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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 'I I 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 I -