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HomeMy WebLinkAboutDELTA GAMMA 2017.09.18Dallas County HeaIth and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 'I.STDnIO:"iS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ./Ier~/B-Jr I Time in: I Time out: I License/Permit #803~I Est.Type I Risk Category Page'_of'~ / Purpose of Inspection:I I I-Compliance Iv I 2-Routine I I 3-Field Investil.!ution I I 4-Visit I I 5-0ther TOTAL/SCORE Efjb~Nb~~3oncm~TLt I conS~e ~Jt.SBJ I *,,"umber of Repeat Violations:__ ~ v':"iumber of Violations COS:-- Physical Addr<31 U Dl\utC'-I J UlSt~tf~~J ~-msJ Phone:I Follow-up:Ves No (circle one) Compliance Status:Out =not in compliance IN =in compliance NO =nol observed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark'v"a check mark in appropriate box for I"",,NO.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re uire Immediate Correcth'e Action 1I0tto exceed 3 days Compliance Status Compliance Status0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S 1.Proper cooling time and temperature ••..V 12.Management,food employees and conditional employees; 1..-knowledge.responsibilities.and reporting 2.Proper Cold Holding temperature(41°F/45°F)....r 13.Proper use of restriction and exclusion;No discharge fromV'eves.nose.and mouthv3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands v 4.Proper cooking time and temperature -14.Hands cleaned and properly washed/Gloves used properly....5.Proper reheating procedure for hot holding (165°F in 2 f 15.No bare hand contaet with ready to eat foods or approvedHours)a!temate method properlv followed (APPROVED Y N )",I'6.Time as a Publie Health Control;procedures &records Highlv Susceptible Populations Approved Source ~ 16.Pasteurized foods used;prohibited food not offered Pasteurized e!!gs used when required 7.Food and ice obtained from approved source;Food in)",good condition.safe.and unadulterated:parasite Chemicals destruction V 8.Food Reeeived at proper temperature _ad.17.Food additives;approved and properly stored;Washing Fruits""&Vegetables Protection from Cont:tmination ......r--18.Toxic substances properly identified.stored and used...•....9.Food Separated &protected.prevented during food Water/Plumbingpreparation,storage,display.and tasting /'10.Food con5~rfaz~,,{etumables;Cleaned and V ....19.Water from approved source;Plumbing installed;properVSanitizedairm/mperature backllow device ",,'"II.Proper dispositiotW-rt(tumed,previously served or V V 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Actio"withi"10 days 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel U 0 A 0 Food Temperature Control/IdentificationTsTS 1 .,I'21.Person in charge present,demonstration of knowledge,v .....27.Proper cooling method used;Equipment Adequate toVandoerformduties/Certified Food Manager (CFM)Maintain Product Temperaturer22.Food Handler!no unauthorized persons/personnel v 28.Prooer Date Marking and disposition I Safe Water,Recordkeeping and Food Package ••..V 29.Thermometers provided.accurate,and calibrated;Chemical! Labeling Thermal test strips"'...-23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation ",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 f 25.Compliance with Variance.Specialized Process,and ",V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized processing methods:manutilcturer instructions supplied.used Consumer Advisory [Iv 32.Food and Non-food Contact surfaces cleanable,properly designed.constructed.and used l'26.Posting of Consumer Advisories:raw or under cooked V 33.Warewashing Facilities;installed.maintained.used/ foods (Disclosure/Reminder/Buffet Plate)/Allemen Label •.. Service sink or curb cleaning facility provided Core Items (I Point)Violations Require Corrective Actioll Not to £I:ceed 90 DaJ's or Nexllnspectioll,Whichever Comes First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS V"34.No Evidence of Insect contamination.rodcnuother vV 4 I.Original container labeling (Bulk Food)animals VI/35.Personal Cleanliness/eating,drinking or tobacco use Physical FacilitiesV,36.Wiping Cloths;properlv used and stored "42 .Non-Food Contact surfaces clean V "37.Environmental contamination ...43.Adequate ventilation and lighting:desi!!nated areas used~V 38.Approved tha"ing method ..-44.Garbage and Refuse properly disposed;facilities maintained Proper Use of Utensils .J 45 .Physical facilities installed.maintained,and clean,1/'/39.Utensils,equipment.&linens:properly used.stored.,••...46.Toilet Facilities:properly constructed.supplied.and clean dried,&handled!In use utensils;properly used / I"40.Single-service &single-use articles:properly stored 01 47.Other Violations and used Received b~ ~~Print:I Title:Person In Charge/Owner(signature)."A ",-.---.._.- Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,OALLAS,TX 75207 214-819-2115 FAX:214-819-2868 15~en~)4.tY l31s20dOe~~I cl-Ill~~~t~J4 LiC~oa~ I Page Z-.of Z- TEMPERA TURE OBSERVATIONS I Item/Location Temp Item/Location Temp Item/Location Temp OBSERV ATlONS AND CORRECrrVE ACTIONS I Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: h2 (1,_- ~1>J0.nL'iYJ-R:i5D COYlrn-cr -&vrLPJ.,.~--z::.r:;.I)...1 ,, ,-/ Received b~~--1f ~/I 1Print:/\I Title:Person In Charge/Owner (signature).-Insnected b.f:l-t:(//AhIIlJ _AU.'I Print:J;(,"I'\.,U_.•...•:c:;I