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)..~
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