Loading...
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).<'-~//'';"~-//