HomeMy WebLinkAboutSUSHI KYOTO 2020.07.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO:\'S FRWY .•R.\l607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
I bl.Type
J'02-(Izmt~imc in:I Timc out:Pagc_of L
2-Routine I 5-0therIIJ-FiPld Inycsti!!atioll
I
*.\ul1lhcr·of I{('peat \'iolations:
v'"ulIlher of \iolations COS:_-_-_-(t)
Comuliance Status
R o [N "C~J A ~
I Ri,~Category
I.Proper cooling time and temperature
2.Proper Cold Holding temperaturcH 1OF 45°F)
3.Propcr Hot Holding tcmperaturc(135°F)
4.Proper cooking time and tcmperature
5.Proper reheating proccdure for hot holding (165°F in 2
Hours)
6.Time as"Public Health Control:procedures &rccords
Approved Source
7.Food and icc obtained from appro,.ed source:Food in
good condition.safe,and unadulterated:parasite
destruction
8.Food Recei,ed at proper temperature
Protection from Contamination
9.Food Separated &protected.preventcd during lood
preparation.storage.displav.and tastinfr
10.Food conta(fStjl'I5):¥and ~eturnablc~:1-'leanecl3Jld
Sanitized at t ')V ppm/teJi,peraturc M )~YXlf1
II.Proper disposition ~rned.previously served or
reconditioned
I /19.Water li'OJllapproved source:Plumbing installed;proper
ir,<l ~~~+--4 __~__+-b~a~e~k~n~o_\\_'~de~'~i~c~e -+__~
/
20.Approved SCI<age/Wa,tewater Disposal System,proper
disposal
I I 4-"isit I
I
TOTAL/SCOREIConlact'Owner I\amc:
Folhm-up:Ye,
No (circle one)
J'
~4.Required records available (shelistock tags:parasite
destruction):Packaued Food labeled
Purpose of Inspection:~I I-Compliance
Compliance Status:Out -not in compliance I,
Mark the aooworiate ooints in the OUT box for each numbered item
....__....
in compliance '\0 =not ob,en cd NA nllt applicable COS corrected on site R =repeat'iolation
Mark 'v"a ehecl.mark in nOnrclPnale ho,lor 1:,\,1':0.:,\A.COS 'lark In ",terisk'*.in aOOTODliatebox f,,,R
Priority Items (3 Points)viola/ions Re lIire Immedia/e Corrective Ac/iol1 110//0 exceed 3 days
Comnli"nce Status
0 I N0 C
U o :.\0
T .-s
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IV
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0 I 101 ~C
U N 0 A 0
T .s
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
Waterl Plumbing
/
I,~
/
/
Employee Health
R
I~.IVlanagement.food employees and conditional employee,;
knowledfre.responsibilities.and reportin~
13.Proper use of restriction and exclusion:No discharge from
eves.no'c.and moulh
Preventin!!Contamination by Hands
14.Hands cleaned and properly washedl Gloves used prooerlv
15.No bare hand 9(Thtatt with (eady tr5\.jt[oo\Js 'l!:apllro,ed
alternate method flrOhdIHc)j,,Aed (~V~~v,.n.:Y{\'\bi,)
/HTiihh Su~ceplible PODulations
16.Pasteurized loods used;prohibited lood not ofrered
Pasteurized efl.!!;used when required
/Chemicals
(17.Food additives;appro"ed and properly stored:Wa;hing Fruits
&Vegetables
IR.To~ic sub,tances properly identified.stored and used
Dcmonstration of Knowledgel Personnel
Priority Foundation Items (2 Points)~io/ati/}l1s Rei lIire Correcth'e Actio"wi/hi"10 dal's
Food Temperature ControV IdentilkatiOIl
RR0[""I 'i 0 A
T
I
I
/
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21.Person in chargc present,demonstration of knowledge.
and perform dutiesl Certified Food Mana!!cr (CFM)
22.Food Handler/no unauthori7ed persons!personnel
Safc Water,Rccordkeeping and Food Package
Labeling
/'23.Hot and Cold Water avaibble;adequate pressure,sare
/
/./Conformance with Approved Proceduresr25.Compliance with Variance,Specialized Process,and
HACCP pian;Variance obtained for specialiled
proccssinu methods;manufacturer instructions
/Consu mer A(h isory
C
os
27.Proper cooling method used;Equipment Adequate to
~laintain Product Temperature
28.Proper Date Markinf!.and disl)osition
29.Thermometers provided.accurate.and calihrated;Chemicall
Thcrmal test strips
I
Permit Rcq'ircmenl',Prerequisite for Operation
UtetJsils,EqJipment,arId Vending
/
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food COlllact surfaces cleanable.properly
designed.constructed.and used
26.Posting or Consumer Adv isories;raw or under cooked J 33.Warc\\ashing Facilities:installed.maintained.used!
foods (Disclosure/Reminder/Buffct Platel!Allergen Label V Ser,ice ,ink or curb cleaning facility provided
PreVl'ntion of Food Contamination
R
Core Items (I Point)Vio/atioll<Require Corn'c/ive Actio"Not til Exceed 90 Days or Nex/Illspection.Wllichel'er Comes Firw
R 0 I N ;s C
l'N 0 I ~0
T V ~
0 I N "C
U N 0 A 0
T ,S
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7,
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34.No Evidence of Insect contamination.rodcnt/other
animals
35.Personal Cleanliness/eatin!!.drinkinl!or tobacco usc
36.WiDing Cloths:properly used and stored
37.Environmental contamination
3R.Apnro\ed thawin~method
Proper Use of Utensils
/39.lJtcn"ils.equipment.&linens:properly used.stored.
dried.&handlcd!In llse lIlcnsib:properlv lIsed
40.Single-service &single-usc articles:properl)'stored
and used
Ho Title:Person In Charge/OwnerReceivedby:~/7~/_
(signature)/\.---./_-_-/;17~_.L ')
Food Identification
41.0riginal container labeling (Bulk Food)
/
/
.I
Physical Facilities
Print:
42.l\on-Food Contact sur races clean
Print:
43.Adequate ventilation and lightinfr:desi£!I1ated area;used
44.Garbage anJ Refu,e properly disposed:facilities maintained
45.Ph"sical "Icilille,installed.maintained.and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Bu,iness Email:
Form ~vised 09-2015)
v
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~,STE:\L\lO~S FRWY"R;\I 607,DALLAS,TX 75207 21.t-SI9-2115 FAX:214-819-2868
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Esta~~~t ;hi:\t\II at\)I Ptoca~l_cr H I I )(J L~+I CitY/Sa?I License/Pennit #I Page j:::er _c_-
("l "-TEMPERATURE OBSERVAT1ONS
Item/Location \J Temp Item/Location Temp Item/Location Temp
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OBSER\'ATIONS A~D CORRECTI\'E ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSHME:-.iT HAS BEEi'MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:/~~~Print:;-r;-LA~H-r-t-~~Title:Person In Charge/Owner
(signature)~/_-;;__
Inspected 'ffitr~r\~CM 1'111,Vj Print:U(signature)Samples:Y N #collected
Form EH-06 ReiTised09-2015