HomeMy WebLinkAboutSigma Alpha Epsilon 02.03.12o
DALLAS COUNTY HEALTH AND HUMAN SERVICES
r �y ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
`sly£ OF DALLAS, TEXAS 75207
214- 819 -2115 FAX 214 -819 -2868
CITY/TOWN
San Date Time In Time Out Establishment Number ' Permit NumberRisk Category
Code
Pur p ose of Inspection: i Con P ance 2 - urine 3 -Field Inv estigation 4 -Visit 5 -Other
Establishment: ,1� Ol� Owner:
Physical Address: C?T` Zip: Phone:
OUT IN . NA NO COY Food Tempe ature/Thne Requirements
5 Pts` Violations Require Irrimediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
L% 2. Cold Hold 41 decrees Fahrenheit/45 decrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT
4 Pts ; ;
LJ
i
NA `
1V0
i
COS
_
PersonriWffindling /S'ouree Require nents X.
, mediate. Corrective Action 2eriarks
Violations Req wire hA
19. No Evidence of Rodents /Other Animals
6. Personnel with Infections Restricted/Excluded
20. Toxic Items Properly Labeled/Stored/LTsed
7. Proper/Adequate Handwashin
21. Manual/Mechanical Warewashing and Sanitizing at m/tem erature
8. Good Hygi enic Practices - (Eaf /Dr n / ` okin Other)
22. Manager Demonstration of Knowledge /Certified Food Manager
9. Approved Source/Labeling
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
10. Sound Condition
-�
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit)
11. Proper Handling of Read To -Eat Foods
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
12. Cross - contamination of Raw /Cooked Foods /Other
26. Posting of Consumer Advisories Heimilich /Disclosure/ReminderBuffer Plate)
13. Approved Systems (HACCP Plans/Time as Public Health Control)
27. Food Establishment Permit
14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure
OUT
Pic
IN
NA
NO
COS
=Facility and Equipment Requirements
Vielatuins Reauire Immediate!' Correction, Not To Exc eed J'0' Dav&` Remarks
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/Stored/LTsed
21. Manual/Mechanical Warewashing and Sanitizing at m/tem erature
22. Manager Demonstration of Knowledge /Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories Heimilich /Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal
Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection,: Whichever Comes First
5pt
.5trgr' &,,; 6
4t
3t
Total
Inspected by:
Print: 1� =
F/U
Received by:
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Print:
Title: