HomeMy WebLinkAboutDELTA GAMMA SORORITY 2019.02.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\STE\I\IO:-iS FRWY R"1607 DALLAS TX 75207 214-819-211"FAX'214-819-2868....,,-}-r'
;/)t /1 I Ti111~in:I Time out:
I
Liccnse/P.:rlllit;i if'b/7 I
E,l.Type
I
Risk Category Page 1.of_j_
Purpose of Inspection:I I I-Compliance IXI 2-Routine I I 3-Ficld Investi2ation I I 4-Visit I 1 5-0thrr TOTALfSCORE
EstabliiJJfI?t!:5o!&r)~Contact/Owner "'ame:
I
*:-iumber of Repeat Violations:__
V '.J£1J1l!'ltl ./:-iumber of \'iolations COS:--0PhysicalAS_:SldO ();(J jej Ii:7:1):;}VrJj,."l Ptr t t ~i~~~~t P~y~-)b~-S~%t t
Follow-up:Yes
:-<0 (circle one)
"Out =not in compliance V IN =in co,JlianceComplianceStatus:~O =not observc:d NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OVT box for each numbered item Mark''/'a checkmark in aoorooriate box for IX.:-.'0.NA.COS l'vlark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violatiolls Re /lire Immediate Correcti"e Actioll 1I0tto exceed 3 dol's
Comllli"nee Status Comllli"nee Status
0 I N "C Time and Temperature for Food Safety R 0 I N "C R
U N 0 )-0 U "0 A 0 Employee Health
T S (F =degr.:es Fahrenheit)T 1.1'S
V 1.Proper cooling time and temperature i/I~.Management.food employees and conditional employees:
",0/1/kno\\ledQe.resDonsibilities.and reDorting
/V 2.Proper Cold Holding temperature!4 IcF,45°F)j 13.Proper use of restriction and exclusion:No discharge from
.-eves.nose.and mouth
f V 3.Proper Hot Holdin~temperature(135°F)J /Preventin!'Contamination bv Hands
;//"4.Proper cooking time and tel11lJcrature JY 14.Hanels cleaned and nronerlv "asheel!Gloves used properly
l!.J 5.Proper reheating procedure for hot holding (165°F in 2 j 15.No bare hand contact with ready to eat foods or approved
Hours),alternate method oropcrly followed (APPROVED Y N )
J 6.Time as a Public Health Control:procedures &records /Hiphlv Suseentible Ponulations
Approved Source
~
16.Pasteurized foods used:prohibited food not offered
Pasteurized egQS used when reauired
~
7.Food and ice obtained trom approved source:Food in
'/good condition,safe.and unadulterated:parasite Chemicals
destruction
J 8.Food Received at proper temperature /1/1 17.Food additives;approved and properly stored:Washing Fruits
&VeQetahles
-Protection from Contamination I 18.Toxic substances oroperly identified.stored and used
9.Food Separated &protected.pre"ented during food ,Water/Plumbing
VI/I preparation.storage.display,and tasting /'/
I)V 10.Food contact surfaces and Returnables :Clean~d and J I 19.Water from approved source;Plumbing installed:proper
Sanitized at ppmltemoerature backtlow device
J I I.Proper disposition of returned,prc"iously served or I 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actio"flJithill 10 dol'S
0 I N :-;C Il 0 I ;0;"C R
U N ,,0 A 0 Demonstration of Knowledge/Personnel U ,,[/'>A 0 Food Temperature Control/Identification
T S T S
rJV 21.Person in charge present.dcmonstration of k.no\\ledge./Vl/n Proper cooling method used:Equipment Adcquate to
and perform duties/Certified Food Manallcr (CF"-I)J /Maintain Product Temoerature
,/12.Food Handler!no unauthori/ed persons/personnel I /~8.Proner Date fVlarkinl!and disposition
Safe Water,Recordkceping and Food Package ,~':).Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strios
J 1/?'Hot and Cold Watcr available:adequate prcs>urc.safe /Permit Requirement,Prerequisite for Operation_J.
J 24.Required records a"ailable (shdlstock tags;parasite A 30.Food Establishment Permit (Current &Valid)destruction):Packal!ed Food labeled
Conformance with Appro,cd Procedures /Utensils,EquilJment,and Vendingr25.Compliance with Variance,Specialized Process.and 1/31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ,)
processilH!methods:manufacturer instructions 1/supplicd.used
Consumer Ad\Cisory t//32.Food and Non-food Contact surfaces cleanable.properly
/designed,constructed,and used
I 26.Posting of Consumer Ad,isories:ra\\'or undcr cook~d 33.Ware\\'ashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label j Service ,ink or curb cleaning facility provided
Core Items (I Point)Violmiolls Require Corrective Actio"Not to Exceed 90 Dal's or !"ext Ills/lectio/l,'~1Iic"e"er Comes First
0 I N :-;C It 0 I N "C R
U N r>A 0 Prevention of Food Contamination U N Ifl"A 0 Food Identificlltion
T 5 T S
Iv 34.~o Evidence or Insect contamination.rocknt other J 41.0riginal container labeling (Bulk Food)
J animals ,
V 35.Personal Cleanlin~ss/eatin~.drinkinQ or tobacco use ;.Phvsical Facilities
Vi 36.Wiping Cloths:pruperly used and stored ,_4~.-":on-Food Contact surfaces clean
./t/37.Environmental contamination •43.Adeauate ventilation and liQhtint!:designated areas used
-.I 3~.Approved tha\\in~mcthod I 44.Garhagc and Refuse properly disno,ed:facilities maintained
I,ProDl'r Use of Utensils ../45 .Phvsical facilities installed.maintained.and clean
I 39.L!tcnsils.equipmenl.&linens:properly used.~{orcd.III 46.Toilet Facilitie,:properly constructed.supplied.and clean\dricd.&handled!In USe utensils:nrooerlv used
J 40.Single-servicc &single-u,e articks:propcrly stored I 47.Other Violations
and used
Received by:(VUj'/?Print:
~:.-,~(;I'b5'~/'-"Title:Person In Charge/Owner
(signature).,
Inspected by:'-'//k _/~~Pt!-r;./'III :17~IJ/)k~IMdliA a\Business Email:
(signature)~~~..,"-
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