HomeMy WebLinkAboutPI BETA PHI SORORITY 2015.03.31l3-3t-o
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
CITY!fOWN JiN'N~"i'J~~
San Date Time In TimeOut Establishment Number I' Permit Number I Risk Category Code
Purpose oflnspection: 1-Comp1iance ~outine) 3-Field Investigation 4-Visit 5-0ther
Establishment: 1-:::;1 d fE-!7\ R-17 S:>non ,,~ Owner: LIZ. f3ert-?/f7\.J
Physical Address: 3/0/ /Yv..ttiE.L I Zip: 75 Z05 j Phone: ( )
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks ........... 1. Proper Cooling for Cooked/Prepared Food 1~C· ./
__.. 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) ::~.:. :,::·~,;~'Z ... ....., 3. Hot Hold (135 degrees Fahrenheit) .., 4. Proper Cooking Temperatures ......... 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationffemperature
~ .
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OUT IN NA NO cos Personnel/Handling/Source Requirements ,.. -· ' • 'IT'..,..
4 Pts Violations Require Iinmediate Corrective Action Remarks -6. Personnel with Infections Restricted/Excluded ' >
..... 7 . Proper/ Adequate Hand washing :~ -n,
...... r 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ,·. .
"" 9. Approved Source/Labeling
v 10. Sound Condition
c../ 11. Proper Handling of Ready-To-Eat Foods . " '• ·~
C.'> 12. Cross-contamination of Raw/Cooked Foods/Other
""' 13. Approved S.Jstems (HACCP Plansffime as Public Health Control)
v 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equii>ment Requirements -
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks .
\./'1 15. Equipment Adequate to Maintain Product Temperature
...... 16. Handwash Facilities Adequate and Accessible
v 17. Hand wash Facilities with Soap and Towels
.!.I" 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals ·
i.l 20. Toxic Items Properly Labe1ed/Stored/Thed
v 21. Manual/Mechanical Warewashing and Sanitizing at (®)ppm/temperature
JL 22. Manager Demonstration of Knowledge/Certified Food Manager
t,; 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
.I yl 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/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
Toj 11 ~
Inspected by:~~ v1, Q ~~A/) (},_~ Print: Ru O'i Rf,-U-tpS /" I
FlU Received b~ I R_f)__ ~ ,h ~ 1'\----~ Jrint:
I / Title: Yes/No
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