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HomeMy WebLinkAboutPHI GAMMA DELTA 2015.08.25t&a=i5 San Code Date Time In DALLAS COUNTY HEALTII AND HUMAN SERVICES ENVIRONMENTAL HEALTH DMSION Timet>ut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY!fOWN UJ.J/1//flZSt 12, ~ r . E~ablishment Number Permit Number .. ' I Risk Category Purpose of Inspection: !-Compliance 2-Routine 3-Field Investigation 4-Visit 5-0tber Estal)lishment: ?1-IJ b~f1/"/Y\ /)~~ owner: Ge.RA LV ~AI elL Physical Address: 3(}&¥ Sl-? U 8L.;n Zip: 152JJ5 J Phone: (J/'J'f) 3~lf-l~ OUT IN NA NO cos Food Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action ' . Remarks ........-1. Proper Cooling for Cooked/Prepared Food v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 1..--" 3. Hot Hold (135 degrees Fahrenheit) V" 4. Proper Cooking Temperatures .,;' 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Location!femperature OUT IN NA NO cos PersonneVHandling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks L.v 6. Personnel with Infections Restricted/Excluded ...... b 7. Proper/ Adequate HandwashiC~g v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) v 9. Approved Source/Labeling v 10. Sound Condition 1./ 11. Proper Handling of Ready-To-Eat Foods v 12. Cross-contamination of Raw/Cooked Foods/Other ~ 13. Approved Systems (HACCP Plans/Time as Public Health Control) v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Require Immediate C0rrection. Not To Exceed I 0 Days Remarks """ 15. Equipment Adequate to Maintain Product Temperature v 16. Handwash Facilities Adequate and Accessible v 17. Handwash Facilities with Soap and Towels v 18. No Evidence of Insect Contamination v": 19. No Evidence of Rodents/Other Animals ..... 20. Toxic Items Properly Labeled/Stored/Used v---c.--21. Manual/Mechanical Warewashing and Sanitizin_g_ at ~_lill)_rn/tem_Q_erature 1/' 22. Manager Demonstration of Knowledge/Certified Food Manager V' 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 Repair v 26. Posting of Consumer Advisories (Heimilich!Disclosure!Reminder/Buffer Plate) ./ 27. Food Establishment Permit Subtotal Other Vi~lations -Require Corrective Action Not to Exceed 90 Bays or the Next_I!!§~ctiGn Whichever Comes First 5pt c~ /v/JU) f ceJ l-/ /V {., 4pt 3pt /,) {; 11 .--, l ......,_ /1 Inspected by: 1/l,_. ~~ PrinJ{~ <j p t{U.J..~~ r~:;. Total FlU Received b~ ~;;~ Print: I· j Title: Yes/No ~