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HomeMy WebLinkAboutLAMBDA CHI ALPHA 2017.09.20Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ~.STE.\LVIO:'l'S FRWY.,R:vI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868,e ...2t;-/:ft Time in:1 Time out:.1 License/Permit #1 Est.Type 1 Risk Category Page I:-ofl"f,.L... Purpose of Inspection:I J I-Compliance I ,....r 2-Routine I 3-Field Invcstil!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Estab!.~r~J'b dA GHJ ~J,.nJ Contact/Owner Name: 1 *","umber of Repeal Violalions:__ Cu._ v":'I1umber of Violalions COS: Physical Address:30 c>Lf ~111/ilVhas I)y~'tt06 Phone:I Follow-up:Yes No (circle one) Compliance Slatus:,fu't =not in compliance IN =in complianJ "'"0 ~n~t observed A =not applicable COS =corrected on site R =repem violationMarktbeappropriateoointsinIheOUTboxforeachnumbereditemMark'v'"a checkmark in approoriate box lor 1;11.NO.NA.COS Mark an asterisk'*'in appropriate box for RPriorityItems(3 Points)violations Re uire Immediate Correcth'e Action 1I0tto exceed 3daysComplianceStatus Compliance Status I0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0t:N 0 A 0 Emplo)'ee HealthTS(F =degrees Fahrenheit)T S•..~I .Proper cooling time and temperature 12.Managcment,food employees and conditional employees:l-knowledge,responsibilities,and reportingv~2.Proper Cold Holding temperature(-1 1°F!450F)\_•......13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth~,...3.Proper Hot Holding temperature(1350F) Preventin!!Contamination by Handsv4.Proper cooking time and temperature 1./14.Hands cleaned and properly washed/Gloves used properly•......5.Proper reheating procedure for hot holding (165°F in 2 ::r-15.No bare hand conlact with ready to eat foods or approvedHours) alternate method properlv followed (APPROVED y N )•...,_6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible PopulationsApprowdSource-+-16.Pasteurized toods used:prohibited food not offered Pasteurized eg!!s used when required7.Food and ice obtained trom approved source:Food in II--'"'good condition,safe,and unadullerated:parasite Chemicalsdestruction v-8.Food Received at proper temperature '/17.Food additives:approved and properly stored;Washing Fruits\.0 &Ve~etablesProtectionfromContamination.Y 18.Toxic substances properly identified.stored and usedfj(~9.Food Separated &protected,prevented during tood Waterl Plumbing"'\..1 preparation.storage,display,and lasting "V IO.Food con1~~fac~~~~s :Cleaned and f.,V 19.Water from approved source;Plumbing installed;properSalllllzedatIteratw;e backllow deviceVVII.Proper disposition of ret~d,previously served or ~20.Approved Sewage/Wastewater Disposal Systcm,properreconditioned disposal Priority Foundation Items (2 Points violations Rei "ire Corrective Actioll withill 10 days0INNCR0IN:'i C R U N 0 A 0 Demonstutioll of Knowledgel Personnel U N 0 A 0 Food Temperature ControV IdentificationTS T S",V 21.Person in charge present,demonstration of knowledge, LV'27.Proper cooling method used:Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM) Maintain Product Temperature."22.Food Handler/no unauthorized personsl oersonnel t'28.Prooer Date Marking and dispositionSafeWater,Recordkeeping and Food Package •...I--29.Thermometers provided,accurate,and calibrated;Chemical!Labelin!!Thermal test slripse.:"--J'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation _J. 24.Required records available (shellstock tags:parasite A 30.Food Establishment Permit (Current &Valid) •....1.-0 destruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vendingf25.Compliance with Variance,Specialized Process,and ,..II 31.Adequate hand\\'ashing facilities:AcceSSIble and properlyHACCPplan;Variance obtained for specialized processing methods;manufacturer instructions suppl ied,used Consumer Advisory •..-32.Food and Non-tood Contact surfaces cleanable.properly dcsigned.constructed.and used'1 26.Posting of Consumer Ad\isories;raw or under cooked •...•...33.Warewashing Facilities;installed,maintained,used/foods (Disclosure/Reminder/Buffet Plme)/Allergen Label Service sink or curb cleaning facility orovidedCoreItems(I Point)Violations Require Corrective Action Not to Exceed 90 Dal's or NexllnspectiOll,Whicllel'er Comes First0INNCn0INNC R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTs3-1.No Evidence of Insect contamination,rodent/other V'41.0riginal container labeling (Bulk Food)"Ir an irnals II 35.Personal Cleanliness/eating.drinking Or tobacco use Phvsical facilities•..36.Wiping Cloths:properly used and stored v 42.Non-Food Contact surfaces clean•..37 .Environmental contamination ....43 .Adeuuate ventilation and lighting:designated areas used..38.Aooroved thawing method r"44.~ageand Refuse properly disposed:facilities maintainedProperUscofUtensils6(4!"/I'hvsical r'acilities installed.maintained.and clean.,/".39.Utensils.equipment.&lincns:properly used.siored, 4I.\:'foilet Facilities:properly constructed.supplied.and clean/dried.&handledl In use utensils:properly used tIi"40.Single-service &single-use articles:properly stored vI'47.Other Violations../and used Received b.)itV ~....---~ Print:I Title:Person In Charge/Owner(signature)A-~7/1/- 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 Es~t6~Of,''~i:h:3(JA~d~:DvE/L I it /State:~~I License/Permit #I Page?of2'IV/V·AIZ TEMPERA TURE OBSERVATIONS Item/Location Temp ltemlLocation Temp Item/Location Temp (.:.HI</:}u/lj,m-1.6tYFl3Ab_C#JC pfg"rVee,P16°r OBSERVA TlONS AND CORRECflVE ACTIONSItem AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: 0 /{J:5_,-p ~fJ~(cj"d(~,un/,,(\I.e-en 'I,,-1/go ibl).'11 r r?E~vL(},~b/)),eJ)/.t!f'ELI /45 fI~~/4n"nl£tJ);e:iJ.~,J..11--,~~), C~bA1~ Receivee~\J .~~"I Print:I Title:Person In Charge/Owner(signature)1\I ...•, Insnected by:VA-r.I I I 'I 1/1 _I D_:_••I ".....