HomeMy WebLinkAboutKappa Kappa Gamma 2013.08.29 Y OA•(k--5JT
� '�h°,` DALLAS COUNTY HEALTH AND HUMAN SERVICES
J > ENVIRONMENTAL HEALTH DIVISION
14.--- 2377 N. STEMMONS FRWY. ROOM 607
,-P), '4 aF"��+"� DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
8-t611-3 CITY/TO WN /.l A+f‘f 1Z.:S i /94/2'i---
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routi 3-Field Investigation 4-Visit 5-Other
Establishment: KAp pA /r:p . 4/1/4.1,..T i Owner: J'i_i_, /YOs j jR
Physical Address: 31 (9 / /E Zip:75 20,. Phone: (2s/()-76s-5 75 ey
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
'i/' 1. Proper Cooling for Cooked/Prepared Food
V. 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
i/ 3. Hot Hold (135 degrees Fahrenheit)
v" 4. Proper Cooking Temperatures
J 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
✓ 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
t/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
I../ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods `
v 12. Cross-contamination of Raw/Cooked Foods/Other
L..4 13. Approved Systems (HACCP Plans/Time as Public Health Control)
✓ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
L./ 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
L/ 18. No Evidence of Insect Contamination
V 19. No Evidence of Rodents/Other Animals
V. 20. Toxic Items Properly Labeled/Stored/Used
Li 21. Manual/Mechanical Warewashing and Sanitizing at 41)ppm/temperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
V 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
,/' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
Opt
3pt
0 MEILIMCIM f
Total Inspected by: Print: J3. p` wi,
YYes/No Received by `/ :� Print: Title:It