HomeMy WebLinkAboutPHI DELTA THETA 2018.03.27DalL.s County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FlnVY .•R;\'1607,DALLAS.TX 75207 21.t-819-2115 FAX:214-819-2868
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Date:~l~i7bl8"I Time out:J License/pe,~\*___~~'5Q\I Est.Type I Risk Category Page±_of /.-
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PUl"DOse 0 Inspection:I I I-Compliance I t.-1 2-Routine I I 3-Field Investieation I I 4-Visit I I 5-0ther """TO.:Pf\L!SCOR£.
"E~~\mey Ni~\\@,----/-G'ill I Contact.'Owner Namc:
I
*.'Iumber of Repeat Violations:__((,
./:"lumber of Violations COS:--l L)Ph~~";';1.:.~H,u_1:>1vd I ii~IC~n~.A>(~~~7 f)~I Follow-up:~~
~o (circle on
Compliance Status:Out =not in comptian;e IN =in complian~vo =not observed NA =not applicable COS =corrected on site R =repeat ~-
Mark the appropriate points in the OUT box for each numbered item Mark ./.a checkmark in appropriate box for 1:"1.NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations lfi7;Jiiireimmediate Corrective Action not to exceed 3 days
Compliance Stan.s Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N "C R
U N ~/A 0 U N IJ'"A 0 Employee Health
T S (F =degrees Fahrenheit)T S
v-I.Proper cooling time and temperature r//I:~.Management.food employees and conditional employees;
knowledge,responsibilities.and reporting
V 1 Proper Cold Holding temperature(41 oFf 45°F)./13.Proper use of restriction and exclusion:No discharge from
1/v -.//eves.nose.and mOllth
V /Vl.Proper Hot Holding temperature(135°F)/,Prevl.'ntine Contamination by Hands
././4.Proper cooking time and temperature v A 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 properly followed (APPROVED y N ).V 6.Time as a Public Health Control:procedures &records /Hil!hly Susceptible Populations
~Approved Source vr 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
/7.Food and ice obtained from approved source;Food in
'-'~good condition,safe.and unadulterated:parasite /Chemicals
/destruction,8.Food Received at proper temperature AV 17.Food additives:approved and properly stored:Washing FruitsIVu
~
&Vegetables
~Protection from Contamination Y 18.Toxic substances properly identified.stored and used
'X ~,v 9.Food Separated &protected,prevented during lood Water/Plumbing
preparation.storage.display.and tasting /1/V 10.Food contact surfaces and Returnables;Cleaned and ~19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature V /backflolV device
vV II.Proper disposition ofretumed.previously served or C/'20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re("ire Corrective Actio"within 10 dal's
0 I N 1'1 C R 0 I !II ~C R
U N 0 A 0 Demonstration of Knowledge/Personnel V N ~0 Food Temperature Control/Identification
"\T/S T S
A/21 Person in charge present.demonstration of knowledge.V
,27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)/Maintain Product Temperature
X 22.Food Handler/no unauthorized persons/personnel )(/28.Proper Date Marking and disposition
If Safe Wat~r,Recordkc~ping and Food Package /29.Thermometers provided.accurate.and calibrated;Chemica II
.......-Labelhl!?Thermal test strips
V""./23.Hot and Cold Water available;adequate pressure,safe 1 /Permit Requirement,Prerequisile for Operation
V 24.Required records available (shell stock tags;parasite vr 30.Food Establishment Permit (Cur¥t~~ari47 (1/Vdestruction);Packa)!ed Food labeled J
1/Conformane~wilh Approved Procedures /Utensils,Equipm~nt,and Vending
~
25.Compliance with Variance,Specialized Process,and
VII
31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instmctions supplied.used
/"Consumer Advisory VI 32.Food and Non-food Contact surfaces cleanable.properly
I designed.constructed,and used
l{26.Posting of Consumer Advisories:raw or under cooked j 33.Warewashing Facilities;installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
COre Items (I Point)ViolatiollS Require Corrective Action Not to Exceed 90 .oars or Nexl inspection.Wllicllel'er COnies First
0 I N N C R ()I !II !II /c R
U ~"A 0 Prevention of Food Contamination V N OJ 0 Food Identification
T S T S
V~V 34.No Evidence of Insect contamination,rodent/other 0..1 41.0riginal container labeling (Bulk Food)
animals
/VI 35.Personal Cleanliness/eating.drinking or tobacco use I Phvsical Facilities
./'/36.Wiping Cloths:properly used and stored V/42.Non-Food Contact surfaces clean
'"/37.En\irollmental contamination I/.,43.Adequate \entilation and lighting:designated areas used
V 38.Approved tha\\ing method V V~44.Garbage and Refuse properly disposed:facilities maintained
/Proper Use of Utensils [//45.Phl'sical facilities installed.maintained,and clean
V JI 39.L'tensils,equipment.&linens;properly used.stored.t!46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled/In usc utensils;properly used
)40.Single-service &single-use articles:properly stored 47.Other Violations
and used
Received by:~~1m Pr~i1fht I 'Title:Person In Charge/Owner
(signature)...•~'vyv!,~-))yYJ .I:.li~
Inspect~~y II \t"ALd h'~M1 If:}Print:j Business Email:
{signature ~-I IFormEH-06 (ReVised 09-2015)
Dall"s County Health and Human Services -Environmental HeaIth Division
Retail Food Establishment Inspection Report
2377 N.STEMMO~S FRWY .•R"1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
1tem/Location TempTempTemp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLISHMENT HAS BEEN MADE.YO RATTE 'TION IS DIRECTED TO THE CONDITIO.S OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Ow
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