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HomeMy WebLinkAboutSushi Kyoto II Follow-Up 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 :" \~ "'\ RET AIL FOOD ESTABLISHMENT INSPECTION REPORT ;tablishment: Dale g-~-o5 Owner...JO Ol....1.c, p: 7520S Irpose oflnspeclion: Regular _ Follow up ~ Complainl_ Other ~Jr aLl/&....} ( ~~I.I.I.~.ii~~~qilWi:I'1Ii:'~:.:,:............. 5. Personnel with Infections RestrlctedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinking/Smoking/01her) 9. Approved SourcelL.atleling 10. Sound Condltion 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansTlime as Public Health Control) 14. Water Supply. Approved Source/Sufficient CapacitylHot and Cold Under Pressure ?'.&~~~iij,lr~llii~~.~i~.i~.III:~,<"..;"".".:i.~!!;.t[.,;:.,:;,:~.<x. 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of RodentslO1her Animals 20. Toxic Items Properly Labeled1StoredlUsed 21. Manual Warewashing and Sanitizing at ( rature 22. Mecnanical Warewashing and Sanitizing at ( ppmlt. perature 23. Approved SewagefNastev..ater Disposal System, Pro r Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:t. 20F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaW Shellfish WamingIBuffet Plate) 27. Food Establishment Permit . SU~~iSfW . COMMENTS: 5 Pts 4Pts 3 Pts . ~; /f1;~E EtJu-,r&..Jr /FOob ., IA/CN-S ff F/~ 3 Inspected by: Total Demerits Follow.up Insp YES NO Received by.. ~ \ TEMi\"O. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling offood{ice) minimized. Utensils properly stored. , Garbage & refuse containers covered: adequate number, in ent proof, frequenc - saVclean. . nstru~'ted, dr n{~ . tallation, dustless cJe Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . Non-food contact surfaces: designed, constructed, maintained, installed, located_ Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.. . . Ware washing facilities, designed, constructed; maintained, installed; located, operated. . Lighting provided as required, fixtures shielded.. . Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - room's clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained free of litter, unnecessary articles, , cleaning maintenance equipment properly stores. Authorized personnel. No'n-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quart<::rs. Laundry. No re-use of single service articles. Plumbing: inst~I1ed, maintained. Clean, soiled linen properly stcm~d.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COOUXG - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (45 OF) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACfIOi\": Voluntary destruction - Potentially hazardous food held above 410F (450F) less than 4 hours: ACfION: Rapid cool. (e.g. ice bath) 3. HOT HOLD . Potentially hazardous food held below 1400F niore than 4 hours: ACfION: Voluntary destruction - Poten!iaIly hazardous food held below 1400F less than 4 hours: ACfION: Rapi,d reheat to 16~o~ or more COOKIXG - Potentially hazardous foods undercooked: ACfION: Recook to properlemperature RAPID REHEATING - ColdpotentiaJly hazardous f~~~ i~?,ro~erly reheated: A9'~I~!'T:R~hcatra piilly tO~~5.'F , --... ..',. .,..,....-.."... . ...:.(0-._;;,> .; , .,. ....,... ....q<:.~__.~:n... .. '. HAND WASHING - Foo~ e':JIpll?y~es ob~erved not washi~g hands: AcrIOi'l: Empl!?);e-:C~Ii~iil~ be i~stru~!ed .to .wash hands before starting w.ork and aCter smoking; e~tjilg~ dti.nking. ,!sin~.th~,t~iler.:a'nd:aIlo,thei' '~messPccifjed~in tlie Rules. :. ". " . '. .. .:".'...'." ,....,":... .... .., --...... AfPROVED SOURCBsOUNDCOi'mlTION - Foods from unapproved sources/unSound condiiion: ACfION: Detention' or V~lUDtllry destniction . PROPER ILU\DLING OF READY-TO-EA T FOODS - Ready 10 Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:-:: Voluntary destruction CROSS CONT A:'IIINA TION OF R-\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potenlially hazardous foods: ACTION: Voluntary destruction ofrrady to cat foods 4. 5. 7. 9,10 11. 12. 13. APPRO\'ED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.