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HomeMy WebLinkAboutLAMBDA CHI ALPHA 2015.03.25g~25-J5 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 CITYffOWNJ.iNJy/rrtSJL ~k San Date Time In TimeOut Establishment Number I Permit Number I Risk Category Code -.{R~~t~ ' Purpose of Inspection: !-Compliance 3-Field Investigation 4-Visit 5-0ther Establishment: LN-113~ Oh ALptiA Owner: 701-t fM.nELL Physical Address: 3 OD if l)y t:/1_ I Zip: 76'206 j Phope: <2/'f) ~-63B6 OUT IN NA NO cos Fdod Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action Remarks v I. Proper Cooling for Cooked/Prepared Food r _;;,, " v 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) ---,: J, ~·.;,~_._,~ v 3. Hot Hold (135 degrees Fahrenheit) V' 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Locationffemperature -,, ., ., OUT IN NA NO cos Personnel/Handling/Source Requirements " ~,..,_,-. 4 Pts Violations Require Immediate Corrective Action Remarks ' v 6. Personnel with Infections Restricted/Excluded A "\ v 7. Proper/ Adequate Hand washing .. •, r ,, V' 8. Good Hygienic Practices (Eating/Drinking/SmoklQg/Other) •;. . v 9. Approved Source/Labeling .~ 10. Sound Condition v 11. Proper Handling of Ready-To-Eat Foods ' ... ..-12. Cross-contamination of Raw/Cooked Foods/Other l/"" 13. Approved Systems (HACCP Plans/Time as Public Health Control) ~ 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Requrre Immediate Correction, Not To Exceed I 0 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 v / 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used ,_/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature v 22. Manager Demonstration of Knowledge/Certified Food Manager "" 23. Approved Sewage/Wastewater Disposal System, Proper Disposal ( 24. Thermometers Provided/ Accurate/Properly Calibrated _i+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) ,/ 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 . 5 f) .d) ' _':-) !' ~ J JL~.~~ Print: fl>uAJ fJ#JJ.L;/)S Inspec~ by: --.--. '& Total ' L.-7 , FlU !~ -/ Print: I , I TitJC...~tt~ Yes/No Receive ~ /