HomeMy WebLinkAboutKAPPA ALPHA THETA 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.ST[;\I:\IO\,S FRWY.,R\I 607.DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868
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~~J-klq I Time in:I Time out:I
Licensef Permit ;;~h)6 I Est.Type I Risk Category Pag<v-of _J
PurDose of InSDection:I I-Comoliance "'"I 2-Routinc I I3-Ficld Invcstil!lltilln I I 4-Visit I I 5-0ther TOTAL/SCORE
Establ~tfblrvJme:l~1~1l 1~rJ/)._I Contact/Owner Name:
I
*:\umber of Repe"t \'iol"tions:__(),/:\umber of Violations COS:--
PhYSiC~r B~lin}VP/,Hv I CJY,,~~;ertllf},rld ~1~Phone:I Follow-up:Ves
Nil (circle one)~i r,-,110ComplianceStatus:0 =not in compliance IN =in COl pliance ~O =not observed ~A =not applica?le.COS =corrected on site R =repeat violation
Mark the appropriate pomts In the OUT b or each numbered lIem Mark''/a checkmark to appropriate box lor 11\.1'0.!'IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action not to exceed 3lIars
Conmliance Status Compliance Status
0 I ~V c Time and Temperature for Food Safety R 0 I N N C R
U N 0 U N J A 0 Employee Health
T S (F =degree,Fahrenheit)T S/y I.Proper cooling time and temperature "fl 12.Management,food employees and conditional employees;'/knowledge.responsibilities.and reporting
.V"~2.Proper Cold Holding temperature(41 OF'45°F)Y,13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
1'1/3.Proper Hot Holdin!!temperature(135°F)J ,~Prewntinl!Contamination bv Hands
I /4.Proper cookin~time and temperature ''r 1/14.Hands cleaned and properly washed/Gloves used properly,rl 5.Proper reheating procedure lor hot holding (165°F in 2 v1 15.No bare hand contact with ready to eat foods or approved
Hours)"alternate method properly followed (APPROVED Y N )
L 6.Time as a Public Health Control:procedures &records /Hil!hlv Susceptible Populations
/Approved Source 1 16.Pasteurized foods used:prohibited lood not offered
Pasteurized eggs used when required
'V 7.Food and ice obtained from appro,ed source:Food in
good condition.safe.and unadulterated;parasite /Chemicals
destruction
I II 8.Food Received at proper temperature rI V 17.Food additives:approved and properly stored;Washing Fruits
I I &Vegetables
/Protection from Contamination "18.Toxic substances properly identified.stored and used
J 9.Food Separated &protected.prevented during load IJ Water/Plumbing
/preparation.storage.display.and tasting
V,V 10.Food contact surfaces and Returnables:Cleaned and v'II 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow devicerII.Proper disposition of returned.previously served or V 20.Approved Sewage!Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI uire Corrective Actiollwithill 10 days
0 ~I;'"c R 0 I N '"C R
U A 0 Dcmonstrntion of Knowledge!Personnel t.:N J A 0 Food Temperature Controll Identification
T S T S
~V 21.Person in charge present.demonstration of knowledge.11V V :'7.Proper cooling method used;Equipment Adequate to.,and perform duties'Certified Food Manager (CFM)Maintain Product Temperature
rJ 22.Food Handler/no unauthori7ed persons!personnel 11 /2X.Proper Date Marking and disposition
/~~Safl'Water.Rccordkeeping and Food Package .y 1/:.\).Thermometers provided,accurate,and calibrated;Chemical!
Labeling Thermal tcst stTips
I ~3 Hot and Cold Water available:adequate pressure.safe J Permit Requirement,Prerequisite for Operation
./24.Required records available (shellstock tags:parasite v(30.Food Establishment Permit (Current &Valid)II destruction):Packaged Food labeled
/Conformance with Approved Procedures /Utcnsils,Equipment,and Vending
1 25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCI'plan;Variance obtained for specialized V II"
processing methods:manufacturer instructions I /supplied.used
/Consumer Advisory "V 32.Food and Non-food Contact surfaces cleanable.properly.j )designed.cOlbtructed,and used
'1 26.Posting ofConslll11cr Advisories:raw or under cooked ,/33.Warewashing Facilities:installed.maintained.used!
foods (DisclosurelReminder/BulTet Plate)!Allergen Lahel Sen ice sink or curb cleaning tacility provided
Core Items (I Point)Violtltiolls Require Corrl'ctivl'Actioll Not to ExceetV'}O Days or Next Illspectioll •WMc{,el'er Comes First
0 I N 11;\C R 0 IV N C RUN7A0PrcnmtiollofFoodContaminationUNA0FoodIdentificationTSTS
VV,_34.No Evidence of Insect contamination.rodent/other lJ /41.0riginal container labeling (Bulk Food)
animals /'
V11'/35.Personal Cleanliness/eatina.drinking or tobacco use J /,Physical FacilitiesVV/36.Wining Cloths:properly used and stored ,V/.j~.Non-Food Contact surl:1ces cleany37.En\ironmcntal contamination r "/43 .Adcqll~H('\cntilation and lighting:desif!nated areas lIsed.,38.AODrO\ed tha\\inl!method VV 44.Garba!!c and Refuse properly disposed:tacilities maintained
/Proper lise of Utensils "v /45.Physical facilities installed.maintained.and clean
I'/'~39.Utensils.equipment.&linens:properly used.stored.y'I 46.Toilet Facilities:properly constructed.supplied.and clcan
I dried.&handled/In use utensils:properly used
/40.Single-service &single-use articles:properly stored 1/47.Other Violations
and used
Received by:t.)f//J </..LJ/?printiD-o;.v'~/d';PtFc/d Tille:Person In Charge/Owner(signature).'AfI!JI,f j •~:::
Inspected by:~-Pfi.~1!5 T7I1;;;p,1~~I/A''''''''~~fi.'~bsiness Email:
(sIgnature)..I ,""~,
Form EH-06"\Revised 09-2015)p?./v </1'-,J