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HomeMy WebLinkAboutSIGMA ALPHA EPSILON 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 D~;WI1-1Time in:I Time out:/1 License/Permit #7 l-/6LJ&I Est.Type I RiskCategory Page1o()--- Purnn5e7of InsDection:I I l-ComDliance I IA 2-Routine I I 3-Field Investil!ation I 14-Visit I I S-Other TOTALISCORE Esta~;~~}tll /PtA £PS I un-I c07FeJJer ~6h 1 *Number of Repeat Violations:__ ./Number of Violations COS:--iPhysical~V6'Pi tIL ~fJff~fIrA_?p~1 Phone:I Follow-up:Yes No (circle one) Complianct S"tus:Out =not in compliance IN =incompliance NO =not observed NA=nOiapplicable COS -corrected onsite R=repeat violationMarktheann~riate DOintsinthe OUT boxforeachnumbered item Mark ,./,acheckmarkinannronriate box for IN,NO.NA.COS Mark an asterisk'*'in•••••roon.te boltfor R Prioritv Items (J Points\violations Re uire Immediate Corrective Action not to exceed J davs ComnU.nce Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N C RVN0A0VN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S !.I.Proper cooling time and temperature V'12.Management.food employees and conditional employees; I knowledge,responsibilities,and reportin!!,2.Proper Cold Holding temperature(41°FI 45°F)",,-13.Proper use of restriction and exclusion;No discharge fromf.eves,nose,and mouth_,"3.Proper Hot Holding temnerature(135°F)Preventinl!Contaminltion bv Hinds II 4.Proper cooking time and temoerature t-r 14.Hands cleaned and properly washed!Gloves used oronerlv.,v 5.Proper reheating procedure for hot holding (165°F in 2 1 IS.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N )a..6.Time as a Public Health Control;orocedures &records HiI!hlv Suscentible Ponulations Approved Source J,16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in L[/o good condition,safe,and unadulterated;parasite Chemicalsdestruction I.-8.Food Received at proper temperature Jr 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination J-18.Toxic substances orooerlv identified.stored and used !...""9.Food Separated &protected,prevented during food Waterl Plumbing~preparation.storage,displav,and tasting 1.-1;'10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;properSanitizedatppm/temoerature "•....backflow device II.Proper disposition of returned,previously served or ,,'-20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points violJUions R","ire Correctiw Actio"withinJ'~.'.,,'J,0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledgelPersonnelvN0A0FoodTemperaturtControl/IdentificationTSTs..)/21.Person in charge present.demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)V Maintain Product Temperature V 22.Food Handlerl no unauthorized oersonsl personnel V 28.Prooer Date Marking and disoosition Safe Water,Recordkeeping and Food Package .•...v-29.Thermometers provided,accurate,and calibrated;Chemical! Labelln ••Thermal test strips .,t'"23.Hot and Cold Water available;adequate pressure,safe Permit Requirement.Prerequisite for Operation~ lZ V 24.Required records available (shellstock tags;parasite ~30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures UtensUs,Equipment,and Vending..:f 25.Compliance with Variance,Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized -t'"processing methods;manufacturer instructions supplied.used Consumer Advisory ',V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and usedvf26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed.maintained,used! foods Wisclosure/ReminderlBuffet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)YioIiItiom RMllin Co"ectitle Action Not to Exceed 90 D.-or Next l •Jf'7lkilnn'C-aFInt >0 I N N C R 0 I N N C RVN0A0PreventionofFoodCont.minatlon V s 0 A 0 Food IdentificationTsTS "t-34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food) animals ./_•....35.Personal Cleanliness/eatino,drinking or tobacco use -Phvsical Flcllities..."'"36.Wiping Cloths;properlv used and stored r 42.Non-Food Contact surfaces clean737.Environmental contamination f""43.Adeauate ventilation and lighting;designated areas used7(38.Approved thawing method V 44.Garbage and Refuse properly disposed;facilities maintained Proner Use of Utensils v 45.Phvsical facilities installed,maintained,and clean V '"'39.Utensils,equipment,&linens:properly used,stored.II'46.Toilet Facilities;properly constructed,supplied,and clean-dried.&handledl In use utensils;nronerlv used ./ /40.Single-service &single-use articles;properly stored V 47.Other ViolationsandusedI ReceiVedbY~~(~•.J j,l~d ~1)t I ~Print;Title:Person In Charge/Owner(sIgnature)..,...."-......~__A Inspected by:I;..c::=.~~Print;l/ju/">tr !-IJIWj.'Z5 Business Email:(signature) Form EH-06 (Revised 09-2015\IJ ./ 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 Esta~lzeM:;;c:lIlbhA I P:1?J1(fSSby £"/t-Cout<:f I Ci't/5 '1-&tA ,J LiCenSeipenn~I Paga..or:::;?- 'N ~/k,,TEMPERATURE OBSERVATIONS , Item/Lj cation Temp Item/Location Temp Item/Location Temp 1'1t::'/N..c,16'1<""" (Jit<.I..sI<er JtlH'r /J .-y,1£1:;(.1/1.,'1/I i/ I 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: 21-hJrJD 'I+n-NOL62....U>tt r,FiutTu1J f.I&.J U I (l (1) I - .,51..(")7))"•I ..tzL J::ri1:;/.:)/NI/h ~o1)tin rmr St.!afoJu--=r; I I I , I-II - "/~(}_l_.~1,--6L 0l ~~)t.~~ Received ~/'/}v Print:Title:Person In Charge!Owner (si~nature)/)I\A '",-' Inspected by:,1J.--,/lh V111.(JL>tL:6 Print:Jiu/.y mlLbpS Samples:Y N #collected(sw,nature)_••. Form EH-06 (ReJised b9~I