HomeMy WebLinkAboutKAPPA ALPHA FRATERNITY 201.04.05Dallas 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
~&-J1 I Time in:I Time out:
j I License/Permit #tJ 1111h(j 5613 I Est.Type I RiskCategory Page 7 of...;J._
Pumnse of Insnection:I I l-Comnliance I v1 2-Roudne I I 3-Field Investit!adon I I 4-Vlsit I I S-Other TOTAllSCORE
E~PAaml1Ld7.6 ~~J,J contf!:tA~~u f3Yft'/)I
*Number of Repeat Violations:__
./Number of Violations COS:--/0Physiclilddr006LJS11LlI3MrJ,yfv~1k.,1J.AJ47'J~I Phone:I Follow-up:Yes
No (circle one)
Compliance Status:Out;not in compliance IN ;in complilnce NO ;not observed NA=not applicable COS =corrected on site R ~repeatviolation
Mark the 8DDroDriatenointsintheOUT boxfor eachnumbered item Mark 'w"acheckmarkinanoronriate boxforIN,NO.NA.COS Markan asterisk'*'in --riate boxfor R
Priority Items (3 Points)violations Reauire Immediate Correctit·eAction not to exceed J tlmJs
Comnllance Status ComDnance Status
0 I N N c Time and Temperature for Food Safety R 0 I N !II C RVN0A0V!II 0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature "J.oo 12.Management,food employees and conditional employees;.v knowledge,responsibilities,and reporting
V 2.Proper Cold Holding temperature(41 OF!45°F),,10-13.Proper use of restriction and exclusion;No discharge from.'eves,nose,and mouth
.",3.Proper Hot Holding temperature(135°F)Preventin2 Cootamination bv Hands.-4.Proper cooking time and temperature LV 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 y N )".6.Time as a Public Health Control:procedures &records Hi2hlv SusceDtible ponulations
Approved Source t-16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
~t.-good condition,safe,and unadulterated;parasite Chemicals
destruction..8.Food Received at proper temperature vr 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination -r 18.Toxic substances properly identified,stored and used
."...V 9.Food Separated &protected,prevented during food Water!Plumbing
oreoaration,storage,disolay,and tasting
V "-10.Food conta~rfaces and Renlrnables;Cleaned and V 19.Water Irom approved source;Plumbing installed;proper
Sanitized at ~iiiriVtemperature '<back flow device
"V II.Proper disposition o~turned.previously served or •...v 20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points "loilldons Ret.uire CorrectiveAction within If}dmTs
0 I N !II C R 0 I !II !II C RVN0A0DemonstrationofKnowledge!Penonnel u N 0 A 0 Food Temperature Control/IdentificationTSTS
'-~t/2l.Person in charge present.demonstration of knowledge,•.•V'27.Proper cooling method used;Equipment Adequate to
'r~and oerform duties!Certified Food Manager (CFM)Maintain Product Temperature
7 22.Food Handler!no unauthorized persons!personnel ~28.Proper Date Marking and disposition
S.fe Water,Recordkeeping and Food Package III 29.Ther~nrovided,accurate,and calibrated;Chemical/
Labelln!!Thern£~t stri~
•.t---23.Hot and Cold Water available;adequate pressure,safe ~nrmu Kequirement,Prerequisite for Operation
./~24.Required records available (shellstock tags;parasite .t 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingt25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized •...Vorocessingmethods;manufacturer instructions supplied,used
Consumer Advisory r'I/'32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used,-r 26.Posting of Consumer Advisories;raw or under cooked ....."'"33.Warewashing Facilities;installed,maintained.used!
foods (DisclosurefReminder/Buffet Plate)!Allem:en Label Service sink or curb cleaning facility provided
Core Items 1Point)VlOItItiollSReo.in CD~Actio"Not tD ExceeJ 90 /)al'll or Nett IlISlMction,~C".,a Fint ,
0 I N N C R 0 I !II !Ii C RVN0A0PreventionofFoodContaminationu!II 0 A 0 Food IdentificationTsTS
•...~34.No Evidence of Insect contamination,rodent/other ,,"41.0riginal container labeling (Bulk Food)
animals
•••35.Personal Cleanliness!eatim!.drinking or tobacco use Phvsical Facilities
.,/36.Wioing Cloths;properlv used and stored "42.Non-Food Contact surfaces clean.•.37.Environmental contamination •43.Adequate ventilation and lighting;designated areas used
.(38.Aooroved thawing method 44.Garbage and Refuse properly disposed;facilities maintained
ProDer lise of Utensils •••V 45.Phvsical facilities installed,maintained,and clean.39.Utensils,equipment,&linens:properly used.stored,IV 46.Toilet Facilities:properly constructed,supplied,and clean
dried.&handled![n use utensils;properly used,V 40.Single·service &single-use articles;properly stored .II 47.Other Violations
and used
Received by:i<:../"~dl -~'"Print:Title:Person In Charge/Owner
(signature).P'r'h/g.;;•
Inspected by:M 11~VV ~[),~Print:r~fhJJ}'d~B.!'sinessEmail:
(signature)
Form EH-06 (Revised O~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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I /TEMPERATURE 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 AHENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
VI )f7Pl 'E et.&s i)HJ-pe:nbr-Zl c__~11 I?-~VI /z_eJD'/&n/l£c.r )MA-?Et)l~
,)1 IIVa.c..h-A:5"f;~A 1'orz1/7£.fCsr Pkp~/,
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Received bY~/.//f I....Print:Title:Person In Charge/Owner
(si~nature)".~'""
Inspected by:¥--{.--I.(11 V V.LV)~~Print:11)Ll Dv PhI}J Jib(si!!nature)Samples:Y N #collected
Form EH-06 (Revised 09-201S\___/r ,,,