HomeMy WebLinkAboutSUSHI KYOTO 2021.05.04Dallas County Health and Human Services _Environmental Health Division
Retail Food Establishment Inspection Report
1377;\.ST£.\I:\IO;\S FI{\\Y.,101607.D.\L.LAS.TX 752U7 21.t-RI9-2115 FAX:21.t-SI9-2868
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5fU 11£1JI Timc in:I Time out:I Licens~_m \-(J O()()-s 33~l E,{.flPC I RIsk C3lt.:'gllry Page _\of -/
Pur ose I)f Insllcctioll:I I 1 Comoliallce I I 2-Houtille I •-'-Field lin esti[!atinll I I 4-Yisit I 5-0tl.cr TOTA'/C'r~'n'C
Establisl~~~h"~d<1tD I
Contact,011 ncr :--'.1111"':I
*\umhl'r of I{('p~at \iolatiol1s:__
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,/~UI1lIH'ror Violations CO~:--
Physical Address:(pcH_q +{I(ICALWt;?1P I 1~/rh0nc:I FolI(J\\-up:Yo,):\0 (cirrle one)
-_/COlllplianc('~1"tUl>:Out not in complian\!c 1:-.'IIII.:omplbncc \0 n('t ob,cn cd c;A not appilca"k CO"corrected on itt:R repeal'i(l~on
Mark the .•ppmpn3te ooints m the OUT bo~for each numbered lIem Mark .".n chec~mark in appropnate I:>oxfor 1'\.'\0.'\.\.COS 1>lark.111 "'tcri,k •*.in a ,ror R
Priority Items (3 Points)violatiolls Re lIire Immediate Correclil'l!Aetillll JI{I(to exceed 3 ,lays
COJ1lplial1n~Status CnmDlianr<'Stalus
()I "S (Time and Temperature for Food Safety Il ()I ""C Il
l 'I 0 A 0 l "0 \(l Employee Health
T s (I'=degree,Fahrenheit)T .S
/v 1.Proper coollllg tlm~and tcmp~ratllrc I 12.~lanageillent,lood employees and condillonal employee,:
kno\\ledge,responsibilities.and reportin!!
V ,Proper Cold Holding tcmpernture{.J I"F -15°F)•.13.Propcr use of restriction and exclusion:t-:o di,charge Irom
/
_.
eves.nose.and mouth
"1/3.Proper Hot Holding temperature(135'F)Prevenling Contamination b,Hands
/.t.Proper cooking time and temperature .,l.t.Hands cleaned and properly lVashed/Glo\'es used properlv_v 5.Proper rcheating procedure for hot holding (165°F in 2 /15.No bare hand contact with rcady to cal foods or appro,ed
Hours)alternate method pronerlv 1'0110\\cd (APPROVED y 'I )
_v 6.Time as a Public Health Control:procedures &records Hiohlv Suscclltible POllulations
Approved Source 1 16.PasleunLed tooeb used;prohibited food not offered
Pasteuri/ed e!.!!!5 lIsed when rc(]uired
.•.••.V 7.Food and Ice obtained Irom approved ,ource:Food in
good condition.safe.and unadulteratcd:parasite Chemicals
dc,truction
..•.'8.Food Recei\'ed at proper temperature I 17.Food addll1\'es:approl ed and propl'rly stored:Wa,hing fruit>
&Vegct"lbles
/Protection from Contaminalion /IX.To\ic ,ub,tances pronerlv idenlified.,tored and used,9.Fond Separated &protected.prevented dunng food Water/Plumbing
preparation.storage.display.and t'btin>!
V 10.Food conta~JrI"c~~~m~os :CI.~d al!d I /19.Walcr li'om apprm ed source;Plumbing installed:proper.•.•..Sanitiled at ()n/ten erat .J f .r'\\(",\backllo\\'del ice
:/II.Proper disposition o~ed.pre,iou,ly served or I 20.Approved Sewage/Wastewater Di,pn,al System.proper
reconditioned dispo,al
Priority Foundation Items (2 Points)vio/atitlll5 RI!~"ire Correcth'e ACTio"lVit/lli,to days
()I :.."(Il 0 I ""C Il
l 0 )'()Demonstration of "nowledge/Per,onnel l "0 A 0 Food Temperature Control!Identification
T -'~-T ~,---~-------------
.//'21.Person in charge present.demonstration of knu\\ledge.(7.7.Proper cooling Illetiwd used:Equipmelll Adequate to
and perform duties/Certified Food I\lanal!a (CF\I)I\L.intain Product Tel1loeralUrc
r 00 Food Handler/no unauthori7ed personS!personnel (2~.Proper Dale i\larkin"and disllosition
Safl'Watel'.Recordkeeping and Food P,,,:kagc I 19.Tliermometers pro\idecl.accurJte.and calibrated:Chemical
Labcline Thermal tcst ,trios
•......V 0'Hot and Cold Water available;adequate pre»ure.safe Pcrmil Reqvil·rrnent.Prerrquisitc for Operation_.1.-2.t.Required records U\ailable (shellstock tdg;,:paraSite
~31).Food Ef,eh~l~~el~l.9"e"&Valid)".destruction):Packa~ed Food lah~led
rr Conformance \\ith Appro'ed Prol'edures t:tl'nsils,Equipn1l'nt,and "endin::
T1 25.Compliance with Variancc,Speeiali/cd Process.and 31.Adequate hanc!washing t"cilities:Acccssible and properlyHACCPplan:Variance obtained lor speciali/ed I supplied.usedprocessinl.!methods:manulncturer instructions
Consumer Ad,isory I'32.Food anc!"'On-f(loc!Contact surli.ces cleanable,properly
designed.constructed.and used
l'26.Posting of Consumer Ad\isories:ra\\or under cooked II 33.\Van!\\ashing Facilities:installed,maintained.u~l.:d/
food,(Di,closure/Reminder13uITet Plateli Allergcn Lahel Sen ice sink or curb cleaning facility pro'ided
Core Items (I Point)ViollltilJllS R(!{llIire Correetil'l!Actio".Vot to E.~c,'ed 90 V(/ys or ,\'ext /II5/leClioll ,Whiche"er COllie.Fir.51
0 1 :.."(Il ()I :..~c n
L "{)A ()Prenntion of Food Contamination L ..,0 A {)Food Identification
T S T S
V 3.t."'0 E,idence or Insect contamination.rodent/other /41.0riginal cOlllainer labeling (Bulk Food)...•animals
"v 35.Pt.:f!:lonai Ckanliness/eatinu.drinkilH!or tobacco LbC -Ph,sical Facililies..••36 .Wipin>!Cloths:properly used and stored ,42.C:on-Food Contact surt~.ces clean
"37.En\ironmentai contamination ..•.-13.AdcoU31C ventilation and iiQhtinu:J~:-.ii!natcd areas lIsed.••.JK Approl cd thawin!!method ./-14.(jarba~e and Refuse nrnllcrlv disDo,ed:facilities l1laintallled
Proo~r Use of Vtensi!)..•./45.Ph,sieal 1:lcilllies in;,talled.l11ailllained,and clean
V 39.Cten>ils,eqUipment.&linens:properl)w.ed.stored.1/46.Toilct Faeilitie,:properly eOlhtructed.>upplicd.Jnd clean
//dri~d.&handfed'[n usc utensib:propcrl~used 01 •
"4U.Single-,e"ice &single-use articles:properly stored 47.Other Violallon;,and user}____.
Received by:II~Prilll:YUf}1 Yt\"l1/,l
Title:Person In Charge/Owner
(signature)/'\
Insl~~h~+frrr d Prinl:if Bu~inl'"[mail:
(•••i!!n'In:
Form EH-06 (Revised 09-~15)