HomeMy WebLinkAboutGAMMA PI BETA SORORITY 2017.03.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;-';.STDI.\I0\,S FRWY .•R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
~~:Zg"'r1I Time in:I Time Ollt:I License:Permit #I Est.Type I Risk Category Page j_of,z;•.
Purpose of Insnection:I I I-Comnliance I vi 2-Routine I I 3-Field Invl'sti!!ation I I 4-Visit I I S-Other TOTAL/SCORE
Esta'G;;;;;;ncPh I BeTA Jm()nl;t Cont3c~Ir;tuD/'A JoftNSCJV I *.'iumbe •.of Repeat Violations:__cZ./'lumber of Violations COS:--
Physical A3'():g 0 D/oJI£l-4v£I 1YfJ/JWlfJrfkzll ~5A;I Phone:I Follow-up:Yes
:-io (circle one)
Compliance Statu.:Out =nOIin compliance 1:>1=In COl1lpliatcc NO =nOIob>e"cd .:>iA=not applicable COS =correcled on sile R =repeal violationMarklhea"oronriale noin15 in lhe OUT box for each numbered item Mark ,./.a ched,mark in appropriate box for 1:-.'.:--;0.:'IA.COS Mark an asterisk'*.in annropriate box for R
Priority Items (3 Points)violatiolls Reluire Immediate Correcth'e ActiollllOt to exceed 3 dal's
Cumnliance Status ('onlilliance Status0INNCTimeandTemperaturl'for Food Safety R 0 t N 'i C RUN0A0
(F =degrees Fahrenheit)l 'I 0 A 0 Employee HealthTsTS
1,.••••I.Proper cooling time and temperature 12.i'vlanagcment.food employees and conditional employees;....""knoll'ledge.responsibilities.and report in!'.},2.Proper Cold Holding temperaturc(4 Iof/45°F)"v I3.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth•..3.Proner Hot Holding tcmoerature(135°F)Prrvcntin!'Contamination bv Hands••.v 4.Proper cooking time and temperature ..,......14.Hanels cleaned and nroperly lI'ashed/Gloves used prollerly5.Proper reheating procedure for hot holding (165'F in 2 -1 15.No bare hand contact with ready to eat foods or approvedHours)altcrnate method oroDerly f(liioll'ed (APPROVED y N )v 6.Time as a Public Health Control;procedures &records Hiphly Susceptible PonulationsApprovedSourceJ16.Pasteurized foods used;prohibited food not offered
Pasteurized et!~s used when reauired
_/'7.Food and ice obtained li'om approved source;Food in
good condition.safe.and unadulterated:parasite Chemicalsdestruction,
8.Food Received at proper temperature .{17.Food additives;approved and properly stored:Washing Fruits
&VeQetables
Protection from Contamination '1 I IS.Toxic substances nroperly identified.stored and usedvV9.Food Separated &protected,prevented during food Water/PlumbingDrellaration,storage.distJlay.and tasling
VV 10.Food contaWlaces and Returnables;Cleaned and
\V 19.Water from approved source:Plumbing installed;properSanitizedatnom/temperature back Ilow device
I I.Proper disposition of relurned,previously served or 1-V ~O.Approved Sewage/Wastewater Disposal System.proper./reconditioned disposal
Prioritv Foundation Items (2 Points violations Re~"ire Corrective Actioll withill 10 dal's0IN~C R 0 J N 1\C RUN0A0DemonstrationofKnowledge/Pcrsonnel t.;1\0 A 0 Food Temperature ControV IdentificationTsTSv21.Person in charge present.demonstration of knowledge,•..1/17.Proper cooling method used;Equipment Adequate toandoerrormdUlies/Certified Food Manager (CFM)Maintain Product Tcmoerature•....11 Food Handler/no unauthori/ed persons/nersonnel .-28.Proper Date Marking and dispositionSafeWater,Reeordkecping and Food Package 1.1/29.Thermometers provided.accurate.and calibrated;Chemical!Labelin!!Thermal test stripsv23.Hot and Cold Water available:adequate pressure,sare Permit Requirement,Prerequisite for Operationv..,~4.Required records al ailable (shellstock tags;parasite }30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utl'nsils,Equipment,and \'ending
25.Compliance with Variance,Specialized Process.and .""3 I.Adequate hand\\ashing lacilities:Accessible and properlyVHACCPpian;Variance obtained ror specialiLed
suppl icd.usedoroccssinumethods:manufacturer instructions
Consu mer Advisory II 3~.Food and Non-Iood Contact surlaccs cleanable.properlyY'designed,constructed.and usedJ26.Po,ting of Consumcr Advisories;rail'or under cooked ./33.Warewashing Facilities:installed.maintained,used/foods (Disclosure/Reminder/BuITet Plate)/Allergen Label Se"ice sink or curb cleaninu lacility provided
COrl'Items (I Point)ViolatiollS Re(llIire Corrective Actioll Not to Exceed 90 DOl'Sor NextillSfJectiOIl.JH,icllel'er Comes First0INNCR0JNNC Rt.;N 0 .\0 Prel'ention of Food Contamination II .'1 0 A 0 Food IdentificationTSTs
~l/34.No Evidence or Insect contamination.rodent/nther •../4 I.Original container labeling (Bulk Food)animals.."-35.Personal Cleanlincs~,'ealing.drinkinu or lobacco uSe I Physical Facilitiest-36.Wioin!.(Cloths:properly used and stored J 4~.Non-Food Contact surlaces cleanv37.Environm~ntal contaminatirlll '"43.Adequate ventilation and lighting:designated areas used
!,
y 3N.Aoorol cd thalVint;method •.."44.Garba.ue and Reruse nronerly disposed;facilities maintainedPronerUseofUtensils.-45.Physical laeililies installed.maintained.and clean",V 39.L:tcnsils,equipment.&linens:properly used.stored.,46 .Toilet Facilities:properly constructed.supplied.and clean./dried.&handled/In lise ulensils:Droperlv lI>ed /.."40.Single-sen ice &single-lise articles;properl)stored ,J 47.Other Violationsandused_!\./
Received by:~11rfl A./\~~';\A ./:Print:Title:Person In Charge/Owner(signature)~A Jl
Inspected by:~.I ,~~S Print:K\,)D<;Phl~PS Business Email:(signature)_
Form EH-06 (Revised 09-201L/I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWV.,RM 607,DALLAS,TX 752()7 214-819-2115 FAX:214-819-2868
Er;#1~NfJhl &E:!1t I ~03~dj}~/E l-I C~~t:,~I L'inct%I Page;;J._of;z.
TEMPERA TURE OBSERVATIONS
Item/Location Tcmp Item/Location Tcmp Item/Location Temp
1\-
~..r--:f"-'1 t(.....'tl e>+-\1/
I
OBSERVATIONS AND CORRECTIVE ACTIONSItem
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATfENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
~~
Received by:
~~"I)rint:til (tJ.v'\:\cf.M-Y Title:Person In Cbarge/Owner(si~llature)/lInspectedby:/
~~VUA_fh Irp Print:'11u~filll.LJ IJ~(signature)I
Samples:Y N #collectedFormEH-06 (Revised 09-~,I I