HomeMy WebLinkAboutGAMMA PHI BETA SORORITY 2018.03.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STL\I.\IO;\,S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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rll /[('1 ;rime in:I Time out:I License/Permit Ii I
Est.Type I Risk Category Pagej_of_L-/
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Pur ose of Inspection:I I I-Compliance I ,_'v2-Routine I 1 3-F.ield Investigation I I 4-Visit I I SoOther TOT ALISCORE
E ~lr;\~nt'H\i~~{~q~;~1Cont'ernerr;'al1le:-1'.1 *,'lumber of Repeat Violations:/~)".JLl(lkt f G III;~IL-C~:·f.tlt~)er of Violations COS:--
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PhYEffizatA:~re:;g:\)).l ~L ~~ty C~~~i.~:r~1~~Code ~I Phone:I Follow-up:Yes :J~.,'-\~(~III,'..~7)/r-..;,No (circle one)
Compliance Slatus:Out =nol in compliance IN =in cOl~nce :"0 =not observed NA =nOI applicable COS =correcled 011sile R =repeal viol~
Mark the appropriale points in the OUT box for each numbered ilem Mark './"a checkmark in appropriate box for 1:"\,1\0.NA.COS Mark an aSlerisk'*.in appropriate box for R
Priority Items (3 Points)IIio/atiollS Re uire Immediate Correcti!'e Action IlOtto exceed 3day,~
Compliance Status Comoliance Status
0 I N ~C Time and Temperature for Food Safe!)'R 0 I N N C R
N 0 A 0 L N o ".A 0 Employee Health
T /S (F =degree,Fahrenheit)T /s
V//I.Proper cooling time and temperature ./12.Management,food employees and conditional employees;
f kilO"ledge,responsibilities.and reporting~
V V 2.Proper Cold Holding temperature(41 °F!45°F)/13.Propcr usc of restriction and exclusion;No discharge from
.../.•.••.V /'eyes.nose,and mouth
II'/'3.Proper Hot Holding temperature(135°F)./Preventing Contamination by Hands
'"/4.Proper cooking time and temperature v /1 14.Hands cleaned and properly washed!Gloves used properly
':;:5.Proper reheating procedure for hot holding (165°F in 2 .~15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N ),6.Time as a Public Health Control:procedures &records /Highly Susceotible Populations
v Approved Source 11 16.Pasteurized foods used;prohibited food not offered
/Pasteurized eggs used when required
V 7.Food and ice obtained trom approved source;Food in
.1.1V good condition.safe.and unadulterated;parasite /Chemicals
destruction
./8.Food Received at proper temperature l'17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
I Protection from Contamination 1/18.Toxic substances properlv identified.stored and used
f.,/9.Food Separated &protected.prevented during food '"Water!Plumbing
/preparation,storage,displa)'...and tasting /
V~/10.Food cont~trfa(:es and Returnabt~e'lt'd and ~l /1 19.Water from approved source;Plumbing installed;proper
/Sanitized at (ppmjte~peratur '--IGI'I~(\.I back flow device
/II.Proper dispositio:l."':""":--':-:-:ed,previously served or ",I 20.Approved SewagefWastewater Disposal System,propcr...reconditioned disposal
Priority Foundation Items (2 Points IIio/ations Re~I/ire Corrective Actioll withi"10 days
0 I N r.;C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N J A 0 Food Temperature Control/Identification
T ~S T S
,/V 21.Person in charge present,demonstration of knowledge.~/27.Proper cooling method used;Equipment Adequate to
and perform dutics!Certified Food Manager (CFM)V Maintain Product Temperature
1/22.Food Handler!no unauthori7ed persons!personnel V V 28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package '",V 29.Thermometers provided,accurate.and calibrated;Chemical!
Labelino '"Thermal test strips
V /23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prer~quisite for Operation
/24.Required records available (shellstock tags:parasite \,r Food Establishment Pe~(U§l{&I~@ I ('Idestruction):Packaged Food labeled 30.
/Conformance with Approved Procedures Utensils,Equipmen ,and Vending
1 25.Compliance with Variance.Specialized Process,and vV 31 Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized supplied.usedprocessingmelhods:manufacturer instructions ....'"
/Consu mer Adviso,,'",V 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
If 26.Posting of Consumer Advisories;raw or under cooked "V 33.Warc\\'ashing Facilities:installed.maintained,used!
foods (DisclosurefReminder!Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio/llriolls Require Correctille Action Not to Exceed 90 Dal's or Next Inspectioll •J"1Iic/,e,'eT Comes First
0 I N I<C R 0 I 'i S C R
U N 0 A 0 Prevention of Food Contamination u N Of 0 Food Identification
T S T S;;34.No Evidence of Insect contamination,rodent!other V 41.0riginal container labeling (Bulk Food)
animals ,,/35.Personal Cleanliness!eating.drinking or tobacco use /Phvsical Facilities
I V I 36.Wiping Cloths;properly used and stored V/42.Non-Food Contact surfaces clean
/I 37.Environmental contamination V //43.Adequate ventilation and lighting;designated areas used
/38.Apprm ed tha"in!!method V/4-1.Garbage and Refuse properly disposed:facilities maintained
/Proper Usc of Utensils V /45.Physical I:lcilities installed.maimained.and clean
/1 39 Utensils,equipment,&linens:properly used.stored.III 46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils;properly used
r 40.1ingle-service &singlc-use articles:properly stored 47.Other Violations
I ~an4 sed
Received by:l"{./'./~,./Print:M ~~-L r~/)r IV\L MJ Title:Person In Charge/Owner
(signature),\\"7 '\...."~"'
Inspected bY:r1\1 ,\T'lTfu{.-1 ~_A Print:Business Email:
(signature)(.II\:')\..,....~
Form EH-06 (Revised 09-2(l15)-v ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:VIO:\,S FRWY.,RV1607,DALLAS,TX 75207 214-819-2115 FAX:21-t-819-2868
E(~~~hment NamC:}1 '8c+PI~cal Address:~-nC -UJ11t·~II rCt~t;~(~~twlft7:_enllit#
I Page.:£5f _:z_-:)tY'lVV1().'\1 ·"\~\lh...1
l 'rEM PERATURE OBSERV A nONS l -
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:
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/\.\\-Received by:"f\,'~~printt"")(,\t/Lt,t~Title:Person In Charge/Owner
(sil!nature),1/\_
Inspec,~Z nti.\1hl (it:~,f-\Print:
(~i~walll Samples:Y N #collected-Form EH-06 (Revised 09-2015)