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HomeMy WebLinkAboutGAMMA PHI BETA 2017.09.13Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI'VIO:"<S FRWY.,R:vI 607,DALLAS,TX 75207 21~-819-2115 FAX:21~-819-2868 -f1SI3-r1-1 Timc in:1Time out:1 License;Permit 1/'7 9 'ZD 1 Est.Type I Risk Category Page _J of -O(_ '"Purpose of Inspection:I I I-Compliance I 1/1 2-Routine I I 3-field Investi2ation I I 4-Visit I I 5-0ther TOT ALISCORE Estab~mA Ph//3Bf71 SsntffJl r4(?tA~7dJA:J 6hY}5D'l>I *;\umber of Repeat Violations:__ ,,';'\lumber of Violations COS:--rLPhysical~a30 DANlfzL A.tt:1t1~~~en~;~~/c-Ilj~~~P~1-GSg-3Lf8 I Follow-up:Yes No (circle on<) Compliance Status:Out =nOl in compliance LN=in comtliance NO =not ob erved NA =nOl applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark',,"a check mark in appropriate box for IN,NO.NA,COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re .uire Immediate Correct;,'e Action IIot to excee(/3 dav.~ Compliance Status Compliance Status 0 I N Ii c Time and Temperature for Food Safety 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 5 V I.Proper cooling time and temperature •.../ I~.Management.food employees and conditional employees; knowledge,responsibilities.and reporting 2.Proper Cold Holding temperature(.j I°F/4S0F)..-13.Proper use of restriction and exclusion;No discharge from V eves.nose,and mouth•.....3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands II 4.Proper cooking time and temperature '1'14.Hands cleaned and properly washedl Gloves used properly .,5.Proper reheating procedure for hot holding (16S0F in 2 L}IS.No bare hand contact with ready to eat foods or approved V Hours)altcrnate method properly followed (APPROVED Y N ) v 6.Time as a Public Health Control:procedures &records Hil!hlV Susceptible Populations Approved Source ~ 16.Pasteurized foods used:prohibited food not offered Pasteurized e!!{!s used when required 7.Food and ice obtained Irom approl-ed source;Food in ",,"good condition,safe.and unadulterated;parasite Chemicals destruction •..•......8.Food Received at proper temperature vt-17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination v1 18.Toxic substances properly identified,stored and used VV 9.Food Separated &protected,prevented during food Waterl Plumbing preparation.storage,display,and tasting "'v-10.Food contact surfaces and Returnables;Cleaned and v .......19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature backflolV device ,./'"II.Proper disposition of returned.previously served or v,...20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violation.~Re("ire Corrective lktion withill 10 days I 0 I N N C R 0 I N Ii C R U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature ControV Identincation T S T S ""21.Person in charge present.demonstration of knowledge,,,/27.Proper cooling method used:Equipment Adequate to..,and perform dutiesl Certilied Food Mall3ger (CFM),Maintain Product Temperature '"~2.Food Handlerl no unauthorized personsl personnel X-v 28.Proper Date Marking and disposition Safe Watcr,Recordkeeping and Food Package ,.....V 29.Thermometers provided.accurate,and calibrated;Chemical! "Labelin!!Thermal test strips ./23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation ,/'24.Required rccords available (shell stock tags:parasite .{30.Food E;1ablishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Apprm'ed Procedures Utensils,Equipment,and Vending 1 25.Compliance with Variance,Specialized Proccss,and V 31.Adequate handwashing 1:1cilities:Accessible and properlyHACCPplan;Variance obtained for specialized ,..... processing methods:manufacturer instructions supplied,used Consumer Advisory v 32.Food and Non-food Contact surfaces cleanable,properly designed,constructcd.and used ~ 26.Posting of Consumer Advisories;raw or under cooked v'--33.Warcwashing Facilities;installed,maintained.usedl foods (DisclosurelReminder/Buffet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (l Point)ViolatiollS Require Corrective Action Not to Exceed 90 DaJ's or Next Inspectioll.Whichever Comes First 0 I N N C R 0 I N N C R U N 0 A 0 Pre,'cntion of Food Contamination u N 0 A 0 Food IdentificaUon T S T 5 34.No Evidence of Insect contamination.rodent/other v .....41.0riginal container labeling (Bulk Food) ,1.1 animals _,3S.Personal Cleanliness/eating,drinking or tobacco usc Phvsical Facilities v 36.Wiping Cloths:properly used and stored V 42.Non-Food Contact surfaces clean ".,-37.Environmental contaminalion v 43.Adequate ventilation and lighting:designated areas used It 38.Approved thawin!!method v 44.Garbage and Refuse properly disposed:facilities maintained Proper Use of Utensils ,;4S.Physical facilities installed.maintained.and clean ,II/39.Utensils,equipment.&linens:properly used,stored..I 46.Toilet Facilities;properly constructed.supplied,and clean dried.&handledl In use utensils:properly used (,11'40.Single-service &single-usc articles:properly stored j 47.Other Violations llllClused _...---- Received by:~II )___..-::;:>/-Print:I Title:Person In Chargel 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 ~ EstaL1fJ Nal7)J1trt;A I Ph~34SS:!JANel-I CC!t)~t~_/Jr-n_f--1 LiC19~ I Pagc:t--o!".:_ TEMPERATURE OBSERVATIONS Item/Location Temp Item/Loca (ion Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS I Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 2~))A7E e Lttbet.-kzL )~-6Vert.S--J f --/ / ./~/ I \~/ I,'-.../"'"~/~ Received by4_r I~I I I nt:"I Title:Person In Chargel Owner (signature)_.~