HomeMy WebLinkAboutKAPPA ALPHA THETA 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'i.STEM:\10NS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
47bllq I Time in:I Time out:./I License/Permit #I Est.Type
I
Risk Category Page.l of--L.
Pufpose of Inspection:I I I-Compliance I £...-'1 2-Routine I 3-Field Investilmtion I I 4-Visit I I 5-0ther TOTAUSCORE
Establishment
ame:fteUa crft ~i/'A.I C071~o;nl;amef(()1'1 h~{L I *Number of Repeat Violations:__it..er.._DJ)~./Number of Violations COS:--
Physical J\cl.:I~SS:U "IJtiJIf'tfttt -R}\)J I CitY/C0j,"ty:,iA -e _Zi1t~~'h71 J,,q t)9fJ'l
Follow-up:Yes 031Dvtl't U n,I 1 iAi.t-r1~No (circle one)
Compliance Stallls:Out =not in compliance IN =in compliance NO =not observed .NA =not applicable COS =corrected onsite R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark.,/.a checkmark in appropriate box for IN.NO.NA.COS Mark an asterisk'*.in appropriateboxfor R
Priority Items (3 Points)violation.l·Re.uire Immediate Correctil'e Action not to exceed 3 days
Compliance Slallis Compliance Status
0 I N N C Time and Temperatu re for Food Safety R 0 I N l'C RUN0A0(F =degrees Fahrenheit)U N 0 A 0 Employee HealthTSTS
I.Proper cooling time and temperature ....l-'12.Management,food employees and conditional employees;I~II knowledge,responsibilities,and reporting
2.Proper Cold Holding temperature(41°FI 45°F)13.Proper use of restriction and exclusion;No discharge trom.//eyes,nose,and mouth
<./3.Prooer Hot Holding temperature(135°F)Preventing Contamination bv Hands
t..•..4.Proper cooking time and temperature ......;-14.Hands cleaned and properly washedl Gloves used properly
v/5.Proper reheating procedure for hot holding (165°F in2
~~V 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED Y N )__.
6.Time as a Public Health Control:procedures &records v Hil!hly Susceptible Populations
Approved Source c-r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained IrOlnapproved source:Food in
good condition.safe.and unadulterated:parasite Chemicals......•destruction
IP 8.Food Received at proper temperature
,~17.Food additives:approved and properly stored;Washing Fruits'-&Vegetables
Protection from Contamination l.,r 18.Toxic substances properly identified,stored and used
9.Food Separated &protected,prevented during food Waterl Plumbing'_';preparation,storage.display,and tasting
10.Food eontit surfaces and Returnables:Cleaned and V 19.Water from approved source;Plumbing installed;proper•.....•....Sanitized at "":::>15iiIiVtemperaturc l.....backtlow device
(__.j/II.Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations ReI uire Corrective Action within 10 daJ'S
0 I N l'C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControUIdentlncationTsTS
V 21.Person in charge present.demonstration of knowledge,VI 27.Proper cooling method used;Equipment Adequate toI.-and perform dutiesl Certified Food Manager (CFM):/Maintain Product Temperature
I v 22.Food Handlerl no unauthorized 1'ersonsl personnel I.-28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
1•.••.··/
29.Thermometers provided.accurate.and calibrated:Chemicall
Labelinl!Thermal test strips
LV 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
,.7 24.Required records available (shellstock tags:parasite -r 39:,!:J,~d ~tab~2ft1n'it ~u,::"en~"'lid)I destruction):Packaged Food labeled
Conformance with Approved Procedures I UtensLIs,Equipment,'·;md VendingJ25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized ~..•.supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory •..••..V 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and usedt}26.Posting of Consumer Advisories;raw or under cooked ../33.Warewashing Facilities:installed,maintained,used!
foods (Disclosure/ReminderlBuffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violations Require Corrective Action Not to Exceed 90 Dal's or Ne."d Inspection.Whichnoer Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTS
"34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)::...-animals ~
'-"35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities..•.36.Wiping Cloths:properly used and stored ••......42.Non-Food Contact surfaces clean._..,1/37.Environmental contamination _.;43.Adequate ventilation and lighting;designated areas used•...•.•.38.Approved thawing method ./44.Garbage and Refuse properly disposed:facilities maintained
Proper Use of Utensils ./45.Physical facilities installed.maintained,and clean
.•....V 39.Utensils.equipment.&linens;properly used.stored./'46.Toilet Facilities:properly constructed,supplied,and cleandried.&handledl In use utensils:properly used ./
••••••.i.>'40.Single-service &single-use articles:properly stored ......-47.Other Violations
...-and used -...
Received ~-'!a (lIt)J!~D Pr~1,.~\'\-\\M\W\\()J Title:Person In Chargel Owner(signature)~~r ..,...._.I •..,r,lV\
Inspected by:I =_/)_Print:0"j)a-Business Email:1_:__•••••.••,D 0 ..•.•-I -/~
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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I I I TEMPERA TURE O.BSERVATIONS I •
Item/Location r r Tem~,Itern/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
('1.vy.p~f nA1j irA!;)(.)(?V IVV\-:+()Ih -!-,[Jr)
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Received ~_I Vo.;Pft,.~pri~~t)J(\hn~(\~Title:Person In Charge/Owner(sianature)~~-I -F.__)'\,(.,1 ~
Inspected by:'t!">I-r-_,~~/)P Pr~_t1_L~.{J A_"_<'I p,Lj(_fO_(signature).-~-Samples:Y N #collected-•...,'""'",.....•......•.........••.,I -I