HomeMy WebLinkAboutSIGMA CHI 2017.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STE:VI:VIO;-';S FRWY.,RV1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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?1f~IR-/1 I Time in:I Time out:I License/Permit #eo'!I 1 Est.Type I Risk Category Page !_ofK,.J
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Purpose of Inspection:I 1 I-Comnliance IVI 2-Routine I I 3-Field Investi!!ation I 14-Visit I I 5-0ther TOTAUSCORE
Est'*S/CJ1;,ameCh /fi<tf7CTl~lit 1 corg/7;;/G~:&-rnb/e-I *."umber of Repeat Violations:__
./;'I/umber of Violations COS:--:lJPhysicalAdd§/OO &lJkLE y 7Ifjjl~J4j ~751801 Phone:I Follow-up:Yes
;'I/o (circie one)
Compliance Status:Out Inot in compliance IN =in cOllpliance NO =not observed A =not applicable COS =corrected on site R =repeat violationMarktheaoorooriateoointsintheOUTboxforeachnumbereditemMark,./.a check mark in annronriate box for 11\'.;1.'0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re'uire Immediate Corrective Action 1Iotto exceed 3 days
Compliance Status Comnlianee Status0[N N C Time and Temperature for Food Safety R 0 [N N C RUN0A0IJN0A0EmployeeHealthTs(F =degrees Fahrenheit)T SI.Proper cooling time and temperature 12.Management,food employees and conditional employees;v v"knowledge,resoonsibi lities,and reoorting
,,1/2.Proper Cold Holding temperature(-II of/45°F)VI.'13.Propcr use of restriction and exclusion;No discharge from
eves.nose.and mouth.,.3.Proper Hot Holding temperaturc(135°F)Preventin!'Contamination bv Handsv"4.Proper cooking time and temperature \...-f 14.Hands cleaned and properly washed/Gloves used properlv
v 5.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved..,Hours)alternate method prooerlv followed (APPROVED y N )""6.Time as a Public Health Control:orocedures &records Hi!!hly Susceotible PonulationsApprovedSource
~\16.Pasteurized foods used:prohibited food not offered
Pasteurized e!!!!s used when required7.Food and ice obtained Irom approved source;Food in•.....,good condition.safe,and unadulterated:parasite Chemicalsdestruction
y_""8.Food Received at proper temperature -1'17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination II'18.Toxic substances prooerly identified.stored and usedv'Vo 9.Food Separated &protected,prevented during food Water!Plumbingpreparation.storage.display.and tasting
.•••V"10.Food conta5l::~:laces and Returnables:Cleaned and c,..I/'19.Water from approved source:Plumbing installed;properSanitizedat<~emoerature backllow device
"""I;
I I.Proper disposition of returned.previously served or •..v-20.Approved SewageIWastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points )violations Re,lIire Corrective Actioll withill 10 dOl'S0[N N C R 0 I N S C RUN0A0DemonstrationofKnowledge/Personnel IJ N 0 A 0 Food Temperature Con troll IdentificationTSTS,.,V'21.Person in charge present.demonstration of knowledge.t--27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Mana!!er (CFM)••...
Maintain Product TemoeratureWv22.Food Handler!no unauthorized nersonsl personnel v"'"28.ProDer Date Marking and disnosition
Safe Water,Recordkeeping and Food Package 'I;./'29.Thermometers provided,accurate.and calibrated:Chemical!Labelina Thermal test strips"'.••..23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
"l/l 24.Required records available (shell stock tags;parasite ..-r 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approvcd Procedures Utensils,Equipmcnt,and Vending
~
25.Compliance with Variance,Specialized Process,and
31 .Adequate hanclwashing facilities:Accessiblc and properlyHACCPplan:Variance obtained for specialized
processin!!methods:manufacturer instructions ",""'supplied.used
Consumer Advisory "t.--32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
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26.Posting of Consumer Ad\isories:raw or under cooked
1.-V 33.Warewashing Facilities;installed.maintained.used/foods (Disclosure/Reminder/Buffet Plate)/Aller~en Label Service sink or curb cleaning lacilitv orovidedCoreItemsIIPoint)Violatiolls Reauire Corrective Actio1l Not to Exceed 90 DOl'S or Next IIISDectioll,Whic/,el'er Comes First0[N N C R 0 [N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTs
,'/'34.No Evidence of Insect contamination,rodent/other vi.-"41.0riginal container labeling (Bulk Food)animals
"35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities..36.Wioing Cloths:properly used and stored L ••...•42.Non-Food Contact surfaces clean..,.37.Environmental contaminalion ~43 .Adequate ventilation and lighting:designated areas usedv38.Approved thawing method V'44.Garbage and Refuse orooerlv disnosed:facilities maintained
Proper Use of Utensils .v-45.Physical facilities installed.maintained.and cleanV'"39.Utcnsils.equipment,&linens;properly used.stored.
l~46.Toilet Facilities:prFperlY constructed,supplied.and clean/dried.&handled/In use utensils:orooerlv used
~II'40.Single-sen ice &single-use articlcs:properly stored .../47.Other Violationsandused
Receivedb~l~/l<:_Print:I Title:Person In Charge/Owner
I
(signature)~--..J "".~~
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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TEMPERA 'OOREOBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECfIVE ACfIONS IItemANINSPECTIONOFYOURESTABLISHMENTHASBEENMADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received b~flI1 ~MJ~-__I Print:_(I Lf'J,{.rl "~hJ ,lI,r,Wl<;I Title:Person In Charge/Owner(signature)
Inspected bv:(I I I k"\1117 -'Or I Printl,j.,,.:;:-vrJJ I'...........<.I