HomeMy WebLinkAboutKAPPA ALPHA THETA SORORITY 2018.03.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i.STDDIO:\,S FRWY.,RVI 607,DALLAS,TX 75207 214-819-21 IS FAX:214-819-2868
I -.
Pu rdose of Inspection:I
Time in:'j Timeout:/I License/Perl1l>.$_C-=t--{
I 2-Routine I 3-Ficld Investieution I
I Est.Type
I 4-Visit I
l R,sk Category
IS-OtherIl-Comlliiance I ~
Page j_of --L._'-
To;r"'"A'ns;CORE*:'\umber of Repeat Violations:__
./1\'umber of Violations COS:__
I Follow-up:Yes
:'\0 (circle one)
Compliance Status:Ou -t in compliance l~=in eomplian&"--l'iO =not ob,erved NA =not applicable COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark ,./.ncheck mark in aDoropriate box for 1:,\,1\'0.NA.COS Mark an
R =repeat violation '-./
asterisk'*'in appropriate box for R
Comnliance Status
Priority Items (3 Points)violations He uire Immediate Correctil'e Action 1I0tto exceed 3 day.~
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
v/
."/
1/.Proper Cold Holding temperature(41 of/45°F)
,3.Proper Hot Holdin<!temnerature(13S0F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
I,
/vv-Ir
/,,~
,
/
tV v
I,V~1/
vV
0 I N N C
U N 0 A 0
T ~s
1./V
/
/'
1../,
1/
~
/
~
6.Time as a Public Health Control;procedures &records
Approved Source
7.Food and ice obtained Irom approved source;Food in
good condition.safe,and unadulterated:parasite
destruction
8.Food Received at proper temperature
10.Food contac~ul,~and'Rettfnpbles :Cleane"and /19.Water from approved source;Plumbing installed;proper
Sanitized at •I c.:1(pplT1/toolp~4tr;.1 i \,I ,~\backnow device~~--~~--~--+-~~~~~~------------------------------------~~~
II.Proper disposition1inerulTled,pr'jvi(lu,ly 1~~'ccloI j 1,.,/V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned \~l;',n,u v ~1I111\S disposal
Protection from Contamination
R
9.Food Separated &protected.prevented during food
preparation.storage.disnlay.and tasting
Comvliance Status
R o INN C
V N 0 A 0
T ,S
Employee Health
/12.:vIanagement.food employees and conditional employees;
knowled<!e.responsibilities,and reoorting
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
Preventirl!'Contamination by Hands
14.Hands cleaned and properly washedl Gloves used properlv
15.No bare hand contact with ready to eat foods or approved
alternate method pronerlv followed (APPROVED Y N )
Hil!hly Susceotible Pooulalions
16.Pasteurized foods used;prohibited food not offered
Pasteurized eues used when reouired
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances orooerlv identified.stored and used
Water/Plumbing
Demonstration of Knowledgel Personnel
Priority Foundation Items (2 Points violations Rei "ire Corrective Actioll with ill 10 dal's
Food Temperature Controll Identification
21.Person in charge present,demonstration of knowledge,
and perform dutiesl Certified Food Manager (CFM)
22.Food Handlerl no unauthorized persons!personnel
Safe Wllter,Recordkeeping and Food Package
Labelille
23.Hot and Cold Water available;adequate pressure.safe
24.Required records available (shellstock tags;parasite
destruction);Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance,Specialized Process,and
HACCP pian:Variance obtained for specialized
processing methods;manufacturer instructions
Consumer Advisory
RR0INNC
{;:-:0 A 0
T Sv 27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
/28.Proper Date Marking and disnosition
29.Thermometers provided,accurate.and calibrated;Chemical!
Thermal test strips
Permit Require~l!t Prereql\isite for Oper9tion
Utensils,Equihmcnt,ahd Vending
31 Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
26.Posting of Consumer Advisories;raw or undcr cooked •.••.••1/33.Ware\\'ashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Prevention of Food Contamination
Core Items (I Point)Violatiolls ReQllire Corrective Actioll Not to Exceed 90 Days or l\'exllllSDectioll,WllicJrel'er Comes First
Food Identificationo
U
T
IJ N C
N A 0
Sv/
j /
to'/1/
\.../•..
/
1/'IV
40.Single-sen'ice &singlc-uSj{articles;properly tored
and used /"'
I.
34.No Evidence of Insect contamination.rodent/other
animals
35.Personal Cleanliness/eating,drinking or tobacco use
36.Wining Cloths;oronerlv used and stored
37.Environmental contamination
38.ADnroved thawing method
Prover Use of Utensils
39.Utensils.equipment.&line~~properly used.stored.
dried.&handledl In use uteosil,.properly lIsed
RR0INN
V N 0 A
T /
/v
J
7
/)
7)
1./1J
17
J
Cos
41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42.Non-Food Contact surfaces clean
43.Adequate ventilation and lighting;designated areas used
44.Garbage and Refuse properly disposed;facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities;properly constructed,supplied.and clean
47.Othcr Violations
Received by:•/J 7/.(.(')./j
(signature){(;,:7",rl--lc...x.;.---'t...---c:-:rr~
Business Email:
Print:;.)Title:Person [n Chargel Owner
,l /"-'.___,;
Inspected by:/"I ..'"h I.L j -'/'
(signnture){/'I{VI \I '0'_J 11.',,vn--t~(I 1\1
Form EH-06 (Revise&"Qg-201S)'1 I-~
Print:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
"'}I I n I ,-vi...--r .••
Estav\50eQ_~\&lei _trL:i~a~ess:sV\)\X'~b U'\l ~ty~~'/7j .I~l~1znnit#I PageLofL
,~'\l ,()\\,
,I TEMPERA rURE OBSERVATIONS -r-
Item/Location Temp Item/Location Temp Ite\qfLoc:pion Temp
OBSERVATIONS AND CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
,,
0 J;)L :)llu c::(Q"_j_-~~ll 1\\1.\'iL\)-Chli"Yt -it.(\,(1,.1\1~"._'iG,r(-RletA~C 1,UI-t ~
T
I t ,'Ir'("
--S f\_{-r i')'JLT'((<11i't he-}~,cJ (l r~1.""1LL I'~)~I~(I()')
"':"--
,-.--...._,/'"i()r j/\l},J_LtSI .~l/\(t\(;,VA'V"I ({"G~l\~I f\.r ---f\'11-.:.Gl'~\
./?I l ~~/I
~
\n'~<C('l t--~,"'(I \(_;,_~/
,-
-
Received b~>•....•l"__'J/:-~/r £.r'.~Print:'~(I i-:J ()clc.l Title:Person In Charge/Owner
(signalure)0'-7,/I _,,..__--Q
InsP~~I ~IVV1\'\m 'f--'Iln~t1-K,pri'(:x(signal I.....•.•Samples:Y N #collected
Form EH-b6+le-t(sed 09-2015)~I _,