HomeMy WebLinkAboutKAPPA SIGMA FRATERNITY 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :".STE.\L\IO"S FR\YY.,R.\I 607,DALLAS,TX 75207 2l.t-SI 9-2 I 15 FAX:21.t-819-2868
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Puroosc of I lSPcction:I I I-Compliance 1\/1 2-Routine I I 3-Field Invdtigation I I 4-Yisit I I SoOther U'1'1'l\.L/SN R E
Establishl11~~\~~~-4f Jn~h!~lVncr ~all1e:I
*:\umbcr of Repeat Yiolatiolls:__,'
,/:-Oumbcr of Violatiolls COS:5)--
PhYSiC~~7~IV~w tir6\vd I ct:t~:1~~f~'k_1 Phone:I FOllow-up:Yesttl'I,No (circle olle)
Compliance Status:Out =not in compliance I~=in compliance .'0 =not ob el"\ed :-IA =not applicable COS =corrected on site R =repeat viola~
Mark the appropriate points in the OUT box for each numbered item Mark 'v'"a checkmark in aDnroonate bo,Ii"I:".i\0.:"A.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)vio/a/iolls Re,l/irl'lmmedia/e Correc/h'e Ac/ion 110//0 exceed 3 dars
ComDliance Status Compliance Status
0 I ~1i ("Time and Temperature for Food Safety R 0 I ""C RUN0A0l.'0 A 0 Employee HealthTI.•••S (F =degree Fahrenheit)T S
,/I.Proper cooling time and temperature V I~.~Ianagement.food employees and conditional employees:.,.knowledee.rc,ponsihilities.and reporting
I/''''2.Proper Cold Holding temperatur~(41 °F!45°F I ....:..-13.Proper usc of restriction and exclusion::--10 di,charge from
J.eves,nose.and mouth
/3.Prooer Hot Holdin!!temperature(135°F),Pre"enting Contamination bv Hands'7 4.Proper cookin!!time and temperature -/14.Hand,cleaned and properly washed!Gloves used properly
/5.Proper reheating procedure for hot holJing (165"1'in ::-1 15.!'io bare hand contact with ready to eat foods or approved
Hours)alternate method propcrlv followed (APPROVED y N )7 6.Time as a Public Health Control:procedures &records ,Hi!!hh SusceDtiblc Populations
Approved SOLIrce l'16.Pasteurized food,used:prohibited food not offered
Pasteurized eQ!!S used ",hen required
/"7.Food and ice obtaincd from apprO\cd source:Food in
good condition.safe,and unadulterated:parasite ChemicalsIIdestruction,
/8.Food Recei\'ed at proper temperature /'17.Food additives;apprO\cd and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .,18.Tax ic substances properl\"identi tied.stored and used-
\,/"9.Food Separated &protected,pre\ented during food Water!Plumbing
orcoaration.storae.c.disolay.and tasting ,,
vV 10.Food contact surfac&'l~~;,~es :Clea~h ~V 19.Watcr trom appro,ed source;Plumbing installed;proper
Sanitized at 't It i\1I\j back flow dc,ice
V I I.Proper disposition orreturneo.p~e\"llou~y served or /~O.ApprO\ed ScwagelWastewatcr Disposal System.proper
/reconditioned disposal
Priority Foundation Items (2 Points \viola/ions Re,"ire Corrective Ac/ion wi/hill /0 days
0 I N ~C R 0 ~l..t'i c RUN0A0DemonstrationofKnowledge!Personnel 1:A 0 Food Temperature Control/IdentificationTST~SV21.Person in charge present.demonstration of knowledge,V ~7.Proper cool ing method used:Equipmcnt Adequate toVI/,;'nd perform duties Certified Food Manager (CFM)/Maintain Product Temperature
V :!2.Food Handlcr1no unauthori7ed persons!personnel •1/"g.Proper Date Markin!!and disposition \/
Safe Water,Recordkceping and Food Package -~V'::9.Thermometers pro\ided.accurate.and calibrated;C~'icall-Labeling Thermal test strips
",V 23.Hot and Cold Water available:adequate pressure.safe /'Permit Requi~.j nt,Prer.eqnisite for Operation
V 24.Required records a\'ailable (shcllstock tags:parasite L{30.Food Establishme.yy '~i('rBlrtl'alid)....••destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,-E uipme t,alld Vending
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25.Compliance \\ith Variance,Specialized Process.and 1 /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtaincd for speciali/ed
processinu methods:manufacturer instructions -I supplied.used
Consumer Advisory .,3:::.Food and Non-food Contact surt~1ces cleanable.properly/'"II J designed.con<tructed.and used
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~(,.Posting of Consumer Ad\isories:raw or under cooked /33.Ware\\ashing Facilities:installed,maintained.used!
foods (Disclosure'ReminderIBufTet Plate)/Allemen Lanel /Sen icl.!sink or curb cleanin~facility provided
Core Items (I Point)Via/llIiOll.'Require Corrective Ac/ioll No/to Exceed 90 Dal's or Sex/Illspection,Whiche,'er COllies First
0 I N 1i C R ()I ;0."C RN0A0PreventionofFoodContamination1:"o j 0 Food IdentificationTSTS
L~34.No Evidence of Ins~ct contamination.rodenVother ,/41 .Original container labeling (Bulk Food)
animals
IJ'!7'v 35.Personal CleaniineSSfeatil1!.!.drinking or tohacco usc ./Phnical Facilities
UV -3(,.WiDin~Cloths:properlv used a<ld stored /ll 4:::.:-"on-Food Contact surfaces clean-,//[7 37.Em ironmental contamma,tj}n L ~I .,I 43.Adequate \cntilation and liuhting:designated areas used•.../38.Appro,cd tIJa\\'in"methol!V(I )I'\(,\f',Al·W /44 .Garbage and Refuse properlv disposed:facilities maintained
/Proner Vseof Vtenslll>/45 .Ph\sical facilities installed.maintaincd.and clean
.;39.L:tensils.equipment.&lincn5:properly u'ed.stnred._,46.Toilet Facilitics:properly constructed.supplied.and clean
dried.&handledl In~ensils:prop~rly used-,40.Singk~';-0',gle-use articles:properly stored 47.Other Violations~/'
Recei,'ed ~-~~-./__.--
print:/_b;4r.~.Title:Person In Chargel Owner(signature)/'1 ~~i\,z lit .,.",
Inspcct~~MI\~(~_;U Print:8u~ill(,S<ii Email:
(signature
Form EH-O~~d 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDJ;\IONS FRWY.,R:V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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1tern/Location Temp \,Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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(s;gn'.'''"e\Samples:Y N #collected-lFormEH06(Revised 09 2015)