HomeMy WebLinkAboutALPHI CHI OMEGA SORORITY 2017.03.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i.STE;\I:\IO:\S FRWY.,R,\1 607.DALLAS,TX 75207 21~-819-21IS FAX:21~-819-2868
Da3-)g-/7/Time in:I Time out:I License 'Permit rI 752.1 I Est.Type I Risk Category Pagej_of~
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Purpose of Inspection:I I l-Compliance lv,2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCOREEstabliSm0'A 071 ()J.1e/vA 5't57{67lJhconj1/;lPfj:;J{13()C)-/J57?_I *'\umbcr of Repcat Violations:__
,/'\umher of Violations COS:--2PhysicalAdrcss302()D,w IlzL Ave /c/fJ,JV·/:;zsif.JiI!·/j~~/Phone:/Follow-up:Yes
:'io (circle one)
Compliance Status:Out =not in complia'H;e IN =in compliance '\0 =not obsen cd N.\;not applicable COS =corrected on site R =repeat violationMarktheaDoropriateooimsintheOUTboxforeachnumbereditemMark'y"a chec~mark in appropriate box for 1:\'.!'i0.:,\A.COS Mark an asterisk'*.in appropriate box for RPriorityJtems(3 Points)violatiollS R('quire Immediate Correctil'e Actiol1l1ot to exceed 3 {JaysComulianceStat'us
Comlliiance Status0INNCTimeandTemperatureforFoodSafe!}R 0 I "..•C
RN0A0l'N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S~"l.Proper cooling time and temperature
12.ManagemcllI,food employees and conditional employees;v k'H)\\!ed!!e,responsibilities,and reporting2.Proper Cold Holding tcmperaturc(41 °F'4S0F)......'13.Proper usc of restriction and exclusion;No discharge Irom~
eves.nose.and mouth••3.Proper Hut Holdin"temperature(135°F)
Preventin!:Contaminal"ion by HandsJ4.Proper cooking time and temperature vi'14.Hands cleaned and properly washed/Gloves used properlyV5.Proper reheating procedure for hot holding (I (,soF in 2 l'IS.No bare hand contact with ready to eat foods or approved'V Hours)
alternate method properly followed (APPROVED y N )
~"•...6.Time as a Public Health Control:procedure>&.records Hil!hll'Susceptible POf)ulationsAppro\"Cd Source
~16.Pasteurized loods used;prohibited lood not offered
Pasteurized eggs used when required7.Food and ice obtained Irom approved source:Food in,,;1 good condition,safe,and unadulterated;parasite
Chemicalsdestruction
~/8.Food Received at proper temperature .r 17.Food additives;approved and properly stored;Washing Fruits
&.VegetablesProtectionfromContamination18.Toxic substances properlv identilied.stored and used1/"9.Food Separated &protected.prevcl1led during load
Water/Plumbingpreparation.storage,display,and tasting
./10.Food COIll3!;"illl'rres and Returnables.Cleaned and V 19.Water Irom approved source;Plumbing IIlstalled;properSaniti7edat1lippm/temperature ,-back flow deviceII.Proper disposition ofretumed.pre\"iously sen'ed or •...
~O.Approved Sewage/Wastewater Disposal System,proper,/reconditioned
di"posal
Priorit"Foundation Items (2 Points violations Re<lIire Corrective Actioll with ill 10 daJ's0IN:-C R 0 I N "C
R
U N 0 A 0 Demonstration of Knowledge/Personnel t'N 0 A 0 Food Temperature Control/IdentificationTSTS...•..21.Person in ch:lrge present.demonstration of knowledge.",V 27.Proper cooling method used;Equipment Adequate toandperlormduties/Cenilied Food iVlanauer (CF:VI)Maintain Product Temperature,/22.Food Handler/no unauthori7ed persons/personnel v 28.Proper Date Markinu and dispositionSafeWater,Recordkecping and Food Package "..~29.Thermometers provided,accurate,and calibrated;Chemical!Labelino Thermal test strips~v l'HOI and Cold \\later available;adequate pressure,safe
Permit Requirement,Prerequisite for Operation
-~.
.,.'"24.Requircd records a\ailable (sheJlstock tags:parasite vr 30.Food Establishment Pcrmit (Current &Valid)destruction);Packa>!ed Food labeled
Conformance with Approved Procedures
Utensils,Equipment,and Vendingf~5.Compliance \\'ith Variance.Specialized Process,and
31.Adequate handwashing lacilities:Accessible and properlyHACCPpian;Variance obtained for specializcd j...rprocessin~methods:manulacturer instructions supplied.uscd
Consumer Advisor),v 32.Food and Non-Iood Contact surfaces cleanable,properly
designed.constructed,and used{"26.Posting of Consumer Ad\'isories;ra\\'or under cooked
v'33.Ware\\ashing Facilities;installed.maintained,used/loads (OisclosurefReminder/Buffet Plate)/AllerQen Lanel
Scn ice sink or curb cleanin~facility providedCoreItems(I Point)Violatiolls Require Corrective Actioll Not to E.-.:ceed 90 Days or Next [lIspeC/iOIl •Whichel'er Conte.~First0I:0;N C Il 0 I N N C R
U N 0 A 0 Prenntion of Food Contamination V N 0 A 0 Food IdentificationTsTS/'34 .No Evidence of Insect contamination.rodent/other ,,"'"41.0riglllal cOlllainer labeling (Bulk Food).,
animals-v1/3S.Personal Cleanliness,eatin!!.drinkin~or tobacco tbe
/Physical Facilities•..36.WipinQ Cloths;properl\'used and "tored \Iv 42.Non-Food Contact surlaces clean'"37.EIl\ironmental contamination v -13.Adequate \entilation and li!.!hting;designated areas Llsed,/38.Appro\cd thawin.!mcthod v""-1-1.Garbage and Refuse properly disposed:facilities maintained-Proper Use of Utensils V -15.Phvsical facilities installed,maintained.and clean\/1/39.Utensils.cquipl11cnt.&IlI1ens:properly used.stored,
V 46.Toilet Facilities;properly constructed,supplied.and cleandried,&handled!In use utelhils:IJroperly used
IV40.Single-service &single-use articles;properl)stored L 47.Other Violationsanclused
ReceiVCdbY~~(b1 Ib
Print:M_4!CR\04-gu~n (2Z TiW~~haJ-'t<»,rt·
(signature)_1,..~
Inspected by:h \l'X~~S Print:~-1vn'1 Phfvt-'''P 7 Business Email:(slgnatun:")
:arm EH-06 (Revised 09-2015~,.,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONSItem
AN INSPECTION OF YOUR ESTABLISHMENT HAS I3EEN MADE.YOUR AHENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Receivedb~~-<)IO"~print:~'4-tVuLvl~-K_{(_~\~~n hJJarve/O~VlI0 vfA(signature),_.'"--.-
Inspected by:It ~(£~Y_(!,.I~.-s l'rint:7 ~U oy Ph ILLI ~~(signature)___,
Samples:Y N #collectedFormEH-06 RevIsed 09-2015 !