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HomeMy WebLinkAboutKAPPA KAPPA GAMMA 2017.09.18Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"i.STDL\IO;\S FRWY.,R:\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I?i[~I~-11-1 Time in:1Time out:1License/Permit IIgtJ 6tf-1 Est.Type I Risk Category Page -of - ./ PurDose of InSDection:I I I-Compliance I VI 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALISCORE Establ1\%?/.>:r /(1hY<>1I {/IfrvJt-?A.I COI~olVnemn5hel?--1 *:>lumberof Repeat Violations:__ iLf.."U ./:\'umber ofViolations COS:--/Physical AdMSS //()I lJJo.J ieL /mn9f.)zsJi;Prif:.I'J 7»7/Phone: / Follow-up:Yes No (circle one) Compliance Status:Ollt =not incompliance IN=incompli!nce NO=not obsCf\cd NA =not applicable COS =correctedon site R=repeat violationMarktheappropriatepoinL~inthe OUT box foreach numbereditem Mark ../'a checkmarkinappropriate boxfor11\'.NO.NA.COS Markan asterisk'*'in aoorooriate box for R Priority Items (3 Points)violations Re lIire Immediate Corrective Action lIot to exceed 3days Compliance Status Comoliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N N C RUN0A0(F =degrees Fahrenheit)U N 0 A 0 Emplo)'ee HealthTSTs i'l->l.Proper cooling time and temperature lot,..;12.Management,food employees and conditional employees: knowledge,re,ponsibilities.and reoorting 2.Proper Cold Holding temperature(41°F/45°F),,_-I].Proper use of restriction and exclusion;No discharge from••eves.nosc.and mouth•...3.Proper Hot Holding tcmperature(135°F)-Preventin!!Contamination bv Hands.,.4.Proper cooking time and temperature Vj 14.Hands cleaned and properly washed/Gloves used orooerlv lor 5.Proper reheating procedure for hot holding (165°F in 2 "1 15.No hare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) "6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Populations Approved Source ~ 16.Pasteurized foods used:prohibited food not offered Pasteurized el.!!!sused when required 7.Food and ice obtained from approved source:Food in,V good condition.safe,and unadulterated;parasite Chemicals destruction "V 8.Food Received at proper temperature ~ 17.Food additives:approved and properly stored:Washing Fruits &Vegetables Protection from Contamination ..v-IR.Toxic substances properly identified.stored and used",t..-o 9.Food Separated &protected.prevented during food Waterl Plumbing preparation.storage.display.and tasting •..'"10.Food contaci~~es an~~:Cleaned and ,,1-4 19.Water Irom approved source;Plumbing installed;proper Sanitized at ppm!t·ature backflow device ./II.Proper disposition of retun~viously served or II/"20.Approved SewagelWastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points I violations ReI "ire Corrective Actioll withill 10 dal's 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl/IdentificationTSTS •..'"21 Person in charge prese11l.demonstration of knowledge.•.v-27.Proper cooling method used:Equipme11lAdequate to and perform dutiesl Certified Food Manager (CFM)Mai11lainProduct Temperature...22.Food Handler!no unauthorized personsl personnel '"28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package .,_",_29.Thermometers provided,accurate.and calibrated;Chemical! Labeling Therma I test strips ty'"23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation 24.Required records available (shellstock tags:parasite .j,-30.Food Establishment Permit (Current &Valid)•.....-,destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending {25.Compliancc with Variance,Specialized Process,and "v-31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized orocessing methods:manufacturer instructions supplied.used Consumer Advisory ~V 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and used {'26.Posting or Consumer Advisories:raw or under cooked "V 33.Warewashing Facilities:installed.maintained.usedl foods (DisclosurelReminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Days or Nexlltupectioll •Whiche,'er COnies First 0 I N N C R 0 I N l'C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTS ".V"34.No Evidence of Insect contamination,rodenvother ..41.0riginal container labeling (Bulk Food) animals Vn 35.Personal Cleanliness/eatilH!.drinking or tobacco use Phvsical Facilities '"36.Wi~ing Cloths:proDeriv used and stored N 42.Non-Food Contact surfaces clean 11 IA 37.Environmental contamination ,~•...43.Adequate ventilation and lighting:designated areas usedV38.Approved thawing method •...44.Garbage and Refuse properlv disDosed:facilities maintained Proper Use of Utensils "45.Physical facilities installed.maintained.and clean V If 39.Utensils,equipment.&linens:properly used.stored.I'46.Toilet Facilities:properly constructed.supplied.and clean ",dried.&handled!In use utensils;properlv used 1/ ~~~~gle-Service &single-use arr·:properly stored II 47.Other Violations a I ed n r""\• Received by:R l ~()..__!j))_JI..1I '-t~UYCf!3J Print:I Title:Person In Charge/Owner(signature)'/\~__~I _..-----r .--.. 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 A ~ ~,4pPA7~M I Ph6Y ttrelJ/QJIE L--IjJN;~~/k~I L~(J6rt#I Page t:4JfP f ,I 'TEMPERA TURE OBSERVATIONS I Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECfrvE ACfIONS I Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: Jff)._d'_!eJM nnr-~CAh:fA7-..7 ~rI~....-:5, frEPIHA-.vB7Jr J AI c.Ewnb, ~ (t , -~/"•1\ Received by="»-.~-It\"--I v r 1CV ::Print:I Title:Person In Charge/Owner I(si~naturc) Inspected by~t V I Y.'()II.!,._{k Print:TJ_flJ -I l