HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2019.03.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.5TE'1\10:\15 FRWY.,R.VI607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868 ,i
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PurpOl'e of In~Dection:I I t -Compliance 1,/1 2-Routine I 1 3-Field Inwsti!!ation I I 4-Visit I I S-Other TOTM;;C;CORE
EstabliSnmant l'iall1e:Ch'l '~+Uln If\~t,o\\'ner )\;ame:-r *Sunthcr of Repeat Yiolatiol1~:__(!!)~I (7\l'YY(":)./;\ullIber of \'iol'lIions COS:--
PhYSiCa~b \3 in vJ",vi ~I cirZ(~t1\j 101 ~~)~N Phone:1 FoIlO\\-lIp:Yes
i'io (circle one)
~Ol in complian...:e
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Compliance Statu,:1:'1=in complianceU6 =not oh;encd NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ''/'a checkmark in aoprooriate box for 1:\."0.:\A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Rc uire Immediate Correctil'l!Actiol1l1ot to exceed 3days
Comilliance Status ('omlliiance Status
0 I N "C Time and Temperature for Food Safe!)'R 0 I "'i C R
U N 0 A 0 L :-..0;0 Employee Hcalth
T ~S (F =degree,Fahrenheit)T S
,/"L Proper cooling time and temperaturC'
VrJ 12.:o.lanagement,load employees and conditional employees;
v kllOlI kd!!e.responsibilitie;,.and reDortin~
V 2.Proper Cold Holding temperature(41 OF 45"1')V 1/13.Proper use of restriction and cxclusion,No discharge from
V 1/en!..•.nose.and mouth
-~I/3.Proper Hot Holdin!!temperature(135°F)..A PreHntin!!Contamination bv Hands
(//4.Proper cookin!:!time and tcmper:lture V J 14.Hands cleaned and oroperlv washed!GIQ\es used properly
V 5.Proper reheating procedure for hot holding (165'F in c l 15.1\0 bare hand contact II ith read~to eat foods or approvedVHours)1/alternate method pronerlv lollo"ed (APPROVED Y N )
./6.Time as a Public Health Control:procedure,&records /Hiphly Suscclltible POilUlations
Approved Sourcc f 16.Pasteurized foods used:prohibited food not offered
/Pasteurized C!!gSused lI'hen required
V 7.Food and icc obtained from apprQ\cd ,ource:Food in ,/iI good condition,safe.and unadulterated:parasite Chemicals
/destruction
'/8.Food Receiled at proper temperature 'f 17.Food additives;appro\ed and properly stored;Washing Fruits
V &Vegetables
/Protection from Contamination /18.Toxic substances properi,identified.stored and used
/9.Food Separated &protected.prevented during tood Water!Plumbing
/prepamtion.stora!!e,display.and tasting.
;/10.Food contprraet Retur~s ;~tYi(:~~I'/19.Water from appro,ed source;Plumbing installed:proper
/SanitIzed at ppmi mpera ~,..(1 backflolV d~\'ice
/II.Proper di~p&iri'on~rned.previouslysen'ed or /20.Approved Sewage!Wastell,ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations R,'~Ilire Corrective Actioll withill 10 da)'s
0 I :;"C II 0 I :;"C R
U N 0 A 0 Demonstration of Knowledge!Personnel t::;0 A 0 Food Temperature Control!Identification
T i/s T S
/V 21.Person in charge present.demonstration of knOll ledge.J c7.Proper cooling method used;Equipment Adequate to
and pertorm dutiesl Certified Food ivfanager (CFYI):\laintain Product Temperature
/22.Food Handler/no unauthori7ed persons!personnel !28.Proper Date "larking and disnosition
Safe Water.Reeordkceping and Food Package )29.Thermometers prOl ided.accurate,and calibrated:Chemicall
/'Labelin!!Thermal test strip,
/23.Hot and Cold Water available:adequate pre,surc.safe /'Permit Requ .'ement,"rcrequisite for Operation~
;./24.Required records available (shellstock tags:parasite vi'"30.Food Estab~m ~~n 't1lli)¥~Valid)destruction):Packaued Food labcled
,Conformance with Approved Procedures Utcn,s,EquiJ ment,and "endingm{25.Compliance with Variance.SpccialiLcd Proces;,.and )/31.Adequate handll ashing facilities:Accessible and properlyHACCPplan:Variance obtainec1tor speciali/ed
processinu methods:manufacturer instructions supplied.used
/
Consumer Ad,isory ./32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
1 26 Posting or Consumer Ad\Isorics:rail or under cooked 1/33.\Vnre\\3::,hing Facilities:installed.maintained.llsed'
foods (Disclo"lreiRcminderiBuffet Piatt)'Aller<!en Label Sen ice sink or curb cleaning facilitv pro;idcd
Core Items ()Point)Violatiolls Re(/uire Corrective Actioll Not to Exceed 90 Days or Next Illsoecrioll.WlIichel'er Co",es First
0 I N :;C R 0 I 1'1 'i C R
IJ NI)5 A 0 Prewlltioll of Food Contamination l'"0 A 0 Food Identific:ltion
T ,S T S
/34.,",0 E\idence of Insect contamination.rodentn)ther /41.0riginal container labeling (Bulk Food)
I~animals
/V 35.Personal Clcaniinc",s,cat in!.!.drinkin!.!or tobacco u~~Phvsical Facilitics
_/36.Wiping Cloths~rroperly uscd and stored /42.,,"on-Food Contact "urface,clean
/37.En\ironmental contamination /43.Adenuate \entilation and lightinl!;de,i!!I1ated area,used
/38.Apprm cd thall'in!!method /44.Garbage and Refuse properlv di;,po,ed:tacilitic,maintained
Proner l'se of Ctcnsils /45.Ph,sical facilities ilbtalkd.maintaincd.and clean
39.Ctensib.equipment.&linen>:properl)used.stored./46.Toilet Facilitie>:properly cOlbtructed.supplied.and clean
I "dried.&handled,In u,e utensils:properl)used,40.Single-sen ice &single-use articles:properly stored 47.Other Violations
and used
Received by:1\('lJJllr ?-;;-/j /)I Print:('IrJ,/J r//t Lv /ll/ClJl1 '\Title:Person In Charge!Owncr
(signature)i I
Inspected by!J.'\\iY)t \~N,"r h~1J ~f~I'(ft)\
-Bu,ines,Email:
(sign31llre)"-
Form EH-06 (R)...';:'n~h5)I _,