterated:parasite
Chemicals!,1 destruction
V ./8.Food Received at proper temperature /f 17.Food additives:approved and properly stored:Washing FmitsI~-&Vegetables./7 Protection from Contamination A'18.Toxic substances orooerlv identified.stored and used""j>.It l Food Separated &protected,prevented during food
Water!Plumbing"•..eparation.storage,display,and tasting
')\)>l "I ..;10.Food contact surfaces and Returnables;Cleaned and /19.Water trom approved source;Plumbing installed;proper.I Sanitized at nnm/temperature backtlow device,1/II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,properreconditioned
disnosal
Prioritv Foundation Items (2 Points violations Re."ire Correclive Action withill 10dal's0INNC
R 0 I N N C
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U N J A 0 Demonstration of Knowledge!Personnt!l u N 0 A 0 Food Temperature ControV IdentificationTS
T ./s21.Person in charge present.demonstration of knowledge,,27.Proper cooling method used;Equipmel1lAdequate to
tI
and perform duties/Certified Food Manager (CFM).I Maintain Product Temperature22.Food Handler!no unalllhorized nersons!nersonncl //28.Proper Date Markin"and disposition/Safe Water,Recordkeeping and Food Package ./29.Thermometers provided,accurate.and calibrated;ChemicallLabeling(/Thermal test strins-v II 23.Hot and Cold Water available;adequate pressure.safe
Permit Requirement,PrereqUisite for Operation/IV 24.Required records available (shellstock tags;parasite I>?30.Food Establishment Permit (Current &Valid)destruction);Packafled Food labeled
)Conformance with Approved Procedures
Utensils,Equipment,and Vendingvf25.Compliance with Variance.Specialized Process,and /{/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for'specialized
nrocessing methods:manufacturer instructions 1/supplied,used
./Consumer Advisory
32.Food and Non·food Contact surfaces cleanable,properly
/designed.constructed.and used.v 26.Posting of Consumer Advisories:raw or under cooked
I 33.Warewashing Facilities;installed,maintained,used/foods (Disclosure/Rerninder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility orovided
Core Items (1 Point)Vio/atiolls Reqllire Corrective Action Not to Exceed 90 Dal's or Next InsDection,W/richel'er Comes First0INNC
R 0 I N N C
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U N OVA 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTs
T S
~1#l,-34.No Evidence of Insect contamination,rodent!other r7 41.0riginal container labeling (Bulk Food)V 1/animals ./(;;j 35.Personal Cleanliness/eating.drinkinp or tobacco use
Phvsical Facilities.•...•36.Wiping Cloths:orooerly used and stored 42.Non·Food Contact surfaces clean•....•....37.Environmental contamination .-43.Adeouate ventilation and lighting:;designated areas used•....•..•38.Aooroved thawing method './44.Garbage and Refuse nronerlY disnosed:tacilities maintained"Proner Usc of Utensils ./.-45.Phvsical facilities installed.maintained,and clean.•••V /39.Utensils,equipment,&linens;properly used.stored.!/46.Toilet Facilities;properly constructed,supplied,and clean/dried,&handled!In use utensils:orooerlv used
~~ingle-service &single-use articles:properly stored 47.Other Violationsaused.
Received b£-.PI .___..-,-
J Print:(~rrf IttJd /)YA JIc I Title:Person In Charge/Owner
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Inspected b~PK T L~(/,11 ~C1\JA /l'/liit:L.V .7 "I "_._!__~"Sl nature)~(\;;:::..(g
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:'>S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
OBSERVATIONS AND CORRECTIVE ACTIONS
[tern AN INSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE CONDlTlONS OBSERVED ANDNumberNOTEDBELOW:
Title:Person In Charge/Owner