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
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