HomeMy WebLinkAboutALPHA CHI OMEGA 2018.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :".STnL\IO:\S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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D~:Lt 7_011 'R'ne in:I Time out:i'l License/Permit #I Est.Type I Risk Category Page L of _L-
Purotseoflnspection:I I I-Compliance I,Y2-Routine I 13-Fieldlnvesti!!ation I 14-Visit I I 5-0ther TORbLSCORE
Compliance Status:Out =not in compliance IN =in complia~O =not observed NA =not appli able COS =corrected on site
Mark the anol'Onnate ooinl>in the OUT box for each numbered item Mark''/'a checkmark in armropriate box for I:\',1"0.:-IA.COS /\lark an
R =repeat violation
asterisk'*.in aDorooriate box for R
Priority Items (3 Points)violations Re'uire Immediate Correct;,'e Action 1I0ttO exceed 3da)'s
Comnliance Status Comlliiancc Status
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R RTimeandTemperatureforFoodSafety
(F =degrees Fahrenheit)Employee Health
I.Proper cooling time and temperature 12.Management,food employees and conditional employees:
knowledge,responsibilities.and reportin!!v
V Y
2.Proper Cold Holding temperature(41 OF!450F)13.Proper use of restriction and exclusion;1\0 discharge Irom
eves.nose.and mouth
1/3.Prooer Hot Holding tempcrature(135°F)Preventing Contamination by HandsJ/4.Proper cookim;time and temperature 1-1.Hands cleaned and properly washedl Gloves used orooerly
5.Proper rehcating procedure for hot holding (165°F in 2
Hours)
15.;-';0 bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
6.Time as a Public Health Control:procedures &records,/
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Hi!!hlv Susceptible PODulations
Approwd Source 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained li'om approved source;Food in
good condition,safe,and unadulterated:parasite
destruction
Chemicals
8.Food Recei\'ed at proper temperature 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properlv identified.stored and used
9.Food Separated &protected.pre\'ented during food
oreparation.stora!!e.display.and tasting
Water!Plumbing
10.Food contact ltlJiiilFeUljd 'R_etu[napl,~s ;(:Ieaned and I
Sanitized at I "6 lJ,~mrlerrlPeMar ~X'ISlV\1 f",
19.Water Irom approved source;Plumbing installed:proper
backOolV device
II.Proper disposition of returned.previously served or
reconditioned
20.Approved Sewage/Wastewater Disposal System,proper
disposal
Priority Foundation Items (2 Points violatiolls ReI "ire Corrective Actio"with ill 10 days
R o IN:"C
II N 0 A 0 Food Temperature Con troll Identification
T /S
RDemonstrationofKnowledge!Personnd
21.Person in charge present,demonstration of knowledge,
and perform dillies!Certilied Food Manager (CFM)
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature./
22.Food Handler!no unauthorized persons/personnel 2~.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
Labelill!!
29.Thermometers provided,accurate.and calibrated;Chemical!
Thermal test strios
/vn.Hot and Cold Water available:adeqllJte pressure,safe Permit Requirement,Prerequi ite for Operation
24.Required records available (shellstock tags;parasite
destruction):Packa~ed Food labeled 30.Food Establishment perm:~urr nt~l)17 ()IV
Utensils,Equipment,31 d Vending -,uI....Conformance with Approved Proceduresll-v(25.Compliance ",ith Variance.Specialized Process,and
HACCP plan:Variance obtained for specialized
orocessing methods:manufacturer instructions
31.Adequate handwashing facilities:Accessible and properly
supplied,used
Consumer Advisory 32.Food and "on-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked V c...-33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure!ReminderfButTel Plate)1 Allergen Label ••.Service sink or curb cleanin£!facility provided
Core Items (I Point)ViolatiollS Require C()rrective Actioll Not to Exceed 90 DOl'Sor Next Illsoectioll.IH,icltel'er Comes First
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Prevention of Food Contamination Food Identification
34.00 Evidence of Insect contamination,rodent/other
animals
41.0riginal container labeling (Bulk Food)
35.Personal Cleanliness/eatinQ.drinking or tobacco use Physical Facilities
36.Wiping Cloths;properly used and stored 42.Non-Food Contact surfaces clean
37.Environmental contamination (.J '43.Adequate ventilation and lighting:designated areas used
38.Annroved tha"in£!method V11lv\'cll't~JW 44.Garbage and Refuse properlv disposed:facilities maintained
Propel'Use of Utensils r 45.Phvsical facilities installed.maintained,and clean
39.Utensils,equipment,&linens:properly used.stored.
dried.&h1Indlcd/In usc utensils:properly used
46.Toilet Facilities;properly constructed.supplied.and clean
40.~1 -~n'ice &single-use articles;properly stored
an use~\
47.Other Violations
Receiyed by:
(signature)..j'"
Print:Title:Person In Chargel Owner
Inspecte~I /l ~II'-~
(signaturdA 'I'vr"'~I'?\r Print:Business Email:
Form EH-O~ised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE;\'LVIONS FRWY.,R:Y1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Est3~T;;~(~~I UrvuJ{hYSiC3:J1Jn ~nl'i \I CrJ3n IIA.,L/\):WA~~I PageL._Cf-(
i TEMPERATURE OBSERVATIONS (
Item/Location Temp Item/Location Temp IteJll/L~Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D
Number NOTED BELOW:
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Received by:/'~Il)c1---\-~~
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Print:Vt-•.....{\~c-.Vi v--_t-.Title:Person In Charge/Owner
(signature1 rn "I
Insp~t,ed f\I~I .....N'L ft:_:J fLY(signa re)J I<;ri I~I /I --1---,I \Samples:Y N #collected
FormE!..~,,--(s,d 09-2015)'-,.c 'J