HomeMy WebLinkAboutPI KAPPA ALPHA 2017.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i\.STDt:\'IO;>iS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-Bf~18 -)7 I Time in:I Time out:/I LicensefPcnnit #I Est.Type I Risk Category PageL of~
Purpose of InsDection:I I I-Compliance I VI 2-Routine I 3-Field Investi!!ation I I 4-Visit I I S-Other TOTAL/SCORE
rptli~PA:ALp hI<ffl,4.!I::,w II-f conJ:J)tfJ}AJ),eL JlitnI{LS I *-"umber of Repeat Violations:__
3./:'I'umber of Violations COS:--
Physical AdJf!jDJ[J','lJVOt.5.,-Y CiJ fJt~/'l'fk!J,~6~4phone I Follow-up:Yes
No (circle one)
Compliance Status!Out =not in compliance IN =in cOll1plian~e NO =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheappronriatepointsintheOUTboxforeachnumbereditemMark'./'a checkmark in annrooriate boA for I1\",;\'0.NA,COS Mark an asterisk'*.in aoorooriote box for RPriorityItems(3 Points)violations Re lIire Immediate Corrective Action not to exceed 3 daysComnlianceStatusComplianceStatus0INNCTimeandTemperaturerorFoodSaretyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
,/I.Proper cooling time and temperature
V 12.Management.food employees and conditional employees;
knoldedge,responsibilities,and renoning0/;2.Proper Cold Holding temperature(41 °F!450F)•.....13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouthV3.Proper Hot Holding temnerature(1350F)
Preventin!!Contamination bv HandsJ4.Prooer cooking time and temoerature ,.,..14.Hands cleaned and oroperly washed!Gloves used oroDerlyV5.Proper reheating procedure for hot holding (165°F in 2 .:r 15.No bare hand contact with ready to eat foods or approvedHours)
alternate method Dronerlv followed (APPROVED Y N )'"6.Time as a Public Health Control:Drocedures &records Hi!'hl"Suscentible PODulations [-Approved Source v{16.Pasteurized foods used;prohibited food not offered ~
Pasteurized eggs used when required7.Food and ice obtained from approved source;Food in
,,[,-good condition.saie,and unadulterated;parasite
Chemicalsdestructionv.....8.Food Received at proper temperature J 17.Food additives:approved and properiy stored;Washing Fruits
&VegetablesProtectionrromContamination('18.Toxic substances oroDeriy identified.stored and used"V 9.Food Separated &protected.prevented during food
Water!Plumbingoreparation.storage,disp lav.and tasting
",'"IO.Food contlc;.~~rr,.s and Returnables:Cleaned and V 19.Water Irom approved source:Plumbing installed;properSanitizedat"Dom/temoerature backtlow device,/II.Proper disposition of retumed.previously sen'ed or V 20.Approved Sewage/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actioll withill 10 dal's0INNCR0IN/'(C RUN0A0DemonstrntionofKnowledge/Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTS
V 21.Person in charge present.demonstration of knowledge.",,'"27.Proper cooling method used:Equipment Adequate toandDerformduties!Certified Food Manager (CFM)Maintain Product Temneraturer"22.Food Handler!no unauthorized persons/oersonnel ....-~8.Prooer Date Marking and disoositionSafeWater,Recordkeeping and Food Package ",y.29.Thermometers provided,accurate.and calibrated;Chemical!./Labelin ••Thermal test striDS•....23.Hot and Cold Water available:adequate pressure,safe
Permit Requirement,Prerequisite for Operation
,/24.Required records available (shell stock tags;parasite .t 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures
Utensils,Equipment,and Vending25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properly"HACCI'pian:Variance obtained for specialized 'V'
orocessinu:methods:manufacturer instructions supplied.used
Consumer Advisory ,(32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
~26.Posting ol"Consumer Advisories;raw or under cooked
I~33.Warewashing Facilities;installed,maintained.used/foods (Disclosure!ReminderlBuftet Plate)!Allemen Label •....Service sink or curb cleaning facility orovidedCoreItems(l Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal's or NextlnspectiOl'.Jf;7riche"er Comes First0INNCR0IN:'<I C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTSIV-34.No Evidence of Insect contamination,rodent!other ,,~41.0riginal container labeling (Bulk Food).animals
"35.Personal Cleanliness/eatin!!.drinking or tobacco use
Phvsical Facilities'"-36.Wioin!!Cloths:Drollerlv used and stored
'"42.Non-Food Contact surfaces clean~37.Environmental contamination rv 43 .Adequate ventilation and ligl1tino;dcsignated areas used\I 38.ApDroved thawing method ./
44.Garha!!e and Refuse oroDeriy disno<ed;facilities maintainedProDerUSl'of Utensils !:VI 45.Physical facilities installed.~~1taine(Dund clean1V39.Utensils.equipment.&linens:properly used.stored.'t
~~I 46.Toilet Facilities;properly co ed.supplied.and clean./dried.&handled!In use utensils:orooerly used
V 40.'~ingle-service &single-use ~c1es;properly stored
JI 47.Other Violationsall'll sed t1 •\
Received~(I eN-'''l1___~Print:I Title:Person In Charge/Owner(signature).1'1 IV J"""'__'_\A~
I _____L__I I..•-,-.I
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
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TEM,l"ERA TURE OBSERVATIONS r
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS !Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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A-~Y<f1)I[)_B....~u nCo ...-Vi!!A_/r~
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Received "P-(;,l f
~~/VVh:~I Print:_I Title:Person In Chargel Owner(signature)11-
Inspected by:rI ----.f--.l....1J r )(J l""()L'I I'rint:l/..•"'-If J ___.---I