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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 < ~'' 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 --