HomeMy WebLinkAboutSIKU SUSHI (SMU) 2021.03.25Dallas 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
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,in:I Time out:/'I License/Pennit 2()1.0-r\,\[')l/J n~Type I Risk Category Page!._of _L
Purpo!e of ID~bection;I I I-Compliance I ,.......,2-Routine I 3-Fleld investil!ation I I 4-Vlslt I I S-Other TOlilJSCORE
Establi=snttv~:J SAS>V\I
i ~HUtC1tact/owner Name:I
*Number of Repeat Violations:__
/7V )./Number of Violations COS:--
Physical Addr~\i......\\.)\AIr>fi '--I CitY/rJ~/l~h'1Phone:Follow-up:Yes,(
No (circle one)
Compliancr Statu :d..t =not incompliance IN-in compliance NO ~not obsePlcd NA-not applicable COS 2 corrected onlite R=repeat v~.:.:.:.:....~
Mark the a[)l)fopriatcpointsintheOUT box foreach numbered itrtn Mark •.('a checkmark in annroDri8tcboxfur IN.NO.NA.COS Matk _asterisk'*.in sDnrooristeboxfor R
Priority Items (3 Points).,,;oliltiom Rt!"iTt!Immi!dillte CO"t!Ctivt!Action lUll 10exc«d J Un
ComoUance Status ComplJance Status
0 J N N c Time and Tempuature ror Food Sarety R 0 I N N C R
U N ~IrA 0 U N 0 A 0 Jt.pJoyee IIaItb
T s (F =Ikgrees Fahrenheit)T s
V V I.Proper cooling time and temperature V 12.Management,food employees and conditional employees;
01 .//knowledge,responsibilities,and reporting
/v /'2.Proper Cold Holding temperaturc(41of/45°F)./13.Proper use of restriction and exclusion;No discharge from
/eyes.nose,and mouth,/'3.Proper Hot Holding temperature(135°F)C••Qariu.••••by Hands._-
V /'4.Proper cooking time and temperature /l 14.Hands cleaned and properly washed!Gloves used properly
./5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved
./Hours)alternate method properly followed (APPROVED y N )
I'6.Time as a Public Health Control;procedures &records Hl2bJv--••••••tlual
Approved Souce t'16.Pasteurized foods used;prohibited food not offered
/Pasteurized egj1;Sused when required
/7.Food and ice obtained from approved source;Food in
good condition.safe,and unadulterated;parasite CIaemlcals,destruction
I 8.Food Recei"ed at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Pr&tection from Contamination _./j 18.Toxic substances properly identified.stored and used
/9.Food Separated &protected,prevented during food Watrrl PI.mbing
preparation,storage,display,and tasting
/v 10.Food contact surfacef a~9 ~etu,;n bl!~A,a,ned a~iA I 19.Water from approved source;Plumbing installed;proper
Sal1ltlzed at ••~,re .I'..,<u r....backtlow device
/II.Proper disposition of retu'tned,previOUslyserved or /20.Approved SewagelWastewater Disposal System,proper
I reconditioned disposal-F~tloaI~(2P~.u WohuJotu.I!J,.w~~~l#""'.·1 •,!..c·
0 J N N C R 0 I N N C R
V N 0 A 0 Oemonstr.tiOll or Knowledge!Personnel u N 0 A 0 Foed T_peratare CHtroIIldntlficado.
T r S )T S .
/21.Person incharge pr~dent~~wledge,/27.Proper cooling method used;Equipment Adequate to
•./"and oerfonn duties!Cert·Foo a e C )Maintain Product Temperature.22.Food Handler/no unauthorized persons!personnel I 28.Proper Date Marking and disposition
Safe Water,RecordlteepiaJ:and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!
LabeHlI2 Thennal test strips
./V 23.Hot and Cold Water available;adequate pressure,safe /'PawJt Req.1rtJIaeat,f'rereq.lsite for Oper.tioA
24.Required records available (shellstock tags;parasite I 30.FOod'XS a~/nert P;&7Cu1ent &Valid)/destruction):Packaged Food labeled
Conformance with Approved Procedures j uteuik.Eqllip_t,luId Vending
25.Compliance with Variance,Specialized Process.and /'31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied,usedprocessingmethods;manufacturer instructions
Coas._r Advisory I 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
l'26.Postlflg of Consumer Advisories;raw or under cooked I 33.Warewashing Facilities;installed,maintained,used!
ttlOds<Disclosure/Reminder/Butlet Plate)!Allergen Label .I Service sink or curb cleaning facility provided
CoreItCDlB (1Point)Jll»l1IIW1uJt.~lIlre co"t!ctivt!.ActiM NDIto Exc~1i H lhN tw Nat 11 ,~Co_Fint
0 I N N C II 0 I N N C R
U N 0 A 0 Prevention of Food Contaminltion U N 0 A 0 Food Identificali&D
T s T s
)./34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
/animals
./35.Personal Cleanliness!eating,drinking or tobacco use Pltyska)Facilities
./36.Wipill'!Cloths;properly used and stored ./42.Non-Food Contact surfaces clean
/'37.EnVironmental contamination J 43.Adequate ventilation and lighting;designated areas used
./3x.Appro-ed thawing method ./44.Garba!!e and Refuse properly disposed;facilities maintained
Proper Use of Utensib .-/45.Physical facilities installed.maintained,and clean
,/3'1 l.itcnsib.equipment,&linen;properly used,stor~d.<),...(//46.Toilet Facliities;properly constructed.supplied,and clean
dncd.&handled!In use utensils:properlv used ,
./41).Single·service &single-use article:properly stored 47.Other Violations
and used
Received by:7V1?/Print:~'-k.iT '1~Title;Person In Charge/Owner
(signature)f'
Ins~t,:~~I l'\><l II<:.'Rl (~xrHd i I\(~
Print:Business Email:
«ign·ure)
Form E~evised 09-2015),-