HomeMy WebLinkAboutFESTIVE KITCHEN 2020.06.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '\.STD(\lO"iS FR\\Y.,R'(607,D,\U..\S.TX 75207 21-1-819-2115 F.\X:2(-1-819-2868 ,IDrO2-7b£nZ:t I
Tlille out:I~cnse Permit !;I
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Risk (.',llegor}Page l_or 1
PunJUs.of II spection:L I-Compliance ,----2-Routinc I 1 J-Ficld Imestigation I '4-Yisit 1 5-0ther T.fll'lDSct)R E
Est3blisbt,~~e:iJ KMl,o Y1
I Contact Oil ncr "amc.
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*\ul11hrr of Hl'pl'at \iolatiun~:__I(c))./\umht'r of '·iolaliUlb COS:--
Physical ·~tr0--\r~\\<:'>if"(~J l f.I Citr1'19 'Wlo Phone:
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Follo\\-lIp:Yl'~'i:\0 (circle one)I\..---COl1lpHunc('~wtus:Out not incomplianl:~I'>in cOlllpli.uH.:e '>0 not ob:,ened :".\not .'ppilcahlr COS corrcctt:d on <>i1..:R repe3!\iol3tion
Mark the approprtate DOlnt'In the OUT box t0r cadI numbered item "'13rk 'r "chcckmark Inappr,)prtJte (1{).,lor 1;\".:\0.'>A.CO!>\1ark:tIl a~h...ri~k .*.in .tPI)wpnatc hu\fl.,r R
Priority Items (3 Points)violaliom R"lJllire Immediate Correctil'e Action I/ot 10 exceed 3 dars
COllluliancc St"II',COllluli"nce Statu,
0 I ""C Time and Temperature for Food Safety It 0 I ,"C Rl'~0 A 0 l ,0 0 Employee Healthr~(F =degree'Fahrenheit)1 /!>V I.Proper cooling time and tt.:tl1pCralUrc /12.~Ianagement,food emplOyees and conditional employees://',knowledge.responsibilities.and reponin!.!
/,Proper Cold Holding tcmpcrature(41°F 45'F)/13.Proper lise of restricliull and e'\dusion:;-\0 discharge from
1./eves.m"e.and mouth./1/3.Proper Hot Holding tempcrature(135°F)/Prennting Contamination by Hand~./i'-I.Proner cooking time and temperature -1"/1-1.Ilands cleaned and properly \\ashed/Gloves u~ed properlv
1//5.Proper reheating procedure for hot holding (165eF in 2 11 15.No bare hand contact \\ith ready to eat roods or approved
Hours)alternate method properlv followed (A PPROVED Y N )
/6.Time as a Public Hcalth Control.procedures &record,Highly su,ccptible POIJUlation.
Approved Source
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16.Pasteurized fouds u,ed:prohibited rood not offered
Pastcuri7cd egl!'used \\hen required
1/7.Food and ICCobtained from approved sOLirce:Food in
/good condition.safe.and unadulterated;parasite Chemicah
-destruction /
I 8.Food Rccei\cd at proper temperature t'17.Food additi\cs:apprO\cd and properly stored:Washing Fruit>
~&Vegetables
/"Protection from Contamination A IR.Toxic sub,tances properlv identilied.stored and used
.11/9.Food Separated &protected.pre\enteJ Junng food '\-ater/Plumhing
preparation.storal.(e.displav.and tasting /
/In.Food contact surraces and Returnables:CIc.mod and /19.Water tram appro,ed source:Piumblllg installed;proper
Sanitized at ppmJtempcrature back 110"ckvice
V tl.Proper di>position of returned.pre\iously >cn ed or /'20.Appro\ed Se\\age'Wastc\\atcr Disposal System.proper
.;reconditioned dispo>nl
Priority Foundation Items (2 Points),'i(Jlati(JlI~Re,Ilire Correclive 4crioll with ill 10 days
()I ""C R 0 I ""r Rl''i 0 A 0 Demonstration of Knowledge/Personnel l ,0 A 0 Food Temperature Control/IdentificationTS-T ~.2-..___
t..-V ::!1.Person in charge present.delllon~tration of kno\\ledge,l 27.Prop.:r cooling method used:EqUipment Adequate to
and perlclfIn duties/Certilicd Food ';Ianager (CHI)1/[l,l:iintJin Product Temperature,0'Food Handkrl no unautht)rized pcrsonsl pCT>onnel I'28.Proper Delle ~Iarkin!.!and di~p()sitiol1
Safe Water.Recordkccping and Food Package V 29.Thermometers pro\ided.accurate,and calibf3ted:Chemical
Labclinl!/Thermal tcst strips
/0'Hot and Cold Water a\ailablc;adequate pre,sure,safe Permit Requirement.Prerequisile for Operation_J.
/'/2-1.R~qLlired records available (shelislOck tag':parasite t'31J.Food Establishment Permit (Current &Valid)destruction):Packa!!cd Food labekd
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Conformance "ith Appro,cd Procedure,Ltcnsil~,Equipment,and Vending
25.Compliance \\ith Variance.SpecialiLed Proce,s.and /31.Adequate handwushing facilities:Ac(cssibk and properlyHACCI'plan:Variance obtained for specialized /'
proces~in!.!methods:manufacturer instructions /
supplied.used
Consumer Ad,isur~,/32.Fuod and r-;on-food Contact surt:1ces cleanable.properly
'",ck'igned,constructed.and u,ed
1 26.Postlllg ofConsul11cr Ad\isories:raw or under cooked /V 33.Warc\\ashing Facilities:installed.maintained.used/
food,(Di~cl(\>ure'Rerninder Bufret Plate)'Aller~cn Label Sen ice sink or curb cleaning lacilitv pre)\ided
Core Items (I Point)Vioilltions Hef{1lire Corrective ACTion ,Vot TOExceed 90 Days or ,\ext Illspection,WlrieTlelw CO/lle,Fir~t
0 I N "C I!0 (,"C It
('~(I A 0 Prc>cntion of Food Contamination l'"0 .\0 Food IdentificationT...•~T S
../v 34 .~o E\idencc of In~cct contamination,rodent,other V 41.0rigillal container labeling (Bulk Food)V animals /'
./V 35.Personal Cleanliness/eating.drinking or tobacco u,e Physical Facilities
.././•....36.WiDing Cloths:proDerlv used and stored -42.\on-Foocl Contact surl:lces clcan
/./"37.En\-ironmcntal contamination -'".+3.Adequate \(:ntilatlon dnd lighting:deSignated area"Llsed
/3g.Anllrovccltlla\\inu method ...•"4.Garhage and Reruse properly disro,cd:facilities maintained...-Proper l'~e of lItcnsil~./45 .PIl\"icaI13cil,tle,""tailed.maintained.and elean,39.L"lcn'ils.equipment.&lincns;properly w,ed.stored./•...40.Toliet Facilitie,:properl)con,tructed."upplied.lind clean
....-dried.&hancllcdl In lI~e lIlcnsib.:properlv lIsed
/-10.Single-sen ice &>ingle-Ll'c articles:properl}"tored 47.Other Violatiolh
and u-,ed
Received by:j'"prinl-f YPi r?ffs Title:Person In Charge/0\\lIer
!Si!!nalllr~/'
Inspe tcd ~
ht111 \('1 (/1 H-N1,V ~~~Jt h 1.',(-q_p}..i!J BU"IiIH'"Email:
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Form EH-~ised 69'-2015)v I -J