HomeMy WebLinkAboutPI BETA PHI SORORITY 2013.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDL\IONS FRWY.,lUI 607,DALLAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
;)t:::"/--11 I Time in:I
Time alit:J LicensefPennit #7893 I Est.Type
I
Risk Category Page _j of _J_
Purpose of Inspection:I I I-Compliance I Y 2-Routine (1 3-Field Investieation I I 4-Visit I I 5-0ther TOTAUSCORE
Establj!1l1tl!J&r7J Ph I SrJf?()/?IfZj Cont~I1/'l:/\'1{)()f l:-I *."umber of Repeat Violations:__
-/;\umber of Violations COS:--(:JPhysical'(!!j'lsO /DAN/£L I t/f;7~~YfAl?k I Ci'b~}jTrtfyl'~-5481 I Follow-up:Yes
;\0 (circle olle)
Compliance Status:Out:not in compliance IN:in compliance :\0 ~not obsen cd NA =not applicable COS =corrected 011 site R =repeat violation
Mark the appropriate poillts illthe OUT box for each lIumb"r~d item Mark .,/.a checkmark in "oprooriate bo"for 1;\.:\'0.NA.COS Mark all asterisk'*.in aporooriate box for R
Priority Items (3 Points)violations Re"llire Immediate Correc/il'e Aclion nOllo exceell3 days
Comlliiancc Statu.Comoliance Status
0 J N l'C Time and Temperature for Food Safety R 0 I ""C RUN0A0U:-0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature •...11 12.tl,lanagcment.food employees and conditional employees:t."-'knowledge,responsibilities.and reporting
2.Proper Cold Holding temperature(.j I°F/-I5°F)...J..-i3.Proper use of restriction and exclusion;No discharge fromVe\es.nose.and mouth
v 3.Prooer Hot Holding tcmoerature(135°F)Preventin~Contamination by Hands•..4.Proper cooking time and temperature .;t 1-1.Ilands cleaned and properly washed/Gloves used oronerly
V"5.Proper reheating procedure for hot holding (165°F in 2 ·r 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )•...6.Time as a Public Health Control:procedures &records Highl)Susceptible Populations
Approved Source r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained li'om approved source:Food in
",:"<good condition,safe.and unadulterated:parasite Chemicals
destmction
•...../8.Food Received at proper temperature
~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination vr 18.Toxic substances properlv identilied.stored and used
•...,'''9.Food Separated &protected.prevented during food Water/Plumbing
pretJaration.storage.display,and tasting
v 10.Food contact surl;lces and Returnables:Cleaned and vi.o 19.Water from approved source;Plumbing installed:proper
Sanitizcd at ppm/temperature backflolV device
V'"II.Proper disposition of returned.previously served or •...•.....20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Rei "ire Corrective Actioll lVithin 10 days
0 I N r;C R 0 I N s C RUN0A0DemonstflltionofKnowledge/Personnel tJ ~0 A 0 Food Tempcrature Control/IdentificationTSTS
\.;
)/0 21.Person in charge present,dt:monstration of knowledge,j..J...-27.Proper cooling method used;Equipment Adequate to~and perform duties/Certified Food Manager (CF:'-'f)Maintain Product Temperature
*"22.Food Handler/no unauthorized pcrsonsf personnel ......2R.ProDer Date Marking and disposition
Safe Water,Recordkeeping and Food P:ll'kage CL--29.Thermometers provided.accurate,and calibrated:Chemical/
Lubelin!!Thermal test strips
,/23.Hot and Cold Water available:adequatc pressure.safe Permit Requirement,Prerequisite for Opcrution
•...i--'24 .Required records available (shellstock tags:parasite vt-30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approvcd Procedures Utensils,Equipment,and Vending
0 ~5.Compliance with Variance.Spccialized Process.and 31.Adequate handlVashing lacilities:Accessible and properlyHACCPplan:Variance obwincd for spcciati/ed •..."-
orocessing methods:manufacturer instruction,suppl ied,used
Consumer Advisory v-I/'32.Food and Non-food Contact surf:1ces cleanable.properly
designed.constructed,and LlsedvP26.Posting of Consumer Advisories:ra\\"or under cooked LJ/33.\Varewashing Facilities;installed,maintained,LlsceV
foods (Disclosure/Reminder/Buffel Plate)/Allergen Label Service sink or curb c1caninl!facilitv provided
Core Items (I Point)ViolaliollS Require Corrective Action Not 10 Exceed 90 Dul's or Next Inspectioll •Wllicllel'er Comes First
0 J N N C R 0 I N ~C RUN0A0PrevcntionofFoodCoutaminationI:"0 A 0 Food IdentificationTSTS
IA 34.No Evidence of Insect conwmination.rodent/other ).,1/41.0riginal container bbeling (Bulk Food)•.....
animals
v~35.Personal Cleanliness/calin!.!.drinking or tobacco use Physical Facilities~36.Wiping Cloths:properly used and stored v 42.Non-Food Contact surlaces clean•..37 .Environmental contamination v 43.Adequate v.:ntilation and lightini.!:designated areas lIsed~3R.Anorovcd thawing method v 44.Garbage and Refuse properly disposed:facilities maintained
Proper l'se of Utensils V"45.Ph~sical lacilities installed.maintained.and clean
1.1'39.Gtensils.equipment,&linens:properly u,ed.stored,",1/-16.Toilct Facilities:properly constructcd.supplied.and clean•J dried.&handlcd![n use utensils:properly used ..)
ltV 40.Single-sen ice &sing_!.e-usc articles:properly stored Vl/47.Other Violations
And used
Received bj(_~~YY\~~~.Print:s,q AI i:J 12._/t f"r);{17oN Title:Person In Charge/Owner
fsignature)IR.A..A ~
Inspected bY:~.....,IxtJ ~fh5 Print:I~MJLU~Business Email:
(si!.!I1r1lure)
Form EH-06 (Revised 09.~015))I f I \