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HomeMy WebLinkAboutALPHA CHI OMEGA 2019.02.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\STD"IO'>S FRWY R\l607 DALLAS TX 75207 214-819-2115 FAX:21-t-819-2868-...,, -If J ,:1~Jb-Ii 1Time in:I Time out:I License/Permit ;i.9;).0&I Est.T}pe I Risk «"egory Page_of_J Purpose of Inspection:I I I-Compliance ~'.2-Routine I I 3-Ficld Investi!mtion I I 4-Visit I I 5-0ther TOT ALiSCORE EstaA7;'~~;re:t!J VAz/~ I ContacLOwner "'ame:I*'iumber of Repeat Yiolations:__ -/'iumber of Violations COS:--0PhysicalfO;:;V.J--rJ !J;r,/rZl I ?1;;JPll/fl/~A J4~~1 Phone:I Folio"-up:Yes No (circle one) Compliance Stalus:Out =not in compliance IN =in cOI;,piinnce :'1"0=not observed NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate ooinlS in the OUT box for each numbered item Mark ,-/.a check mark in aDoroDriate box for 1'\".;\0.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)vio/atiolls Re lIire Immediate Correcti"e Actio"not to excee{13 ellll's Comilliancc Slalus Comnliance Status 0 I N N C Time and Temperature for Food Safety R 0 1/"c R U N O"A 0 V :;A 0 Employee Health T /s (F =degree,Fahrenheit)T S ;:.-V I.Proper cooling lime and temperature //12.Management,food employees and conditional employees: /kno\\·ledge.responsibilities.and reportingr/0 Proper Cold Holding temperaturc(.:lloFI45°F)\1 13.Proper use of restriction and exclusion:No discharge from l/eves.nose.and mouth ~,/,3.PrODer Hot Holding temoeraturc(135°F)/Prewntin!!Contamination by Hands I'll V 4.ProneI'cooking time and temoerature \//14.Hands cleaned and properly washed/Gloves uscd properly iI V 5.Proper reheating procedure for hot holding (165CF in 2 vi 15.No bare hand contact with ready to eat foods or approved Hours)IIalternate method orooerlv followed (APPROVED y N ) II 6.Time as a Public Health Control:procedures &records 7 Hi!!hl"Suscelltible Ponulations Approved Sonl"ce i,{16.Pasteurized foods used:prohibited food not offered I PasteuriLed eggs used when required /'7.Food and ice obtained from approved source:Food in.IV good condition.safe.and unadulterated:parasite Chemicals destruction ,/ /8.Food Received at proper temperature i V 17.Food additives;approved and properly stored:Washing Fruits ,J &Vegetables I Protectioll from Contamination v 18.Toxic substances properly identified.stored and used tl/I 9.Food Separated &protected.prevented during food ;;.Waterl Plumhing oremtration.storage.display.and tasting 1//10.Food contact surfaces and Returnables:Cleaned and ~V 19.Water from approved source:Plumbing installed;proper Sanitized at opm/temoerature backflow device II.Proper disposition of rerumed.previously served or J 20.Approved Sewage/Wastewater Disposal System.proper,reconditioned disposal Priority Foundation Items (2 Points)violations Re~lIire Corrective Actioll within 10 days 0 ~~ 1\C R 0 I :-"c R U ,A 0 Demonstr:ltion of Knowledgel Personnel t:"t 0 A 0 Food Temperature Control/Identification T S T s IIV ~l.Person in charge present.demonstration of knowledge.l/(27.Proper cooling method used;Equipment Adequate to and ocr form duties/Certified Food ;Vlanager (CF~I)Maintain Product Temoerature ./J 22.Food Handler/no unauthorized persons!oersonnel "~8.Proper Date Marking and disposition /Safe Water.Recordkecping and Food Package 'I 29.Thermometers provided,accurate.and calibrated:Chcmicall I,LabelinQ /Thermal test strios "/0"Hot and Cold Water available:adequate pressure.sate /Permit Requirement,Prerequisite for Operation_j. i/24.Required records available (shellstock tags:parasite q'\/destruction):Packaued Food labeled 30.Food Establishment Permit (Current &Valid) II Conformance with Approved Procedures /Utensils,Equipment,and Vending 25.Compliance with Variance.Specialized Process.and 11 A 31.Adequate handwashing facilities:Acces"ible and properlyIHACCPplan:Variance obtained for specialiLed Iprocessingmethods:manufacturer instnlcti()n~/'suppl ied.used /Consumer Advisory oJ /32.Food and Non-food Contact surl:1ces cleanable.properly designed.constructed.and used 26.Posting of Consumer Ad,isories:1"3\\or under cooked !j 33.\Varcwashillg Facilities;installed.maintained.used/ foods (Disclosure/Reminder/ButTet Plate)1 Alkraen Lahel Servicc sink or curb cleaning facility provided Core Items (I Point)Violatiolls Re{fl/ire Corrective Action Not to Exceed 90 Dal"s or Next Insoection ,Whichel'er Comes First 0 ~ll="c R 0 III 1\c R U A 0 Prenntion of Food Contaillination V !'\~A 0 Food Identification T S T s~rJ 34.:,\iO E\idcnce of Insect contamination.rodcnlJother V 1/41.0riginal container labeling (Bulk Food) animals /I "35.Pasonal Cleanline~s/catillg.drinking or tobacco use .II'Phvsical Facilities \1 I 36.Wioing Cloths:properlv w,ed and stored ',I..•42.:--;on-Food Contact surfaces clean V '"37.Environmental contaminatIon V,I.••-13.Adequat"\entilation and lighting:designated arcas used ,fI"38.Aooroved tha\\inC!method )/1 44.Garba!!e and Refusc properly disnosed:facilities maintained I Proper lise of Utensils V VlJ -15.Phvsical f;lcilities installed.maintained.and clean /V 39.Ctensils.equipment.&linens:properly ll~ecL stored.l V -16.Toilet Facilitie,:properly constructed,supplied.and clean I dried.&handled In use utcn;ils:nrooerlv used if 40.Single-scrvica &single-use articles:properly stored J 47.Other Violations and used Received by:1\\wf/,(!\0 ~~)i~,Cl \~./7-Print:rl'l,,,1f{;I{1,i)C)r0~-!---'Title:Person In Chargel Owner (signature) Inspected by:~ ~ ~~_5'P§)/,-M"';///Atel /.;j,.;A/1!Rusiness Email: (signature)..~ r __rl I ru:;;·••·'fn_••:__..J 1"\('\....•"'1 C,.,r_,-'.p ,"'I'",/1'#