HomeMy WebLinkAboutCHI OMEGA 2017.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\I'''IO~S FRWY.,RV1607,DALLAS,TX 75207 214-819-2115 FAX:21-'-819-2868
~;_12>-f}I Time in:I Time out:_I License/Permit #fJ/63 I Est.Type 1 Risk Category Page_l of~
Purpose of Inspection:I I I-ComDliance r IX 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
ES~iment Nt)10£.£:..A-I cor;<:.t/OlVh~/-1;tn_n ~*:-lumber of Repeat Violations:__A r v'l'iumber of Violations COS:__3PhysicalAddressi:)D34 /)/W L1fJ,FJ2ns I!t,&;P~~Cn,jA".71 rrJ1.f1{ore~11~IF.ollow-~p:YesIr;?_i J IhltJ."?,No (mcle one),
NO =notobserved NA =not applicable COS =correctedon site R =repeat violationComplianceStatus:Out =not in compliance IN=incompliance
Mark theaoorooriate ooinL,inthe OUT box foreachnumbered item Mark ,,/.acheckmark in appropriate box for 1:-1,NO.NA.COS Mark an asterisk'*.inappropriate box for R
Priority Items (3 Points)violations Re wire Immediate Correct;"e Action "ot to exceed 3 dav.~
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I 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.:Vlanagement.food employees and conditional employees;
f'\.,..-knowledl!e.resoonsibilities,and reoorting
"'v 2.Proper Cold Holding tcmperature(41 OF/45°F).••.v-13.Proper use of restriction and exclusion;No discharge from
-eves.nose.and mouth
Ik':v v 3.Proper Hot Holding temperature(l35°F)Preventin"Contamination bv Hands
'(.r -A.Proner cooking time and temoerature -14.Hands cleaned and properlv washed/Gloves used properly
V 5.Proper rehcating procedure for hot holding (165°F in2 l'15.No bare hand contact with ready to eat foods or approved
Hours)alternate method nrooerlv followed (APPROVED Y N )
•.....6.Time as a Public Health Control;procedures &records Hil!hlv SusceDtible PODulations
Approved Source 4-16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained from approved source;Food in
v~good condition.safe,and unadulterated;parasite Chemicals
destruction
(.....I.,.--8.Food Received at proper temperature +-17.Food additives;approved and properly stored;Washing Fruits
&Ve.getables
Protection from Contamination 18.Toxic substances properlv identilied.stored and used
9.Food Separated &protected,prevented during food •..Water/Plumbing
i....----preparation.storage.display,and tastina__
10.Food eontarM-l~~~rna~~7Ieaned and ",...19.Water from approved source;Plumbing installed;proper
v-Samtlzed at t mperatur .•....baekflow device
---I I.Proper disposition of re~eviously served or L.../'20.Approved Sewage/Wastewater Disposal System,proper
V reconditioned disposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actio"withi"10 dOl'S
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnd U N 0 A 0 Food Temperature Control/Identification
T S T S
v~21.Person in charge present.demonstration of knowledge,V""...27.Proper cooling method used;Equipment Adequate to
~and oerform duties/Certified Food Manager (CFM)Maintain Product Temoerature
v 21.Food Handler/no unauthorized nersons/nersonnel t"..1.-28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package .•..v-29.Thcrmometers provided.accurate,and calibrated;Chemical!
Labelin!!Thermal test strios
t.--v-23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
,..~24.Required records available (shcllstock tags;parasite
~30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process,and a.-V'31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods;manufacturer 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 facility provided
"-Core Items (1 Point)Violatiolls Reauire Corrective Actio"Not to Exceed 90 DOl'Sor Nextlnsnection.W/.ichel'er Comes First I
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
,t1'i 34.No Evidence of Insect contamination.rodent/other ","'--'41.0riginal container labeling (Bulk Food)
animals
./35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
./36.Wioing Cloths;properly used and stored \.....42.Non-Food Contact surfaces clean
,.,-37.Environmental contamination ~43.Adequate ventilation and lighting;designated areas used
1/38.Aooroved thawing method ",'44.Garbage and Refuse orooerlv disposed;facilities maintained
ProDer Use of Utensils t,.'45.Physical facilities installed.maintained.and clean
~/
39.utensils.equipment.&linens:properly used.stored.II I 46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils;oronerlv used
,/40.Single-sen ice &single-use articles:properly stored IIV 47.Other Violations
and used
Received bv:1\1.4L~.t._'7 j Print:1 Title:Person In Charge/Owner
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
?yrrL)~EM I PhYSi~Sf~/£L I ~/State:/hI-ILiC61~#I Pag~of::L
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TEMPERATURE OBSERVATIONS
lterntJ.;lcation I _....,Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS !
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATIENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:~r<i 7""__...r.~+c_I Print:I Title:Person In Charge/Owner
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