HomeMy WebLinkAboutLAMBDA CHI ALPHA 2017.04.03Dallas 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
9~r-3-/-1-1 Time in:1 Time out:1 LicenselPermit #1 Est.Type 1 RiskCategory Pagr-of~
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Purnose of losDectlon:I I l-ComDliaoce I VI 2-Routioe I I 3-Field Investieation I I 4-Vlsit I I S-Other TOTAUSCORE
EstablisL~~~e8iJA Cih ALfi7~1C~';rCc:.lbJJ I *Number of Repeat Violations:__
./Number of Violations COS:--fPhysicalAddre&DOi-f D--JEf1_IrJlJ,\/!i'iv~j<I~~~Phone:IFollow-up:Yes
No (circle one)
Compliancr Status:<fal =not in compliance IN =in compliance o =not observed NA=not applicable COS =corrected onsite R a reprat violation
Mark the annronriate""ints inthe OUT box for eachnumbered item Mark .",.a chcckmarkin anDronriatebox fDrIlIi,NO.NA.COS Mark an asterisk •*.in annronriateboxfor R
Priority Items (3 Points)vioilltionsRe~u;re Im",edill/e CorrectiveAction no/to exceed J davs
Cnmnliance Status Comnliance Sialus
0 I N N C Time and Temperature ror Food Sarety R 0 I !Ii N C RVN0A0VN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T s
V I.Proper cooling time and temperature V •...12.Management,food employees and conditional employees;v knowledge,resoonsibilities.and reportin£!
V 2.Proper Cold Holding temperature(41°F/45°F)v'-"13.Proper use of restriction and exclusion;No discharge from
eyes,nose.and mouth
<:.v 3.Prooer Hot Holding temoerature(135°F)Preventlnt!Contamination bv Hands
,/4.Proper cooking time and temperature ./14.Hands cleaned and properly washedl Gloves used properly•....L-5.Proper reheating procedure for hot holding (165°F in 2 -t 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 Hit!hlv Susceotible Ponulatlons
Approved Source '1 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
!.--,-good condition,safe,and unadulterated:parasite Chemicals
destruction
"e..-8.Food Received at proper temperature ,{17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /'18.Toxic substances properly identified.stored and used
Vt--9.Food Separated &protected,prevented during food Waterl Plumbing
oreoaration,storage,display,and tasting'V •...10.Food cont1J)L)rf~~and Returnables:Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at ""ppm/temperature t-v backtlow device
v-II.Proper disposition of returned,previously served or •....V 20.Approved Sewage/Wastewater Disposal System,proper
1/reconditioned disoosal
Prlorltv Foundation Items (2 Points IfioIlltioIfSRe."in Cornctive Action within If}IiInls
0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledgelPersonneluN0A0FoodTemperatureControUIdentificationTsTS....v 21.Person incharge present.demonstration of knowledge,•...i.-27.Proper cooling method used:Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)-I,-Maintain Product Temoeraturev22.Food Handlerl no unauthorized personsl personnel .28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ,/29.Thermometers provided,accurate,and calibrated;Chemicall
Labeline Thermal test strios,_._.
23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite vr 30.Food Establishment Permit (Current &Valid),/'~destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending{-25.Compliance with Variance.Specialized Process,and •..-31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
orocessing methods:manufacturer instructions supplied,used
Consumer Ad"isory '7 32.Food and Non-food Contact surfaces cleanable,properlyY.designed,constructed,and used..r 26.Posting of Consumer Advisories;raw or under cooked V"33.Warewashing Facilities;installed.maintained,usedl
foods (DisclosurelReminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViohttIomR••in Corndiw Action Not tD Exceed t}()D•..".0'Nat J.•W1cIduwt,C_Pint
0 I N N C R 0 I N !Ii C RVN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS
•.V 34.No Evidence of Insect contamination,rodent/other "...'-41.0riginal container labeling (Bulk Food)
animals
"'•...35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities•....36.Wiping Cloths:properly used and stored "...42.Non-Food Contact surfaces clean,.•....'--37.Environmental contamination ,...43.Adequate ventilation and lighting;designated areas used
V"38.Approved thawing method ",44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils ,I-45.Physical facilities installed,maintained,and clean
Vh 39.Utensils,equipment,&linens;properly used.stored,•.46.Toilet Facilities;properly constructed.supplied,and clean
dried,&handledl In use utensils;orooerly used
.•....."40.Single-service &single-use articles:properly stored f,I'V 47.Other Violations
and used
Received byry ;i',./7 -,'/Print:Title:Person In Chargel Owner(signature)~1'1---,
Inspected by:~.I ~)1~l~~Print:1'\tJI)lL 1-111 UJ.()~Business Email:
(signature)/""0-I
Form EH-06 (Revised 09-20 V ,,,,
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
E~8D4:(2)/-/4Lp1-J.,I Ph~ca~tqs:Dt E7Z IIJJ~~~/All)c_I License!Penni!#I Pagt4:0~
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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bfeFi'l/-/'j-{~rY,.,
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received b~.Il /1..,_/1../1 ///1///1 Print:Title:Person In Charge!Owner
(signature)1//'\11 v"''''''..•
Inspected by:/:1\If U:JY_~/U)~S Print:,~uQy Plh Li.J-,-:b(signature)_I Samples:Y N #collected
Form EH-06 (Revised 09-~I I