HomeMy WebLinkAboutSIGMA ALPHA EPSILON 2019.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:\S FRWY.,R:\I 607,DALLAS,TX 75207 21.t-SI9-21IS FAX:21.t-819-2868
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Da~"I -'rt I Time in I Time Ollt:
I Licensc/Permit II 1/tJ())3,'}1 I E;l.r)pC I Risk CJtcgor~Pa~_Of\-
Purpose of Inspection:I "J I-Compliance )'<J 2-Routine I I3-Ficld Investi2ation I I 4-Visit I I 5-0tller TOT ALiSCORE
Establishme~t:/11t:/;;li ~i vA Contact/Owner Name:I
*:'iumbcr of Repeat nolations:__0"'A );,/"umber of Violations COS:--
PhYSi~1j~/)/ri"l.fiP I CJ%;WJlJ;"v hldl Zip Code:
I
Phone:
I
Follow-up:Yes
No (circle onc)
Compliant Status:Out =not in eomplianc~I~:=in cotpli.1l1ce :'(0 =not obsen ed NA =not apphcable COS =corrected on site R =repeat violation
Mark the aDorooriate ooints in the Ol!T box for each numbered item Mark .,/.a checkmark in apllropriate box for IN.;\0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatillm Re uire Immediate Correctil'c Action 1I0tto exceed 3 days
Compliancc Status Cnmlliiance Status
0 I N N C Time and TemperalUre for Food Safety R 0 I ":-c R
U N 0 A 0 U N 0 A 0 Employee Health
T /'S (F =degrees Fahrenheit)T S
VVV I.Proper cooling time and temperature
i~
12.:'vlanagement,food employees and conditional employees;
knowledge.responsibilities.and reporting:
Iv 2.Proper Cold Holding tempcraturc(c1I'F.45'F)/13.Proper use of restriction and exclusion:No discharge from
/V /eves.nose.and mouth
If I 3.Proper Hot Holdin!!tempcrature(135°F)I -'Preventing Contamination by Hands,/-'4.Proper cooking time and temperature ~1/14.Hands cleaned and properly washedl Gloves used properly
.//5.Proper reheating procedure for hot holding (165'F in 2 I 15.No bare hand contact with ready to cat foods or approved
Hours)alternate method properly followed (APPROVED y N )
II 6.Time as a Public Health Control:procedures &records '"Iii!!hly SuscCIltible Populations
/Approwd Source r 16.Pasteurized foods used;prohibited food not offered
Pasteurized err!!s used when required
/7.Food and ice obtained Irom approved source:Food in1/good condition.safe.and unadulterated:parasite /""Chemicals
destruction
1/8.Food Received at proper temperature /Iyf 17.Food additives;approved and properly stored;Washing Fruits
&Veg:etables
/Protection from Contamination .II 18.Toxic substances properlv identified.stored and used
(l!'9.Food Separated &protected.pre\emed during toad /'Waterl Plumbing
preparation.storage.display.and tastin!!
VI 10.Food contact surfaces and Returnables;Cleaned and V /'19.Water li'Ofll apprmed source;Plumbing installed;proper
Sanitized at ppm/temperature /backnow de\ice
II.Proper disposition of returned.previously served or /20.Approved Sewage/Wastewater Disposal System.proper
I)reconditioned If disposal
Priority Foundation Items (2 Points)violations Ret "ire Corrective Actioll withill 10 days
0 I N ~C R 0 I)"C R
U N /0 A 0 Demonstration of Knowledge/Personnel L 8 A 0 Food Temperature Controllldentific:ttion
T S T s
~/21.Person in charge present.demonstration of kno\\'ledge,V /27.Proper cooling method used:Equipmcnt Adequate to
/and perform dutiesl Certified Food Manauer (CFM)iVlaintain Product Temperature
22.Food Handler/no unauthori7ed persons/personnel 1/28.Proper Date l'.larking and disposition
Safe Water,Recordkeeping and Food Package J 29.Thermomcters provided,accurate.and calibrated:Chemical/
Labeling /'Thermal test strips-r 23.Hot and Cold Water a,ailablo:adequate pressure.safe /Permit Requirement,Prerequisite for OperationV
V 24.Required records available (shellslOck tags:parasitc V 30,Food Establishment Permit (Current &Valid)destn,ction):Packaged Food laheled
/Conformance with Approved Procedures /'Utensils,Equipment,and Vending
25.Compliance with Variance,Speciali7ed Process.and IV 31.Adequate handwashing facilities:Accessible and properlyHACCI'pian;Variance obtained lor specialized
processing methods:manufacturer instructions /suppl ied.used
Consumer Advisory /'32.Food and Non·tood Contact sllrt"ces cleanable.properly
/vi //'designed.constructed,and used
~
26.Posting of Consumer .dl isories;fa\\'or under cooked ~V 33.Ware\\'ashing Facilitics:installed.maintained,used!
foods (Disclosure/Remindcr/Buffet Plate)Allcmen Label Sen ice sink or curb clcanin~facility provided
Core Items (1 Point)Vio/tltiollS Reqllire Corr<'ctive Actioll Not to Exceed 90 Days or Next Illspectioll,Wlricl,el'er Comes First
0
~~
:-c R 0 t N "C R
U A 0 Prevention of Food Contamination !'N 0 A 0 Food Identification
T s T /S
11'V'34.)\'0 E\idence of Insect contamination,rodent/other /41.0riginal container labeling iBulk Food)
A animals fI /'
If //'35.Personal Clcanlil1e~sleatill1!.drinkim.!or tobacco lise I/'Phvsical Facilities
~I /36.Wipin~Cloths;properlv used and stored II //1 42."on-Food Contact surfaces clcan
i J 37.Environmental contamination c1J.Adequate ,entilat,on and lighting:designated areas used,v:38,Approl cd thawing method y //44.Garbage and Refuse properl)disp'lSed:facilities maintained
/1 Proper LIse of Utensils //'/45.Ph;sical facilities installed.maintained.and clean
vi 39.Utensils,equipment.&linen,:propcrly used.stored.~'/4(\.Toilet Facilitie,:properly constructed.supplied.and clean
dried.&handled/In use utensils:properly used
V ('-40.Single-service &single-use articles:propcrly stored I 47.Other Violations
\and used I ,
Received by:J~J-rrQ;f ~_,6 (\_\Q_lll\_C,__Print:)fot h,',-..-'
~d)
__Title:Person In Charge/Owner
(signature)-fA 0(r r'(/1',.....
;7~-,/k.-\J ~---./D ;~~Av1A/tL~/k-.j/p//~12_s BlI~iness Email:Inspected b
(signature)"/"I,,'"_,.r ',,,_.,.'j)
Form EH·j}8\R'fitised 09·2015)//~/-/(./