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
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I
OBSERVATIONS AND CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AlTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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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 ,