HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2018.03.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'-i.STD1:\IO:'-iS FRWY.,R:VI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~(:J~laol\~e in:I Time out:~LiCenSe!per111it #oOlfl I Est.Type I Risk Category Pagl_of-L_.
Pur lose of Insnection:I I I-Comilliancc I -I 2-Routine L 3-Field 1m csti!!ation I I 4-Visit I I 5-0ther TO"E«T~t\J)E
Esta~~3rG~~(hi ~/t-rAl1~~on;c(JOlVner
'am~url_\.~_)II~l~Meat Violations:__/'~I.."ol~ns COS:__
Physical ~ri))'")h'I I C,YilO~I)l:\.L -H~.J~#1~~~
-I Follow-up:Yes
,I ()V(I-("x,1111 IA V'S\':\0 (circle one)
Compliance Status:Out tti;l complianc:IN =in compliance ~O =not obser\'ed NA =not applicable COS =corrected on site R =repeat vio~
Mark the appropriate points in the OUT box or each numbered item Mark 'v"a checkmark in appropriate box for 1:\.1\0.NA.COS /\lark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action /lot to exceed 3 days
Comuliance Status COmllli"nce Status
°I N ~C Time and Temperature for Food Safety R 0 I N "C R
U N °A 0 L N 0 A 0 Employee Health
T ./s (F =degrees Fahrenheit)T /S
II'I Proper cooling time and temperature I 12.Management.food employees and conditional employees:V /1/knowledge.responsibilities.and reporting
(I V 2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion;No discharge from/eves.nose.and mouth
./V 3.Proper Hot Holding temperature(135°F)Prevent hI!!Contamination bv Hands.,I.•••4.Prooer cooking time and temoerature '"1-+.Hands cleaned and properly washed/Gloves used oroperly
V 5.Proper reheating procedure for hot holding (165°F in 2 l'15.No bare hand contact with ready to eat foods or approved
\....Hours)alternate method properly followed (APPROVED y N )
iY'6.Time as a Public Health Control:orocedures &records J Highly Susceptible Populations
Approved Source l'16.Pasteurized foods used:prohibited food not alTered
Pasteurized eggs used when required
'I'v 7.Food and ice obtained rrom approved source:Food in
V good condition,safe.and unadulterated:parasite /Chemicals/destruction ,
111/8.Food Recei ved at proper temperature ,'/17.Food additives;approved and properly stored:Washing Fruits
&Vegetables,Protection from Contamination /18.Toxic substances properlv identi tied.stored and used
V 9.Food Separated &protected.prevented during rood Water/Plumbing
"V preparation,storage,display,and tasting I
"V 10.Food co:~u3~!l{etu;'~if)f~~tla j 1-+1--'II 19.Water from approved source;Plumbing installed;proper1/SanItlzed at (_I moer(1I'back flow device
"V II.Proper disposition O'l"'t'etunled.previously ser~
~1/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actioll withill J 0 days
0 I N N 11 R 0 I N :'I C Ru0t/'Demonstration of Knowledge/Personnel t;1'1 0 A 0 Food Temperature Control/IdentificationT~S T ,s
\.V 21.Person in charge present,demonstration of knowledge,,~7.Proper cooling method used:Equipment Adequate to
and oerform duties/Certified Food Manager (CF:vt)Maintain Product TemperatureIY22.Food Handler/no unauthorized persons/personnel /,28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /~9.Thermometers provided.accurate.and calibrated;Chemical!
./,LabelinQ /Thermal test strips
1,/IA.Hot and Cold Water a\ailable:adequate pressure.safe /Permit RequirFment,Prerequisite for Operation
,,,/24.Required records available (shellstock tags;parasite VI'30.Food Estab~~~F1l1it Iq&t ~d)destruction):Packaged Food labeled
Conformance with Approved Procedures /Utens~s,Equipnknt,and Vendingl'25.Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
orocessing methods:manufacturer instructions supplied.used
/Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly/designed.constructed.and used
-1 26.Posting of Consumer Advisories:ra\\'or under cooked J 33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 DaJ"sor Nextlllspec·tioll,~n,icl,el'er Comes First
0 I N ""C R 0 I =-:'I C RN0A0PreventionofFoodContaminationIJ1'1 0 A 0 Food IdentificationTISTVS
V V'v 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
animals
V VI./35.Personal Cleanliness/eating.drinking or tobacco usc Physical Facilities•....V 36.Willing Cloths:Ilropcrlv used and stored ,42 .Non-Food Contact surfaces clean,./_t:7 37.Environmental contamination /?I /43.Adequate ventilation and lighting:designated areas used
V
._
38.Approved tha"in>!method rj 'tvY...pJ\oa1'OV "44.Garbage and Refuse properly di,posed:facilities maintained
Proller Use of UtensTis /'"._,45.Physical facilities installed.maintained.and clean
/'V 39.Utensils,equipment.&linens;properly'used.stored.y -16.Toilet Facilities;properly constructed.supplied.and cleanI••....•.dried,&handled/In use utensils;DroDerly used ./
vV 40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Received hy:r.~.L-(~j)~(;I',__prillt:1 Ir-H /'//'{~/,'l/r6j_~Title:Person In Charge/Owner
(signature)I
Inspected b(~1M.I'I":<ti (JLvbich it::..Print:~Business Email:
(signature)./
Form EH-06 (R~'1i09-2015)VI .••...~-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:VIO:"lS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Est~~dr~:Chi ~.ffi~d~ess 3101blY)trj~(1.J)iCenSefPermit,~ger6 cf£_
(\1 lJ.J;--h:,Au:J TEMPERATURE OBSERVATIONS 1 /'""(.
Item/Location Temp 1 Item/Location i7Tcmp Item/Location ~.Temp
OBSERV AT IONS AND CORRECTIVE ACTIONS
Item AN I SPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CO DITIONS OBSERVED ANDNumberNOTEDBELOW:
-~."77_h,(){~fU"(111 .AJ~r{\~rill ~ri(\.I)'(J\~""I \.--.I .•..•.
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Received by:('ll:'J_IY\J '/)1;.,Print:('(D ,,j /t..//\!1'/J /tit4,../'Title:Person In Charge!Owner(siollature).
Inspected rr:W'\M_{'7\L~~:
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(siollaturcl "IVlfJ,Samples:Y N #collected
Form EH.O~015),