HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2018.09.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\.5T[.\I.\l0'5 FR\\Y.,R.\l607,DALLAS,TX 75207 21-'-819-2115 F.\X:21-'-819-2S68
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I ID6rlJoJt7(~\Y IT"l1~()UI:J L[censi'O l~-100.)1 tlf?I bl.l)l'e I RJ~k C.llcgnry Pagc 1_of __l_
Purpnsl ou.,nspcctitln:f I I-Compliance I v1 2-Routine I i 3-Ficld In\"esti~ation I I 4-,"isit I I 5-0thcr TOT fu"t,I";C 0 RE
ESIJblis ~~'Ue(\'if1 ~l J ~~lIJCI!OIl n~r \alll~:
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*,\'umher of Repeat \iolaliono;:__/z_\(l:'\(Jfl.1 './\'umhl'l"of Yiolations COS:--
Physical KcfcJI1"b-D -r;II\k 1-6--1 IlT1~v L~\~l ~~\)~~~7(;S I FoIIO\\-up:Ycs0\'i"(circle onel \..
Compliance Slalu>:Oul ~COmpli"nCe IN ~in compliance @-nolob mod N.\~nOI applicable COS =correcled on ite R .:II rt'pcat \'iolationMarkIheapproprialepoin!>IIllhe OCT box ('r each numbered ilem Mark ../'"eheckmark In appropriale l""for I\",'>0.\"A.COS Mark an asterisk'*.in Boorooriat<box for R
PriOrity Items (3 Points)IIio/atiolls Re flire IlIIlIIediate Correctil'f!Action IIOtto exceed 3 days
Cnmnliance Statll~CUIIlJ)lilWl'C S'~ltIiS
0 I N S C Time and Temper.ture ror Fnod Sare!)'R 0 I S 'i C RUS0;<0 L S /A 0 Emplo)'ce HealthT./s (F =de!.!r~es Fahrenheitl T S
,/V I.Proper cooling.tllllC and tempcr,:llure ./12..vlanagemenl,food employees and CO[)(liliOnal employees:./kllo\\·tcdne.resDollsihilities.and reporting
./v V ,Proper Cold Holding lemperatur~(-II 'F -IS-FI /13.Proper lise of restriction Jnd exclusion:~o dl~chargc from/cvet;.nose.and mouth.....v 3.ProDer HOI Holdin~temperJ[urel 135'FI Prc"cnting Contamination bv Hands./.I 4 .Proper cOllkinu time and temperature:/1 1-1 H.lIlds cleaned and prollerly II'Jshed,Glo'e>used proper'".•....V 5.Proper rehealing procedure lor hOI holding (165 'F in c IA 15.:\0 bare hand conta~1 with ready 10 cal foods or :lppl'O\'Cd1/HourSI alternale melhod Ilroperlv foliollecJ (APPROVED y "I./6.Time :1>J Public Health Conlrol:procedures 8:recm(!',Hi~hh Suscclltible populations
Approved Source y 16.Pasteuri/ed foods used:prohihited food not otTered IPasteurizede!.!~s used \\hen required
/7,rOCld:lilt!Ice ~)ht.l!l1l.,'dli'Oinappro\'ed source:Food in
/guod conditIon,~3t~,and Llnadulteratc.:d;para:,itt:Chemicals
-"destruction .I
/V 8.Food R~cei\ell ,l[prop!.:'rtemperature 1 17.Food additives:appro,cd and properly siored:\\Jslllng Fruils
1-&Vegelables-r'rokction from Contamination r 18.Toxic subslances Droperl\"lcieilliticd.slored and usedV9.Food Separaled 8:prOleeled.prel ented duri ng food 'Vaterl Plumbing1/./Dn:nar:ltioll.stora~e.displa\',and tastin!.!.
V Ifl.Food conlact~=:ty~d,~urnalfCLC1il~~nd /(/19.Waler ti'om apprO\ed source:Plumbing installed:proper(.,V San[lIzed at·Jm.I~1 eralll['t t\(.,f backlloll de,ice
.../VI II.Proper disposilion bfi'ilfurned.pre,iously ~d or I 20.Approved SCI<age/Wastell aler Disposal System.proper
recondilioned I I ~I dispo,al
Priority Foundatio\l :',,;;;;;"{Ypbilr1t )violations Rl!llIire Corrective Actioll with ill 10 da)'s
0 t :-I 'iJl I{0l I
;\,C Rl'l'0 Delllonstration of Knowledgel Personnel l ;\0 0 Food Temperature Controllldl'ntilicationT._T _IT sI~I :!I,Person in charge present.ek'mollstralloll of kno"ledge.:'7.Proper cooling method llsed;Equipmenl Adequale 10andD~rforll1 duties:Certitied Food \lanaaer (CF\II ./:Vlailliain Produci TemperJlurcr,/f "Food HJndler no ullJulhllri/~d persons,personnel I 2S.Prop~r Dale .\Iarkin~and disposition
Safc Water,Rrcordkrrpillg and Food Package J9.Therlllomt.:ter~provided.accurate,and calibratc:u:Ch~micJI./Labeling /Thermal te;!slripsV"HOI and Cold Water alnibble:adequate pressure.safe PermitlR~quircmcnt,Prerequisite for Operation/
_J.vr 2-1.Required record,J'adable (shellSiock lags:parasile
~}O.Food Es4fiS lI~l~rr ~l'~tll~'alidldeslructionI:Packa~ed Food laheled
1 Conformance with Approved Procedures (jtc\,sils,Equi ment,and Ychding
25.Compliance \I ilh Variance,Specialized Process,and
I /31.Adequale handllashing facililies:Accessible and properly(-fACCP plan:Variance oblained tor specialized
proces-,in!!methods:manufacturer instructions suppl ied.used
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"V Consumer Ad,i~o'1't"32.Food and :\on-food Contact surbces cleanable.properly
[I eIL'signed,constructed,and Llsed
'1 :'1\.PO>ilng of Consumer Ad,isorics:rail or under cooked 1/I 33.\Vare\\Jshing Facilitit!~:installed.maintained.usedl
food,(Disclosure Reminder Bun;'1 Plate\.""er!!en Lahel I Sen ice sink or curh cleanin~facililY pro'ided
Core Items (I Point)ViO/lltiolls Reouire Currective ActiolllVut til Exceed 90 Days or Next III.voectiuII .JJlIidre"er COnies First
0 I l'S C R 0 I !I,.'i C RIJN0[__.A 0 Prevention of Food Contamination r s 0 ()Food IdentificationT./5 T s1/3-1.!\o E,idencc of Ins~cl contamination.rOdclll.'OIher -V ~I.Original colltailler lahellllg (Bulk Food)1........-anllnals
v 1./35.Pt:rsollal CJcanlinessfl~atilH!,drinkinu or tobaccCl us.~Phvsical FacilitiesV../36.\Vipin~Clnllb:properlv I"ed and s["r~d ./42,1'.on-Food Conlact sur"'c~,clean../37.En\irollll1cntal cont3lllill:ltloll r -13.r\d('Ljllat~\eiltilaliull and liuhtln~:desi!.!llatcd areas used_...v I 3R.ApDro'ed thall in~melhod ---1-1.(jarb3~e and Refuse properiv di,posed:facdil[e>ma[ntained
Pruller l'se of l'tensils ----15.Ph~,ieal t;,cd[l[e,in'lalled.maliliained.and clean
/"31.).Liens[b.equipmenl.&linens:properly ll,~d,""red.,
/v -1(,.Todel 1-aciln[e,;prop~rly c(lIl>lrllcled.>llpplied.and clean!drt<:d.&handkd,In u,e ulensils:proncr!,used
)r 4().Single-,er\ICe8:s[ngle-use anH;lc,;properly stored I -17.Olher VlObl[on,and used .,
Receind by:/"eQ(J,JIl L,?",A :tJP~~~,_Print:~iOtt(/),f t;Iv,--;;c/lt/S!Title:Person In Charge!0\\ner(~lgn<HlIre)
Inspected ~~ll~rl (-~~~Ir)\Print:-
I BU'iiiincs"l Email:
(~if!Il<lI~r\!)I/lv5l
Form EH-06 IRev[sed 09-2015 '-....--1 -