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HomeMy WebLinkAboutKAPPA ALPHA THETA 2015.03.31·' 3-3J-t5 DALLAS COUNTY HEALTH AND HUMAN SERVICES ... ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONs FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY!fOWN LIN IVBnSI J-et ,I:A,...f--___ ltV ..... ~ ;:.;,.,1 ..... -·~ j San TimeOut Establishment Number 4' I Risk Category Code Date Time In Permit Number Purpose of Inspection: !-Compliance (Ci-Rou~ 3-J;<ield Investigation 4-Visit 5-0ther _, Establishment: ~DA ALPA -wJE--TA. Owner: lEa~ )/.kt..J~I-/7\/ Physical Address: ''3/0B I LINJVetlSi/"1 Zip: '762115 I Phone: ( ) OUT IN NA NO cos Food Tem~eraturelTime Requirements 5 Pts Violations equire Immediate Corrective Action Remarks v 1. Proper Cooling for Cooked/Prepared Food ;J •• •.; ~- v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ;~~ ',:!! .. -•. ~ " A 3. Hot Hold (135 degrees Fahrenheit) ...,; 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs Item!Location!I'emperature -. ~ ~ ' ~ OUT IN NA NO cos PersonneVHandling!Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks r.....-6. Personnel with Infections Restricted/Excluded ~ ,._.. 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 .... . ..., C.."' 12. Cross-contamination of Raw/Cooked Foods/Other ...,., 13. Approved Systems (HACCP Plans/Time as Public Health Control) "' V" 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and EquiJ!ment Requirements 3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks I' v!? 15. Equipment Adequate to Maintain Product Temperature t,.... 16. Handwash Facilities Adequate and Accessible ~ 17. Handwash Facilities with Soap and Towels :,... 18. No Evidence of Insect Contamination v .; 19. No Evidence of Rodents/Other Animals """ 20. Toxic Items Properly Labeled/Stored/U;ed -./ 21. Manual/Mechanical Warewashing and Sanitizing at (~ppm/temperature t/" 22. Manager Demonstration of Knowledge/Certified Food Manager ....... 23. Approved Sewage/Wastewater Disposal System, Proper Disposal v ,. 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) v' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 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 (() A /.) II Inspected by: ~~W-~ 0 0 . .4[) 1J ~ Print: !AlJJJLf A~u.u OS Total FlU Received byPL./)o~od<£. Print: I I I Title: Yes/No