HomeMy WebLinkAboutDELTA DELTA DELTA SORORITY 2018.09.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.sn:.\I.\IO:'-iS FRWV .•R:\1607,DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868 ,/'I
Da&)\2\'l(x~:I Time out:1Licens~/Permit #q-z_~I Est.Type
1
Risk Cat~gory Page L or.t__
Purpos!of Inspection:I I I-Compliance I V1 2-Routine I 3-Field In\'esti~ation I I 4-Visit I 5-0ther TOTAL/SCORE
Er~IT1a~an\X J-b ~\~~\)~,Jf1lto\\.ner Name:I *:'iumber of Repeat Violations:__,,f~).r':'iumber of Violations COS:--
~~Ctll~~~s>UhIV-e,~~\N "b~&~l}.\Il i\'(l-t rnoiM:*\
Follow-up:Yes
No (circle one)
Compliance Slatus:Out ~bcompliancc IN =in compliaoce NO =not~cd NA =not applieabk COS =corrected on site R =repeat viola~
Mark the appropriate points inthe OUT box t<"each numbered item Mark ,.,.a chockmark in appropriate box for I~•.sO.NA.COS Mark 8"asterisk'*.in appropriate box for R
Priority Items (3 Points)villia/ions Re uire In""ediale CorTee/i\,t!Ac/ion nollo exeud 3dal's
Complianc.Statu>Compliance Status
0 I N "i C Time and Temperature for Food Safety R 0 I N N C RUNIJ'A 0 U N 1/A 0 Employee HealthTS(F =degrees F'lhrenheit)T SIIII.Proper cooling time and temperature I I~.Management.food employees and conditional employees;
knmvledl!e.responsibilities.and reportin~
I~
2.Proper Cold Holding temperaturel41 oFf 45'F)/13.Propcr use of restriction and exclusion:No discharge Irom
eve~.nost!.anci mouth/v 3.Proper Hot Holding temperature(1J5'F)I Prcl'Cllting Contamination by Hands/4.Proper cooking time and temperature ,14.Hands cleaned and properly \I ashed!Gloves used properly
!5.Proper reheating procedure lor hot holding (165'F in }/15.No bare hand contact with ready to eat foods or approved
Hours)alternate method nroperly followed (APPROVED y N ),/O.Time as a Public Health Control:procedures &records J liil!hly Susceptihle Populations
Apprond Source Ii 16.Pasteurized foods used;prohibited food not offered
Pasteuriled e(!gs used when required
~7.Food and Ice obtomed Irom appro'cd souree;Food in
/'1 good condition.safe.and unadulterated:parasite Chemicalsdestruction..-
/8.Food Recei\cd at proper temperature (17.Food additives;approved and properly stored;Washing FrUits
&Ve~etablesIProtectionfromContaminationITIR.Toxic substances properlv identified.stored and used
/9.Food Separated &protected.prc\ented during tood I Waterl Plumhing,.preparation.storage.disol::tlL and tastin~
X 10.Food contacrJ"tat~angJenlrnt~;Ct;~'n '.a\I 19.Water Irom approved source:Plumbing installed;proper./Sallltized at m!lperat j \I backllow device
\.-V II.Proper dispOSition ~,rncd.previou,ly sen'ed or I 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points viola/ions Re~"ire Correc/ive Actio"withi"10 dal'S
0 I N 1\C R 0 I N N C RuNI/A 0 Demonstration of Knowledgel Personnl'l V 1\0 A 0 Food Ternperatllre Control/IdentificationTSl'J Sv1/21 Person in charge present.demonstration of knowledge._,27.Proper cooling method used;Equipment Adequate to
and perlorm cluti6!Certilied Food "Iana~er (CFM ),Maintain Product Temperature
/00 Food Handler no unauthoriled personsl personnel /2g.Proper Date i'vlarkin~and disposition
/'Safe Water.Rccllrdkeeping and Food Package I ~9.Thermometers provided.accurate.and calibrated;Chemical
Labeling Thermal test strips
V 0'1-101and Cold Water a\ailable:adequate pres>ure.safe Permit Requirement,Prfrequisite for Operation_J.
./-V 24.Required records availahle (shellstock lags:parasite
~Food Establishme~it I Jgeli(./destruction):Packal!cd Food laheled 30.l0.5e/u,
Conformance with Approved Procedul'es Utensils,Equipr1ent,and 1endingy25.Compliance with Variance.Specialized Process.and V 31.Adequate hand\\'ashing facilities:Accessible and properlyHACC?plan;Variance obtained I,l['specialized I supplied.usedpr~essinu meth(,ds:manufacturer instruction,
V Consumer Ad"isory I 32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and used
!vi'26.Posting of Consumer Ad,isories;raw or under cooked IV 33.Warewashing Facilities:installed.maintained.used!
londs (Disclosure,RcminderlBuffct Plale)1 Aller~en Lahel Ser\'iee sink or curh cleanilH!facility provided
Core Items (I Point)Violaliolls Reqllire C(}rrt!e/iv~Actio"Nllt III Exeud 90 DaJ'Sor N~'CII".fpl!etioll •Whiehe\'u ComL'S FiNt -0 I N N C It 0 I N N C -RUN0A0PreventionofFoodContaminationvN0A0FoodIdentificationT"S T /s
v /J4.Nn Evidcnce of Insect contamination.rodent:other /"41.0riginal container labeling (Bulk Food)
animals
r//V 35.Personal Cleanliness/eatin!:!.drinkin~or tobacco usc /Physical Facilities
t.//'V"36.Wiping Cloths;properlv used and stored /11 42.Non-Food Contact surfaces clean.,,/V 37.Environmental contamination "'V 4J.Adellu3te ventilation and li!2:htinu:designated areas usedV3R.Apprm'cd th,min~method •...V 44.Garbal!e and Refuse properly disposed:facilities maintained
'"Proper Use of Utensils ../45.Phvsical lacillties installed.maintained.and clean,/J9.L·tcnsib.equtpment.&linens;properly used.stored.1/""46.Toilet FJcilities:properly constructed.supplied.and clean/dried.&handled/In use utensils:[lrnperly used
.I 4(J.Single-service &single·use articles;properly stored 47 .Other Viulations
and uscd _I Ii /,~l
Received by:if,tilJf1 ~t {\L~';,V Prillt:r IUd ()t1 1AJ;.4-t (2\Title:Person In Charge/Owner(signature)-
Inspect~~~"~lVj \\h,1 Print;--Husincss Email:
(signature I.~t \)\c:J_.~\/\-~
corm EH-06 (KilVlSed 09-2015)""-.-7 ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\.STE.\L\IO:\S FI~WY .•R.\1 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMI1£RA TURE OBSERVATIONS -
"Item/Location Temp Itcm/Locah..u-Temp Item/Location Temp
OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO:-.i OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW
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Received by:~
~~NldVtLV Print:T-rt2da PJt1I~\I
Title:Person In Charge/Owner(signalure)_A
Inspected~
~IVK\t IlJr:1.f--Li~%iL (~(signature)Samples:Y N #collected
•JFormEH-06 (ReVised 09-2015)