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
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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
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TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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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