HomeMy WebLinkAboutKAPPA SIGMA 2019.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDLVIONS FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Pur;'"lie of nspection:I I I-ComDliance IY I 2-Routine I I 3-Field Investieation I I 4-Visit I I 5-0ther TOTAL!SCOREEstablishllletin71{)[iQ_
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II Contact!Owner Name:I *Number of Repeat Violations:__13)-/Number of Violations COS:--
Physical Add~it S\'t~l~ImY/COlfl((~I r~)L$~t)~:I Follow-up:Ves
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IN=in compl~e NO =not o'bserved R =repeatviola~
Compliance Status:Out =not incompliance NA =not applicable COS =corrected on siteMarktheanDropriatepointsintheOUTboxloreachnumbereditemMark'-/'achockmark in aoorooriate box for I;>;,NO.NA.COS Mark an asterisk'*'in appropriatebox for RPriorityItems(3 Points)violation.~Re,uire Immediate Corrective -1ction IIOtttl exceed 3 Jal'.~Compliance Status Comlliiance Status0IN1'1 C Time and Temperature for Food Safety R 0 I 1'1 1'1 C RUNJA0U1'1 I;>A 0 Employee HealthTs(F =degrees Fahrenheit)T SI1.Proper cooling time and temperature I 12.Management,food employees and conditional employees;/knowledge,responsibilities.and reporting
IIr/2.Proper Cold Holding temperature(41 OF!450F)/13.Proper use of restriction and exclusion;No discharge from~eves.nose.and mouth-/1/3.Prooer Hot Holdinl!temoerature(1350F)Preventin!!Contamination by HandsV/4.Proper cooking time and temperature '"I,14.Hands cleaned and properiy washed!Gloves used properly{IV 5.Proper reheating procedure for hot holding (165°F in2 if IS.No bare hand contact with ready to eat foods or approved/Hours)alternate method properlv followed (APPROVED y N )/6.Time as a Public Health Control;procedures &records Hi!!hlVSuscelJtible PonulationsApprovedSourcey16.Pasteurized foods used;prohibited tood not offered/Pasteurized eggs used when required~7.Food and ice obtained from approved source;Food inIVgoodcondition,safe.and unadultera[ed;parasite Chemicalsdestruction/-I 8.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing Fruits.
&Vegetables/Protection from Contamination /I 18.Toxic substances properly identified.stored and usedI/9.Food Separated &protected,prevented during food
/Waterl Plumbing~prenaration,stora;.disnlavhHo..dtastinl!,10.Food conta{iJ Irrcl~~urnables ;Cleaned and ,19.Water from approved source;Plumbing installed;proper,-;Sanitized at emnerature backflow device/II.Properdisposit on ofretumed.previously served or !/20.Approved Sewage/Wastewater Disposal System.properreconditioneddisnosal
Priority Foundation Items (2 Points violation,s Re~Ilire Corrective Action withill 10 days0IN1'1 C R 0 I N N C RU1'1 0 )0 Demonstration of Knowledgel Personnel U 1'1 0 A 0 Food Temperature Con troll IdentificationTST/S..V 21.Person in charge present.demonstration of knowledge.~27.Proper cooling method used;Equipment Adequate to1./and nerform duties!Certified Food Manager (CFM)II Maintain Product Temnerature,/22.Food Handler/no unauthorized personsl personnel /18.Proper Date Marking and dispositionSafeWater,Recordkeeping and Food Package 1 29.Thermometers provided.accurate,and calibrated;Chemicall./Labelin!!Thermal test strips/23.Hot and Cold Water available;adequate pressure,safe ~Permit Requirement,Prerequisite for Operation/'
/~24.Required records available (shellstock tags;parasite {30.Food EstabIiSh~~+~t\C~u~~destruction);Packaged Food labeled
Conformance with Approved Procedures ..,Utensils,E!quipment,and Vending125.Compliance with Variance.Specialized Process,and 11 ~Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized y supplied.usedprocessin!!methods:manufacturer instructions v /
Consumer Advisory 17 32.Food and Non-food Contact surfaces cleanable,properly,v /designed.constructed.and used/f 26.Posting of Consumer Advisories;raw or under cooked VI7 33.Warewashing Facilities;installed,maintained,usedlfoodsiDisclosurelReminderlBuffetPlate)!Allergen Lahel Service sink or curb cleaning facility providedCoreItems(l Point)Violc,tioll.f ReQllire Corrective Action Not to Exceed 90 Dal's or Ne:ctlnsDectioll,Wllicl,el'er Comes First0INNCR0INNC RUN0A0PreventionofFoodContaminationU1'1 0 A 0 Food IdentificationT,S T s34.No Evidence of Insect contamination,rodent/other 1/41.0riginal container labeling (Bulk Food)I,VII-animals /'
VV~35.Personal Cleanliness/eatinl!,drinking or tobacco use Phvsical Facilities.."V 36.Wiping Cloths;pronerlv used and stored /42.Non-Food Contact surfaces clean~V 37.Environmental contamination .,43.Adequate ventilation and lighting;designated areas used-/38.ApDroved thawing method ,-44.Garbage and Refuse oroperly disDosed;lacilities maintained.Proner Use of Utensils I /45.Phvsical facilities installed.maintained.and cleanI39.Utensils,equipment,&linens;properly used,stored./46.Toilet Facilities;properly constructed,supplied,and clean./,-jr;p,-j }<.handled/In use utensils;properiv used
t.~V '-""4~dZJerv~use articles;properly stored 47.Other Violationsanlsed
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONS
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