HomeMy WebLinkAboutPHI DELTA THETA 2019.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY.,R.\1607,DALLAS,TX 75207 214-819-2115 FAX:21~-819-2868 ,I
(;l'UloJ ql Time in:I Time out:I License Permit II )1{J(;F3q I
E.t.T)pc I Risk C"tegory Page..!_of _j_
Purpose of Inspection;I I l-Compliance F.-I 2-Routinc I I 3-Field Investigation I I 4-Visit I I 5-0thcr TOTAL/SCORE
Establir~T NfP~I.~~fMr~L,IContact/Owner Name:I
*:'IOumber of Repeat \,iolatioll':__CJ./:'IOumber of Violatiolls COS:--
Phy~t)~:~t{\l\f.2,1v0 I crJ7VY/m {diL-I Zip Code:I Phone:Follow-up:Yes
1'0'0 (circle olle)
Compliance Status:Out =not in compliance IN =ill cotJpliallce NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the _nnronri_te ooints in the OUT box for each numbered item Mark'./'a checkmark ill aoarooriale box for 1;\,NO.NA.COS l\'lark all asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action "ot to exceel13 Ilays
Compliance Status Compliance Status
0 I N N /g Time and Temperature for Food Safet),n 0 ~/o "c R
U N 0 /c A 0 Employee Health
T S (F =degrees Fahrenheit)T S
~/1.Proper cooling time and temperature I I 12.Management.food employees and conditional employees:
kllO\\ledge.responsibilities.and reponing
vi /2.Proper Cold Holding tcmperaturc(-IIoFf -15°F)V /13.Proper use of restriction and exclusion:No discharge from
//'eves.nose.and mouth
V /3.Proper Hot Holding temperature(135°F)I ,PreventiIl!!Contamination by Hands
v 4.Proper cooking time and temperature '01 I 14.Hands cleaned and properly washed/GIO\·es used properly
V /5.Proper reheating procedure for hot holding (165°F in 2 If v IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method prooerlv followed (APPROVED Y N )
t/6.Time as a Public Health Control;nrocedures &records I Hil!hlv Susccl)tible POilUlations
/Approved Source r 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
vi I 7.Food and ice obtained from approved source:Food in /good condition,safe.and unadulterated;parasite Chemicals
destruction,;8.Food Received at proper temperature 11 17.Food additives;approved and properly stored;Washing Fruits
/&Vegetables
I Protection from Contamination 1.11 IX.Toxic substances properlv identified.stored and used
V V/9.Food Separated &protected,prevented during food /,Water/Plumbing
oreoaration,storage.disolay.and tasting
V I 10.Food contact surfaces and Returnables;Cleaned and UI 19.Water from approved source:Plumbing installed:proper
Sanitized at ppm/temperature back flow device
II.Proper disposition of returned.previously served or I 20.Approved Sewage/Wastewater Disposal System.proper
I reconditioned disDosal
Priority Foundation Items (2 Points)violations Ret "ire Corrective Actio"within 10 days
0 I ~N :-;C n 0 I 1:-;C R
U 'i 0 A 0 Demonslratioll of Knowledge/Personnel t.:I';0 Food Temperature Control!Identification
T S T S
Y I 21.Person in charge present.demonstration of knowledge.L///27.Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Mana~er (CFM)Maintain Product Temperature
r//22.Food Handler'no unauthori7ed J)ersons/J)crsonnel I /28.Proper Date Marking and disoosition
/Safe Water,Recol'dkceping and Food Package t/29.Thermometers provided.accurate.and calibrated:Chemical/
Labelin!!/'Thermal test strips
V 1/23.Hot and Cold Water a\·ailable;adequme pressure.safe /Permit Requirement,Prerequisite for Operation
/24.Required records available (shelbtock tags:parasite Jy 30 Food Establishment Permit (Current &Valid)/1lestruction):Packaged Food labeled
/Conformance with Approved Procedures /Utensils,Equipment,and Vcnding
10 25.Compliance \\'ith Variance,Specialized Process.and 1/31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali'led
processin1!methods:manufacrurer instructions suppl ied.used
/Con~u mer Advisory V /32.rood and I\on-food Contact surl"ces cleanable.properly
designed.constructed.and used
II 26.Posting of Consumer Advisories:raw or under cooked tJ 33.Ware\\ashing Facilities;installed,maintaincd.used/
foods (Disclosure/ReminderiBulTet Plate)'Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Viol{/tio/ls Require Corrective Action Not ((I Excl/#!d 90 Dal's or Next III.5f}cctiOl',Wlricl,el'er Comes First
0 I IN N C n 0 ~/o"c R
U r;0 A 0 Prevention of Food Contamination t.:A 0 Food Identification
T s T S
V ~
34.:--10 Evidence of Insect contamination.rodent/other V I~41.0riginal container labeling (Bulk Food)
animals
1//'/35.Personal Cleanliness/eating.drinking or tobacco use 1/Phvsical Facilities
',(/.36.Wiping Cloths:prooerlv used and stored II.,/4~.Non-Food Contact surl~lces clean,37.Environmental contamination ~/1 43.Adeauate ventilation and lighting:designatcd areas used
,f ,I 38.Aporo\ed tha\\in!!method VII 44.Garhage and Refuse properly disoosed:facilities maintained
I I Proner Usc of Utensils 1,1/-15.Ph"ical facilities installed.maintained,and clean
V /39.Ltensil •.equipment,&linens:properly used.stored.VI -16.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils:nroocrlv used
V 40.Single-ervice &single-use article,;properly stored V 47.Other Violations
and used
Received bYd,(;t..t!l_ur PrintT-til l::.7JtJ Title:Person In Charge!Owner
(signature)'l/yy//,l ~'i',\)/)-y;i.J -
Inspecte~~~::/_.iL ,7~l!\I~t:A A-lit')/i-f,A#1/JZ\Busin""Email:
(signature)-'"_,."....•-1'..4,rtf 'II ;1//,v.'I
Form El;J461Revised 09-2015)/V'#11-•I