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HomeMy WebLinkAboutDELTA KAPPA KAPPA 2018.03.06Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :'<i.STDI}IO;\'S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,I ./"1 Dzue:0 l"7t l~ime in:I Til11e out:Yicensc/permit II X\~'~l\I Est.Type I Risk Category Page .!_of L-..- :--'J Purpose of)nspection:I I I I-Compliance I "1 2-Routine I 3-Field Investigation I I 4-Visit I I 5-0tller TOTAL!SCORE Establi tkfn;h ~n_G\(\>-")~x_,~~.~-qt~L'f~\Y11~.~\l Kli J_:1 *:\umber of Repeat Violations:__ ~ J ~'\.I 'I t I"j '~::J ,.,l ~I A/".I l '.,¢';\'lImber of Violations COS:__ Pt-ry~\Add\:t!ES: \~ii'lt ftA-U I \iTf,~·~C1Si ~l rt~~Z!,~'}\:_\Phone:I Follow-up:Yes .'/("\'J ","0 (circle one) IN =in comph:mce -Compliance Slatus:Out =not in compliance ~O =not observed NA =not applicable COS =corrected on site R =repeat violation - Mark the appropriate points in the OUT box for each numbered item Mark'v"a checkmark in appropriate box for (;\',!\'O.:<IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re lllire Immediate Correctit'e Actioll/lOtto exceef/3 da),s Compliance St.tus Compliance Slatus 0 I N ~C Time and Temperature for Food Safety R 0 I N S C R U N J'A 0 U N ~A ()Employee Health T ,S (F =degree Fahrenheit)T S //I.Proper cooling time and temperature 'i 12.,\Ianagement,food employees and conditional employees;v'kno\\ledge.responsibilities.and reporting ,j //2.Proper Cold Holding temperature(4l OF'45°F)'..1 13.Proper use of restriction and exclusion;No discharge from /eves.nose.and mouth /1//3.Proper Hot Holding temperature(135°F),/PreHntin!!Contamination by Hands //4.Proper cooking time and temperature ~/14.Hands cleaned and properly \\'ashed!Gloves used properly of 5.Proper reheating procedure for hot holding (165°F in 2 ",V 15."'0 bare hand contact with ready to eat foods or approved Hours)/alternate method pronerlv followed (APPROVED Y N ) v 6.Time as a Public Health Control:procedures &records /Hi2hlv Susceptible Ponulations /Approved Source 1 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when reauired V 7.Food and ice obtained from approved source;Food in V../II good condition,safe.and unadulterated;parasite I Chemicals destmction J 8.Food Receil'ed at proper temperature J-v1 17.Food additives;approved and properly stored;Washing Fruits &Vegetables /Protection from Contamination ._y 18.Toxic substances properlv identified.stored and used vV 9 Food Separated &protected,prevented during food /Water!Plumhing _..preparation.storage,display,and tasting V •.... /10.Food con,cyur}~c~~~~ur:tt:clf~and ("'•....,/19.Water from approved source:Plumbing installed:proper Sanitized at I I n tempera ur 1 {~(\Ll I"back flow device /II.Proper dispositi'5il of returned,previously sen'eo or /20.Approved Sewage/Wastewater Disposal System.proper \,..reconditioned V disposal Priority Foundation Items (2 Points)violations Re~"ire Corrective Aaioll with ill /0 dal's 0 I N N C R 0 I ~~C R U N 0 A 0 Demonstration of Knowledge!Personnel L N 0 Food Temperature Control/Identification T S T /s X /21.Person in charge present,demonstration of knowledge,~•....27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)II'/'rVlaintain Product Temperature /22.Food Handlerl no unauthorized personsl personnel v ,/28.Proper Date Marking and disposition /'Safe Water.Recordkecping and Food Package ,/29.Thermometers provided.accurate,and calibrated;Chemical! Labelin ••0/Thermal test strips 0/I.•.H Hot and Cold Water available;adequate pressure.safe /'Permit Requirement,Prereq lIisite for Operation vV 24.Required records available (shellstock tags:parasite vi 30.Food Establishment permi,~u fre3lV lidy ('I \destruction):Packaged Food labeled Conformance with Approved Procedures /Utensils,Equipment,and Ven4 ing-- f""v25.Compliance with Variance,Specialized Process.and I.r /'31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized V supplied.usedprocessingmethods:manufacturer instructions /'Consumer Advisol!'\./32.Food and Non-food Contact surfaces cleanable.properly "V designed.constructed.and usedvr26.Posting of Consumer Advisories;raw or unckr cooked ./33.Warcwashing Facilities;installed.maintained.used/ foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label I'Service sink or curb cleaninl!facilitv provided Core Items (I Point Vio/ariQlls Reauire Corrective Actioll Not to Exceed 90 Dal's or Next hl.W]ectioll ,J~7IicJlel'erComes First 0 I N N C R 0 I ~~-{R U 0 A 0 Prevention of Food Contamination l'N 0 )'Food Identification T /s T S i/',,-34.No Evidence of Insect contamination.rodenliother ./41.0riginal container labeling (Bulk Food) /animals -/.....-35.Personal Cleanliness/eating.drinking or tobacco use 1"/Phvsical Facilities V ./36.Wiping Cloths:oroaerlv used and stored vv 42.Non-Food Contact surfaces clean V /37.Environmental contamination .;/V 43 .Adequate ventilation and lighting:designated areas used ./38.Approved tha\\inl!method //./44.GarbaQe and Refuse properly disnosed:facilities maintained Proper Use of Utensils J /45.Phvsical f:lcilities installed.maintained.and clean,-39.Utensils,equipment.&linens:properly used,stored,'16.Toilet Facilities:properly constructed.supplied.and clean,/vi ./dried,&handled!In use utensils:nronerlv used /40lingle-serviee &single-use articles;properly stored 47.Other Violations an used ......---... Received by:/_I U-<:.(-~\Print:.-(r:J ,\t'+E-~r:_Title:Person In Chargel Owner (signature)~/f'I....<...../l ._.\J I ,_J '-...1 Inspect~M'!~l\')'~~(llltirlllU Print:Business Email: (signature ...•.. Form EH-061R'eiiTsed tl9-201S) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE;\OI'VIO;\lS FR\,vy ..R;\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 --, EStO'r\Bme:(-).~n\~"}(l ti:Sical Addr~:.3'1')c;~,),lccTsrr ~",~"'~t1ls::r~t # I PageL cf L.\.r'~\(,-(TEMPERATURE OBSERVATIONS /' Item/Location Temp Iterll/Location Temp Item/L~tion Temp OBSERVA TlONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND 'umber NOTED BELOW: ~)I It ~ll..:l ~\Ll:/r~\..L.IA'J.\(')t Y~'"-f{_r,{,,/- A ~r_____, \,C{\._l-leJ ~)'tl~\-(')''')('i.+r I (('~te-l JliCl (J(I c"l-r"'77 t..:..-,r I."..-(,~----..._ h'(l --('f \'\I -)it \\I [,\\0),.-+t~{_(~rrr'cl ~{It tc (_~") I -I --I •••('r,'h"h'(I~f~, /.~ Received bY(r.::;/)/'.r-V--:~Print:~J (I -:J ,....Title:Person In Charge/Owner (s;Qnature)-,))/'~t J<_L,--.:..rI r....f ;,. Inspectct$~~'k~T,.<:;'J (--\l ,/11'trt pril\f_j)(signature)Samples:Y N #collected Form EH-O~(9-2015)"I ._