Loading...
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 _,