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~~
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