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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 I 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 / ~---~~~(~')~~V~~~~~~~~~A"'~~V\~~I'__~_L__~~=+~~___J_/_'_'_J(_"I_Je_r_O_f\_'i_O_la_ti'_)(_"~C_O_S_:~~~,0 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 R repeJt 'iola~n ./ R!-.lerhk·*.in a'~~~for R Compliance Status Priority Items (3 Points)violations RC"lIire Immediate Correctil'c Action /1(1(to exceed J day~ o I N :-I (' l N 0 A 0 1 /s ProteclioJ1 from Conlaminatioll COlllllliance Status Il /v 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) o IN"(' l''''I9-AO T 1/S Employee Health R //'4.Proper cooking time and temperature I 12.Management,food employees and conditional employees; knmdedC!e,responsibilities.and renorting v ~. 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 /' v / / /' 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 / 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 R0I:-,"(' U '"0 A 0 T S V.;'" " - ('" v- I'" ly l' 0 I :'I :-;(' V N 0 A 0 T S1/1--,- ,/ ,,"'/' "/' / !16.PasteuriLed foods used;prohibited food not offered Pa~lcuri/.ed eggs used when required Cbemicals / /17.Food additi\es;approved and properly stored;Washing Fruits &Vegetables /18.Toxic substances properly identified.stored and used 1/ /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 t{0 1 :-;'"(' 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 T S 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) R 37.En\irollmcntal contamin~~l 38.Approl'ed tha"inl!mct~Y ---t ..{\A__!~1\'I\... ProneI'Use of Ulensils (, .,.v 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