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HomeMy WebLinkAboutGAMMA PHI BETA 2015.09.021·-{)-15 San Date Time In Code DALLAS COUNTY HEAL1H AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION Time (')ut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY!fOWN UNJ vE:/?SJ 'Jikfc-. Establishmt'nt Number I Permit.Nu1Jtber . -J Risk Category Purpose of Inspection: !-Compliance (2-Routine _) 3-Field JnvjSjgation 4-Visit 5-Gther Establishment: f:AI-.4A-1 A PlJYJ.ErA. Owner: /11}1UN DAViS Physical Address: 3030 lJAN1ELAvE Zip:/51.05 I Phone: (1 )8ZZ-53'8~ OUT IN NA N0 cos Food Tem~erature/Time Requirements 5 Pts .. Violations equire Immediate Corrective Action ' Remarks """' I . Proper Cooling for Cooked/Prepared Food .......... 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 Personnel/Handling/Source Requirements 4 Pts Violati0ns Require Immediate Corrective Action Remarks l,.;i--6. Personnel with Infections Restricted/Excluded v 7. Proper/ Adequate Hand washing l,.; 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) v 9. Approved Source/Labeling v 10. Sound Condition ..-........ v 11. Proper Handling of Ready-To-Eat Foods / ) v" 12. Cross-contamination of Raw/Cooked Foods/Otheq /C£ /"l,/\(../1JN/.:S.J v? 13. Approved Systems (HACCP Plansrrime 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 Reauire Immediate Correction. Not To Exceed 1 Q Days Remarks '-" 15. Equipment Adequate to Maintain Product Temperature V" 16. Handwash Facilities Adequate and Accessible ........ 17. Hand wash Facilities with Soap and Towels ..,. 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals ....... 20. Toxic Items~erly Labeled/Stored/Used ., t./ 1--21 . Manua]tMeChanicl!]).varewashing and Sanitizing at ( (/ 6Pprnltemperature v~-" 22. Manag~-Berrloilstration of Knowledge/Certified Food Manager vr 23. Approved Sewage/Wastewater Disposal System, Proper Disposal v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) vr 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v -26. Posting of Consumer Advisories (Heirnilich/Disclosure/Reminder/Buffer Plate) 1/ 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action Not to Exceed 9(;) E>,I!)'S or the Next lnsPeQtion Whichever Comes First 5pt 4pt 3pt To~1 /\ _...-- Inspected by:~\.\.~ ~~(16 Print: t;u D\J PbhLUDS F!UJ Received~~~~ I I -rrint: AI/ ~ l \CJ\ if\9-.../ J Title: U · 1 \-kt Yes/No v-.1 l~~ t ----_..,.