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HomeMy WebLinkAboutPHI DELTA THETA FRATERNITY 2017.03.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STHI.VIONS FRWY.,RM 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ~1);_E -j 1+Time in:I Time out:/1 Licensgermit #~/v bD01%lfLf I Est.Type I Risk Category PageL of;L7i%'_, Purpose of Inspection:I I I-Compliance I VI 2-Routine I I 3-Ficld Investil!ation I I 4-Visit I I 5-0ther TOTAUSCORE ESJ1]?Jr£iTA,T77aA /iltrren;v Ifit 1COil~\7!tL ~1 *Number of Repeat Violations:__i./Number of Violations COS:-- Physical Ad~b 7~5 11L)8b;DI trJJ~olZ7z9NWJ ¥ft115 I Phone:I Follow-up:Ves No (circle one),[Compli.nce Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation Mark the aoorooriate ooints in the OUT box lor each numbered item Mark ,./.a check mark in aoorooriate box for IN.NO.NA.COS Mark an asterisk'*.in aoorooriate box for R Priority Items (3 Points)violations RC'lIire Immediate Correct;"e Action lIot to exceed 3days Comuliance Status Comuli"nce Status 0 I N N C Time and Temperature for Food Safe!}'R 0 I l'"C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S I.Proper cooling time and temperature 12.Management,food employees and conditional employees:.."v knowledge.responsibilities,and reporting ~LA 2.Proper Cold Holding temperature(41 of/45°F)"v-13.Proper use of restriction and exclusion;No discharge from evcs.nose.and mouth ;3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands /4.Prooer cooking time and temoerature vr 14.Hands cleaned and properly washed!Gloves used properly ."5.Proper reheating procedure for hot holding (165°F in 2 {15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED V N )v 6.Time as a Public Health Control:procedures &records Hi!!hlv Susceotible Po()ulations Approved Source .r 16.Pasteurized foods used;prohibited rood not offered Pasteurized eggs used when required 7.Food and ice obtained Irom approved source;Food in..[,-good condition,safe.and unadulterated:parasite Chemicals ,destruction~8.Food Received at proper temperature r 17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination Jf 18.Toxic substances oroperly identified,stored and used vV 9.Food Separated &protected,prevented during food Water/Plumbing preparation.storage,display.and tasting.}.•..10.Food contl~':)Jfaces and Returnables:Cleaned and ....v 19.Water from approved source;Plumbing installed;proper Samltzed at.oom/temoerature backtlow device /II Proper disposition of returned,previously served or "V 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations ReI "ire Corrective Action within 10 dal's 0 I N l'C R 0 I N l'C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTs ,I/'21.Person in charge present.demonstration of knowledge.(.,.27.Proper cooling method used;Equipment Adequate to I,and ocrform duties/Certilied Food Manager (CFM)Maintain Product Temperature..22.Food Handler/no unauthorized persons/personncl .~28.Proper Date Marking and disoosition Saf~Water,Recordkeeping and Food Package v V--29.Thermometers provided,accurate,and calibrated:Chemical! /Labeling Thermal test stripsy23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation /~24.Required records available (shellstock tags:parasite ~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending 1 25.Compliance with Variance,Specialized Process,and ~/31 Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized processing methods;manufacturer instructions supplied.used~ Consumer Advisory v 32.Food and Non-food Contact surfaces cleanable,properlyy designed.constructed,and used/l 26.Posting or Consumer Advisories;raw or under cooked ./33.Warewashing Facilities:installed.maintained.used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label v Service sink or curb cleaning facility provided Core Items (1 Point)Violations Require Corrective Action Not to Exceed 90 DaJ's or Nexllnspection,Whicl,et'er Comes First 0 I N N C R 0 I N l'C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTS .I 34 .No Evidence of Insect contamination,rodent/other I.-V 41.0riginal container labeling (Bulk Food) animals V 35.Personal Cleanliness/eating.drinking or tohacco usc /'Phvsical Facilities"36.Wining Cloths:oroperly used and stored ~42.Non-Food Contact surfaces clean J 37.Environmental contamination ,.1[,-43 .Adequate ventilation and lighting:designated areas used.I 3R.Aonroved thawing method -~44.GacbaQe and Refus"'pc disposed;facilities maintained Pro()er Use of Utensils V 45.Vhvsical f)cilities(inslalle.(.maintained,and clean 11'1/39.Utensils.equipment.&lincns:properly used.stored.I 46.~acilities:properly constructed.supplied,and clean dried.&handled/In use utensils;properly used 1/ "40.Single-se,,·ice &single-use articles:properly stored "I 47.Other Violations and uscd Received by:.d _:_Ii..~~ Print:1i~eI)'Y-1 £7}j~Title:Person In Charge/Owner (slgnllture)/./'11 /j,Iio _II Inspected by:~"'" l~(A~Print:~l)by'f-t1,LLl {7S Business Email: (signature) Form EH-06 (Revised 09-2~_)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 Estrfi7;ntf);j J'A Them iii p~a7;tsS f1Li /3&d--I Cy:J~~:/1vt__,L I Li12/SC;;;IPagekof~•.•...... TEMPERA TURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp i-hrmk,f"en DIT7T!£'5 In1 ahlt.A A!iJv };pj~r OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: q iNSTJn-L SlvLZl-£.b()I1flD7 - 15 1N(5T7nJ_f!,U-f2,~I?S 6)z_U&11I5 /,lPn/AT_;'1./iAf'l)-"'J.i'---;JJ;;;;E h~?:7.:J f '1;;y,efh14 Ell;;; ,/0.Af,A Received "Y f ('f'n/'1'1:-/;'•(If)Print:Title:Person In Charge/Owner(siRllature)./J --....••.-.11 Inspected by:lK V~tS Print:r~v'J)y 'fhi(,j,_/(/":5(signature).____Samples:Y N #collected Form EH-06 (Revised 09-2015)\._/I 1