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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 'tV/y .. TEMPERATURE OBSERVATIONS lterntJ.;lcation I _....,Temp Item/Location Temp Item/Location Temp ,it:f"l'-<I G.q-{"I-'J.i /-'Ic:Lv~(D~1'""\",17~7-...,/ 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: ~1<Jxn rhrr-Fb7JDs tfn1 I , Received by:~r<i 7""__...r.~+c_I Print:I Title:Person In Charge/Owner «;nn"",p\•r.h'f7rn-.