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HomeMy WebLinkAboutCHI OMEGA 2017.03.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377~.STLVJ:\IO:"iS FRWY.,R.VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 D?J -)H-I1r Time in:1 Time aLit: /1 License/Permit #1B&/1 Est.Type 1 Risk Category Page /of~ Purpose of Inspection:I I I-Compliance I \1'1 2-Routine I ,3-Ficld Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE ESGs).~nt NaUle:Contact7C:ti1rLLW A'1MTlf}I *:'iumbcr of Repeat Violations:__./DI'7£G:/-\v"Number of Violations COS:--d--Physical Addr~034 f)/\N/£:-L I t;'flJrv£!h:,lht a[~ott6 Phone:I Follow-up:Ves No (circle one) Compli:lDcc Status:Out =not in compliance IN =in complif.,ce :'1'0 =not Db er.ed N.\=not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark 'v'"a checkmark in appropriate bo~for IN.""0.""A.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re uire Immediate Correcti"e Action 1I0tto exceed 3 days Compliance Status Compliance Status 0 I N :'I ("Time and Temperature for Food Safety R 0 I N N C Rt:N 0 A 0 U :0;0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S "'v-I.Proper cooling time and temperature 12."Ianagemelll,food employees and conditional employees; v'knowledge.responsibilities,and rcponim! 2.Proper Cold Holding temperature(41 of/45°F)v-13.Proper use of restriction and exclusion;No discharge from0/eyes.nose.and mouth•...3.Proper Hot Holdinc tempcraturc(135°F)Preventing Contamination by Hands,./4.Proper eooking time and temperature ..rl 14.H.1I1dscleaned and properly washed/Gloves used properly/5.Proper reheating procedure for hot holding (165°F in ~1 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED V N )'"6.Time as a Public Health Control:procedurcs &records Highl\'Susceptible Pouulations Approwd Source ,/In.Pasteurized foods used;prohibited food not offered Pa'teurized e!!!!s used when required 7.Food and ice obtained from approved source;Food in v'good condition,safe,and unadulterated;parasite Chemicals destruction yV 8.Food Received at proper temperature {17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination v 18.Toxic substances properlv identilied.stored and used VV 9.Food Separated &protected,prevented during food Water/Plumbing preparation,storage,display.and tasting 10.Food cont:~~'rfaces and nn.'s :Cleaned and I-"19.Water from approved source;Plumbing installed;properv'Sanitized at t vi DPlrt6""per;u.wd ....- baektlow device /'II.Proper disposition of returned.previously served or v,....20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)vio/atiolls Re."ire Corrective Actio"withill 10 daJ's 0 I N N C II 0 I :0;;>oi ("RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temprrature ContrOl/IdentificationTSTs '""21.Person in charge present.demonstration of knowledge......V 27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)Maintain Product Temperaturevn.Food Handler/no unauthorized persons/personnel .~~8.Proller Date Markin!!and disposition Safe Water,Recordkeeping and Food Package 'L-V 29.Thermometers provided.accurate.and calibrated:Chemical! Labeling Thermal test stripsV23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags:parasite vt 30 .Food Establishment Permit (Current &Valid)./destruction):Packaued Food bbeled m Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplnn:Variance obtained for specialiLcd v-.-'"suppl ied.usedprocessingmethods:manufacturer instructions Consumer Advisury v"-32.Food and Non-food Contact surfaces cleanable.properly /designed.constructed,and used ~26.Posting of Consumer Advisories:raw or under cooked V 33.Warcwashing Facilities:inStall~~lsed/ foods (Disclosure/Reminder/Buffet Plate)!Allergen Label V Service sink or curb cleaning facility .. Core Items (I Point)Vio/atioll.~Require Corrective Actio"Notta Exceed 90 Days or Next ["spectio",Whicfle,'er Comes First 0 I N N e-R 0 I N "C RU0A0Pre"ention of Food Contamination u ;>oi 0 A 0 food IdentificationTSTS 34.No Evidence of Inseet contamination.rodent/other 41.0riginal container labeling (Bulk Food)tI animab •.. J 35.Personal Cleanliness/eating,drinkinL!or tobacco lise Physical Facilities./36.Wiping Cloths:properly used and stored -'4~.Non-Food Contact surfilees cleanf37.Environmental contamination V 43.Adequate ventilation and lighting;designated areas used,/38.Appro\cd thm"ing method 0/44.Garbage and Refuse properly disposed:facilities maintained ProDer Use of Utensils i/45.Phvsical facilities installed.maintained.and cican ,/1/39.Utensils.equipment.&linens:properly used.stored.,/46.Toilet Faeilities;properly constructed.supplied,and clean dried.&handled/In use utensils;properly used /./40.Single->ervice &single-usc articles;properly stored V 47.Other Violations ,and used Received by~T'),g~0-4\1'7,..:.Df...,..j..Print:Title:Person [n Charge!Owner(signature)....• Inspected by:Ih,.,(J1A~(~S Print:~U t:u Ph'LLi oC Business Email: (signature) Form EH-06 {Revised 09-20isU I ,I I 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 ESijf/I1(Jf1C~A I PhJ/;IJfCiJIrNJ£L-I ZrJ),ynz 5/~&4-LiCC1Jr;7 #I Pa~o1of:- TEMPERATURE OBSERVATIONSItem/Location Temp Item/Location Temp Item/Location Temp...• I;?r--__...,I 11 /q.}/'ll/f /L./U -,t ,,, OBSERVATIONS AND CORRECTIVE ACTIONSItem AN INSPECTION Or:YOUR ESTABLISHMENT HAS BEEN MADE.YOUR A1TENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ~IUrYhlL Le7J7-<._1fT 3 O}Y-O-5iNIr:_I < -...,,---... Received b~b k~..~.'c::!_.•+Print:Title:Person In Charge/Owner(signature)\C_c_~.f:J{..._c.-...... Inspected by:~(\~iJU ~(J,s Print:1LvJ7:lt All L..L--IJ So(si~naturc)---().O Samples:Y N #collccted:orm EH-06 (Revised 09-20 I ,,