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Home My WebLink AboutSIGMA ALPHA EPSILON 2018.03.20Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 )\;.STE:VL\IO~S FRWY.,R:VI 607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868--I ~ .~ ··W zd\~in:I Time out:~nse/permit II I Est.Type I Risk Category Page _\of ,/ Pur ~ose of hisDection:I I I-ComDliance I(/'f 2-Routine I I 3-ficld Investi!!ation I I 4-Visit I I 5-0ther TOT.MJ&CORE Establ~nt Name:()\t11a E~·lontnet/Ownr 7me:Coti0 I *:\umber of Repeat Violations:__I,'I,V\II\~.I u-,.11 If)./:\umber of Violations COS:-- PhYSi~..?S:\)k:;!~CCYf~'?ti ~L'~At:I Phone:Follow-up:Yes IJ.J :\'0 (circle one) .~~R =repeat vio~Compliance Status:Out =not in compliance IN =in compli Ice NO =not obsc"ed NA =not applicable COS =corrected on site Mark the appropriate point,in the OUT box for each numbered item Mar a check mark in appropriate box fur 1:\.1\0.liA.COS Mark an asterisk'*'in .porooriate box for R Priority Items (3 Points)violations Re.uire Immediate Correctire Action lrot to excee{13 days Compliance Statlls Compliance Status 0 I N ~C Time and Temperature for Food Safety R 0 I N ~C R U N 0 A 0 I;N 0 A U Employee Health T /"S (F =degrees Fahrenheit)T /'S (/Y I.Proper cooling time and temperature V I~.I\lanagement.food employees and conditional employees;Vt--•.......-knllwledge.responsibilities.and reponing V ..•.t.....-~2.Proper Cold Holding temperature(41 °FI45°F)V 13.Proper use of restriction and exclusion;No discharge fromV.•{/eves.nose.and mouth-It.~..•••..•3.Proper Hot Holding temperaturc(135°F)/'Preventin!!Contamination bv Hands V '-4.Proper cooking time and temperature A /14.Hands cleaned and properly washed/Gloves used properlv ~t:5.Proper reheating procedure for hot holding (165°F in :)M 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (A PPROVED Y N ) ,/6.Time as a Public Health Control:procedures &records v Highly Susceptible Populations Approwd Source vr 16.Pasteurized foods used:prohibited food not offered Pasteurized el!gs used when required . V 7.Food and ice obtained ii-om approved source;Food in r/Vv good condition.safc.and unadulterated:parasite Chemicals J destruction ./ ,/8.Food Received at proper temperature Y1 17.Food additives;approved and properly stored;Washing Fruits ~ &Vegetables I Protection from Contamination A'18.Toxie substances properly identified.stored and used 1\1 9.Food Separated &protected,prevented during food Water/Plumbing preparation.storage.display.and tasting ./'X 10.Food contact surfaces and Returnables:Cleaned and /19.Water from approved source;Plumbing installed;proper_. Sanitized at pomitemnerature /backfiow device V II.Proper disposition of retumed,previously served or ,20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Actio1l withill 10 days 0 I N 1'1 C R 0 I 7'1 ~C Rt:N o~0 Demonstration of Knowledge/Personnel U )!.OVA 0 Food Temperature Control/IdentificationTST./SV'"21.Person in charge present,demonstration of knowledge,•...••....V 27.Proper cooling method used;Equipment Adequate to ,and perform duties/Certified Food Manager (CFM)i./Maintain Product Temperature 17'-•.22.Food Handler/no unauthorized persons/oersonnel ....-28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package 1 1I 29.Thermometers provided.accurate,and calibrated;Chemical/ /'Labelin!!Thermal test strips _./p.Hot and Cold Water available;adequate pressure.safe I'/Permit Requir~~n~,Prereq isite for Op9!"ation /'2-1.Required records available (shell stock tags:parasite Ii 30.Food Establishmc~er r~<\u r9t))~v destruction):Packaged Food labcled Conformance with Approved Procedurcs Utensils,Equ illment~I~1'I(Vellding f [_.2-5.Compliance with Variance.Specialized Process,and •.../ •..•.. HACCP pian:Variance obtained for specialized 31.Adequate hand\\"ashing facilities:Accessible and properly processing methods:manufacturer instructions ~V supplied.used Consumer Advisory •.'V~32.Food and Non-food Contact surfaces cleanable.properlyV...•designed.constructed.and used v}/26.Posting of Consumer Advisories:raw or under cooked •••••1'33.Warewashing Facilities;installed.maintained,used/ foods (DisclosurelReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Require Corrective Action NOI to Exceed 90 Days or Next 11Ispectio1l.JH,ic/,el'er Comes First 0 I N 1'i C R 0 I N :'I C R U N Oi_..A 0 Prevention of Food Contaminatiop l'N 0 A 0 Food IdentificationT""S T Y VV V 34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)1/animals c,.... Iv ......•...35.Personal Cleanliness/eating.drinking or tobacco use /'Physical Facilities V"_v 36.Wiping Cloths:properly used and stored ,V/42.Non-Food Contact surfaces clean V l---37.Environmental contaminatio!l!""J f 1 -I.._:;;"/43.Adequate ventilation and lighting:designated areas used ,........ /38.Approved tha\\ing method rJrIV\W,,/6I"J lK.IU-\..,.,-•...."/4-1.Garbage and Refuse properly disposed:facilities maintained..,.,Propcr Use of Utensils C L 1/11~~r L-Y ""45.Physical facilities installed.maintained.and cleanIy39.Utensils,equipment.&linens:properly used.stored.(",.,~~~V (.I ./46.Toilet Facilities;properly constructed.supplied.and clean dried.&handled/In usc utensils:properly used ><40.Single-sen ice &Single-usc,artieles:properly stored 47.Olher Violations and used . Received by:~f::o 1r .~~print~'A VI "-\ut/u'+-\.Q '"Title:Person In Charge/Owner (signature)__J ()C-C'II .v,t/ Inspe~~ v ~ (lM'~I~Print:-Business Email: (si!!natu L IVVu\I ~ Form EH-Obtlrevise 09-2015)I 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 - ESlab~~~~_ftl O~F;;~rt~~jm~\>)e~i~~F:Un,~r:e,¥~0Vk I Page_Lpf_L I-- (~\,TEMPERATURE OBSERVATIONS .--l ltemlLocation Temp ltemlLocation Temp ltem/Locati6n Temp OBSERVATIONS AND CORRECflVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: r"\V1 .S"<in.l/I':X'M'~dl--fr:.o ri t Q ~nC ko.~ot+-fi tJ 'W/ In)~411~(\IW(J I:'}t.~/J ~)~,.V Vl{)t ~II\.1-h-=7-l'1,1t<I-(. •ll~r ~(_t}L..V)fufu ~_/~,,'(r-"S fh VC LAnn I L/~vL{)S(:LX)M I -r I I 77 cK\\\-el",,-ld_i\'r?~){Ao;(j fit-lJ C'l st ~AV fi\)c~~v0(L-t6 r~,, fP(ro ,II rPi lkccl rhICM~Q__-t-r~j)VM 5Th n""-1y;l,t·\1,J(~nd_,d \d r'ShUdl -"..-.{_' I _I "\LtD 1~1 r-~I I si w.·ll ()~vV1CR.(-/-r,nt\~I,k-rP /'J I n (1 I(0+4- J c --I - f'I "tcDV /~ (\.~ Received by:~10 %I.l Pri~eM"-4 IMu(j ~&J'1)-~..t7'Title:Person In Chargel Owner (signature)'ll',-;.•• Inspec~~lV\r')\.i~1)/11-hfJ{_j(~: , (signatu,Samples:Y N #collected JFormEH·06 (Revised 09-2015)