HomeMy WebLinkAboutKAPPA SIGMA 2017.04.05Dallas 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
9fr-(j-j::f I Time in I Time out:I LicensefPermit #I Est.Type I RiskCategory Page I of gtv
Puroose of InsDection:I I I-Comnliance I V1 2-Routine I I 3-Field Investil!ation I I 4-Vlsil I I 5-Olher TOTAUSCORE
E~a~fJJ1/t
I Contact/Owner Name:I *Number of Repeat Violations:__
JJv./Number of Violations COS:--
Physicaf ~~elS:/_z.i1j//;i ~ICtIJ,ounty:,/,,'J217;n r~Phone:I Follow-up:Yes
r Y.W I v,e~p>-I/?Va''/:J No (circle one)
Compllancr Status:Out =not in compliance IN =in complianc{NO=notobserved NA =not applicable COS =corrected onsite R =repeatviolation
Mark the annmn,;ate DOintsintheOUT box for each numbered item Mark •./,a checkmark in aDOron,;ateboxfor IN,NO.NA.COS Mark an asterisk •*.in aDDrODriateboxfor R
Priority Items (3 Points)violations Re,uire Immediate Corrective Action not to exceed 3 davs
Comullancr Status Comnliance Status
0 I N N c Time and Temperalure for Food Safety R 0 I N Pi C RVN0A0VN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature ","12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting.r.!v 2.Proper Cold Holding temperature(4 I°F/45°F)•...'-"13.Proper usc of restriction and exclusion;No discharge from
eves,nose.and mouth
IV 3.Proner Hot Holding temperature(135°F)Prevenlin2 Conlamlnatlon bv Hands,•...4.Proper cooking time and temperature -14.Hands cleaned and properly washed/Gloves used properlv
V',/5.Proper reheating procedure for hot holding (165°F in 2 .v{-IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
v 6.Time as a Public Health Control:procedures &records Hil!hlv SU5cenlibie ponulatlons
Approved Source Iv-f 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
i,..L.-good condition,safe,and unadulterated;parasite Chemicals
destruction
1/V 8.Food Received at proper temperature {17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination -r 18.Toxic substances properly identified,stored and used
/'9.Food Separated &protected,prevented during food Waterl PlumbingVoreparation,storage,disolav,and tasting
v"'"IO.Food contact surfaces and Returnables;Cleaned and V 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature V backflow devicev-II.Proper disposition of retumed,previously served or •.....•....20.Approved Sewage/Wastewater Disposal System,proper.-V reconditioned disposal
Priority Foundation Itemsl2 Points viollll/Q1I$R"IIln Corr«tive Action within 10 tlaw
0 I N Pi C R 0 I N Pi C RUN0A0DemonstrationofKnowledge/Personnel v N 0 A 0 Food Temperature ControV IdentificationTSTS
V 21.Person in charge present,demonstration of knowledge,\-V 27.Proper cooling method used;Equipment Adequate to~!.and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature•...22.Food Handler/no unauthorized persons/personnel v 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food PackBge J.--29.Thermometers provided,accurate on"co1ibrated;Chemical/
Labelin!!•...Thermal test strios ______-........,_
\...0-J...--23.Hot and Cold Water available;adequate pressure,safe Permit R~ement,Prerequisite for Oper¥ionr-
y 24.Required records available (shellstock tags:parasite vr ~.Food Esta~shment Permit (Curren~V'destruction);Packaged Food labeled
Conformance with Approved Procedures '-..\4ensilc -._ent,and Vendingvr25.Compliance with Variance,Specialized Process,and
.•../31.Adequate hand~hing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Ad"isory V "...-32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and usedvr26.Posting of Consumer Advisories;raw or under cooked •...•..33.Warewashing Facilities;installed.maintained,used!
foods (DisclosurefReminderfBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violations Req"iN Con'tctive Action Not 10Exaed IJODllrs or Nat Ifl.c-ction.WltkheNr COMaFint
0 I N N C R ()I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS
~'-34.No Evidence of Insect contamination,rodentlother ••...V 41.0riginal container labeling (Bulk Food)
animals
v 35.Personal Cleanliness/eating,drinking or tobacco use Physical Faclllties736.Wiping Cloths;properlv used and stored •...42.Non-Food Contact surfaces cleanv37.Environmental contamination ,.,.43.Adequate ventilation and lighting;designated areas used
0/38.Approved thawing method II 44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils "I 45.Physical facilities installed,maintained,and clean
\.V 39.Utensils,equipment.&linens;properly used.stored.II '/46.Toilet Facilities;properly constructed,supplied,and clean
dried.&handled/In use utensils:prooerly used
IV 40.Single-service &single-use articles;properly stored (,47.Other Violations
and used
Received by:/.A~Print:Title:Person In Charge/Owner(signature)-:;.._-//'"f\A I
Inspected by:~W ~\\LJ!._..I}J)fA 5 Print:11\JD./~'Lvf)~Business Email:
(signature)
Form EH·06 (Revised 09-2~I I I
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
~sOMa~1 {.,1vJA IPh~6Z~>kd~vo I[Jstate:~Jc I License/Permit #IPag~or£~y.
J '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 ATIENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:~//'.",."Print:Title:Person In Charge/OwnerIsi£naturel .....•A /V
Inspected bY:~;(L ~.'ZS Print:liuDft /11/UA P'isionature)Samples:Y N #collected
Form EH-06 (Revi~ed 09-20\~I