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HomeMy WebLinkAboutKAPPA SIGMA 2015.03.18?r/g-rl!j --San Code Date Time In DALLAS COUNTY HEALTII AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION TimeOut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN LINivEasJ~~ Establishment Number 1/ennit Number I Risk Category Purpose of Inspection: 1-Complian;~ {"Routine) 3-Field Investigation 4-Visit 5-0ther ., Establishment: /(~p~ 5,t..,~A Owner: Li.A,pt::)..J(£ &y,D Physical Address: 3ozz... SJV/, tl 8L-1n Zip: 75'Z05 J Phone: ( / ) ·• ·ouT IN NA NO cos Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks ..-1. Proper Cooling for Cooked/Prepared Food ' ... 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) t'-<~ x::' if:.. .,.. 3. Hot Hold (135 degrees Fahrenheit) ....., 4. Proper Cooking Temperatures . ...-5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) - Item!Location!femperature . r OUT IN NA NO cos Personnel/Handling/Source Requireu'ients "' ' . ·--' ~::• ··' 4 Pts Violations Require Immediate Corrective Action Remarks .... 6. Personnel with Infections Restricted/Excluded 1,.. ... 7 . Proper/ Adequate Hand washing ' ., ilr .... .... 8 . Good Hygienic Practices (Eating/Drinking/Smoking/Other) ' •r ·. ~, .... 9. Approved Source/Labeling .... 10. Sound Condition . -, ....... 11. Proper Handling of Ready-To-Eat Foods ....... ~ ('-r-12. Cross-contamination of Raw/Cooked Foods/Other i -13. Approved Systems (HACCP Plans/Time as Public Health Control) r-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 ~ 15. Equipment Adequate to Maintain Product Temperature ·._. 16. Handwash Facilities Adequate and Accessible .... -17. Handwash Facilities with Soap and Towels -~ 18. No Evidence of Insect Contamination ., ,_, 19. No Evidence of Rodents/Other Animals --20. Toxic Items Properly Labeled!Stored/U;ed .v 21. Manual/Mechanical Warewashing and Sanitizing at ( )pprO/ternperature ,__. 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) ~ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Posting of Consumer Advisories (Heimilich/Disclosure/Rerninder/Buffer Plate) / 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Days or the Next Inspection Whichever Comes First 5pt 1~/fl/L [) 16 )/W'1:) J/8{__ { lv7f th~t~) 4pt 3pt -... _J. :!_) /\ Inspected by: lh.sf 'i ~ {)}5 Print: t:iuo'i Pkhu..,Jo5 Total FlU Received b~ ~;:s ~fiG),(,,. -lJ.....J Print: L e ~ fci f /Title: Co rDK: Yes/No ."-" -'1 '-