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HomeMy WebLinkAboutKAPPA SIGMA 2018.03.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 'I.STE:\-L\-IO'lS FRWY.,R:\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I I h '7-1 1io\,\r I Time out:/"I License/Permit #I Est.Type I Risk Category Pagd_of_I Purnt se of Inspe tion:I I I-Compliance l..........-t 2-Routine I I 3-Field Invcsti!!!ltion I I 4-Visit I I 5-0ther T ':'ORE Estal~n~'\161vr-vB I ContactiOwner Namc: I *:\'umber of Repeat Violations:__I'D...----......./Number of Violations COS:-- Physical Mml"-c,,1 ')<..,~Gl D il52fotntYf Yll vLilli1~e:,~__I Follow-up:Yes ,~\j No (circle one) Compliance Status:Out =not in compliance IN =in compliance :'\O=no obsen'ed NA =not applicable COS =corrected on site R =repeat violation Mark the aDDromiate Doints in the OUT box for each numbered item Mark''/'a check ark in aoorooriate box for 1:'\.NO.:-;A.COS Mark an asterisk'*.in annrooriate box for R Priority Items (3 Points)violation.l·Reauire In~iate Correcth'e Action 1I0ttO exceed 3 days Comnliance Status Comolianee Status 0 I N I'i C Time and Temperature for Food Safety R 0 [N '"("R U 0,->0 IJ I'i IJ-VA 0 Employee HealthTS(F =degrees Fahrenheit)T S t.-V I.Proper cooling time and temperature /12.Management,tood employees and conditional employees;V knowlcdge.responsibilities.and reporting V1/V 2.~Old Holding temper.~°FI 45°F).~./V 13.Proper use of restriction and exclusion;No discharge from ./L:t0l\~ILl ;aCvd.:,1V'-")\eyes.nose.a~d I~ IV ./3.Proper Hot Holding tcmllerature(l3?F)I -AAA "I ~\}'-~y,'\0,In v,.-.PieveAtml!Contamination bv Hands V /"4.Prooer cooking time and temperature ..•14.Hands cleaned and properly \\'ashed/Gloves used prooerly ~~5.Proper reheating procedure for hot holding (165°F in 2 /y 15.No bare hand contact with ready to eat toods or approved Hours)alternate method properlv followed (APPROVED y N ),6.Time as a Public Health Control;procedures &records Hi!!hly Susceptible Populations Approved Source k1 16.Pasteurized foods used:prohibited food not ofTered ;Pasteurized ell!!S used when required 17 7.Food and ice obtained from approved source:Food in V I/)good condition.safe.and unadulterated;parasite Chemicals /destruction VII"8.Food Received at proper temperature l'17.Food additives:approved and properly stored:Washing Fruits A &Vegetables /Protection from Contamination ,/18.To,ic substances properlv identified.stored and used \../9.Food Separated &protected,prevented during tood Water/Plumbing ./preparation.storage.display.and t""';"'o \IV 10.Food contact surfaces and ~t~,~~es :I~n~h /'J 19.Water from approved source;Plumbing installed:properVSanitizedatppm/tem ,e'A'f1A ";_backflo\\'device 1/II.Proper disposition ofretumed.pre~er~o\\./~:roved Sewage/Wastewater Disposal System,proper1/reconditIOned I~~y v-:Iw'"~,11 (Ii Priority Foundation Items (2 Points vio[atiAns ReI "ire Corrective Actio"withill 10days 0 I N ~C R 0 I N N C R U N 0 A 0 Demonstration of Knowlcdge/Personnel (;N 0 A 0 Food Tempcrature Control/IdentificationT.S T //S (/'/21.Person in charge present,demonstration of knowledge./27.Proper cool ing method used;Equipment Adequate to ./Voand oerform duties/Certified Food Manager (CFM)1/jl,.laintain Product Temperature L 22.Food Handler/no unauthorized persons/personnel -"28.ProDer Date Marking and disposition Safc Water,Reeordkeeping and Food Package /v /v "9.Thermometers provided.accurate.and calibrated;Chemical! ./"'Labeling Thermal test stripsc...,V )6.Hot and Cold Water available:adequate pressure,safe /Permit Requirement,Prere.9Jli,iit for Operl\tion C/24.Required records available (shellstock tags:parasite I[30.Food Establishment Permit (C~t ~~di T?o(Vdestruction):Packa~ed Food labeled Conformance with Approved Procedures /Utensils,EquipmeD!,and'ending(y",,5.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized oroccssint!methods:manufacturer instructions J suppl ied.used 1/Consumer Advisory 11/32.Food and Non-tood Contact surfaces cleanable,propcrly designed,constructed,and used tV 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities:installed.maintained.used/ foods (DisclosurelReminderfBuffet Plate)/Allergen Label Service sink or curb cleanine facilitv oro"ided Core Items (I Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 Dol'S or Next IIISDectioll.JHliclle.'er Comes First 0 I N I'i C R 0 I N :01 C R U ~J A 0 Prevention of Food Contamination l'N 0 A 0 Food IdentificationTST/S (;34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)V'/animals / r///35.Personal Cleanlincss/eating.drinking or tobacco use .-PhYSical Facilitiesi,/•....36.Wiping Cloths:properly used and stored /42.Non-Food Contact surfaces cleanr,/1/37.Environmental contamination /43.Adequate ventilation and lighting;desi,mated areas used"7 38.Aooroved tha\\il1l.:method j 44.Garbage and Refusc properlv disposed:facilities maintained ./'Proper l'sc of Utensils J ,45.Physical facilities installed.maintained.and clean 39.Utensils.equipment.&linens:properly used.stored.1/46.Toilet Facilities;properly constructed.supplied.and cleanV/1..-dried.&handledl In use utensi Is;properlv used ;/ II 40.Single-se"ice &single-use articles:properly stored 47.Other Violations and used Receive~~;;12 ~/~/J,Vy\.~l'ldPh Print:CI~:j.t 11 I~f'v'Ylrt·1t(jp/ Title:Person In Charge/Owner (signature) I~~c ~l ~I;)q)hvr 1./~IU Print:Business Email: (si~latu !~ Form'lH ~e~ised 09-2015)~v •-