HomeMy WebLinkAboutCHI OMEGA HOUSE 2018.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDIi\IO:-.lS FRWY.,R:\1607,DALLAS,TX 7S207 21.t-819-21IS FAX:214-819-2868
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Dat)::
U '7 C\~i1l1e in:-I Time out:-~LicensefPermit #I Est.Type 1 Risk Category page\-of+-
,)
Purp sc of nspcction:I I I-Comoliancc I vI 2-Routinc I I 3-Field Investigation I I 4-Visit I I SoOther TOTAL/SCORE
Estabrt\ent Name:('\i (u'L~ltaCtiOWner Name:I
*;\'umber of Repeat Violations:__Vr ~
(\I '\\l (Ie ~
,/~umber of Violations COS:--0PhYSic~~.e_s~~V \)&h ~(I 1 CiiTCountY:'s_h '~~-e~'7J1honc:
I Follow-up:Yes I
~\Ill'U·~~No (circle one)
Compliance St:ltus:Out =not in compliance I.=in cOlr€E~nce "'0 =not obsef\cd NA =not applicable COS:corrected on site R=repeat Vi~
Mark the aooronriate ooints in the OUT box for each numbered item ark .,/'a checkmark in anoropriate bo,for ''''.:\0.:-IA.COS Mark an asterisk'*'in a ate boxfor R
Prioritv Items (3 Points)I,iolations Re aire Immediate Correct;,'e Action /lot to exceed 3 days
Comoliance Status Comlliiance Status
0 I N~C Time and Temperature for food Safety R 0 I N ~C R
o A 0 1::-.OVA 0 Employee Health
T //s (F =degrees Fahrenheit)T ,S
IV I.Proper cooling time and temperature /1/II 12.t\lanagement.food employees and conditional employees;
/knowledge,responsibilities.and renortinf!
tI 1//2.Proper Cold Holding temperature(41 of/45°F)17 13.Proper use of restriction and exclusion;No discharge from
'./eves.nose,and mouth
y 3.Proper Hot Holding temperature(135°F)//Preventin!!Contamination by Hands
~/4.Proper cooking time and temperature \/y 14.Hands cleaned and properly washed!Gloves used properly
I/~5.Proper reheating procedure for hot holding (165°F in 2 JV 15.l\o bare hand contact with ready 10 eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
,6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible POllulations
/Approwd Source ¥16.Pasteurized foods used;prohibited food not offered
Pasteurized e£!gs used when reauired
/7.Food and ice obtained from approved source:Food in
V good condition,safe.and unadulterated;parasite Chemicals
destruction ,
V 8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
"
&Vegetables
/Protection from Contamination
,.,18.Toxic substances properly identified.stored and used
.//1,-9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage,display,and tustin£!
tI'[/10.Food conta,s~~1;~~,Urt~~'Cleaned and.)19.Water from approved source:Plumbing installed:proper
./"Sanitized at n emperat ,Ii I.l(~;'I(d back flow del'ice
\/II.Proper disposition of returned,previouSly served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
/Priori tv Foundation Items (2 Points)violations Re,"ire Correct;"e Actioll withill 10 dal's
0 I N ~C R 0 I "~C R
U N J 0 Demonstration of Knowledge/Personnel U N 0 A 0 food Temperature Controll Identification
T S T S
I/!I.Person in charge present.demonstration of knowledge,,/27.Proper cooling method used;Equipment Adequate to
/and perform duties/Certified Food Manager (CFM)IJ Maintain Product Temperature
v 22.Food Handler/no unauthorized persons/personnel ./28.Proper Date Marking and disposition
/"Safe Water,Recordkecping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!
Labelilll!.J Thermal test strips
-/./y 23.Hot and Cold Water available:adequate pressure,safe /Permit Rcquit ment,,Prcrequisite f~Operation
Iv 24.Required records available (shellstock tags;parasite ~30.Food Establi~fue t~it C?fi\{lid)
destruction);Packa~ed Food labeled
m'Conformance with Approvcd Procedures ,Ute';;sil ,Equipm nt,and Vending
:pAs.Compliance with Variance.Specialized Process,and V
HACCP plan:Variance obtained for specialized 11/
31.Adequate handwashing facilities:Accessible and properly
processing methods:manufacturer instructions
supplied.used
/'"
Consumer Advisory .j J 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used
{26.Posting of Consumer Advisories:ralV or under cooked 1./33.Warcwashing Facilities;installed.maintained,useeY
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleanin!!facility provided
Core Items (1 Point)Violations Require Corrective Action/VOl to Exceed 90 Dal's or Next blsnectioll,Wltid,el'er COnies First
0 I N _;~C R 0 I N N Vc R
U N ~0 Prevention of food Contamination 1:N o y 0 food Identification
T S T S
tI'34.No Evidence of Insect contamination.rodent/other ,/41.0riginal container labeling (Bulk Food)
"i_h/animals..'1/35.Personal Cleanliness/eating.drinkin!!or tobacco use /Phvsical Facilities
'"1/-36.Wipin!!Cloths:nroocrlv used and stored "42.Non-Food Contact surfaces clean
./-"37.Environmental contamination /43.Adequate ventilation and lighting:designated areas used
•..~38.Approl cd thawing method /44.Garba!!e and Rt,'use properly disDosed:facilities maintained
/'ProDer Use of Utensils /J 45.Phvsical facilities installed.maintained.and clean
l..•.••)......-[/39.L:tensils,equipment.&linens:properly used.stored.,/46.Toilet Facilities:properly constructed,supplied,and clean
dried.&handleeY In use utensils;properly used
v ,/40.Single-sel"'ice &single-lise articles:properly stored 47.Other Violations
and used
Received by:1Jv;~L~f &~;~,',nf,tt~Print:1{u+A l?eA fI.fhf/t/.Title:Person In Charge/Owner
(signature).1'/u..I-~I"
Inspected bya \In"\)li~0)ru,·:~_IV J\Print:liusiness Email:
(sIgnature)
Form EH-06 Rev~09-201S
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