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HomeMy WebLinkAboutSushi Kyoto II ," DA~LAS "comITY HEALTH AND HUMAN SERVICES Environmental He2ttb Division 2377 N. Stemmons Fmy - Room 601 D.a1l2$, Tens 75201 . (214) 8J9.2115 F.ax: (114) 819-2858 . ~;. . . .;." '.. -. " . RETAIL FoqD ~TABLisHMENT ~NSPEcrION REPQRT . .. -,.. .. .. :.. ; -: . ,. o' :,t .> P~sc: opnspection: Re~ular / Follow up ~ compJaint--,-Oth~r_ Date /.f'~ lCf:... ~ 'E'stabli,shnwnl: '. '. o. ,,~; ::'~:-~ . ...Yo._.......uu...."'. ;1:#owo;.~,.;p.c~:~#o.~~'''''';..~--t''''''~'';..''''',,^')o:t-''''''''~~:II!.~.,;~...o o BVlERITSI ~P,ersonn.el!H~mCl hn9m.ource:RAAulrernJ ::>.' "4r.Fffii""~~~ WiOY~iffi'S:B ~'U"'A'~JmmeSiErfe"B'Oh'gcu&e4Acoon. 'if. ~(.......I<. t}_~_, ........... ..__._q.~......_._._..._,,_....._...___ __.__" 6. I1ersonnet \'rith InfecUons RestlictecllE):ctuded 7. Proper/Adequate H2Ildwashing 8. Good Hygienic Practices (EatingIDrinidnslSmoidnglOther) 9. Approved SourceJl..aheling 10. s;,ound ConorDon' 11. froper Handling of Ready-To-Eat Foods '. 0<.2. Cross.Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Pl2nSllime as Public Health C<introl) 14. Water Supply -ApPl~Ved Source/Sufficient Capacity!l-lot and Cold Under Pressure . ,. ;.o._:"'""':r'''<~'': )"-~"'{'!'''-(.,.;.~..,.;,.t't'''':''''''::::--;'''''-''~~.''.:f::.r;l'):('''N~'':'~~;'-'':~~~:~~''J'''... !?f.&1~~U'l:~~j; ~~~4 .cJ1ti~,,~ti9<&;t~;PI.lJ1~1J~.~~~7i.~' ~:-<:13!~fS ~~.:., iWl'O a ons~equlre.. mrnC\.lIC:H",:~rr""-U"e' . . ... -......\..........~..... "":o(o~<: ~ ,>.~~~.,r~'''''-Jool:4J:;':'\::t;~...~...... '~~-~m:"'O..'!~1o~~~~:;.~*t~~,~>>-:..t.'.~1'l"..;!.lit'.')"S" '. ~~~i 15: Equipment Adequate to Maintain Product Temperalure 16, Handwash FacTIities Adequate and Accessible 17. Hand'n'aSh Facililies with S~ and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of RodentslOtherAnimals 20..Toxic Items ?eoperly l3hetedfStoredlUs~d' 21. Manual Warewashing and S2Ililizjng ~ft{ ) pp 22. M echanic:aJ Warewashing and S2Ili ":"ng at (5 ppin!l'mperalure 23. Approved SewageN/asJeWater Disposal SJ"s,em: Peoper Disposal 24. Thennomelers ?royidedlAccurate/Properlj":Canbrated (:!:.2tF) 5. Food Contact Surfaces of Equipment and Ute anedfSGood Repair 6. Posting oJ COnsumer Advisories (HeimlichIR S el1fish WamingIB I et Plate) . 27. FOod Establishment Permit \. '.. .: ~ta~ '~t:N1~'i'"&kr"r.m~"~R''''''''''''~--~A:'fi-.~ ~~'oc'fSo'1ik~~:ri,~N~~~~~W~~~ .~~ o . ......-...,;~ l. ...t:;...!.e..~.."..~._~::.t.) _ ~QS..:....~~..>._tr..",,- :";~m,,,.....,..~.;:......._<';~.. ".:.;.";~.!L-_~.K,;'Z:'z.!,.;:.u.~'...!...""'7~~ ~~..::.~~ "';."':'. 5Pts . c'" . '_,' ~ "'. .. '. 4 Pts . __~~ ": 3 Pts' , to r~l2l Derh,ems :=oUOW-l.1p Insp . YES NO Received by:-' o TMERYIOLA TIONS WHICH MUST BE CORRECTED L Food p;'tectiO~ing storage, ::~aration. display, _ . Outside storage area enclosures properly constructed, clean: ' service. transP~..---:-//__-- controlled incineration. .' tf' '", / ....,A./Handling of food eice) m~imio ed. tit .sils properly stored. Clean clothes, hair restraints . . .. Food (ice) ~ontact surfaces: designed.constrocted, maintained, installed, located. . . . )'~ . r:.. I,. Non-food contact surfaces: designed, constructed, maintained. installed, located. Ware washing facilities. designed, c:onstructed. maintained, installed, located. operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). _ Wiping 'cloths: clean, use restricted. __ tlNon-food contact surfaces of equipment and ut nsi Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. it : " Garbage & refuse containers covered: adequate number, insectlr.~dent proof. frequency of disposal/clean. ..r~ '\ """""~ / (, . /" '. \ . . . \_~~.oors, codstructed, drain~ clean, good ~epair, covering " . I~, dustless cleamQg.mf.th.o~i' . Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained'free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from Jiving/sleeping quarters. Laundry. Clean, soiled linen properly stored. Toilet rooms endosed, self-closing doors. fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. '0(jJJA~11J()"1CZ (;/l/bJ Nl:ill: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOll:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4soF) more than 4 hours OR preparec!:foods cooled to 41cF (4S0F) more than 4 hours: ACTION: Voluntarj' destruction z. COLD HOLD. Potentially hazardous food held above 410F (4S"F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 4 I OF (4S0F) Jess than 4 hours: ACTIO;'\: Rapid cool. (e.g. ice bath) · HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO:\: \"oluntarj' destruction . Potentbll)' hazardous food held below 1400F I.ess than 4 hours: ACfION: Rapid reheat to 16sof or more' COOKI:\G . Potentially hazardous foods undercooked: ACfIO:'\: Re~ook to proper temperature RAPID REHEA TI:\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 1650F ~. I. i. r; HAND WASHING - Food emplo)'ees observed not washing hands: ACfIO:'\: Emplo.rees should be instructed to wash hands before starting work and after smoldng, eating, drinldng, using the toilet. and all other times specified in the Rules. ),10 ! I. APPROVED SOURCE/SOUND CO:\DITI0;,\ - Foods from unapproved sources/unsound condition: ACTION: Detention or \'oluntalj' destruction. PROPER l-V..:\DLI.\"G OF READY:TO-EA T FOODS- Ready to Eat foods handlcd with bare hands and employee did not properly wash hands before handling: ACTlO:\: Voluntary destruction . :2. CROSS CO~TA:\II:\ATlON OF M W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw potentially hazardous foods: ACTlO:\: Voluntar)' destruction of read)" to cat foods 13. APPROVED SYSTE;\I - HACCP Plans for ROP, shelltish tanks. variimces. others. Written prQc.:dure for time as a public health control. , .