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HomeMy WebLinkAboutPHI GAMMA DELTA 2018.03.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;\.STDt:\IO:,\S FRWY.,R:\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868--I I D~~'Zt-'11tE5t'Y'I Time out:~ellse/pcrmit #1 Est.Type 1 RiskCategory Page~of-\- Purpos of Insp ction:I I I-Compliance I I.f 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I S-Other TO.;J>i\LlSlS,ORE 8ita:rt\t ~atnamrYVrl .--:?11~0:tact/o\l"ner Name:1 *:'iumber of Repeat Violations:__r~./'lumber of Violations COS:--- PhYSiC~~J vi SHl<I -I Crloullty:.~1~1~D/1 Follow-up:Yes ..I!111;(:_,I'~o (circle one) Compliance Slatus:Out =not in c()mplian~e IN =incompliance .t=b erved NA =notapplicable COS =corrected on sile R=repeat violati~ Mark theappropriate points in the OUT box for each numbered item Mark,./,,larkinappropriate box for 1:-'-.1'\0.NA.COS Mark an asterisk'*'inapprooriateboxfor R Priority Items (3 Points)violations Require Immediate Correcti"e Action lIot to exceed 3 da)'S Comtllianee Statlls Comoliance Status 0 I N N v~Time and Temperature for Food Safety R 0 I N 'i C R U N 0l)-I:N 1.)-A 0 Employee Health T s (F =degrees Fahrenheit)T S V I 7r cooling time and temperature 1/12.I\lanagement.food employees and conditional employees;,,"knowledge.responsibilities.and reporling X .....V d/'Proper Cold Holding tcmperature(4 1°F/45°F)IV 13.Proper use of restriction and exclusion;No discharge trom eves.nose.and mouth v .•..-''''3.Proper Hot Holding temperature(135°F),Preventing Contamination by Hands •......V 4.Proper cooking time and temperature ./1-1.Hands cleaned and Dronerlv washed!Gloves used properly VV 5.Proper reheating procedure for hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved V Hours)alternate method properly followed (APPROVED y N ) ,/6.Time as a Public Health C011lrol:procedures &records lii!'hlv Suscentible Pooulations Apl,rowd Source ~ 16.Pasteurized foods used:prohibited food not offered /'"Pasteurized e!!gsused when required "'./7.Food and ice obtained trom approved source;Food in ....V'good condition.safe.and unadulterated;parasite Chemicals destruction / ,V'.v 8.Food Received at proper temperature "17.Food additives:approved and properly stored:Washing Fruits A "&Vegetables ./Protection from Contamination /I 18.Toxic substances oroDerlv identified.stored and usedy....._,.9.Food Separated &protected,prevented during food Waterl Plumbing ",V preparation,storage,display.and tasting \.V 10.Food COlliact ~~cturnables :tfaned and 19.Water from approved source;Plumbing installed:proper Sa!11tlzedat mit meralUre I "l/-\'<;\!"\(v~I /backflolV device V II.Proper dispositiolT"UTlTIumed.previously served or ./20.Approved Sewage/Wastewater Disposal System,proper,reconditioned disnosal Priority Foundation Items (2 Points I violations ReI "ire Corrective Actioll with ill 10 dal's 0 I N N C R 0 I N N C R U N 0/0 Demonstration of Knowledge/Personnel I:N 0 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 dutiesl Certified Food Managcr (CFM)Maintain Product Temperature-22.Food Handler/no unauthorized persons/personnel .•.28.Prooer Date Marking and disnosition ,/"'" Safe Water,Recordkeeping and Food Package ./29.Thermometers provided.accurate.and calibrated;Chemical/ Labeling Thermal test strips \_..V 23j;1ot and Cold Water available;adequate pressure.safe ./Permit Requirement,Prerequisite for Operation L-Vt-"24.Required records available (shellstock tags:parasite ~30.Food Establishment pe¥'l (~e~t4~IYdestruction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equipm nt,and Vlnding ~ ~Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized processing methods:manufacturer instructions supplied.used /' Consumer Adviso~'/32.Food and Non-food Contact surl:1cescleanable.properly designed.constructed.and used vY'26.Posting of Consumer Advisories:raw or under cooked 1/33.Warcwashing Facilities;installed.maintained.used/ foods (Disclosure/Reminder/ButTet Plate)!Allergcn Label Service sink or curb cleaning facility provided Core Items (I Point)Vi(llaTiolls Require CorrectivI'Actioll Not to Exceed 90 Dal's or Next IlIsoecTioll ,Wlricl,e,'er Comes First 0 I N N C R 0 I N :.;C R N JVA 0 P,'evention of Food Contamination I:N 0 ,\0 Food Identification T S T .•..S V 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food) 1/V animals V1/1,/35.Personal Cleanliness/eating.drinking or toba~eo use Physical Focilities II/36.Wiping Cloths:properly us~ored -4~.Non-Food COnlactsurfaces clean "",P'37.Environmental contamination./', _, 43.Adeauate ventilation and lighting:designated areas used I VV 38.Approl ed tha"ing method (]t!11tl(d ,J:]I'OV /44.Garbage and Refuse properlv disposed:facilities maintained Proper Use of Utensils (-/45.Phvsical facilities installed.maintained.and clean I.,V 3'1.Utensils.equipment.&linens;properly used,stored.1/46.Toilet Facilities:properly eonstructcd.supplied.and clean dried.&handled/In use utensils:properly used ""V 40.Single-service &single-use articles:properly stored 47.Other Violations and used Received by:~//~Print:;;~('('dcl?;,fY7 •.••('\Title:Person In Chargel Owner (signature)/' Ins;t~ ,·h~1 IC~Print:Business Email: (sIgn III '~II<;A Form EH-06 I~evised 09-2015 "-"