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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 .