HomeMy WebLinkAboutFESTIVE KITCHEN 2020.09.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
J (IDe{2-~~UU)I Time out:.A LiCenSe!per'fn2...#()1 0 ~O(1)~S '2t1rst
Type IRisk Category Page -1 of......---.....
Purpo e of Inspe.tion:I I I-Compliance I VI 2-Routlne I I3-Fleld Investigation I I 4-Visit I I S-Other U1'IJ\LISCORl;
Establishrpt~~h \1,~k n I Contact!Owner Name:
I
*Number of Repeat Violations:__/7)1
./Number of Violations COS:--
Physical Address:~L\l").\rOX'rJ~~1!Coue;{~IZj~~IFollow-up:Yes
No (circle one)
Compliance Status:Out;not in compliance IN;in compliance NO =nolobserved NA =notapplicable COS;correctedon sile R =repeatvi~n )~
Mark the appropriate pointsintheOUT box for each numbered item Mark,,;"acheckrnark in appropriate boxforIN,NO.NA.COS Markan asterisk'*.in ropriatebo R
Priority Items (3 Points)violationsRe ulre Immediate Correctil'eAction II0tto exceed 3 days
Compliance Status CompUance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthT~S (F =degrees Fahrenheit)T ,/S
..V I.Proper cooling time and temperature ,12.Management,food employees and conditional employees;I knowledge,responsibilities,and reporting
V 2.Proper ~1~~d\1\e\Pntur:01 Ti)4~?~.fv,/13.Proper use of restriction and exclusion:No discharge from"V 'r ~~l eyes,nose,and mouthy3.Proper Hot Holding temperature(135°F)3~"H:~-'It:::-Preventin!!Contamination bv Hands
"/4.Proper cooking time and temperature J /14.Hands cleaned and properly washed/Gloves used properly;/5.Proper reheating procedure for hot holding (165°F in2 /15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED y N )"•....6.Time as a Public Health Control:procedures &records HiJ!hly Susceptible Populations
Approved Source
~
16.Pasteurized foods used;prohibited food not offered
Pasteurized el!gs used when required
,,1/7.Food and ice obtained fTomapproved source;Food in
good condition,safe,and unadulterated;parasite Cbemicals
/destruction
I 8.Food Received at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination /IS.Toxic substances properly identified.stored and used
~V 9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage,displav,and tasting
Ii./10.Food contact surfaces and Returnables;Cleaned and /19.Water from approved source;Plumbing installed;properSanitizedatppm/temperature backflow device
IV II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violationsRe~uire CorrectiveAction within 10 davs
0 I N S C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Controll IdentificationT/S T S
/"21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate toVandperformduties!Certified Food Manager (CFM)Maintain Product Temperature,I 22.Food Handler!no unauthorized persons!personnel /2S.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!-Labelin!!Thermal test strips
/23.Hot and Cold Water available;adequate pressure,safe Permit Rejtltitofmmt,Prereqt ~site for Operation
V 24.Required records available (shellstock tags;parasite -1 30.Food Establish~t e:~(4u e9fa¥J _Adestruction):Packaged Food labeled
Conformance witb Approved Procedures Ut~s,1 quipment,I ndVendingr25.Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly~designed,constructed,and usedl'26.Posting of Consumer Advisories;raw or under cooked
I 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure!Reminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1Point)VlOllllionsRquin Cornctive Actio"Not '"Exceed 90 Davs or Next Inspection.Whichever Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
v /34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
animals
V V 35.Personal Cleanliness/eating,drinking or tobacco use ,Phvslcal FacilitiesfI'/36.Wiping Cloths;properly used and stored 42.Non-Food Contact surfaces clean....,'37.Environmental contamination ,-43.Adequate ventilation and lighting;designated areas used,
I 3S.Approved thawin.g method I 44.Garbage and Refuse properly disposed;facilities maintained
ProDer Use of Utensils /45.Phvsical facilities installed,maintained.and clean
,V 39.Utensils,equipment,&linens;properly used,stored,46.Toilet Facilities;properly constructed,supplied,and cleandried,&handled/In use utensils;properly used /
••••V 40.Single-service &single-use articles;properly stored 47.Other Violations
and used .-
Received b~\.(\r)J._t?;'+D Print:Title:Person In Charge/Owner(signatilfflt.~jJ.111 -•
In~xct~~Mil ¥\l~tT1~H,t(;\Print:Business Email:(sign tt[~
Form E':;--vC ,n<,ised 09-2015).•....-