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HomeMy WebLinkAboutGAMMA PHI BETA SORORITY 2019.02.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ~.STE.\L\IO:,\S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I 1 Dan:1/"If I Time in:I Time out:I License/Pennit Ii 7lJb d--I E,1.Type I Ri~k Categ()ry Page L of _L_ ,r-",7.:7} Purpose of Inspection:I I I-Compliance I~I 2-Routine I I 3-Ficld Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Est~shmel1t Name:#;!k2 ;;1'~/,r;1/ Contact/OIl ner Name: I *:\'umber of Rcpeat Violations:__ (~'V)/I!/to.,-./:\'umher of Violations COS:-- PhYSW~)r~")(~N/.~k;//I/J2;:jp/bi/I~~d~I Phonc:I Follow-up:Ycs "t.-,/./.;.No (circle onc) ./---•IN ~in cOt~pliance :'>IA=not applicable R =repeat violationComplianceStatus:Out =not in compliance ~O =not ob,erved COS =corrected on site Mark the appropriate points in the OUT box for each numbered item Mark ,./.a checkmark in appropriate box tilr 1:\."'"0.NA.COS Mark an asterisk'*.in aDPropriate box for R Priority Items (3 Points)violations Re lIire Immediate Correctil"e Actio"not to exceed 3 dal's Compliance Status Compliance Status 0 I N l'C Time and Temperature for Food Safety R 0 I N :"C R U N 0 A 0 U ,'I ~A 0 Employee Health T '"S (F =degree,Fahrenheit)T S ,//I.Proper cooling time and temperature .///I:!.ivlanagement,food employees and conditional employees; kilO"ledge.responsibilities.and reporting /2.Proper Cold Holding temperature(-1 IOF/-15CF)vi 13.Proper use of restriction and exclusion;No discharge fromv_/'eves.nose.and mouth 0//'3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination by Hands .//4.Proper cooking time and temperature V /14.Hands cleaned and properly washed!Gloves used properly f~5.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved Hours)jllternate method properlv followed (APPROVED y N ) v 6.Time as a Public Health Control:procedures &records /Highly Susceptible Ponulations /ApprO\'cd Soul'ce t(16.Pasteurized foods used:prohibited food not offered Pasteurized e{!gs used when required /7.Food and ice obtained from approved source:Food inVIIgoodcondition.safe.and unadulterated:parasite ChemicalsIdestruction/ II 8.Food Received at proper temperature /V 17.Food additives;approved and properly stored;Washing Fruits &Ve.getables /Protcction from Contamination V 18.Toxic substances properlv identified.stored and used V1/9.Food Separated &protected.prel'etlled during food I'Water!Plumbing preparation,storage.display,and tasting VV 10.Food contact surfaces and Returnables.Cleaned and _j / 19.Water from approved source:Plumbing installed:proper Sanitized at pprn/temperature back flow device I II.Proper disposition of returned.previously served or ,/~O.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violathllls Reillire Corrective Actio"within 10 days 0 I N N C R 0 I ~"C R U N J A 0 Demonstration of Knowledgel Person",'1 t::"0 A 0 Food Temperature Controll Identification T S T /s 1;1/II 21.Person in charge present.demonstration of knowledge.jv 27.Proper cooling mcthod used;Equipillent Adequate to and perform duties/Certified Food Manager (CF,vl)Maintain Product Temperature "22.Food Handler/no unauthorized persons/personnel I /~8.Proper Date Marking and disposition /Safc Water,Recordkeeping and Food Package If 29.Thermoilletcrs provided.accurate.and calibrated;Chemical! ,Labelin2 .I Thermal test strips V .IV 23.Hot and Cold Water available:adequate pressure.safe /Permit Requirement,Prerequisite for Operation ./24.Required records available (shdlslOck tags:parasite destruction):Packal!ed Food labeled 30.Food Estahlishment Permit (Current &Valid) V Conformance with Approved Procedures /Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali7ed V supplied.usedprocessingmethods:manllfactur~r instructions /Consumer Advisory /V 32.Food and Non-food Contact surfaces cleanable.properly I de'igned.constructed.and used vf 26.Posting of Consumer Adl isories:raw or under cooked II 33.Warell ashing Facilities;installed.main13incd.used! foods (Disclosure/Reminder/BuITet Plate)!Allergen Lahel Sen icc sink or curh cleaning facility provided Core Items (I Point)Violations Re(ll/ire Corrective Action Not to Exceed 90 Dal's or Nextlllspectioll,Wllicl,el'l!T Comes First 0 I N :0;C R 0 I~ :0;C R U N /0 A ()Prenmtion of Food Contaminalion t:'I;A 0 Food Identification T S T s 'VI ,3-1.No EI idence of Insect contamination.rodent-other ,41.0riginal containcr labeling (Bulk Food) ~animals II.'/35.Personal Clennlincss/eatinl.!.drinking or tobacco use I/,Phvsical Facilities II /36.Wiping Cloths:prolJerlv used and stored J.4~.Non-Food Contact surfaces clean vV 37.Environmental contamination ~II 43.Adequate ,clllilation and li2htin2:designated areas used J •38.Approl cd thall in!!method '1/"-14.Garhage and Refuse properly disposed:facilities maintained I Proper Use of Utensils II I 45.Phvsical facilities installed.maintained.and clean ~/39.Ltensib.equipment.&linen,;properly used.stored.f 'j 46.Toilct Facilities:properly constructcd.supplied.and clean dried.&handled,In lise utensils:properlv lI:,cd / \Y 40.Single-sen icc &ingle-use articles:properly stored !47.Other Violations and lIs~d Received by:VW~-Print:11Cin ft_(5/)/:1r..{ Title:Person In Charge/Owner (signature) Inspected~,__--I/'_A_.,_-y /~~P~d»%IA/~/~ <;j~~,ess Email: (signature) Form EH-.Q6(R.evised 09-2015\~-,.-.//.7 ,