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HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2017.04.10Dallas 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 fjfY1D-I ~e in:/Time out:.)/License/Permit #'7541 /Est.Type /Risk Category Page...!.of .iX_..., Purpose of Inspection:I I I-Compliance I Lor 2-Routlne I I 3-Fleld Innstigation I I 4-Vislt I I 5-Other TOTAUSCORE Esta~r;t~A Oh foA 'Iltl co~owner Nant.w &I~Number of Repeat Violations:--l1f!1llJ/1LI R\/1)'/Number of Violations cos:__ ~Physical Add13 /00 BINJrlat /~J ~/~;;;/jdtj Phone:I Follow-up:Yes No (circle one) Compliancr Status:Out =not in fompliance IN=in complia!ce NO=notob ened NA =Dotapplicable COS =corrected onsite R =repeatviolationMarktheappropriatepointsintheOUTboxforeachnumbereditemMarie.",.a checkmark inannropriate box for IN,NO.NA.COS Mariean asterisk •*'in aoorooriate boxfor R Priority Items (3 Points)violations Re7uiTeImmediate CorrectiveAction not to exceed 3 days Compliance Status Compliance Status _. 0 I N !II C Time and Temperature for Food Safety R 0 I N N <.:RvN0A0(F =degrees Fuhrenheit)v !II 0 A 0 Employee HealthTsTS I.Proper cooling time and temperature ';'12.Management,food employees and conditional employees;,,---"I knowledge.responsibilities,and reporting- ",Y 2.Proper Cold Holding temperature(41°F/45°F)¥13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth.v 3.Proper Hot Holding temperature(135°F)Preventin2 Contamination bv Hands•r 4.Proper cooking time and temperature VI 14.Hands cleaned and properly washed!Gloves used properly ~I'5.Proper reheating procedure for hot holding (165°F in 2 4-15.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 Hil!hlv Susceptible PopUlations Approved Source ~ 16.Pasteurized foods used;prohibited food not offered Pasteurized eggS used when required 7.Food and ice obtained from approved source;Food in "V"good condition,safe,and unadulterated;parasite Chemlcallldestruction•....8.Food Received at proper temperature vf 17.Food additives;approved and properly stored;Washing Fruits•.. &Vegetables Protection from Contamination J"'18.Toxic substances properly identified,stored and used y ••••9.Food Separated &protected,prevented during food Water/Plumbingpreparation,storage,display.and tasting VV 10.Food conf5l:)urfa~~urnables;Cleaned and V 19.Water from approved source:Plumbing installed;properSanitizedatm/erature V backflow device "'V- II.Proper disposition Of returned,previously served or ,/20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points lliollllJonsRft IIIn Co"«tiv~Action within 10davs 0 I N N C R 0 I N !Ii C RVN0A0DemonstrationofKnowledge/Personnel U !II 0 A 0 Food Temperature Control!IdentificatIonTSTs ",I/'21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)•..Maintain Product Temperature"'•...22.Food Handler/no unauthorized personsl personnel ......-28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package t.-V 29.Thermometers provided,accurate,and calibrated:Chemical/ Labelin2 Thermal test stripsv•...23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation v'"24.Required records available (shellstock tags:parasite ~I 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vendingy25.Compliance with Variance,Specialized Process,and .V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied.usedprocessingmethods;manufacturer instmctions Consumer Advisory .V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and usedy26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,used!foods (DisclosurelReminder/Buffet Plate)/Allergen Label ,"V Service sink or curb cleaning facility provided Core Items t1 Point)f/iolations Rqllire Co"~ctiv~Action Not to Exe_d IJO D."DrNat InsDeCtioll•Whichever Co",es First 0 I N !Ii C R 0 I !II !II C RVN0A0PreventionofFoodContaminationU!II 0 A 0 Food IdentificationTsTS ".34.No Evidence of Insect contamination,rodent/other ",V 41.0riginal container labeling (Bulk Food)(/animals ./35.Personal Cleanliness/eating,drinking or tobacco use Phvsical 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,t.I 38.Approved thawing method \.44.Garbage and Refuse properly disposed;facilities maintained Proper Use of Utensils Iv•....45.Physical facilities installed,maintained,and clean '"39.Utensils.equipment,&linens;properly used.stored,~46.Toilet Facilities;properly constmcted,supplied,and clean.,;~dried,&handled/In use utensils;properly used /'1/40.Single-service &single-use articles;properly stored V 47.Other Violationsandused_11 .M ~ Received bY'CjJ...(!.Qw(~[/,j..../;f)I}/~Print:f!l~fI'/~/~/..II;"'4-E..Title:Person In Charge/Owner(signature) Inspected by:~h-}_,l~V ~-__'1l-O fh-'5 Print:J)\Vp~v'tilll:U I')5'Business Email:(signature)I Form EH-06 {Revised 09-201~I .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 rsJZh~1Aame:{h/'I Ph3/DOess:13/1J/\1.6-r I ~~~~:P,t:v<-/~L7'bll'?I Pag~ofQl-t-.. TEMPERA TUKE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp /Iy;,ewt,Ifl°r-'V I OBSERVATIONS AND CORRECfIVE ACfIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: /l J1i'1 I-{CD IAt.:c..U{,tn7I1C-tJhc..r6/lJ~56 H7L/17lf /(t5z) I / )/5 (It..e7H ktR V8J~ DO$r lnn.J!)VJI/sf(S!6/1S #r fhr-Nn '>J/fR I ,- .. Received bY~/.i,L hJJP Print:(J..jOrlrfr 's _()f 1/,'0 (JIll "-Title:Person In Charge/Owner(signature)~_ Inspected by:~lliV j)_.£J ~5 Print:1'-1<J fc)ly fJh }LU p.5(signature)'___Samples:Y N #collectedFormEH-06 (Revised 09-201V .I t ,