HomeMy WebLinkAboutBETA UPSILON CHI 2019.09.03~1-rj)'0(tL1 ,t
Dallas County Health and Human Services -Environmental He~flh'DiY~·ill
Retail Food Establishment Inspection Report _['~
2377 N.STDL\10NS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -\~rn I J
Irie{J;r;rrejr I Time out:1 License/Permit #I Risk Category
I 5-0thcrPurpoeorIlspection:I'I I I-Compliance I I 2-Routine I I 3-Field Invcsti!!ation
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0 I N N
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V Permit Requireiii}nt,Prerequisite for Operftion .••..•••.•
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Est!rlSlti@en,~~:L ~tr-.:...')\'/\1.'\(s._on\tact/owner Name,:.__•I *:'>lumberof Repeat Violations:__1 '::J"'~,r~I\_V ,))U \"•-..<./,,"umber of Violations COS:__
Compliance Status:Out =not in compliance ~,:incompliance r-Io~t obsel'\·ed NA=not applicable COS =correctedon site
Mark the aoorooriate oointsintheOUT boxforeachnumbered item Mark ',/;1,.'checlunark inaDoroarialebox forIN,NO.NA.COS Mark an ~
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asterisk'*.in a ro lateboxfor R
Comnliance Status
Prioritv Items (3 Points)violations Re"uire Immediate Corrective Action not to exceed 3days
o INN C
UNO A 0
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Time and Temperature for Food Safety
(F=degrees Fahrenheit)
I.Proper cooling time and temperature
////~V2.Proper Cold Holding temperature(41 of/45°F)
3.Proper Hot Holding temperalUre(135°F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
7 6.Time as a Public Health Control;procedures &records
Approved Source
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7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected,prevented during food
preparation,storage.display.and tasting
10.Food contact surfaces and Returnables:Cleaned and
Sanitized at ppm/temperature
R
II.Proper disposition of returned,previously served or
reconditioned
Compliance Status
R o IN'"C
~110 A ~
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Employee Health
12.Management,food employees and conditional employees;
knowledge.responsibilities.and reoorting
13.Proper use of restriction and exclusion;No discharge from
eyes.nose,and mouth./
/Preventin!!Contamination bv Hands
;1 /14.Hands cleaned and properly washed/Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
/Hi!!hlv Suscentible Ponulations.r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggS used when required
Cbemicals
/17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
18.Toxic substances properly identified.stored and used
Water/Plumbing
19.Water trom approved source;Plumbing installed;proper
backtlow device
20.Approved Sewage/Wastewater Disposal System,proper
disposal1/
Demonstration of Knowledge/Personnel
Priority Foundation Items (2 Points violations Re.lIire Corrective Action withi"10 dal's
Food Temperature Controll Identification
21.Person in charge present,demonstration of knowledge.
and perform duties/Certified Food Manager (CFM)
22.Food Handler/no unauthorized persons/personnel
Safe Water,Recordkeeping and Food Package
Labelinl!.
23.Hot and Cold Water available;adequate pressure,safe
24.Required records available (shellstock tags;parasite
destmction);Packaged Food labeled/
v Conformance with Approved Proceduresr25ComplIancewithVarIance.SpeCialIzed Process.and
HACCP plan.VarIance obtamed for speCIalIzed
prOCeSSlllgmethods.manut:1cturer mstructIons
Consumer Advisory
R Cos
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
28.Proper Date Marking and disposition
29.Thermometers provided.accurate,and calibrated;Chemical/
Thermal test strips
31.Adequate handwashing facilities:A'~ble and properly
supplied,used
"'v 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
26.Posting of Consumer Advisories;raw or under cooked V 33.Warcwashing Facilities;installed,maintained.used!
foods (DisclosurelReminder/Buffet Plate)/Allergen Label V Serviee sink or curb cleaning facility provided
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Til Prevention of Food Contamination R
Core Items (I Point)Violations Reqllire Corrective Action Not to Exceed 90 Dal'S or Nexllnspection,Wllichet'er Comes First
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34.No Evidence;6l\Io.secttcontaminatiolh rod<;{'tlottlef.4=,_
animals ~t-::ti,.","'t--I\"'}{(.I
VI/V 35.Personal Cieaniiness/ealing.drinking or tobacco use
"'V 36.Wiping Cloths;properly used and stored
./37.Environmental contamination
38.Approved thawing method
Proper Use of Utensils
39.Utensils.equipment,&linens;properly used.stored.
dried,&handled/In use utensils:properly used
/
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40.Single-service &single-use articles;properly stored
and used
TiV~l Pers~n In,~!!arl?e/~~l!.e~.•v"'C\.tvlvv~~':r ('.\r-.."
Received by:,,1/1"1"\.J );I "
(signature),-./',['{i It~\I\,,""'1:;1 \I {t ''''":<j
Food Identification
R 0 INN C
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41.0riginal container labeling (Bulk Food)
Phvsical Facilities
I I /42.Non-Food Contact surfaces clean/'i.y 43.Adequate ventilation and lighting:designated areas used
44.Garbage and Refuse properly disposed:facilities maintained
45.Physical facilities installed.maintained,and clean
46.Toilet Facilities;properly constructed.supplied.and clean
47.Other Violations
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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