HomeMy WebLinkAboutKappa Sigma 2013.09.05 J11TY O.i,
OOr�9� �?o0� DALLAS COUNTY HEALTH AND HUMAN SERVICES
;�°;is > ENVIRONMENTAL HEALTH DIVISION
•
"0 Dg� -�5 2377 N. STEMMONS FRWY. ROOM 607
T r DALLAS, TEXAS 75207
'Te OF t�� 214-819-2115 FAX 214-819-2868
y
CITY/TOWN il FiI/ i'{ mi-
Date Time In Time Out Establishment Number Permit Number Risk Category
Code rTh-Routine Purpose of Inspection: 1-Compliance
3-Field Invvesttigation 4-Visit 5-Other
Establishment: 1 tek ppok. J`A Owner: ( ga°7Zg ij
cc xso
t.7
Physical Address: a 7_,� 5 m j,/�4640 Zip: /6 7J Phone: ( 1 )
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
�' 1. Proper Cooling for Cooked/Prepared Food
1/' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
fi" 3. Hot Hold (135 degrees Fahrenheit)
, 4. Proper Cooking Temperatures
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
1.-- 6. Personnel with Infections Restricted/Excluded
1i 7. Proper/Adequate Handwashing
1./ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
r,/ 9. Approved Source/Labeling
V 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
t✓ 12. Cross-contamination of Raw/Cooked Foods/Other
°• 13. Approved Systems (HACCP Plans/Time as Public Health Control)
i✓ 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
t 15. Equipment Adequate to Maintain Product Temperature
t,-- 16. Handwash Facilities Adequate and Accessible
t,...-, 17. Handwash Facilities with Soap and Towels
f--. 18. No Evidence of Insect Contamination
,...... 19. No Evidence of Rodents/Other Animals
ar 20. Toxic Item .Pa2perly Labeled/Stored/Used
21. Manual/ry amca rewashing and Sanitizing at ( )ppm/temperature
,^ 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)
t/ 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
Opt
apt Il rieleer. _
Total Inspected b 1 rI�l 1 Pr1I Q,P "i/d &L+-
FN Received ., � Print: Title:
Yes/No .