HomeMy WebLinkAboutKAPPA ALPHA THETA SORORITY 2017.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-':.STDL\IOl'iS FRWY.,R'V1607,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
DO~1-11/Tilllein /Time out:1 License/Permit #1B{g1j /E,[.Type
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Risk Category Page _j of!_
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Puroose of Inspection:I I I-ComDliance I VI 2-Rnutine I I 3-Field Investipation I I 4-Visit I I 5-0ther TOTAUSCOREESJ<Ji);yt1f4p/1A 7he1AS:~1l01Z1jzf°'1)tl70njit 7rJoids I *~'urnbcr of Repeat Violations:__
./:\umber of Violations COS:--0Physic:ti At310 q ~N IF::.'--I r1r~~1:1I'f!Af<t/(/"~~o:51P~ryo 3650 Lj--2Cf /Follow-up:Yes:'Ii0 (clITle one)
Compliance Status:Out =not in compliance 1;>1=in compliance 1'(0 ;not ob,en cd NA;not applicable COS =corrected on site R =repeat violationMarktheaoorooriatenointsintheOUTboxforeachnumbereditemMark../,a checkmatk illannronriate box for 11'(.NO.:>IA.COS Mark an asterisk'*.in aoorooriate box for RPriorityItems(3 Points)violations RC111ireImmediate Correctil'e Action IlOtto exceed 3 daysComnlhmceStatusConllllianrcStatus0INNCTimeandTemperatureforFoodSafetyR0I""C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S"....1.Proper cooling time and temperature vi.-12.Management.food employees and conditional employees;
kl,O\\ledge.resoonsibilities.and reponing1ProperColdHoldingtemperaturc(41 °F/450F)•...v 13.Proper usc of restriction and exclusion;No discharge from\-'"
eves.nose,and moulhII3.Proller Hot Holding temDeralure(1350F)
Preventin~Contamination hy HandsI.-4.ProDer cooking time and temneraturc ./j 14.Hands cleaned and "roDcrlv washedl Gloves used properlvv5.Proper reheating procedure 1'01'hot holding (165°F in 2 --r 15.a bare hand contact with ready to eat foods or approved1/Hours)
alternate method pronerlv followed (APPROVED y N )"6.Time as a Public Health Control:nrocedures &records Hil!hly Susceotible PonulalionsApprovedSource116.Pasteurized foods used:prohibited t'ood not offered
Pasteurized eggs used when recluired7.Food and ice obtained Irom appro\ed source:Food in
"'A good condition,safe,and unadulterated:parasite
ChemicalsdestructionVI,8.Food Received at proper temperature vf 17.Food additi\'es;approved and properly slOred;Washing Fruits
&VegetablesProtectionfromContamination.....r 18.Toxic substances properly identified.stored and used
1,/1 9.Food Separated &protected.prevemed during l'ood Water!Plumbingoreparation,storage.display.and tasting
V""IO.Food contac);~,,·tB'tt.and Returnables;Cleaned and ",'"19.Water trom approved source;Plumbing installed;properSanitizedatI0ppm/temnerature back now device
./II.Proper disposition ofretullled,previously served or ••..1/'20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priorit),Foundation Items (2 Points violations Re,"ire Corrective Actioll withill 10da,'s0IN"C R 0 I :'I "C RUN0A0Ocmonstr:rtion of Knowledge!Pcrsonnel {J N 0 A 0 Food Temperature ControU IdentificationTSTSy.21.Person in charge present.demonstration of kno\\ledge.v'27.Proper cooling method used;Equipmcm Adequate to!,/'and Derl'orm dutiesl Certified Food Manager (CFM)Maintain Product Temoerature..~1.Food Handler/no unauthorized oersollsl personnel ,/28.Proner Date Marking and dispositionSafeWate,',Rccordkecping and Food Package r..-I/'29.Thermometers provided.accurate,and calibrated:Chemical!LaheHn!!Thermal test SlTios~17 ~,HOI and Cold Water available;adequate pressure,sale
Permit Requirement,Prerequisite for Operation
_0.
(!iJ Vi<24.Required records available (shell stock tags:parasite
/~30.Food Establishment Permit (Currem &Valid)destruction);Packaged Food laheled
Conformance with Appro\'ed Procedures
Utensils,Equipment,and Vcndingvi25.Compliance with Variance,Specialized Process.and
r..-V 3 I.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained far specialized
orocessing methods:manufacturer instructions supplied,used
Consumer Ad,'isory VV 32.Food and Non-l'ood Contact surlitces cleanable,properly
designed.constructed,and lIsedv126.Posting of Consumer Advisories:ralV or under cooked
"'I .•..33.Warewashing Facilities:installed,maintained,lIsedlfoods(DisclosurefRcminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility orovidedCoreItems(1 Point)Violatiolls Reouire Corrective Actioll Not to Exceed 90 Days or NextlllSnectioll.Whid,e"er Comes First0I.'1 :\C H 0 t N :;C HU0A0PrcvcJltionofFoodContaminationl'N 0 A 0 Food IdentificationTSTs~I/I 34.No Evidence of Inscct contamination,rodenliother ~I/41.0riginal cOn!ainer labeling (Bulk Food)animals
35.Personal Cleanliness/eating,drillkin~or tobacco use
Phvsical Facilities•36.Wining Clot"s;Ilt'Ollerlv used ancl stored
'"42 .l\:on-Food Contact surfaces clean"1/1 37.Emironmcmal contamination •..43.Adeullate velllilation ancllighting:designated areas usedv38.AnDrO\·cd tha\;ill!!method •..4-1.Garba~c and Refuse oronerly disposed;facilities maintainedProncrl!s~of Utensil~'"45.Physical facilities installed,main!ained.and clean",I/'39.L:tensils.equipmen!.&linens:properly used.;,tored,l,1 46.Toilet Facilities;propcrly constructed.supplied.and cleanVdried,&handledl In usc utensils;nroDerlv u;ed
11/70.~"gle-SCr\ice &single-usc articles:properly 5tored lr'47.Other Violationsandsed•II 1/
Received by:It 1P<-t fA 'if r <f-.(J__YJtJNIl ci)!!h Print:~~~e.u VI r,ri~Title:Person In Charge/Owner(signature)
Inspected hy:fK,1\~L{/~(f6 0 Print:11.VIAl fJ)trw 1)~Business Email:fsigltalllre)
Form EH-06 (Revised 09-~J --;:,I ,