HomeMy WebLinkAboutKAPPA ALPHA THETA 2015.09.101-1015
San Date Time In Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
Time (!)ut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYtrOWN;JNIVCflf>"~f:_
lll_!tablishment Number
~ ~ .......
l Permit Number .
·-"' L ::.--
I Risk Category ,,
Purpose oflnspec.tio,!!: !-Compliance /(2-Routi~ 3-Field Investigation 4-Visit t:_ 5-0~
Establishment: / \.AtJM /rL./JI;fA f ~A.. Owner: 7C/raJL.Z-v A.J.J (}ikJ
Physical Address: \..-1/ cq !YtN; [;"L Zip: 1f52f}5 I Phone: ( ZJ(l/-frl'j·-750;{
OUT IN NA NG tes Food Temkeratureffime Requirements · 5 Pts Violations equire Immediate Corrective Action :. Remarks .
V" J . Proper Cotlling for Cooked/Prepared f<i)od v 2. Cold Hold (41 det?;rees 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!Locationtremperature
OUT IN NA NO cos Personnel/Handling/Source Requirements .
4 Pts Violati0ns Require Immediate Corrective Action Remarks
,_~;r 6 . Personnel with Infections Restricted/Excluded
.. 1--f 7. Proper/ Adequate Handwashing
.. r-J 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
~ool-1 9. Approved Source/Labeling
" 10. Sound Condition
L/" 11. Proper Handling of Ready-To-Eat Foods
a. 12. Cross-contamination of Raw/Cooked Foods/Other
I/" 13. Approved Systems (HACCP Plans/Time as Public Health Control)
L. 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violatjons Reauire Immediate Correction. Not To Exceed I 0 Days Remarks
v 15. Equipment Adequate to Maintain Product Temperature
;./"' 16. Handwash Facilities Adequate and Accessible v 17. Handwash Facilities with Soap and Towels
V" 18. No Evidence of Insect Contamination
/ ~ 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used
v 21 . Manual/Mechanical Warewashing and Sanitizin~ at ~m/temperature
v~ 22. Manager Demonstration of Knowledge/Certified Food Mana_ger
v 23. Approved Sewage/Wastewater Disposal S_ystem, Proper Disposal
24. Thermometers Provided/ Accurate/Properl_y Calibrated {±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
t/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action Not to Exceed 9G ~avs or the Next Insoeqtion Whichever Comes First
5pt WI~ ro/ ~'1' ~)E/ 4pt
3pt
0 ll .LTl /1
Inspected by: (~~ ~ )YA1JDrAS Print: ~tJD,J n~w£> Total
FlU Received by.Jbf~~ bJ1
f D f-, Prjntl I I I Title: Yes/No
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