HomeMy WebLinkAboutCHI OMEGA SORORITY 2019.02.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>i.STDL\IO:\"S FRWY .•R:\'1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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I Time in:I Time out:I
Licensel Permit it '~/R I
bl.Type
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Risk Category Page L of_l
Purpose of Inspection:I I I-Compliance fU"'I'2-Routine I I 3-Field Investi!wtion I I 4-\'isit I I SoOther TOT ALiSCORE
Estai.t/t 7htJM ~ol'/)!jfV
I Contact/Omler Name:
I
*.'umber of Repeat Violations:__
./:\umber of Violations COS:--
PhYS~Ar)~l!h,~~/I 15%;v))fjfj ~?Ii:s~_1;I Phone:I Follow-up:Yos EJNo(circle one)
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IN =in c!tnplianceCOlllpliancfStatus:Out =not in compliance ;-(0 =not obsen cd ;>/A=not applicable COS =corrected on site R =repeat violation
Mark the appropriate point;in the OUT box tor each numbered item Mark ../.a checkmark in .DDrollriate box for I:>.".;'1;0,~A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations He lIire Immediate Correeth'e Actioll 1I0tto exceed 3 days
Compliance Status COlllllliance Status
0 I N ;>;C Time and Temperature for Food Safety R 0 I ""C R
U N 01 0 t:N J A 0 Employee Health
T S (F =degrees Fahrenheit)T S
/1.Proper cooling time and temperature t/j 12.Management.food employees and conditional employees:
kno\\·led"e.responsibilities.and reporting
I,/2.Proper Cold Holding temperature(41°F'45'F)I 13.Proper use of restriction and exclusion;No discharge from
/eves.nose.and mouth
~V 3.Proller Hot Holding temperature(135'F)j Preventing Contamination by Hands
rI 4.Proper cooking timc and temnerature ~/14.Hanels cleaned and orooerly washed!Gloves used properly
v 5.Proper reheating procedure for hot holding (165°F in 2 ILl 15.1':0 bare hand contact with ready to eat foods or approved
V /Hours)alternate method properly followed (APPROVED y N )
iI 6.Time as a Public Hcalth Control:nrocedurcs &records /Hi"hly Suscentible POl)ulations
/Approved Source vr 16.Pasteurized foods used:prohibited food not offered
Pasteurized e!!!!s used when reauired
/7.Food and ice obtained li'om appro\ed source:Food in
tI/good condition.safe.and unadulterated:parasite Chemicals
destruction /'
V 8.Food Received at proper temperature M 17.Food additives:approved and properly stored;\Vashing Fruits
&Vegetables
Protection from Contamination 1/1 18.Toxic substances nronerlv identified.stored and used
/9.Food Separated &protected,prevented during food Water!Plumbing
.r preparation.storage.disolav.and tasting "/
J I 10.Food contact surfaces and Returnables:Cleaned and V /19.Water from approved source:Plumbing installed:proper
Sanitized at ppmltemperalttre back flow device
II.Proper disposition ofretumed,previously served or
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20.Appro\ed Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiuns Re~lIire Corrective Actioll withill J0 days
0 I N :-<C R 0 I N ~C R
U N ~A 0 Demonstration of KnOWledge!Personnel t:"J A 0 Food Temperature Con troll Identification
T S T S
~I 21.Person in charge present.demonstration of knowledge,rI ;;27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certificd Food Manager (CFM)Maintain Product Temoerature
I 22.Food Handler no unauthori7ed nersons/Der;,onnel VI 28.Proper Date l'vlarking and disoosition
I'Safe Water.Recordkecping and Food Package I 29.Thermometers provided.accurate.and calibrated:Chemical/
j Labeling Thermal test strips
V /J'Hot and Cold Water availabk adequate pressure.safe I Permit Requirement,Prerequisite for Operation_J.
j 24.Required records available (shellstock tags:parasite /30 Food Establishment Permit (Current &Valid)destruction):Packa\!ed Food labekd
V Conformance with Approved ProC('dures "Utensils,Equipment,and Vending
V 25.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properly
HACCP plan:Variance obtained for specialized supplied.usedprocCSSilH!methods:manufacturer instructions
/Cousumer Advisory I
32.Food and Non-food Contact surt'tces cleanable.properly
designed.constructed.and used
II 26.Posting ofConsumcr Ad,isories:raw or under cooked 33.Ware\\ashing Facilities:installed,maintained.used!
foods (DisclosurdRcminderlBuffet Plate)!Aller!!en Label Sen,icc sink or curb cleaning facility pro\ided
Core Items (I Point)ViolllTiolls Relillire C()rrective ACTio"Not to Exceed 90 Dal's or Next blspecti()lI,Wlriclrel'er Comes First
0 I N :-<c R 0 I N :-;C R
U N I A 0 Prevention of Food Contamination t::-<0 A 0 Food Identification
T S T S
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34.i'io Evidence of Insect contamination,rocknLother I 41.0riginal container labeling (Bulk Food)
animals
I /35.Personal Cleanliness/eatinS!.drinking or tobacco use Phvsical Facilities
'I /36.Wiping Cloths:orooerlv used and stored 42.Non-Food Contact surfaces clean,!37.Environmental contamination 43.Adelluate vcmilation and lighting;designated areas used
.f 38.AoorO\ed tha\\in!!method I 44.Garbage and Refuse ornnerlv disDosed:facilities maintained
ProDer Use of Utensils I -15.Phvsical facilities installed.maintained.and clean
/39.Utensils.equipment.&linens:properly u~('d.~lOred.'/46.Toilet Facilities:properly constructed.supplied,and clean
J dried.&bandied!In USc utensils:properlv used
/40.Single-service &single-use articles:properly stored {47.Other Violations
and used
Received by:13\_l:A-V\l/.----->.Fr (\-;.~..._Print:K \-~1~/?".fb--~-Title:Person In Charge/Owner
(signature).',j ,...~t ~._~'--A",..
Inspected b~A-I KS pr~m~IJIP~i.'t~'C"Email:•nlA "',
(signature)~·L/r'T"'.'/A
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