HomeMy WebLinkAboutPHI DELTA THETA 2017.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDnlO:\S FRWY.,R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~~J~-)11Time in:I Time out:/I LicenSJ)2fl7 {JbO(PSI2-1 I Est.Type I Risk Category Page _J of;;t..;J
Purpose of InsDection:I I I-Compliance ...,.2-Routine I •3-Field Investigation I I 4-Visit •1 5-0ther TOTAL/SCORE
fJJ7~7J!!~~IiiAr I cOji;,'t:1L7,s I *.'<umber of Repeat Violations:__
./Number of Violations COS:__
~Physical Ad~12 S t1U8Lv/)I 21J.C~lIn~,?fiaf,,~cJj:I Phone:I Follow-up:YesAI~I ._~No (circle one)
Compliance Status:Out =not in compliance IN =in compince ;>(0=not obse"ed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark''/'acheokmark in appropriate box for ,:-I.NO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti"e Action 1I0t to exceed 3 days
Compliance Status Comuliance Status0INNCTimeandTemperatureforFoodSafetyR0IN;.;C RUN0A0t.:N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature
IV"12.Management.food employees and conditional employees:V:.-
knowledge.responsibilities.and reoorting"'~2.Proper Cold Holding temperature(41 of/45°F)..,.•....13.Proper use of restrietion and exclusion;No discharge from
eves.nose.and mouth
/3.Proper Hot Holding temperature(135°F)-Preventing Contamination by Hands-,/4.Proner cooking time and temoerature II(14.Hands cleaned and properly washed/Gloves used properly
V 5.Proper reheating procedure for hot holding (165°F in 2 v1'15.No bare hand contact with ready to eat foods or approvedHours)alternate method properlv followed (APPROVED Y N )v 6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approved Source v1 16.Pasteurized foods used;prohibited food not oftered
Pasteurized eggs used when required
7.Food and ice obtained li'om approved source;Food in,V good condition,safe,and unadulterated;parasite Chemicals,destruction
'<IV 8.Food Received at propcr temperature t 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination -1 18.Toxic substances properly identified.stored and used
~l;7 9.Food Separated &protected.prevented during food Water/Plumbingpreparation,storage.display.and tasting
",r 10.Food con~~rfa~1 Returnables;Cleaned and 19.Water trom approved source;Plumbing installed;properSallltlzedat")temoerature oJ"backtlow device(1Y II.Proper disposition of returned.previously served or LV 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actioll withill 10 days
0 I N N C R 0 I N N C RN0A0DemonstrationofKnowledge/Personnel V N 0 A 0 Food Temperature Control/IdentificationTSTS
'V"21.Person in charge present.demonstration of knowledge,•...•..27.Proper cooling method used;Equipment Adequate to
[/and nerform duties/Certified Food Manager (CFM)'-Maintain Product Temperaturev'22.Food Handler/no unauthorized persons/personnel ..•.28.Proper Date Marking and disoosition
Safe Water,Recordkeeping and Food Package V 29.Thermometers provided,accurate,and calibrated;Chemical/Labeling Therma I test stri ps,,/23.Hot and Cold Water available;adequate pressure.sate Permit Requirement,Prerequisite for Operation
II'24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)V destruction);Packaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process.and tV 31.Adequate handlVashing facilities:Accessible and properlyHACCPplan;Variance ohtained for specialized
processing 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 \I 33.Warcwashing Facilities;installed.maintained.used/foods (Disclosure/ReminderfBu ffet Plate)/Allergen Label Service sink or curb cleaning facilitv provided
Core Items (I Point)Violatiolls Reauire Corrective Actioll Not to Exceed 90 Da),s or NexlllIspectioll.Whic"e~'er Comes First
()I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUl'0 A 0 Food IdentificationTS/""T S
1--34.No Evidence ot~ontamination.rodenUOlher ,,~41.0riginal container labeling (Bulk Food)animals
"35.Personal Cleanliness/eatin>!.drinking or tobacco use Physical Facilities.36.Wiping Cloths;IJroperly used and stored ~42 .Non-Food Contact surfaces clean,37.Environmental contamination A 43 .Adequate ventilation and lighting;designated areas used.,;38.Approved thawing method I'V'"44.Garbage and Refuse properlv disDosed:facilities maintained
Proper Use of Utensils J 45.Physical facilities installed.maintained.and cleanlI"39.Utensils.equipment.&linens;properly used.stored.{/46.Toilet Facilities;properly constructed.supplied.and clean~I dried.&handled/In use utensils;oroperly used
II 40.Single-service &single-use articles:properly stored 47.Other Violations
""and used
Received bY~~~.Print:I Title:Person In Charge/Owner(signature)."y r .A .,'I..._v ,A _
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:214-819-2868I
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TEMPERATURE OBSERVATIONS
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OBSERVATIONS AND CORRECrrVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:f"!Jd)'l~~lPtXo ,Print:,Title:Person In Charge/Owner(signature)-.;LI .1\
Inspected by:r.!::!Id)(Ill)_A'/L I Print:IL ..t--.C.r 1 ".I