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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: --