The URL can be used to link to this page

Home My WebLink AboutSLIM CHICKENS 2017.09.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'<i.STDIMO;'\;S FRWY .•R:YI607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 -rtZ-tr I Time in:I Time out:I License/Permit t/t 'Z S---s "D I Est.Type I Risk Category Page _l of .!?S._ / Puroose of Inspection:I I I-Compliance I vI 2-Routine I I 3-FieId Investi!!otion I I 4-Visit I I 5-0ther TOT AL/SCORE Estabthment amc(l 111 (~.o N1 <;'I contact/ow!r ~e:(..vtiqq I *:-lumber of Repeat Violations:__3:\;/WI t;?",,0 V J ,(:-.lumber of Violations COS:-- P~~i~~;rAf'r:V1~.(.(IO(f~;11ev~mvensl!tt~11'j2{J~l.-p110~(~307-'17tJ~Follow-~p:Yes.""No (circle one)~~I Compliance Stahls:Out =not in compliance IN =in compliance NO =not ob ened NA =not applicable COS =corrected on site R =repeat violation Mark the aoorooriate Doints in the OUT box for each numbered item Mark ,,/.a checkmark in aDoroDriate box for IN,1\0.NA,COS Mark an asterisk'*.in aDoroDriate box for R Priority Items (3 Points)violations Re uire Immediate Correctil'e Action /lot to exceed 3 days Comoliance Stahls ComDliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N r;C RUN0A0UN0A0EmployeeHealth T S (F =degrees Fahrenheit)T ,1/S vii I.Proper cooling time and temperature r"12.!'vlanagement.food employees and conditional employees; ~knowledge.responsibilities,and renorting 2.Proper Cold Holding temperature(41 of/45°F)/13.Proper usc of restriction and exclusion;No discharge IromVeves.nose.and mouth '""3.Prooer Hot Holding temoerature(135°F)./Preventin!!Contamination by Hands V.4.Proper cooking time and temperature vr [4.Hands cleaned and properly washed/G[oves used orooer[y tY'l 5.Proper reheating procedure for hot holding (165°F in 2 vi IS.No bare hand contact with ready to eat foods or approved /Hours)a[temate method properly followed (APPROVED y N )v 6.Time as a Public Health Control:procedures &records Highly Susceptible PODulations Approved Source -1 16.Pasteurized foods used;prohibited food not offered Pasteurized e!!!!s used when required v-7.Food and ice obtained from approved source;Food in 1/good condition.safe.and unadulterated;parasite Chemicals destruction V 0/8.Food Received at proper temperature vt 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination •..18.Toxic substances oropcrlv identified.stored and used I~9.Food Separated &protected,prevented during food Waterl Plumbing oreoaration,storage,diso[ay.and tasting "V 10.Food conta~lli2es::a..d Retumab[es;Cleaned and l/[9.Water from approved source;Plumbing instal[ed;proper Sanitized at ~~mperature V'backflow device V [1.Proper disposition of returned.previously served or c.-v 20.Approved Sewage/Wastewater Disposa[Syste_m,proper',/reconditioned disposal Priority Foundation Items (2 Points violations Rei "ire Corrective Action within 10 da~~' 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Control/Identification T S T S v 21.Person in charge present.demonstration of knowledge,",V 27.Proper cooling method used;Equipment Adequate toVandperformduties/Certified Food Manager (CFM)1./Maintain Product Temperature"22.Food Handler/no unauthorized persons/personnel '.V 28.Prooer Date Marking and disposition Safe Water,Recordkeeping and Food Package t.-/'29.Thermometers provided.accurate.and calibrated;Chemica[/-Labelin!!Thermal test strips 7 23.Hot and Cold Water availab[e;adcquate pressure.safe Permit Requirement,Prerequisite for Operation "24.Required records available (shellstock tags:parasite ~30.Food Establishment Permit (Current &Valid);/destruction):Packaged Food labe[ed Conformance with Approved Procedures Utensils,EqUipment,and Vending 125.Compliance with Variance.Specialized Process.and .•..}•...31.Adequate handwashing facilities:Accessib[e and properlyHACCPplan;Variance obtained for specialized supplied.usedDrocessinl!methods:manufacturer instructions / /Consumer Advisory V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed.and usedv26.Posting of Consumer Advisories;fa'"or under cooked 1/33.Warewashing Faci[ities:installed.maintained.used/ foods (Disclosure/ReminderfButTet P[ate)/Allergen Label Service sink or curb c[eaninl!facility orovided Core Items (I Point)Violations Relillire Corrective Actioll Not to Exceed 90 Days or Ne.xtlnspectioll ,H/hiche,'er Comes First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS "'v-34.No Evidence of Insect contamination.rodent/other ~,..41.0riginal container labeling (Bulk Food) I/'animals V,~35.Personal Cleanliness/eating.drinking or tobacco use ~Phvsical Facilities/36.Wiping Cloths:properly used and stored "42.Non-Food Contact surfaces clean \I ~37.Environmental contamination ,..-43.Adequate ventilation and [ighting:designated areas used I"""38.Approved thawinf!method ~1I 44.Garbage and Refuse properly disposed:facilities maintained Proner Use of Utensils Y 45.Physical facilities installed.maintained,and clean [I'39.Utensils,equipment,&linens;properly used,stored. 1'/V 46.Toilet Faci[ities:properly constructed.supplied.and clean "~dried.&hand[edl In usc utensils;properly used ~ V 40.Single-service &single-use articles:properly stored /..47.Other Violations and used I Received bY~~~Print:I Title:Person In Charge/Owner(signature)__A 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:214-819-2868 ESSL;;t NaZ;h I clrr::/If.S I Pheycal Address:lJ.y/State;a :j 1'7;z_ffgrrn~#I Pagt6:of /' I f:()Al 4:vnt1L EK.fY/£s~NlV,1'rn / TEMPERATURE 0BSER~.TlONS 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 AND Number NOTED BELOW: 1 5hm£/Jti-Fin:.D 1.0,It lJPr c/~,,/ ,.\ -_ ~ Received by:(/r ~YJ<)U I Print:I Title:Person In Charge/Owner (signature)/I.--...,._,",-----." (hi(ktn T,ndm -Buffilo Wings -Sindwi(hu -Salads -Wraps Slim Chickens SMU Mustang Alley Menu We Accept Mustang Club Vouchers! Plates (All Voucher Items): $10 Slims Plate:5 Chicken Tenders*,2 dipping sauces,house-made potato chips &a drink $8 ChicksPlate:3 Chicken Tenders*,1 dipping sauce,house-made potato chips &a drink $8 Chicken Sandwich Plate:Hand-breaded Chicken breast with pickles on a bun,house-made potato chips &a drink.Add sauce of your choice from the sauce bar! *Request grilled tenders on any plate (a gluten free option) Drinks: $1.50 12oz.Canned Soda -Coke,Diet Coke,Dr.Pepper,Sprite $1.50 12oz.Dasani Bottled Water Sauce bar:(squeeze bottles in trays with ice) Ranch Honey Mustard Mango Habanera Cayenne Ranch BBQ Blue Cheese Slims Sauce Buffalo Ketchup (packets) Charlene Hughes From: Sent: To: Subject: Attachments: Rudy Phillips Thursday,August 24,20178:36 AM Charlene Hughes FW:Application for temporary health permit for SMU Slim Chickens site set-up sketch.pdf;Slim Chickens SMU Mustang Alley Menu.pdf;Slim Chickens SMU 2017 temp food est permit request.pdf Charlene please create a file for Slim Chickens and make me a copy to have for the inspection. Thanks, Rudy Phillips,R.S. Dallas County Health and Human Services Assistant Director of Environmental Health 2377 N.Stemmons Freeway Suite 609 Dallas,TX 75207 Ph:214-819-2115 Rudy.Phillips@dallascounty.org From:Lisa Gregg [mailto:lisa@slimstreetlp.com] Sent:Wednesday,August 23,20176:13 PM To:Rudy Phillips Subject:Application for temporary health permit for SMU Hello Rudy - Thank you for your time on the phone.As discussed,attached is our menu,plan and site set-up sketch for your review.Please let me know if you have any questions.I look forward to hearing from you. Lisa Gregg C atering,Sponsorships &Fundraisers 312-307-7704 mobile lisa@slimstreetlp.com www.slimchickens.comicatering I acknowledge receipt of a copy of the Dallas County Environmental Health Guidelines for Temporary Food Establishments.I understand that failure to meet the provisions of Dallas County Environmental Health Temporary Food Establishment Guidelines,as prescribed in Texas Food Establishment Rules (25 TAC 229.161-229.171,229.173-229.175)can result in the closure of my establishment and revoking of my permit to operate.I certify that all information stated in this application is true and correct to the best of my knowledge and belief. Applicant Signature _Date __;:8-'--/-=2-=2-'../-=1-'--7 _ Applicant's Drivers License No.~3~6~8~9~1~1~6-=5 DOB __5~/~5~/~1~9~7~7 _ Special Conditions Comply with all TEMPORARY FOOD GUIDELINES as required by Dallas County Health and Human Services,Environmental Health/Inspections.Home preparation of food is not allowed. Must have MECHANICAL REFRIGERATION for all potentially hazardous foods.Provide hand and utensil wash set up,stem type dial thermometers for measuring internal food temperature.NO STERNO FOR OUTSIDE USE;ICE CHEST AND COOLERS USED FOR FOOD STORAGE are subject to health authority approval.Submit a copy of the State,County,City Permit and current inspection report for foods prepared or manufactured outside the jurisdiction of Dallas County Environmental Health Division. Health Authority _Date s'/lv.LAf 1M ..Xd 1<:>->:>-:) ~I . Zachary S.Thompson Director TEMPORARY FOOD ESTABLISHMENT PERMIT REQUEST (Separate Form Required for Each Establishment) PERMIT FEES ARE NOT REFUNDABLE Dallas County -Environmental Health Division 2377 N.Stemmons Fwy.,Suite 609 Dallas,Texas 75207 Telephone 214-819-2115 Receipt # Permit # Special Event SMU Football Home Games Police and/or Fire Dept.Approval c==J YES c==J NO Date(s)of Event 9/2,9/9,9/16,9/23,9/30,10/27,11/4,11/25 Time of Operation:From 3 hours,approx 3:00/5:00pm To approx 6:00/8:00pm (based on game time) SMU Campus on Binkley AveLocationofEvent(Street Address)MAPSCO _ Organization Slim Chickens Responsible Person ~R~o~b~e~r~t~G~r~e~~_ Address 9100 N Central Expy,Dallas TX 75231 Phone 312-804-3078 Inclusive Dates of Operation fridge,Coolers with ice see above List Type(s)of Cold Storage small electric (Temporary Food Establishment Permits are $75.00 +an additional $10.00 per day of operation/per unit,stands,trucks,etc.0-14 consecutive days of operation)Example:1 day of operation $85.00;2nd day of operation =$10.00,etc. Please make checks payable to:Dallas County Health and Human Services.Please send the completed application to:DCHHS -Environmental Health Division,2377 N.Stemmons Fwy.,Dallas, Texas 75207. Do you operate food establishments at other locations in the metroplex?YES D NO If yes,provide name and addresses.Slim Chickens,9100 N Central Expy,Dallas TX,75231;9770 Dallas Pkwy,Frisco TX 75033;6100 W Park Blvd,Plano,TX 75093;3265 Regent Blvd,Irving,TX 75063. I FOOD ITEMS TO BE SERVED PLACE OF PREPARATION &STORAGE I NOTE:ONLY LISTED FOODS AND BEVERAGES MAY BE Slim Chickens,9100 N.Central Expy, AUTHORIZED Dallas,TX 75231 Menu:see attachment for specific menu items On-Site Plan:Tent to cover food serving area & equipment,on concrete. Materials:individually wrapped utensils, disposable napkins,boats with paper liners Cleaning:Spray bottle with sanitizer and paper towels for surfaces.Rinse,Wash &Sanitizer tubs with chemical test strips for testing.5 gallons potable water with a spigot for hand washing & rinsing (5 gallon cooler).Soap for washing,Paper towels for hand drying,sanitizer. Equipment:Generator,110V Electrical Insulated Food Warmer kept at 140F+;insulated hot boxes to carry food from restaurant to event site.Pans will be transferred to electric warmer once on- site.Temperature probe for temping food. Electrical heat lamp for serving portions. Small electrical fridge for holding back-up sauce containers;squeeze bottles of sauces in a tray on ice for customers to serve themselves (will replenish stock every 2 hours).Coolers with ice with open drains for excess water to chill canned soda and bottled water.Employees to give drinks to customers.Fire Extinguisher on site. Hats and disposable gloves to be worn by all employees.