HomeMy WebLinkAboutKAPPA ALPHA THETA 2015.03.31·'
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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
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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