HomeMy WebLinkAboutPhi Gamma elta 2014.01.24 Q0NTY, ■0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
����( ��,j ; ENVIRONMENTAL HEALTH DIVISION
.-.4:, �w+ 2377 N. STEMMONS FRWY. ROOM 607
JTa f ip DALLAS, TEXAS 75207
rF OF 214-819-2115 FAX 214-819-2868
1.-2.4-11 CITY/TOWN thi/V L:/3 5 j 117 AA ik
San Date Time In Time Out Establishment Number Permit Number I Risk Category
Code
Purpose of Inspection: 1-Compliance _2-Routin 3-Field Investigation 4-Visit 5-Other
Establishment: L,
�!/ i 2A bi-, Owner: Gi?ROf LAAJ=am'S
Physical Address: 30t.+91- ,5 14 ii 62-1"./46) Zip: 7521,25 l Phone: ( )
OUT IN NA NO COS Food Temperature/Time Requirements Remarks
5 Pts Violations Require Immediate Corrective Action
1. Proper Cooling for Cooked/Prepared Food
a.,, 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 3. Hot Hold (135 degrees Fahrenheit)
ur 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 Remarks
4 Pts Violations Require Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
rf 7. Proper/Adequate Handwashing
is 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
e/ 9. Approved Source/Labeling
fr 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
%s-- 12. Cross-contamination of Raw/Cooked Foods/Other
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
,.'° 16. Handwash Facilities Adequate and Accessible
✓ 17. Handwash Facilities with Soap and Towels
y" 18. No Evidence of Insect Contamination
,.. 19. No Evidence of Rodents/Other Animals
/'''� 20. Toxic Items Properly Labeled/Stored/Used
�1 21. Manual/Mechanical Warewashing and Sanitizing at (50)ppmItemperature
f 22. Mana er Demonstration of Knowledge/Certified Food Manager
V 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
4pt
3pt
/1-) Ad A II 111 In
i
` / I it PrlIlt: I) '1,, 2 'OE Inspected by: $' ) I
Total "
F/U Received by/.1/ ., I
Print: Title:
Yes/No 4./.-,