HomeMy WebLinkAboutKAPPA ALPHA THETA 2017.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STDI:\IO:\,S FRWY .•R:V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
rdf .../~"'I1+Time in I Time out:I License,Permit #g07f I Est.Type I Risk Category Page..l.of _]_
Purnose of Inspection:I I I-Comnliance I .A 2-Routine I I3-Field Investivation I I 4-Visit I I 5-0ther TOTAUSCORE
ES~:;AatnA LD f11\7!;Pfl}(~/ft/lCOt2Y7~r;:z;~f/ov6IC..1 *:"umber of Repeat Violations:__
./:'I'umber of Violations COS:--0Physicay'Mldress3 /to lJvNl?YOIL./lT,~'1JAunty:,~ant1..Fn1iJ:)1Phone:I Follow-up:Yes
"/1 ~~~Nf.'l/W6/:"io (circle one)
J IComplianceStatus:Out =not in compliance IN =in compliance 1100 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aDDrooriate Doints in the OUT box for each numbered item Mark ,./,a chcckmark in aoorooriate box for 11\".1'0.NA.COS Mark an asterisk'*'in annrooriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action Iwt to exceed 3 days
Comnliancc Status ComDI.iance Status
0 I N i'i C Time and Temperature for Food Safety R ()I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature
V"
12.Management.food employees and conditional employees:u[,knowledQe.resoonsibilities.and reportinl!
V 2.Proper Cold Holding temperature(41°F/45°F),,17 13.Proper use of restriction and exclusion;No discharge from
A .eves.nose.and mouth,,~./3.Proper Hot Holding temoerature(135°F)Preventin!'Contamination bv Handsv4.Prooer cooking time and temoerature Iv 14.Hands cleaned and orooerlv washed/Gloves used properlvV=5,Proper reheating procedure for hot holding (165°F in 2
VI/-15.No bare hand contact with ready to eat foods or approved
1/Hours)alternate method orooeriy followed (APPROVED Y N )~6.Time as a Public Health Control:procedures &records Hi!!hl"SusceDtible Ponulations
Approved Source t1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
,,1/good condition,safe.and unadulterated;parasite Chemicals
destruction,,"'"8.Food Received at proper temperature f 17.Food additives;approved and properly stored;Washing Fruits
&Vel!etables
Protection from Contamination '-"f'18.Toxic substances Drooerlv identified.stored and used"'...•.9.Food Separated &protected,prevented during food Waterl Plumbing
Preparation,storage.disolav,and tasting:,.0-10.Food contr~JBac~~~"YV'.ojleaned and 19.Water from approved source;Plumbing installed;properV....•.Sallltlzed at emoerature backflolV device
,..1/II.Proper disposition of returnee,previously served or •.....v 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disoosal
Priority Foundation Items (2 Points violations Re."ire Corrective Actioll withill 10 dOl'S
0 I N r.;C R 0 I N ~C RUN()A 0 Demonstration of Knowledge/Personnel lJ 1'1 0 A ()Food Temperature Con troll IdentificationTsTS
"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 Temperature-22.Food Handler/no unauthorized oersons/personnel L-~8.Proper Date Marking and disposition
Safe Water.Reeordkeeping and Food Package ...j...--o 29.Thermometers provided,accurate.and calibrated;Chemical!
Labelin"Thermal test striosI,.t7 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
vh
24.Required records available (shell stock tags;parasite L}-i 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
31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized j..••••.
orocessinu methods:manufacturer instructions supplied.used
Consumer Advisory "V 32.Food and Non·food Contact surlitces cleanable.properly
designed,constructed.and usedvr26.Posting of Consumer Advisories;raw or under cooked vV 33.Warcwashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)1 Allerl!en Label Service sink or curb cleaning facility provided
Core Items 1 Point)ViolatiollS Reauire Corrective Actioll Not to Exceed 90 DOl'S or Next Illspectioll,JHlicl,el'er ConIes First
0 I N 1'1 C R ()I N N C RU0A0PreventionofFoodContaminationlJN0A0FoodIdentificationTSTS
'V::34.No Evidence of Insect contamination.rodent/other \.'''"41.0riginal container labeling (Bulk Food)
animals~"35.Personal Cleanliness/eatinl!.drinking or tobacco use ,-.Phvsical Facilities~,36.Wioin~Cloths;oroDerlv used and stored ~42.Non-Food Contact surfaces clean
A 37.Environmental contamination '"43.Adequate ventilation and lighting;designated areas used
IV 38.ADDroved thawing method V 44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Otensils v 45.Phvsical lacilities installed.maintained,and clean
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II'39.Utensils.equipment.&linens:properly used.stored.",'"46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handled,In use utensils:Prooerl\'used
V 40.Single·sen ice &single-use articles:properly stored II"47.Other ViolationsV'-and used
Received bY:.-JI "jJ.(j Ill)I~"O"...)Print:Title:Person In Charge/Owner(signature)"YYn .•..(
Inspected by:I 11._/t\Ul~fhrS.Print:1~V .D.t Ph/U_1rh Business Email:
(signature),,-
Form EH·06 (Revised 09·201$)/,'{)I ,