HomeMy WebLinkAboutPHI GAMMA DELTA 2019.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771'\STE\I"IO;\'S FRWY RM 607 DALLAS TX 75207 214-819-2115 FAX'214-819-2868",,
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/,.-e{:II 1C1lzry in:I Time out://License/Permit #/()(~~{)JH-[Jt}}'O ~RiSk Category Page of~
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Purp se of I.spectidn:'I 1 I-Compliance,_,_I /I 2-Routine I I 3-Field Investi!!ation I I4-Visit I S-Other T""ALlSCQRI
EstabliSRmeii~11e:
(--"rl('(W~A 1 ~ttt;ner Name:I *Nu mber of Repeat Violations:__
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-I"q I~{i/_\.,,'Number of Violations COS:--PhysiC!/II"T-I ,t1"/q \1~(jj tJ cTtY/1 ojtYYI U\l~~~oc ~n /Follow-up:Ves
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No (circle one)\./Compliance Status:Out ~not in compliance IN ~in comphl..ic~NO ~Dot ob;e~ed NA ~not applicable COS ~corrected on site R ~repeat violation
Mark the aDDroDriate Doints in the OUT box lor each numbered item
Mark',,""checkmark in aDDroDriate box for IN,NO,NA.COS
Mark an asterisk'*'in aDDraDriate box for JPriorityItems(3 Points)violaliom Re.uire Immediute Correclb'e Action 110110exceed 3 davsCOffiDlianceStatu.
Comuliance Status0INNC
Time and Temperature for Food Safely R 0 I N N C
~
U N 0 ~0
U NV>A 0 Employee Health
T ./S (F ~degrees Fahrenheit)
T S••.....I)oper cooling time and temperature
'/12.Management,tood employees and conditional employees;1/knowledge,responsibilities.and reportingIgV'.-1.Proper Cold Holding temperature(410F/450F)
/13.Proper use of restriction and exclusion:No discharge from
/'
eves.nose.and mouth."._..V 3.Proper Hot Holding temperature(1350F)
/I Preventin"Contamination bv Hands
tV 4.Prooer COoking time and temperature 1/V 14.Hands cleaned and orooerlv washed!Gloves used orooerlyt,:V 5.Proper reheating procedure for hot holding (1650F in 2 'KV 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:orocedures &records
/Hif!hlv Susceutible PopulationsApprovedSource,1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required",.V
7.Food and ice obtained from approved source;Food in/good condition,safe,and unadulterated:parasite
Chemicals
V destruction
/I 8.Food Received at proper temperature
1 17.Food additives;approved and properly stored;Washing Fruits&Vegetables/Protection from Contamination V 18.Toxic substances orooerly identified.stored and used
/9.Food Separated &protected,prevented during food
Waterl Plumbingpreparation,storage,display.and tasting
/1-10.Food contact surfa~~~a~r;;)~aned a:~1/
l.---19.Water from approved Source;Plumbing installed;proper
~Sanitized at tur \1("<);~
back flow device...V II.Proper disposition ofPeturnd:t,'previo'trSTy served or /'
20.Approved Sewage/Wastewater Disposal System,proper
reconditioned
disoosalPriorityFoundationItems(2 Points violations Re.lIire Corrective Action withill 10 dayS0INNC
R 0 I N N C
R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control!Identi~cation
T S
T /S/V 21.Person in charge present,demonstration of knowledge,,
27.Proper cooling method used;Equipment Adequate to
-and perform dutiesl Certified Food Manager (CFM)~~
Maintain Product Temperature/22.Food Handlerl no unauthorized oersonsl oersonnel /
28.Proper Date Marking and disposition
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Sare Water,Recordkeeping and food Package
./
29.Thermometers provided,accurate,and calibrated;Chemical!
-Labelinl'./_/"Thermal test strios--•.....
23.Hot and Cold Water available;adequate pressure,safe ./Permit R<uiJCrl ot,Prere(llisi~for Operationy24.Required records available (shellstock tags:parasite
I/(30.Food Establis~nt b~~Ct ~r'~vali¥C )-
destruction):Packaged Food labeled
Conformance with Approved Procedures
Ute'iiSiIs,I qUipment,j anTVeDillng -t 25.Compliance with Variance,Specialized Process,and
....V
31.Adequate handwashing facilities:Accessible and properly
HACCP plan;Variance obtained for specialized
processing methods:manufacturer instructions supplied.used .Consumer Advisory /
32.Food and Non-food Contact surfaces cleanable,properly
1/designed,constructed,and used.-r 126.Posting of Consumer Advisories:raw or under cooked
/33.Warewashing Facilities;installed,maintained,used!foods (Disclosure/Reminder/Buffet Plate)/Allergen Lahel
Service sink or curb cleaning facility orovidedCoreItems(I Point)
Violatiolls Reouire Correclive Action Not to Exceed 90 Dal'.~or Next In.sDectioll.JJ71ichel'er CO"'es First0IN,'i C
R 0 I N N C
R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 food Identification
T S
T SVlo-34.No Evidence of Insect contamination.rodent/other y 41.0riginal container labeling (Bulk Food)
L-animals
1/-•....35.Personal Cleanliness/eating.drinking or tobacco use -Phvsical facilities-•....36.Wiping Cloths:properly used and stored
42 .Non-Food Contact surfaces clean
I-I-"'37.Environmental contamination ...
43.Adeauate ventil3tion and li!!hting;desionated areas used
_10-38.Approved thawing method
;'44.Garbage and Refuse properly disposed:tacilities maintainedProperUseofUtensils,
45.Phvsical facilities installed.maintained,and clean./V 39.Utensils.equipment.&linens;properly used,stored.
46 .Toilet Facilities;properly constructed,supplied,and cleandried.&handled!In Use utensils:properly used ,_.•....
40.Single-service &single-use articles:properly stored
47.Other Violationsandused
Received by:AI./"A:=
printG:.e-rY'(,)rJ CC«('Yl (C'"I Title:Person In Charge/Owner
(signature),-,~...
rn;tc~t·(.M'.I~/,,r ~PI'int:~sig alur'~I%:'I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:\iS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVAnONS AND CORRECTIVE ACTIONS
AN I'!QSPECTIONOF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNOTEDBELOW:
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Received by:/~/~,....--Print:./(\~r',YI1 (/"\(si~nature),..!L/v,Z/~./1.Aj~.,_(J ~'rrl ~(n",1 \Title:Person In Charge/Owner~s~:~a~~:zroY(lAVV\\II')h ~Jut·}f)-rj ~t(Y ~
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