HomeMy WebLinkAboutSIGMA PHI EPSILON FRATERNITY 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
Datetj-_5 _/"(j-Time in:Time out:1 License/Permit #Oco7454-7 1 Est.Type 1 Risk Category Page I of~/
Puroose of Insoedion:I 1 I-Comoliance I"'"I 2-Routine 1 I 3-Field Investll!atlon 1 I 4-Visit I I 5-Other TOTAUSCORE
Esta5iV:1irPh I Ef;)SILQl..Iiit.,-1 Contactl0c;ei/lt~:od ~noz_l *Number ofRepeat Violations:__q,/Number ofViolations COS:--
Physical AddresS 050 j~I1.L(/./j~D c{;jfflflbo"J'11 %4~~dfJ Phone:I Follow-up:Ves
No (circle one)
Compliance Status:Out =not in compliance IN=incompliance NO=notobserved NA =not applicable COS =corrected on site R=repeat violation
Mark the annmnriate DOintsin theOUT box for eachnumbered item Mark ,,/.a checkmark in 8oorooriate box for IN,NO.NA.COS Mark an asterisk '*.in annrnnriate box for R
Priority Items (3 Points)violations Re .uire Immediate CorrectiveAction nol to exceed 3 days
Comollanee Statu.Compliance Statu.
0 I N N C Time and Temperature ror Food Sarety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature ./12.Management,food employees and conditional employees;
V knowledge,responsibilities.and reporting
2.Proper Cold Holding temperature(41°F/45°F)V'"13.Proper use of restriction and exclusion;No discharge fromyeyes.nose.and mouth,,/\.,/3.Prooer Hot Holding temoerature(135°F),Preventing Contamination bv Hands
v'4.Prooer cooking time and temperature "14.Hands cleaned and properly washed!Gloves used properly
vi 5.Proper reheating procedure for hot holding (165°F in 2 IIv 15.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 Hiehlv Susceptible Ponuiations
Apprond 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
VL--good condition,safe,and unadulterated;parasite Chemicals
destrnction
v-8.Food Received at proper temperature vi 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination IV'18.Toxic substances properly identified,stored and used
\,..t..--9.Food Separated &protected,prevented during food Water!Plumbing
oreoaration,storage,display,and tasting
V'10.Food co~t surfaces and Returnables;Cleaned and 1.<..-19.Water from approved source;Plumbing installed;proper
Sanitized at tJ ppm/temperature backflow device
II.Proper disposition of returned,previously served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points!V#oItItJonsR~llire Co,r«tiw Action within 10tliws
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Penonnel u N 0 A 0 Food Temperature ControU Identification
T s T S
"V 2I.Person in charge present.demonstration ofknowledge,\.,V 27.Proper cooling method used;Equipment Adequate to
and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature
y 22.Food Handler/no unauthorized persons!personnel ~28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Ther-vided.accurate.and calibrated;Chemical!
Labeline \)Therm,fl ~t strips'.,_)
,)--23.Hot and Cold Water available;adequate pressure,safe Penmt Requirement,Prerequisite ror Operation
1/24.Required records available (shellstock tags;parasite vf 30.Food Establishment Permit (Current &Valid)destrnction);Packaged Food labeled
Conformance with Approved Procedures UtensUs,Equipment,and Vending
10 25.Compliance with Variance,Specialized Process.and ..,/--31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained forspecialized supplied,usedorocessingmethods;manufacturer instrnctions
Consumer Ad\'isory /32.Food and Non-food Contact surfaces cleanable.properly
I'"designed.constructed,and used
vi 26.Posting of Consumer Advisories;raw or under cooked {/"')II!rf1 33.Warewashing Facilities;installed.maintained,used/
foods (DisclosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point)VklIIIIIoIU RnllIW Con-ectiw Action Not tIJ Exc«d 90DIIVS DrNexilnsoeC1ion.JJ1UcItnu Comes Flnt
0 I N N C R ()I S III C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T S T S
It""34.No Evidence of Insect contamination,rodent/other vV 41.Original container labeling (Bulk Food)
animals
./'35.Personal Cleanliness/eating.drinkinl!or tobacco use Physical Facilities
./36.Wiping Cloths;properly used and stored V 42.Non-Food Contact surfaces clean
v 37.Environmental contamination II'43.Adequate ventilation and lighting;designated areas used
./38.Approved thawing method V 44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils ,/45.Physical facilities installed,maintained,and clean
rI 39.Utensils,equipment,&linens:properly used,stored,V Ir 46.Toilet Facilities;properly constructed.supplied,and clean
dried.&handled/In use utensils:orooerlv used /
liV
40.Single-service &single-use articles;properly stored [,/47.Other Violations-and use..!...•
Received I~)~~"~\1fJ.Nn ::;-f.[)(Ill)n Print:Title:Person In Charge/Owner
(signature)"
."
Inspected by:~~'(hSV "-Print:I~l)D 4 rc)h I Ll_t pf'Business Email:
(signature)
Form EH-06 (Revised 09-201~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
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I TEMPERATURE OBSERVATIONS
Item/Location Temp _Item/Location Temp Item/Location Temp
.?'!.'IJ.&f)IJrJ?l.fC //0"/P(}LIb •¥f07,7 J ""£7'7IIII.-
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OBSERVATIONS AND CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
~I(Eeh liar ;:::;)11/')<:!1JT /3~r '1'-I I-./")
;J-I e_F fv1 /re&)l/I fZ_el){!(IJ2fl&r..:r JMM£l)/~
~WlZr.h /I~{!!J1mINC lBr 5J7.l//(5 IvI'
.~W/t5h /~/IL.5F~5,14 /71Z£/(zL-UflNS/L.$••..
t)_t-"'Received bY:1~U~ihM\t,,,'f"J"A()il Print:Title:Person In Charge/OwnerIsirrnaturcl'~/-
Inspected by:Ii'_/f2.tt.kj UvdLS 'print:/IJ{)/)/!!1JILV/)5Isi~naturc)'1 j Samples:Y N #collected
Form EH-06 {Revised 09-~I 1 ,