HomeMy WebLinkAboutPHI GAMMA DELTA 2019.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N STEMWO"FRWY RM 607 DALLAS TX 75207 214819 2115 FAX 214 819 ~I'..,j ,--:--
-fYl~p P j.-fDate:~l21rYJtJ ~r Time out:1 LicenselPermit #I Est.Type I~catcgory Pag~_11'-1'~
Pur -snecti'\n,1 I l-Comnliallc.e_f I 2-Routine f 13-Field Investi!!ation r 14-Visit 171 SoOther TOTAfI"rnRI
...
Establi~
lA~ame ,-~'\Vr)@_l)e I~UO;:ler ~al11e:1 *.\lumber of Repeat Violations:__
([J"'./Number of Violations COS:--Physical Ad~r~r'\j L\~~U'EJfffty/coun~JPI
rMfp~~~20)1 Follow-up:Yes
No (circle olle)
-..::;:;0 _.
1 '....JJ JComplianceSlatus:OUI =not in compliance IN =in complianc\..NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the anoronriate noinL'in the OUT box tor each numbered item
Mark ',,'a checkmark in aMronriate box for IN.NO.NA.COS Mark an asterisk'*.in annrooriate box for ~Priority Items (3 Points)violatiolls Re,uire Immediate Correctil'e Action IIOtto e.>.:ceed3 dol'sComnlianceSlatus
Comlliiance Stalus T0INNC
Time and Temperature for Food Safely R 0 I N "C
~
V N 01)0
v N1J-A 0 [mployee Health
T S (F =degrees Fahrenheit)
T SltVI.Proper cooling time and temperature
"'1/12,Management,food employecs and conditional employees;
1/
knowled£!e.resDonsibilities.and renOrlina.,.V 2.Proper Cold Holding temperature(41 0F/450F)7 13,Proper use of restriction and exclusion;No discharge from-
eves.nose.and mouth""-3.Prooer Hot Holding temoeraturc(1350F)-;
Preventina Contamination by Hands
~
4.Proner cookin!!time and temnerature 7'J
14.Hands cleaned and Dronerlv washedl Gloves used orooerlv'./5.Proper reheating procedure for hot holding (165°F in 2
"~15.No bare hand contact with ready to eat foods or approvedHours)
altemate method nronerlv followed (APPROVED y N )
V 6.Time as a Public Health Control:nrocedures &records J Hip"hly Suscentible PonulationsApprovedSourceI116.Pasteurized foods used;prohibited lood not oftered
Pasteurized eggs used when reauired~'/7.Food and ice obtained from approved Source;Food in
good condition,safe,and unadulterated;parasite
Chemicals
I destruction
./'"8,Food Received at proper temperature
./17.Food additives;approved and properly stored;Washing Fruits&VegetablesProtectionfromContamination:;;p 18.Toxic substances nronerlv identificd,stored and used
/v 9.Food Separated &protected,prevented during food
Waterl PlumbingnreDaration.storaQe,disnlav.and tauinQ ./..).•..
10.Food conta~,~Returfiet;t1"~'"19.Water trom approved source;Plumbing installed;properSanitizedatemnerau/I(/c;:l,.,backllow deviceII.Proper disPositi~med,previously served Or /20.Approved Sewage/Wastewater Disposal System,proper
f reconditioned
disDosalPriorityFoundationItems(2 Points violations Re(lIire Corrective Action within 10 dtn'S0INNC
R 0 I N N C
R
V N ;;A 0 Demonstration of Knowledge/Personnel v N 0 A 0 Food Temperature Con troll Identification
T s
T /S
.,
21.Person in charge present,demonstration of knowledge,,/27.Proper cooling method used;Equipment Adequate to
/and nerform duties/Certified Food Manager (CFM)
Maintain Product TemDerature
'II;;".;.22.Food Handlerl no unauthorized oersonsl nersonnel /28,ProDer Date Marking and disnositionSafeWater,Rccordkeeping and Food Package ~29.ThemlOmeters provided.accurate.and calibrated;Chemical!
./Labelino -Thermal test strios./23.Hot and Cold Water available;adequate pressure,safe
Permit ftltf(uiremcnt,Prerequisite for 6pvation!/24.Required records available (shellstock tags;parasite
~30.Food [stab~14n~it10:Y~
destruction);Packaged Food labeled
Conformance with Approved Procedures /UtenSils,[qui,tment,and Vending{25.Compliance with Variance,Specialized Process.and 1.7
31.Adequate handwashing facilities:Accessible and properly
HACCP plan;Variance obtained for specialized
j supplied.usednrocessingmethods:manufacturer instructions
Consumer Advisory /
32.Food andNon.food Contact surfaces cleanable.properly
/
designed,constructed.and usedI26.Posting of Consumer Advisories;raw or under cooked
'"33.Warcwashing Facilities;installed,maintained,used/foods (DisclosurelReminder/Buffet Plate)/Allergen Label
Sen'ice sink or curb cleanilw f.1cility DrovidedCoreItems(l Point)
Violatiolls Reouire Corrective Action Not to Exceed 90 DOl'S or Next IlIsDectioll,Jf71k/lel'er Comes First0INNC
R 0 I N N C
R
V N 0 A 0 Prevention of Food Contamination V N 0 A 0 Food Identification
T S
T St34.No Evidence of Inscct contamination.rodent/other
./41.0riginal container labeling (Bulk Food)animalsf35.Personal Cleanliness/eating,drinkinrr or tobacco use
Phvsical Facilities
./36.Wining Cloths:nrooerlv used and stored
"..-4~.Non·Food Contact surfaces clean
/'37.Environmental contamination .•..
43.Adeouate ventilation and liphtinrr,desirrnated areas used
-'38.Annroved thawing method .•..
44.Garbage and Refuse nronerlv disnosed;facilities maintainedPronerUscofUtensils..,-45 .Phvsical facilities installed.maintained.and clean.Iv 39.Utensils.equipment,&linens;properly used.stored.
46 .Toilet Facilities;properly constructed.supplied.and cleandried,&handled/In use utensils:Dronerlv used ./"7
40.Single-service &single-use articles;properly stored
47.Other Violationsandused
Received b~/\~.7~
Print:C"J (-(rA('IIIt:r Title:Person In Chargel Owner
(signature).d~
I j A ••-A -(r r·CInspe~~\}~7 I~f----._lA~l'I/Print·'signatu