HomeMy WebLinkAboutPHI GAMMA DELTA 2019.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment [nspection Report
2377:\.STDL\IO:\S FRWY.,R"1607,DALLAS,TX 7S207 214-819-2115 FAX:21~-819-2868
1~I
~(.~I Time in:I Time Ollt:I License/Permit:;I /tJQ..3.3'I E,(.Type I Risk Category Page~of_L',~'"
Purpose of Inspection:1 1 I-Compliance rx .1 2-Routinc 1 1 3-Field Investi!!ation 1 1 4-Visit I I SoOther TOTAL/SCORE
EstabIPJ~;nt (fIlt11Mfl ()Jr~~,
,I Contacu01l"ner Name:
I
*"umber of Repeat Violatiolls:__0,/"umber of Violatiolls COS:--
Physi 1/~~;et/(/1)//ItI1//I ?j}~;d:_;W Zip Cod~:I Phone:I Follow-up:Yes
;0.;0 (circle olle)
/U:,/'~,
IN =ill com61ianccComplianceStatus:Out =not in compliance :-10 =not observed NA =not applicable COS =corrected 011 site R =repeat violation
Mark the aoorooriate ooints in the OUT box for each numbered item Mark .,/.a chccktnark in appropriate box for I;\",:-.'0.:"IA.COS Mark an asterisk'*.in aonropriate box for R
Priority Items (3 Points)violatio/ls Re,uire Immediate Correctil'e Actio/l /lotto exceel13 days
Compliance Status Compliance Status
0 1 N Ii C Time and Temperature fOl'Food Sufety R 0 [N '\C RN01/0 v :-I 0 A 0 Employee HealthTS(F =degree,Fahrenheit)T S
~
1.Proper cooling time and temp~rature Vv 12.Management.food employees and conditional employees;
I.A ./knowledge.responsibilities,and reportino
~~2.Proper Cold Holding temperature(.j 1°F 45'F)V V 13.Proper use of restriction and exclusion:No discharge from,/./eyes.nose.and mouth
V'/J 3.Prooer Hot Holding temoerature(135°F)/PI'eventin!!Contamination by Hands
II'V /4.Proper cooking timt:and temperature V /14.Hands cleaned and properly washed/Gloves used properly
//5.Proper reheating procedure for hot holding (165CF in 2 VI IZ,0 bare hand contact with ready to eat foods or approved
Hours)late method properly foliOlved (APPROVED Y N )
1/6.Time as a Public He,lth Control:procedures &records /Highlv Susceptible POJlulations
//'Approved Source tr 16.Pasteurized foods used;prohibited food not offered
Pasteurized eg{!s used when required
til V 7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated:parasite /Chemicals/destruction
t 8.Food Received at proper temperature 'V v-17.Food additives;approved and properly stored:Washing FruitsI&Vegetables
I .Protection from Contamination IF I..,..18.Toxic substances properly identified,stored and used\IV V 9.Food Separated &protected,pre\ented during food /Water/Plumhing
preparation.storage,display,and tasting
,jV 10.Food contact surfaces and Rctumables :Cleaned and v /
v 19.Water Irom approved sourcc;Plumbing installed:proper
Sanitized at ppm/temperature backflow device
I II.Proper disposition of returned.previously served or V 20.Approved Sewage/Wastewater Disposal Systcm.proper
reconditioned disposal
/Priority Foundation Items (2 Points)violatio/ls ReI flire Corrective Actio"withi"10 days
0 I~N C R 0 I N ~C R
U 0 v-0 Demonstration of Knowledge!Personnel U ~V A 0 Food Temperature Control/ldentificalionTiSTI~SVV~I Person in charge present,demonstration of kno\vledge,I~V 27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certilied Food Manager (CF",I)V Maintain Product Tempcrature
J!/22.Food Handler!no unauthori7ed persons/personnel V /28.Proper Date Marking and disposition
/Safe Water,I~ecordkeeping and Food Package 1/V
29.Thermometers prO\ided.accurate.and calibrated:Chemical/
1/Labelina Thermal test strips
V V "Hot and Cold·Water available;adequate pressure.safe /Permit Requirement,Prerequisite for Operation_0.
V 24.Required records available (shellstock tag,:parasite Vl 30.Food Establishment Permit (Current &Valid)d{structioll):Packa~ed Food labeled
/Conformance with Approved Procedures /'Utensils,Equipment,and Vending
v(25.Compliance with Variance,SpecialiLed Process.and vi /'31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for speciali7ed
orocessing methods:manufacturer instructions /supplied.used
/Consumer Ad\'isory V vV-32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedcr26.Posting of Consumer Ad\isories:ra"or under cooked tI 33.\Varewashing Facilitics:installed.maintained,used/
foods (Disclosure/Reminder'Buffet Platel/Alkrgcn Lahel Scn'icc sink or curb cleaning facility provided
Core Items (t Point)Violatiolls Re(fllire Corrective Actio"Not to Exceed-.90 DaJ's or NexlllIspectio",JH,ic"el'er Comes First
0 ~Il:-I c R 0 1[%:\C R
U A 0 Pr~"ention of Food Contamination U N A 0 Food IdentificationTsT)'"s,.~~34.1\0 E\idence of Insect contamination.rodent/other 1..1 V 41.0rigtnal container labeling (Bulk Foodl
animals /
1/,35.Personal Cleanliness/catinl!.drinking or tobacco usc '/Physical Facilitics
1 1/36.Wioing Cloths;properl.,used and stored V'/42.Non-Food Contact surfaces clean
I 37.En\ironmcnlal contamination "I /./43.Adequate \entilation and li{!htinQ:designated areas lIsed
V,38.ADor",cd tha\\in!!method v 44.Garbage and Refuse propcrly disposed:facilities maintained
//Proper Use of Utcnsils t //45.Pln,sical [1cilitic,installed.maintained.and clean
f /39.L;tensib.equipment.&linen,:properly used.stored,V /46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils:properlv uscd
II 4U.Single-servicc &single-usc articles:properl}'stored v 47.Othcr ViolationsIV\I ~nd used I I
Received by:l-I,t 1 (/f A A.../1//j /);/'v(_./"")PttJ-.11 ~/i(('Ci 1/\)If (I(/~I I,~)C,Title:Person In Charge!Owner
(signature)
Inspected by~"'"/J::v
iJ(Pri!!:.r?/~~/<\Husinc!ts Email:•A •(signature)...I_r~•."T/./,//,:/,//-4/.
Form EH-06 (~ed 69-2015).<'-~//'';"~-//