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HomeMy WebLinkAboutSushi Kyoto II Follow-Up U.I\.LLA1:l LUUNTY HJi;ALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 . Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular _ FoHow up/ Complaint _ Other_ Date 4-27 '-of.o 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (41"F/45"F) 3. Hot Hold (140oF) 4. Proper Cooklng Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) FoodfTemperatures 6. Personne.1 with Infections RestrictedlExcluded 7. Proper/Adequate. Handwashing 8. Good Hygienic Practices (Eating/DrinkinglSmokinglOther) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure .., 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 Rodents/Other Animals 20. Toxic Items Properly Labeled/StorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal .24. Thermometers Provided/Accurate/Property Calibrated (:I:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair . osting of Consumer Advisories (Heimlich/Aaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit ~:$4!?tO#.i@J:::::::. . 5 Pts 4 Pts 3 Pts COMMENTS: ?EArn IT Ih-So C/LlA.! 'o&merits =ollow-up lnsp YES NO Received by,' Inspected b)1