HomeMy WebLinkAboutKAPPA ALPHA FRATERNITY 2015.03.183-J'd..-6
DALLAS COUNTY HEAL1H AND HUMAN SERVICES~
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607 ,-]
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868 A
L/NJ V EP..S ;frt ~,k__ ' CITYtrOWN
San Date Time In TimeOut l(!iltAhlh:hment Number I, . I Risk Category Permit Number Code _,..... ~
Purpose oflnspection: !-Compliance { 6"outin~ 3-Field Investigation 4-Visit 5-0ther
Establishment: /4r.;pA 4-~ Owner: /_LA}{ ff)JU /3oyb
Physical Address: 2 'elo'f .5. i'?. i/ El:vi) Zip: 7 6 205 J Phone: ( ')
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
'--I. Proj>er Cooling for Cooked/Prepared Food .!',I '
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ,-~, ·-•;rt~"",--
""' 3. Hot Hold(135 degrees Fahrenheit) ..... 4. Proper Cooking Temperatures ...... 5. Rapid Reheating (165 degrees Fahrenheit in 2 HrsJ
Item!Location!femperature
. ~ .
OUT IN NA NO cos Personnel/Handling/Source Requirements "" ... ""·"l.
4 Pts Violations Require Iinmediate Corrective Action Remarks
v 6. Personnel with Infections Restricted/Excluded l. -
"" "' 7. Proper/ Adequate Hand washing I ,.
"'"' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ~
" 9. Approved Source/Labeling
"" 10. Sound Condition
........... 11. Proper Handling of Ready-To-Eat Foods .-
\;" r 12. Cross-contamination of Raw/Cooked Foods/Other ~
\/" 13. Approved Systems (HACCP Plansffime as Public Health Control)
""""' 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and EquiJJment Requirements ..
3 Pts Violations Reqmre Immediate Correction, Not To Exceed 10 Days Remarks
..,......_ I 5. Equipment Adequate to Maintain Product Temperature
"""' 16. Handwash Facilities Adequate and Accessible _.., I 7. Handwash Facilities with Soap and Towels
"""' 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/U;ed
""" 2 I. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature ... r"' 22. Manager Demonstration of Knowledge/Certified Food Manager
""I" 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
y 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
-~ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
V' 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
/i}
Thj; /1
Inspected by: fJ.W. ~ ~~' P;nt: RuDy Pk/7w o>
FlU Received by")--~'l ~~ / I
j Title: Yes/No Print:
--