HomeMy WebLinkAboutKAPPA KAPPA GAMMA SORORITY 2017.03.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'i.STE:\<I.\oIO:'l"S FRWY .•R;\1607.DALLAS.TX 75207 2I.t-819-2115 FAX:2I.t-819-2868
~tS;te/1-1 Time in Time out:I License/Permit #751J)I Est.Type I Risk Category Page~of~
Purpose of Inspection:I I l-ComDliance I ,A 2-Routine I I 3-Field Investieation I I 4-Visit I I S-Other TOTAL/SCOREEsyrJi3PANa/(4viMtJ1JM}jA',:lr{in~~ontact/O~7;::Z_le:I?v sh~I *:-.lumber of Repeat Violations:__
./:-lumber of Violations COS:--0PhysicilAddressol0l:1rN1 €L-I V!tOVYisJitt Wc14157J5 I Phone:I Follow-up:Yes
:'io (circle one).
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark../.a checkmark in aporooriate box for IN.NO.NA.COS Mark an asterisk'*.in aooropriate box for R
Priority Items (3 Points)violations Re,uire Immediate Correcti,'e Action IIIJ(to exceed 3 daysComplianceStatusComulianceStatus0IN..•C Time and Temperature for Food Safety R 0 I N "C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T SI.Proper cooling time and lemperalUre "V 12.ivlanagement.food employees and conditional employees:V
knowledge.responsibilities,and reportinu2.Proper Cold Holding temperature(-IloF/-I5°F)v ,...13.Proper use of restriction and exclusion;No discharge fromV
eyes.nose.and mouth(..3.ProneI'Hot Holding temnerature(135°F)Prcwntinl!Contamination by Hands.-4.Proper cookin.g time and temperalUre VI 14.Hands cleaned and oronerly washed/Gloves used prooerlv•.....5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED Y N )v 6.Time as a Public Health Control:proccdures &records HiQhh'Susceptible PODulationsAppro\'Cd Source
~16.Pasteurized foods used:prohibited load not offered
Pasteurized eggs used when required7.Food and ice obtained Irom approved source;Food in
,~good condition.sale,and unadulterated:parasite Chemicalsdestruction•..8.Food Received at proper temperature f_17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Prof('ction from Contamination v 18.Toxic substances oroperlv identified.stored and used~•.....9.Food Separated &protected,prevented during lood Water/Plumbing.preparation.storage.disolav.and tasting..10.Food cont7tfrces and Returnables:Cleaned and /'19.Water from approved source:Plumbing installed;properSanitizedatDom/temperature \..back flow device-v II.Proper disposition of returned.previously served or
..,/20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations ReI lIire Corrective A.ctioll withill 10 dOl'S0IN=-C R 0 I N N C RU0A0DemonstratiollofKnowlcdge/Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTS./21.Person in charge present.demonstration of knowledge,~7 27.Proper cooling method used:Equipment Adequate toandperformduties!Certified Food i'vIanal(er (CFi'vI)Maintain Product Temperaturev22.Food Handler/no unauthoriLed persons/personnel v 28.Proper Date ivlarking and dispositionSafeWater,Recordkeeping and Food Package
L 1.....-29.Thermometers provided.accurate.and calibrated;Chemical!Labelin!!Thermal test strips"'v 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
",/24.Required records available (shellstock tags:parasite Lf1 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance wilh Approved Procedures Utensils,Equipment,and Vendingf25.Compliance \\'ith Variance,Speciali7ed Process.and V
31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained lor specialized •...
processing methods:manufacturer instructions supplied.used
Consumer Advisory (.17 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used-1 26.Posting of Consumer Ad\'isories;ra\\·or under cooked V.33.Ware\\'ashing Facilities:installed,maintained.used!foods (Disclosure/Reminder/Buffet Plate)1 Allemen Label V Sen ice sink or curb cleaning facility providedCoreItems(I Point)Viol{/tiolls Re{//lire Correctil1e Actioll NlIt to Exceed 90 DOl'Sor Next flt.mecrioll.»1ticltel'er Comes First0IN1'\C R 0 I 1'1 N C RUN0A0PreventionofFoodContaminationIN0A0FoodIdentificationTSTSV'"34.No Evidence of Insect contamination,rodent/other vi 41.0riginal container labeling (Bulk Food)animals•.•.35.Personal Cleanliness/eatin~,drinking or tobacco use ~Physical Facilities"36.Wining Cloths:properly used and stored v 42."';on-Food Contact surfaces clean~37.Envirol1ment3.1 contamination V ~43.Adeauate ventilation and lighting:designated areas usedp/38.Appro,ed thawing method v,44.Garbage and Refuse prooerly disposed;facilities maintainedPronerUseofUtensils1.0'_-15.Phvsical facilities installed.maintained,and cleanV'39.Utensils.equipment.&linens:properly used.stored.~[/-16.Toilet Facilities:properly constructed.supplied,and clean\;/dried.&handled/In use utensils:Ilroperly used
4~tlnglc-scrvice &single-uS~lI'ticb:proP$rly stored V 47.Other ViolationsIIansed.1 J
Received by:~I rtNAX/t ~1~J:Jr(Print:Title:Person In Charge/Owner(signature).~)"Inspected by:~\,~V ~A~P-'S I I Print:III uPv 9-h )lJ.-t DS Business Email:(sIgnature){
Form EH-06 (Revised 09-2 5)/,,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-Er~;Jlt7~Pk I p~S/}C/13ANI&L Ave I V~/~~I 757/Jit #
I Pag~ofo'-,
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TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
11 ,.....,
1(mf[;fl.!.,.,Jjl
OBSERVA TlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDlTlONS OBSERVED ANDNumberNOTEDBELOW;
A
/J II I III J /I,Ii.A J)-
Received bY~VW L-f'Iv ~I "If)l1JJIT5fW)Print:Title:Person In Charge/Owner(sil!natufc)__/)
Ins pected by:It1.rA)V~~J!-,S()Print:~U 'PY'Ph J /...L1 j)c..(signature)n...---Samples;Y N #collectedFormEH-06 (Revised 09-2015)),J I
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