HomeMy WebLinkAboutPHI DELTA THETA 2019.09.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDLVIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Da~:{r'l L-J..~,i?ll Time in:I Time out:I Lic7t~IDt9_'S3C?I Est.Type I Risk Calegory Pagej_of ':.L
Pur'oIose of Inspection:I I I-Compliance itA'"2-Routine I 3-Field Investi2ation I I 4-Visit I I 5-0ther TOTAL/SCORE
ES:8~;l1lenna;Pf p q&,otA I C~,ct~:~1~1~!:/l,'(?I *Number of Repeat Violations:__
@./Number of Violations COS:--
Ph~S~1 A,ess:~MlA ~I\)01 I f.lt~o\;~f~~¥'~~~~~p t~~11P~7~1-fl1 '17-;;(7 I Follow-up:Yesr,q No (circie one)
IN =incompliance !I
NA =not applicable COS =correctedon siteComplianceStatus:Out =not incompliance NO =not observed R=repeat violationMarktheappropriatepaintsintheOUTboxforeachnumbereditemMark,./,acheckmark in appropriate box for IN.NO.NA.COS Markan asterisk'*.inappropriateboxfor R
Priority Items (3 Points)viola/ionsRewire Immedia/e CorrectiveAc/ion 110//0 exceed 3 da.vsComplianceStatusComplianceStatusI0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0(F =degrees Fahrenheit)U N 0 A 0 Employee HealthTsTS
,,-.Y I.Proper cooling time and temperature
~l/12.Management,toad employees and conditional employees;
knowledge.responsibilities,and reportingv/2.Proper Cold Holding temperature(41of/45°F)13.Proper use of restriction and exclusion:No discharge from,v'eyes.nose.and mouthL/3.ProDerHot Holding temperature(135°F)Preventing Contamination by HandsI4.Proper cooking time and temperature "f 14.Hands cleaned and properly washed!Gloves used properlyV5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approved~Hours)altemate method properly followed (APPROVED y N )v 6.Time as a Public Health Control:procedures &records Highly Susceptible PopulationsApprov('d Source
~16.Pasteurized toads used:prohibited food not offered
Pasteurized eggs used when required7.Food and ice obtained Irom approved source;Food in
l/good condition.safe,and unadulterated:parasite Chemicals!-destruction
V 8.Food Received at proper temperature
~17.Food additives:approved and properly stored;Washing Fruits(....
&VegetablesProtectionfromContaminationV118.Toxic substances properly identified,stored and used•....i)9.Food Separated &protected,prevented during load Water/Plumbingpreparation.storage,display.and tasting
I/'10.Food contact surfa~d Returnables:Cleaned and t,.,Y 19.Water from approved source:Plumbing installed;properIvSanitizedat0~temperature backflow device
V v-II.Proper disposition of returned,previously served or
A•.Y 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violationsR~~uire Co"eclive Action within 10days0INNCR()I N N C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperatur('Co~troU Idtm.tilka,T s T S
•...•..""21.Person in charge presel1l.demonstration of knowledge.27.Proper cooIing method used;Eq~and perform duties/Certified Food Manager (CFM)/'j...,Maintain Product Temperaturet...-22.Food Handler/no unauthorized persons/personnel if 28.Propcr Date Marking and dispositionSafeWater,Recordkeeping and Food I'ackage
",Y 29.Thermometers provided.accurate,and calibrated;Chemical!Labeling Thermal test stripsLV23.Hot and Cold Water available;adequate pressure.safe Permit 8~q,ujrr;.."}ent,Prerequisite for Operation24.Required records available (shellstock tags:parasite
~I~rL.Y destruction):Packa{!ed Food labeled 30;l)Od 5~a P~~(Pirrg~&Valid)
Conformance with Approved Procedures ,'Uten~i1~,Equipment,and VendingJ25.Compliance with Variance.Specialized Process.and
/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ~supplied,usedprocessingmethods:manufacturer instructions
Consumer Ad,'isory
c/V 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and usedrY26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities:installed,maintained,used/foods Wisciosure/ReminderlBuffet Plate)/Allergen Lahel &-Service sink or curb cleaning facility providedCoreItems(1 Point)Violations Require CorrectiveAction Not to Exceed 90Doys orNat Inspection •Wh;c"el'~r ComesFirst0INNCR0INNC RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
:..,.11 34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)animals (/.",35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities-.t.36.Wiping Cloths:properly used and stored .,/42.Non-Food Contact surfaces cleanVt/37.Environmental contamination /43.Adequate ventilation and lighting:designated areas used.,/3R.Approved thawin!!method /44.Garbage and Refuse properly disposed:lacilities maintainedProperUseofUtensils/45.Physical facilities installed.maintained.and clean(I'39.Utensils.equipment.&linens:properly used.stored.46.Toilet Facilities:properly constructed.supplied,and cleanl.../dried.&handled/In use utensils:properly used ,/
40.Single·service &single-use articlcs:properly stored
/47.Other Violations./'and used
Received by:.It..~Print:~"i;mj;./h~Title:Person In Charge/Owner(signature)r!'-r-
Inspected by(c/f7 p Print:ii_/)/---,-~h Business Email:{..;,~~~...-~\-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :-I.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
TEMPERA TURE OBSERVAnONS
Physical Address:
6)
License/Permit #
Item/Location 1tern/Location Item/LocationTemp Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/OwnerPrint:
Samples:Y N #collected
Print: