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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