HomeMy WebLinkAboutSIKU SUSHI 2020.07.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STDL\IO'iS FR\\Y.•R.\1607.DALI.AS.TX 75207 21.t-SI9-21IS FAX:21.t-SI9-2868
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I Timeout I License'Permit#~/ol0-O(jn ¥-LtfJq~kCatCgOr>
Pur~o*of InsJ/cction:I I I-Compli!lnc~I I 2-Routine I I J-Field Imcsti!!atioll I I 4-Yisit I •5-Other TOTAJ.JSCORE
Establishment ~(amm:~I:1/,I n I I Contact/O_wller "ame:l*.'umher of Repeat Violations:--(c /
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Physical Acllilfe :,In \\\1 /)./'I CitY'qounb6 /I Zi1'\0Jf07.·/\l-Phone:I Follm,-up:Yes-)'1 )"_A/./V \.A''t'rr-5 t{J I).'io (circle one)
Compliance Sl~:but nul in compliance 1:\invcompliance '(0 not nb.er\,cd NA not appIJcablc COS -corrected on site
Mark the ""PlOpriatc points in the OUT OOXlureach numbered item Mark .-/"a dtcckmark in ,lpprupn3tc box for 1:\,:-';0.NA.COS Mark an
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Compliance Status
Priority Items (3 Points)violations RC"lIire Immediate Correctil'c Action /1(1(to exceed J day~
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ProteclioJ1 from Conlaminatioll
COlllllliance Status
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6.Time as a Public Health ControL procedures &records
Time and Temperature for Food Safcty
(F ~degree,Fahrenheit)
I.Proper cooling time and tcmperature
2.Proper Cold Holding temperature(41 of/45°F)
....v 3.Proper Hot Holding temperaturc(135°F)
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Employee Health
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//'4.Proper cooking time and temperature
I 12.Management,food employees and conditional employees;
knmdedC!e,responsibilities.and renorting
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5.Proper reheating procedure for hot holding (165°F in 2
Hours)
13.Proper use of restriction and exclusion:No discharge Irom
eves.nose.and mouth
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Apprond Source
7.Food and icc obtained from approved source:Food in
good condition,safe.and unadultcratcd:parasite
dcstmction
S.Food Recei\ed at proper temperature
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10.Food contact surl;1c~eturnableh Cle,med mId I I I 19.Water from approved source:Plumbing installed;proper
Sanitized at "p;~nl>er~(~/\11l:7<I1p.U'\.1---+_,j----j_+_+-'h"'a::;:c:.::kc:_n:_::o:_:w:__::d.:_ev.:_:·i:_:c.:_e -,-----+_--I
II.Proper disposition olretullled,previmlsl),sen ed or /20.Approved Sell'age/Wastewater Disposal System,proper
reconditioned dispo;al
Pre\cntin"Contamination bl'Hand,
/14.Hand;cleaned and properly washed,Glows used propcrl\'
9.Food Separated &protected.prevented during food
preparation.storage,display.and tasting
15.No bare hand contact \\ith ready to eat foods or appro\'ed
alternate method nronerly follo\\'ed (APPROVED Y N )
/Hivhly Sus~c1)tible P01)ulations
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!16.PasteuriLed foods used;prohibited food not offered
Pa~lcuri/.ed eggs used when required
Cbemicals
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/17.Food additi\es;approved and properly stored;Washing Fruits
&Vegetables
/18.Toxic substances properly identified.stored and used
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/29.Thermometers provided.accurate,and calibrated;Chemical!
Thennal test strips
/_Perm't Rcquiremdnl,Prercquisile for Operal'ion
Waterl Plumbing
Priority Foundation Items (2 Points do/atiulls Rei uire Correcti>'e Actioll lVithi"JO days
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Demonstration of KlltWI\~/lJ5io~~.•J,~,,".""'=~"/O A-I-"'~--I--F_O_O_d_T_el_n_p_e_r_at_t_tr_e_c_o_n_tr_o_l/_I_d_c_n_ti_fi_c_,,_ti_o_n-+__I
21.Person in charge present.demonSlrati~11 of kno"ledge.I 27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food 'viana!!er (CF~I)i\laintain Product TcnlJ)eratlire
28.Proncr Datc Markin!!and disoosition22.Food Handler/no unauthorized persons/nersonnel
Saft'Water,Rccordkceping and Food Package
Labclin~
23.Hot and Cold Water al aibble;adequate pressllre,safe
24.Required records available (shellstoek tags:parasitc
destruction):Packaged Food laoekd
Conformance wilh Approved Procedures
25.Compliance with Variance,Specialized Process,and
HACCP pian;Variance obtained for specialized
processing mcthods:manufacturer instructions
Consumer Advisory
Ulensils,E quipmcnl;iind Vending
1/
/3 I.Adequate handwashing facilities:Accessible and properly
supplied,used
26.Posting ol'Consul1ler Advisories:fa"or under cooked 1/33.Warcwashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allemen Label Service sink or curb cleaning facility nrovided
32.Food and Non-food Contact surfaces cleanabk.properly
designed.constructed,and used/
Pl'cwnlion of Food Contamination
Core Items (I Point)Vio/lltitJlls ReQuire Corrective Actioll Not tu EXl'l'ed 90 Day~or NextlllS""cti(JII.Whichet'er COllies First
Food Identification
40.Single-sen ice &single-usc articles:properly stored
and used
R 0 I N :-I C
l'1'1 0 A 0
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34.No Evidence of Insect contamination,rodent/other
animals
35.Personal Cleanliness/eating,drink in!!or tobacco usc
36.Wiping Cloths:properly used and stored
IV 41.0riginal container labeling (Bulk Food)
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37.En\irollmcntal contamin~~l
38.Approl'ed tha"inl!mct~Y ---t ..{\A__!~1\'I\...
ProneI'Use of Ulensils (,
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39.Utensils.equipment,&linens:properly u;ed.stored,
dried,&handled!In use utensil,;properly used
Received bv:('•.(\(\1/
tsignature),,;/\rtLUl..:tiI r..JI'I,JJ}K#OA/
Physical Facilities
(42.j\;on-Food Contact surfaces clean
43.AdeclUate ventilation and lighting;dcsitmated areas u:-;cd
44.Garba'!e and Refuse nronerlv Liisnoscd:lilcilities maintained
/'45.Phv,ical titcilities installed.maintained,and clean
/46.Toilet Facilities;properly constructed.supplied.and clean
47.Other Violation,
Bu~inc~s Email:Inspefteo~I f I I.A I I _,.•...•.
isig,;b.tcI /)J.i?A...l,~tl 1./L.--j-"'1"\-n I r !\Print:I
Title:Person In Charge/Owner
Form EH-06 (Revised 09-2015 I