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HomeMy WebLinkAboutALPHA CHI OMEGA SORORITY 2015.09.02q-:l-LS San Date Time In Code DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION Tim.e@ut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYtrOWN Ji AJJ vei?SI'J ~f: Establishment Number I Permit Number 1 Risk Category Purpose of Inspection: !-Compliance j'1-Routine) 3-Field Investigation 4-Visit 5-0tber Establishment: A LIJtfA. C/iJ Ofo"/~ ~6/lJ!I. 11owner: Jv'/ A/?17/A tfut/<" ;vel(_ Physical Address: "1c.._ '1020 /)ANI~f_ I Zip: 75za5 I Phone: 6/~) tj:?_/, -<f'Lf;;lj ®UT IN NA N0 .ces Food Tem~eratureffime Requirements 5 Pts Violations equire Immediate Corrective Action Remarks ,./ l. Preper Cooling for Cooked/Prepared Food v 2. Celd Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) V" 3. Hot Hold (135 degrees Fahrenheit) V' 4. Proper Cooking Temperatures ,/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO cos Personnel/Handling/Source Requirements 4 Pts Violations Require linmediate Corrective Action Remarks '""' 6. Personnel with Infections Restricted/Excluded v 7. Proper/ Adequate Hand washing v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) v 9. Approved Source/Labeling ,/ 10. Sound Condition ........ 11. Proper Handling of Ready-To-Eat Foods v 12. Cross-contamination of Raw/Cooked Foods/Other I/' 13. Approved Systems (HACCP Plans!Time as Public Health Control) ,/ 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Reoutre Immediate Correction. Not To Exceed 1 Q Days Remarks ..,.. 15. Equipment Adequate to Maintain Product Temperature L ~ 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 V · 20. Toxic Items ~~ Labeled/Stored/U;ed ~--21. Manu~echanicl!l,..Warewashing and Sanitizing at {t(?)ppm/temperature 1/ 22. Manager-uemonstration of Knowledge/Certified Food Manager V"' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal .,/" 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) V' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair V' 26. Postin_g of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) r!:_ 27. Food Establishment Permit Subtotal Other Vil)lations -Require Corrective Action. Not to Exceed 9(} D,a_ys or the Next Jns.m<ati._(}n Whichever Comes First 5pt tWrpJ ~!fu1 4pt 3pt 1 D 11 Inspected by: [t ~ ~ ~ Print: JZ, U /) c1 PfhLVos Total FlU Receivedb~ V\ili-JJ~~ Pr~nt:W\.-A-d4ft-~ U qL_q{2/?__ I Title: ~t_~~-g_ Yes/No \..._