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HomeMy WebLinkAboutKAPPA ALPHA 2017.09.20Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ;'Ii.STE:\I:VIO~S FR\VY.,RVI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ~-rr I Time in:I Time Ollt:I License/Pennit/!OOO(~~1 I Est.Typc I Risk Category PageL o~ Purpose of Insnection:I J I-Compliance I Vi 2-Routine I I 3-Fil.'ld Investigation I I 4-Visit I I 5-0ther TOTAL/SCOREEi~kD/J;r;14hA f1l~JI'1I COt~~r~Cc 8tJyiJ I *:Xumber of Repeat Violations:__ ./Number of Violations COS:--gPhysica'A~{)O t+5 Md !J~I WIJen61,."f,t4-i5t!6~1Phone:I Follow-up:Yes )lio (circle one).Compliance Status:Out =not in compliance IN =in compliance NO =not obsen ed NA =not applicable COS =corrected on site R =repeat violationMarktheaporooriateoointsintheOUTboxforeachnllmbereditemMark../.a checkmark in aODrooriate box for 1:'1',NO.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violation,~Re uire Immediate Correcth'e Action 1I0tto exceed 3 days Compliance Status Compliance Status0INNCTimeandTemperatureforFoodSafetyR()I N ,'i C RUN0A()U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S I.Proper cooling time and temperature J.~I~.Management.food employees and conditional employees;V kno\\ledge.responsibilities.and rcportim! ""II'2.Proper Cold Holding temperature(-lloFI45°F)•.....1/13.Proper use of restriction and exclusion;No discharge trom eves.nosc.and mouthu"3.Proper Hot HoldinE!temoerature(135°F)-Preventing Contamination bv Hands,),4.Proper cooking time and temperature "1 14.Hands cleaned and properly washed!Gloves used properly5.Proper reheating procedure for hot holding (165°F in 2 11 15.No bare hand contact ",ith ready to eat foods or approved•..Hours)altemate method properly followed (APPROVED y N )i-'6.Time as a Public Health COlltrol:procedures &records Hi!!hly Susceptible PonulationsApproYedSourcer-16.Pasteurized foods used;prohibited food not offered Pasteurized eQQSused when required 7.Food and ice obtained from approved source;Food in I,..V good condition.safe,and unadulterated;parasite Chemicalsdestruction_... 8.Food Received at proper temperature t1 17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination .,18.Toxic substances properlv identified.stored and used t,;""9.Food Separated &protected.prevented during load Waterl Plumbingpreparation,storage.displav.and tasting VV 10.Food contact surf~ReturnabIeS;Cleaned and ,v-19.Water from approved source;Plumbing installed;properSanitizedat"'JI.-.f.:;.I emperature backflow device .I II.Proper disposition 01 retumed,previously served or "V 20.Approved Sewage/Wastewater Disposal System,proper,reconditioned disposal Priority Foundation Items (2 Points)vio/atio"s ReI "ire Corrective Actio"withill /0 days0INNCR0IN~C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A ()Food Temperature Control/IdentificationTSTS )(21.Person in charge present.demonstration of knowledge.V 27.Proper cooling method used;Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)Maintain Product TemoeratureIA.22.Food HandleI'I no unauthorized personsl oersonnel •....2R.ProneI'Date Marking and disposition Safe Water,Reeordkeeping and Food Package V""29.Thermometers provided,accurate.and calibrated;Chemical!Labeling Thermal test strios"".--23.Hot and Cold Water available;adequate pressurc.safe Permit Requirement,Prerequisite for Operation "'\24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)V'destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and 'iI:wlingf25.Compliance with Variance,Specialized Process.and 1)(3I.Adequate handwashing facilities:A(~roperlYHACCPplan;Variance obtained for specialized processin2 methods~manufacturer instructions supplied.used J Consumer Advisory J..~~3~.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedf26.Posting of Consumer Advisories;raw or under cooked VV 33.Warewashing Facilities;installed.maintained.used!foods (Disclosure/Reminder/Buffet Platc)1 Aller~en Label Service sink or curb cleaning t:lcility provided Core Items (I Point)Violations Require Corrective Actio"Not to Exceed 90 Dal's or Next Insnectio"•Whic[lel'er Comes First0INNCR()I N N C RU0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTs ~/34.No Evidence of Insect contamination,rodent/other V..41.0riginal container labeling (Bulk Food)animals ./-35.Personal Cleanlinessleating,drinking or tobacco use Physical Facilities./36.Wiping Cloths;Drooerlv used and stored -~ 42.Non-Food Contact surfaces clean ".I./'"37.Environmental contamination '"43.Adeauate venlilation and lighting;designated areas used"38.Approved thawing method t:;44.GarbaQe and Retuse properly disnosed:facilities maintained Proner Use of Utensils (..45.Physical facilities installed.maintained,and clean"V'39.~AsiIS.equipment.&linens;properly used.stored.,,/'46.Toilet Facilities;properly constructed.supplied,and cleandried&handled/In use utensils:-"""<1erlv used !.IV Xitr~,gle-u¥arti<)ls;properly stored .//'47.Other Violations ts_./7 "'" Received b~X '--.--L I ~"_, Print:I Title:Person In Charge/Owner(signature)411 _~~/.....,.- 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 El(;/ift//;,ame4LpItA !iJ,r I p~c;)t/e;SSU tJ IJLvD I CtJiJi1VeflSJ'iJbtM;rJt5i11 I Page 2-sJf .:2- ,,TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS ! Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW:~,CF 11 /(£at.)I P-etJ --FlLLrtJ I.·f)A65J/~ncgJ ?-1-('lfI)"b )~I:\I~.c:enh P1 ~/1/SllI),12E31),I ~I l<r~~()5JIJk 4U£66)hj,, 3.1 (11,.,...sf1J\It!i'_ I P-l _~ Received~//~~_I Print:I Title:Person In Charge/Owner (signature)I '"_-•non_"'_"h......V I __£_ ,_ nr I Print·l.c .•._11L __/I