HomeMy WebLinkAboutKAPPA SIGMA 2015.08.25s~~JS
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
CITYffOWN {)..;I 1)£:1?.5 ii"zt IJteJ--
San , I Risk Category Code Date Time In Time6ut ~blishment Number Permit Number
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Purpose of Inspection: !-Compliance #Rout~:) 3-Field Investigation 4-Visit 5-0ther
Establishment: KA ODA. Sibi-JA '\:.. Owner: /'"_}_ A~~c.E" f30'YD
Physical Address: r:Jdi·v5-0U 8Lv'D Zip: 752a5 I Phone: ( (ptp. 551-206
OUT IN NA NC9 cos Food Temkerature/Time :Requirements 5 Pts ' Violations equire Immediate Corrective Action t r Remarks I '
'-" 1. Proper Cooling fGr Cooked/Prepared Food
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
........ 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures .. 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
~ 1--6. Personnel with Infections Restricted/Excluded
t.l-n 7. Proper/ Adequate Hand washing
t. 1.--8. Good Hygienic Practices (Eating/Drinking[Smok.ing/Other)
:;... I 9. Approved Source/Labeling
v 10. Sound Condition
f!' 11. Proper Handling of Ready-To-Eat Foods
·./ 12. Cross-contamination of Raw/Cooked Foods/Other
vv 13. Approved Systems (HACCP Plans/Time as Public Health Control)
s/ 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Reouire Immediate Correctic:m. Not To Exceed J Q Days Remarks
V' 15. EQuipment Adequate to Maintain Product Temperature .-16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
t/ 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v 20. Toxic l_~o.._..•~JJ. operty, Labeled/Stored/U;ed
{/ 21. Man6al;Mechanjpi-'Warewashing and Sanitizing at ( )ppm/temperature v 22. Manage stration of Knowledge/Certified Food Manager
L./ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,/ 25. Food Contact Surfaces of EQuipment and Utensils Cleaned/Sanitized/Good Reoair v 26. Posting of Consumer Advisories (Heimilich/Disclosure!Rerninder/Buffer Plate)
" 27. Food Establishment Permit
Subtotal Other Vi~lations-Require Corrective Action NQt to Exceed 9(i) E>~ys or the Next~p$!qticm, Whichever Comes First
5pt I Qp;..J r:o-vMjiU~L $1UI'I& ..
4pt
~--J_, &: c 1~ ri: ;,u~ re-&ls~ r/2 3;. 'fc?~Q')r/L ff n --JJ // f'L ; . 'v
Inspected by:[~~~ Print: ~U fr4 PI~L-upc Total
FlU Received by~ \(j ~ _/ Print: I J Title: Yes/No --