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Home My WebLink AboutALPHA CHI OMEGA 2017.09.13Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 'i.STE:\1:\IO:\,S FRWY.,RVI 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 - Cj!:.}~-I f I Time in:I Time out:I License/Permit #152/IEst.Type I Risk Category PageL ofe(_/ Purpose of InSDection:I I I-ComDliance I I 2-Routine I I 3-Field Investieation r I 4-Visit I I 5-0ther TOT ALiSCORE Esta~tpr/A:a'll {)A/j£CA SJr?O~/k,tact/owJ?M 7!7A 8t.d .~~mber of Repeat Violations:__EJ1/(Iv .'umber of Violations COS:__ Physical A~'d-.()lYN IGl--AVl5crJiJ;~i::n5/tt,~1~2lJfjPhone: I Follow-up:Yes No (circle one) Compliance Status:Out =not in compliance IN =in compliante NO =not observed NA =not applicable COS =corrected on site R =repe3t violation Mark the appropriate points in the OUT box for each numbered item Mark''/'a checkmark in appropriate box for IN,l"0.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violatiom Re uire Immediate Correctil'e Action IIOtto exceed 3 davs Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N 1\C R U N 0 A 0 U N 0 A 0 Employee Health T S (F =degree Fahrenheit)T S I.Proper cooling time and temperature 12.Management.food employees and conditional employees;I V .r' knowledge,resoonsibilities,and reoorting Y'~2.Proper Cold Holding tempaature(-1 I°F/45°F)-13.Proper use of restriction and exclusion;No discharge from eves.nose.and mouth V 3.ProneI'Hot Holding temoerature(135°F)Preventing Contamination by Hands V 4.Prooer cooking time and temnerature •.....14.Hands cleaned and oronerlv washed!Gloves used prooerlv V s.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 oronerlv followed (APPROVED y N ) V'6.Time as a Public Health Control:procedures &records Hi ••hly Suscentible PODulations Approved Source /'16.Pasteurized foods used:prohibited food not offered Pasteurized e!!gs used when reauired 7.Food and ice obtained from approved source:Food in vI-good condition.safe.and unadulterated:parasite Chemicals destruction 1./8.Food Received at proper temperature 1 17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances oronerlv identi tied.stored and used &;---9.Food Separated &protected.prevented during food Water/Plumbing preparation,storage.disnlav.and tasting 1,;-10.Food contf!!llrr.'and Retumables ;Cleaned and V 19.Water from approved source;Plumbing installed;proper Sanitized at opm/temoerature -back flow device II.Proper disposition of retumed.previously served or .•.....20.Approved Sewage/Wastewater Disposal System,proper;' reconditioned disoosal Priority Foundation Items (2 Points violations Re~uire Corrective Actio"withill 10 dOl'S 0 I N N C R 0 I N 1\C R U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Control!Identification T S T S t"••••••.21.Person in charge present.demonstration of knowledge,•.•....27.Proper cooling method used;Equipment Adequate to and oerform dutiesl Certified Food Mana!!er (CFM)Maintain Product Temoerature.-'22.Food Handler/no unauthorized nersonsl nersonnel 28.ProneI'Date Marking and disnosition Safe 'Vater,Recordkeeping and Food Package 1..--29.Thermometers provided,accurate,and calibrated:Chemical/ Labeling Thermal test strios V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation I.i~j,V 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 i 25.Compliance with Variance.Specialized Process.and L-"...-31.Adequate handwashing facilities:Accessible and properly HACCP pbn;Variance obtained for specialized orocessinu methods:manu facturer instructions supplied.used Consumer Advisory '" ....-32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and used -{26.Posting of Consumer Advisories:raw or under cooked •...33.Warewashing Facilities:installed.maintained.used! foods (DisclosurelReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facilitv provided Core Items (1 Point)ViolatiollS Relluire Corrective Actioll Not to Exceed 90 DOl'S or Next Insoection,Whicl,el'er Come.~First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T S T S f/V'3-1.No Evidence of Insect contamination.rodent/other V-41.0riginal container labeling (Bulk Food) animals v~35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities ./36.Wioing Cloths:properly used and stored V 42.Non-Food Contact surfaces clean 37.Environmental contamination ./43.Adequate ventilation and liuhting:designated areas used •...'"38.Aoproved tha"ing method v 44.Garbage and Refuse prooerly disposed:facilities maintained Proper Use of Utensils t/45.Physical facilities installed.maintained.and clean 39.Utensils,equipment.&linens;properly used.stored.VI 46.Toilet Facilities:properly constructed.supplied.and clean \.."".-dried.&handledl In use utensils;oronerlv used lV 40.Single-service &single-usc articks:properly stored /47.Other Violations and used /"\_A .--./\J Receivell hv\~J Y /J/J/7 ,/~Print:'/j///JI I/"~r'7Y .J-7./J A'.IIJ!1~:_ferson In Char e/Ownerg 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 ElftprPiame(h/ I~aIAddr~AIlS"I rJJ;:;:;I~/L-I Lii~fiit # I Pa~of _L___'2a tel TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp - LA11'[)r(Mr If;'fur OBSERVATIONS ANn CORRECTIVE ACTIONS I Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: -tf /.J Received by://)-/J ""7\/~~I Print:I Title:Person In Charge/Owner'_:..__...__'·~/7,~":/"