HomeMy WebLinkAboutSIGMA PHI EPSILON 2018.03.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STD'IYIO:'<S FR\"Y"R\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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,1Rfe:~C(i}r~:I Timc out:Yiccnse/permit #(?~i Z 1 Est.Type
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Risk Category Page _j of _L-
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Pun ose of Ins'eetion:I I-Compliance I
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2-Routine I 3-Field Investi!!ation I I 4-Visit I •5-0ther TOT~ORE
Establis~t\A~~'_K".F,o~i'~I~acl/~vner ~ame:I
*Number of Repeat Violations:__V '":"lumber of Violations COS:--
~JIPhysicalAdd~Sf)<:)t--Ul 011c;t~~unty (AlA t 1"d~~PII o~~1-r'lI-]I Follow-lip:Ves
No (circle one),
Compliance Status:Out =not in compliance I!'I =in compliance NO =not o~,ened NA =not applicable COS -corrected on site R=repeat ViO~
Mark the aooroonate ooints in the OUT box for each numbered item Mark .".n checkma~annronnate box for IN.l"0.!'IA.COS Mark an asterisk'*.in aooro nate box for R
Priority Items (3 Points)I,iolatiolls Re uire Immediate Correctil'e Action lIot to exceed 3 dOl'S
Compliance Status Comlliiance Status
0 I N N C Time and Temperature for Food Safety R 0 I :01 l'C R
U N I.JVA 0 (F =degrees Fahrenheit)l:N 0 A 0 Employee Health
T S T S
./V I.Proper cooling time and temperature 1/12.:Vlanagement.food employees and conditional employees:
I knowledge,resnonsibilities,and reDortin!!
/V Proper Cold Holding temperature(41 °F!45°F)
/
13.Proper use of restriction and exclusion;No discharge from
[/1/eves.nose.and mouth
IV 1/IV 3.Proper Hot Holding tcmperature(135°F)Pl'evenlin!'Contamination bv Hands
1.//4.Proper cooking lime and temperature "/14.Hands cleaned and properly washed/Gloves used properly
.V 5.Proper reheating procedure for hot holding (165°F in 2 14 15."lo bare hand contact with ready to eat foods or approved
/Hours)I/'alternate method orooerlv followed (APPROVED y N )
V 6.Time as a Public Health Control;orocedures &records Highly Susceptible Populations
Approved Source t{16.Pasteurized foods used:prohibited food not offered
i Pasteurized euus used when reouired
v 7.Food and ice obtained from approved source:Food in.tV good condition.safe,and unadulterated:parasite Chemicals
destruction
/8.Food Received at proper temperature /17.Food additives:approved and properly stored;Washing Fruits
II
.&
,&Vegetables
~..Protection from Contaminalion --1"18.Toxic substances oroDeriv identified.stored and used
~V 9.Food Separated &protected.prevented during toad \Vater/Plumbing
#'preparation,stora<re.display.and tasting
[><,10.Food contact surfaces and Returnables:Cleaned and /19.Water from approved source;Plumbing installed;proper
Sanitized at DDm/temDerature back flow device
/'II.Proper disposition ofretumed.previously served or I 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective ACTioll withill 10 dOl'S
0 I 1'1 N C R 0 I :01 ."'C R
U 1'1 0 A 0 Demonstration of Knowledge/Personnel l:N 0 A 0 Food Temperature Control!Identification
T /s T S
/1/21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
/and perlorm duties!Certified Food Manager (CFM)Maintain Product Temnerature
;'22.Food Handler/no unauthorized Dersons/personnel I 28.Prooer Date Marking and disllosition
Safe Water,Recordkecping and Food Package ./29.Thermometers provided.accurate.and calibrated;Chemical/
Labelin!!"Thermal test strips,..V /23.Hot and Cold Water a\ailable;adequate pressure.safe /Permit Require'lJ'lllt,P~requisilc for Operation
IV 24.Required records available (shellstoek tags;parasite n 1/.r 30.Food Establishment~mi1 (@~&)hJi{j)l'(destruction):Packaged Food labeled
/'Conformance with Approved Procedures •..Utensils,Equipment,and Vending
:~v25.Compliance with Variance.Specialized Process,and II 31.Adequate handwashing facilities:Accessible and properlyHAeCI'plan;Variance obtained tor specialized )processing methods:manufacturer instructions supplied,used
Consumer Advisory I,I 32.Food and Non-food Contact surfaces cleanable.properly
----designed.constructed,and used
vY'26.Posting of Consumer Advisories;raw or under cooked IX'33.Ware"ashing Facilities;installed.maintained.used/
foods fDisclosurefReminderlBuffet Plate)!Allergen Label Service sink or curb clcaning facilitv provided
Core Items (.Point)ViolaTiolls Require Corrective ACTiollNOTTOExceed 90 Dol'S or Next Illsnectioll.Wllichel'er COntI'SFirst
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food COlilamination V 1'1 0 ;\0 Food Identification
T S T S
V 34.No Evidence of Insect contamination.rodenllother /"41.0riginal container labeling (Bulk Food)·v /animals
v/35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
l;!/36.Wiping Cloths:properly uscd and stored -"42.Non-Food Contact surfaces clean
./1/37.Environmental contamination ;'43.Adc(luate ventilation and li!!htin!!:desi!!natcd areas used
./38.Approved tha\\in~method ./44.Garbage and Refuse properly disposed:facilities maintained
ProDer Use of Utensils r'-15.Phvsical facilities installcd,maintained,and cleanr39.Utensils,equipment.&linens:properly used.stored.46.Toilct Facilities:properly constructed.supplied.and clean
I V dried.&handled!In use utensils:properly llsed /'
/40.Single-service &!'ngle-usc article"properly stored 47.Other Violations
r and u!i(!l'J j"
Received bY:/f:1..1l'lP ~nruJ1/,,\~~~\p Qjl/)Print:Title:Person In Charge/Owner
(si£!nature)I
Inspe~tbP \rffl \<i<N_I iW ~rL,~P01'((2}0 rrJ f l ~r Business Email:
(slgnlllu f -(1-).~~.I
Form EH-~se(09-2015)-..
~(jDallas County Health and Human Services -Environmental HeaUk Ujn
Retail Food Establishment Inspection ort .
2377 N.ST£>1>10NS 'RWY.,RM 607,DALLAS,TX 75207 214'819-2~AX'214-819-2868
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Est~nt Name:~,'~hYSiCal Address:
~)f).~~ttRl V(_](License/pen~.fh I PageLcf <-I-
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\...__..;I TEMPERATURE OBSERVATIONS r ,7").
Item/Location Temp Item/Location Temp Item/Location r'~Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received bY'j7,\J (t{)zW(j 1:m.!rJj(Print:/7 Title:Person In Charge/Owner(signature)/')-,I ~
InS~a~ed .1r\,~I,r~v nVl-1'l ~~~Jc!_h~rid l/c;k r(signa fe)Samples:Y N #collected
Form E11-'06 Revised 09-2015 \....._....Y -f •,-,