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
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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
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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
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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:
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Received by4_r I~I I I nt:"I Title:Person In Chargel Owner
(signature)_.~