HomeMy WebLinkAboutPHI GAMMA DELTA 2017.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;'1i.STDL\IO;-.iS FRWY.,R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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rq~lft-'r I Time in:1Time out:I
License/Pennit #txJ 0&51 2-1 I
Est.Type
I
Risk Category PageL of}/..;
/
Purnose of Inspection:I I I-Comnliance I V I 2-Routine I I 3-Field Investigation I I4-Visit I I SoOther TOT ALISCORE
Estp»7er;Jfi:?YJ A DE:m I Contac~mlJS-(;P-YJe/L I
*","umber of Repeat Violations:__
./:"iul11ber of Violations COS:--
~Physical Addr~'i-j SMtl {3hH:>I tfu~~til thF-l-1.~tAtJ I Phone:
I
Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =in compliance riO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark'./'a check mark in aoprooriate box for lri.NO.lilA.COS Mark 3n asteri<k '*.in appropriate box for R
Priority Items (3 Points)violations Re lUire Immediate Correctil'e Action 1I0tto exceed 3 days
Conmliance Slatus Comnli.nce Stalus
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management,food employees and conditional employees;•...I I••••knowledge,responsibilities.and renorting
••••1<2.Proper Cold Holding tcmperature(41 of/45°F)",I.13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth-J 3.Proper Hot Holding tcmoerature(135°F)Preventing Contamination bv Hands.v 4.Prooer cooking time and temperature vi"14.Hands cleaned and properly washed/Gloves used oronerlv
./5.Proper reheating procedure for hot holding (165CF in 2 -:f 15.No bare hand contact with ready to eat foods or approved
1...-Hours)alternate method properly followed (APPROVED y N )V 6.Time as a Public Health Control:nrocedures &records Hil'hly Suscelltible Populations
Approwd Source CF 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
t,-V good condition.safe,and unadulterated:parasite Chemicals
destruction
,/'"8.Food Received at proper temperature :r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protectiun from Contamination .r;18.Toxic substances properlv identified.stored and used"7 9.Food Separated &protectcd.prevented during food Water/Plumbing.•....
prcparation,stora!!e.disolay.and tasting~10.Food con!i."rfaces and Retumables :Cleaned and 19.Water from approyed source;Plumbing installed;propervSanitizedat·:r nnm/temnerature vI..--backtlow device
e.-li.Proper disposition of retumed,pre\'iously seryed or I...-20.Approved SewageIWastewater Disposal System.properVreconditioned•....
disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action withill 10 days
0 I N N C R 0 I N ;0;C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTs
I/'21 Person in charge present,demonstration of knowledge,.•....27.Proper cooling method used:Equipment Adequate to"'--and perform duties/Ccrtified Food Manager (CFM)Maintain Product Temperature~22.Food Handlcr/no unauthorized nersons/personnel I-28.ProDer Date Marking and disposition
Safe Water,Recordkeeping and Food Package .,1/29.Thermometers provided,accurate.and calibrated;Chemical/
Labeling I-Thermal test strips._..23.Hot and Cold Water available:adequate pressurc.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite -=F 30.Food Establishment Permit (Current &Valid)V destruction):Packal!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
{25.Compliance with Variance,Specialized Process,and ./'31.Adequatc handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized v supplied.usedorocessingmethods:manufacturer instructions
Consumer Advisory l,{32.Food and Non-food Contact surfaces cleanable,properly
-designed,constructcd.and used-1 26.Posting of Consumer Advisories:raw or under cooked L-V 33.Warcwashing Facilities:installed.maintained.used!
foods (DisciosurefReminder/BuFfet Plate)/Allergen Label Service sink or curb cleaning facility nrovided
Core Items (I Point)Vio/ations Relluire Corrective Action Not to Exceed 90 Dars or Next Ifls11ectiofl ,Whicllel'er Come.~First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationVN0A0FoodIdentificationTSTS
34.No Evidence of Insect contamination.rodent/other •.•1/41.0riginal container labeling (Bulk Food).~animals
35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities-36.Wiping Cloths:nronerlv used and storcd •....42.Non-Food Contact surfaces clean-•.-37.Environmental contamination 1:17 43.Adequatc ventilation and ligJlling:desi!!nated areas uscd1738.Approved tha\\ing method 1..17 44.Garbage and Refuse properly disnosed:facilities maintained,Proncr Use of Utensils v 45.Physical facilities installed.maintained.and clean..../39.Utensils.equipment.&lincns:properly used,stored.i.I 46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils;properly uscd
(,40.Single-service &single-use articles;properly stored ./47.Other Violations
and used
Received b~/M 17 d.tfAA J'/.!o./11 hJlA />1~
Print:I Title:Person In Charge!Owner(signature)I A /I
."r ~.n -""T _,--..
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:21~-J68
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I I License/Permit #I Page~f~
TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
/::.&bS J5bc/
OBSERVATIONS AND CORRECTIVE ACTIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
12 ~StDvE AND ..fu_n(.rY1-/VJe U57L7A..Lr 8Jd~
J
Received ~1M UA _.fl Jt.jjj"/~A /\Print:I Title:Person In Charge/Owner
(sil!naturc).__/I/V __/"1 '"
Inspected by:rt./,..._-/1'1.Ijj1'_~tr(_I)rint:(}..,In .DL...~.t!'"I