HomeMy WebLinkAboutKAPPA KAPPA GAMMA 2019.02.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i.STE.\L\IO:\S FRWY.,R:\I 607,DALLAS,TX 75207 21-1-819-2115 FAX:214-819-2868
-Ary~}t ~HI Time in:I Time out:I License/Permit #I Est.T~pe I Risk Category Page.1_of_\
Purpose of Inspection:I I I-COmlJliance I'--A 2-Routine I I3-Field Investigation I 1 4-Visit I I S-Other TOTAL/SCORE
Esrably;ment Name:f/,1)1 f7JJ}1/tYL--
I Contact/OIl ncr lame:I
*;\lumber of Repeat Violations:__(oJ'!iil.()!!/i/)/'.,,/,,"umber of Violations COS:--
Phy~j 'Jdress:(i;I7Jfii J!fI;//I ctJl)jJ?!<KJ~jttJ~r;_,cJ.1eb~Phone:,
I Follow-up:Yes\n No (circle one)
Compliance Status:Out =not in compliance IN =in compli"ce :-10 =not obse"ed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,,/.a checklllark in aoorooriate bo,for 1:-1.:-'-0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Reauire Immediate Correctil'e Actioll 1I0t to exceed 3 days
Conmliancc Status Compliance Statm
0 I N N C Time and Temperature for Food Safety R 0 I N "C R
U N 0 A 0 L "/A 0 Employee Health
T -s (F =degrees Fahrenheit)T /S
/I 1.Proper cooling time and temperature V /12.I\.lanagement,food employees and conditional employees;
kno\\·ledgc.responsibilities.and reoorting
(/2.Proper Cold Holding tempcrature(-1Iof/45°F)t{Vi 13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
VV 3.Proper Hot Holding temoerature(135Of)//Preventin!1 Contamination bv Hands
,/V 4.Proper cooking lime and temperature •../14.Hands cleaned and properly washed/Gloves used properly
I-V 5.Proper reheming procedure for hot holding (165°F in 2 ~V 15.No bare hand contact with ready to eat foods or approved
Hours)~alternate method properlv followed (APPROVED y N )
.,/6.Time as a Public Health Control:procedures &records /Hi"hlv Suscentible Ponulations
Approved Source ~
16.Pasteurized foods used:prohibited food not offered
.I'Pasteurized eg~s used when reauired
V V 7.Food and ice obtained from approved source:Food in
/V good condition.safe.and unadulterated:parasite /'Chemicals
destruction
·1 8.Food Received at proper temperature V V 17.Food additives:approved and properly stored:Washing Fruits
&Veuetables
/Protection from Contamination V 18.Toxic substances properly identified.stored ancl used
VVI 9.Food Separated &protected.pre\'ented during food /Water/Plumbing
preparation.storage.display.and tasting
Vi 10.Food contact surfaces and Returnables:Cleaned and V /19.Water Irom approved source:Plumbing installed:proper
Sanitized at oom/temoerature backfiow device
.;II.Proper disposition of returned.previously served or (20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disoosal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Actioll withill 10 days
0 11 :01 c ({0 110 "c R
U N A 0 Demonstration of Knowledge/Personn'"l:l'0 /'"0 Food Temperature Control/Identification
T S T I ~s
I /21.Person in charge present.demonstration of knowledge.I 1//27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certified Food Manager (Cn,1)Maintain Product Temoerature
V n Food Handler!no unauthorized persons/nersonnel Y /28.Proper Date 'Vlarkin!:!and disnosition
/Safe Water,Recordkeeping and Food Package j 29.Thermometers provided,accurate.and calibrated:Chemical!
Labelill!>Thermal test strips
I /23.Hot and Cold Water available:adequate pressure.safe 1 Permit Requirement,Prerequisite for Operation
II'24.Required records available (shellstoek tags:parasite (IIIdestruction):Packaged Food labeled 30.Food Establishment Permit (Current &Valid)
Confurmance with Approved Procedures /'Utensils,Equipment,and Vending
II
25.Compliance IIith Variance,Specialized Process.and vi 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized /supplied.usedprocessingmethods:manufacturer instructions
/Consumer Ad\'isory V/lr 32.Food andNon-food Contact surl~1ces cleanable.properly
designeJ.constructed,and lIsed
vi 26.Posting of Consumer Advisories:rail or under cooked II'33.Ware\\'ashing Facilities:installed.maintained.used/
foods lDisclosure/Reminder'ButTet Plate)!Allcmcn Label V Sen·icc sink or curb cleaning facility pro\ided
Core Items (I Point)Vio/atiolls Reallire Corrective Actio"Not to Exceed 90 Days or Nextlllsl1ectioll.Whicl,el'er COnies First
0 I N :.;C R 0 I):.;C R
U N 7'A 0 Prevention of Food Contamination l:"A 0 Food Identification
T S T S
rI ~
3-1.No E\'idence of Insect contaminGtion.rodcn{Jothcr V V'I 41.0riginal container labeling (Bulk Food)
/'animals
1'//35.Personal Cleanline;,s!eatin!:!.drinking or tobacco usc ~/A Phvsical Facilities
'f II'/36.Wiping Cloths:properly used and stored V /_4~.Non-Food Contact surfaces clean
VI /37.Environmental contamination y "l/43.Adeauate \entilation and Ii!:!htin!!:desiunated arcas used
",38.Appro\ed tha"ilH!method {I../A -14.Garba~e and Refuse properly disposed:tacilities maintained
/.1'ProneI'Use of Utensils r//-15.Phv~ic31 facilities installed.maintained.and clean
l/39.Ltensils.equipment.&linens:properly used.stmcd.VI .\6.Toilet Facilities:properl,constructed.supplied.and clean
dried.&handled'In use utensils:oroDcrlv used
(40.Single-sc"ice &single-use articles:properly stored /47 .Other Violations
..•.and lIs~d ,.-
Received by:(;(J.Jr AtL ?rr('U-try7A'./J Print:~AjtoL il ,JoflG,_t '-Ti11 't:2/n (!c.CC~[E!Owner(signature)
Inspected by:/f-h~Jt ~tfS ';~J:1J!'d'!tP~k..VI'"/J/~,/I'fJ!~sines,Email:
(signalure)~---
Form EH-06'ffievised 09-2015)'~7 ,../t /