HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2019.09.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEiV[\IONS FRWY.,R:vI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
q'T w A 9A••.1t1 Time in:1Time out:/1 License!Permit #
1
Esl.Type 1 Risk Category Page _l of ___!:_!_
Pu.mose Jr Inspection:I I I-Compliance I VI 2-Routine I I 3-Field InvestilJation I I 4-Visit I I 5-0ther TOT ALfSCORE
Establishment Name:lvi hrnt YfYlif-)1 I Crt7~~\:n:A;re:11);LL,'awvf I *:'Iiumber of Repeat Violations:__
r(o)<::l1 ""'"t,\t './"'umber of Violations COS:--
Phy~Address:K""1.(2Q.-l1 f CitY!COuntY~"01,vlJ Z~Code:~Tt ~6'rtL-t 0,I Follow-up:Yes'=<J nO IJy,,\/pv.fott go.'-1'7,:-1 2...No (circle one)
Compliance Status:O~=not in compliance .":~b NA =not applicable COS =corrected on site R =repeat violationIN=tn comphanc NO =not 0 served
Mark the appropriate poilm inthe OUT box for each numbered item Mark 'v"a check mark in annronri.te box for IN,NO.NA.COS Mark an asterisk'*.in aporopriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action not to exceed 3 days
Comllliance Status ComnUance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature '/12.Management,food employees and conditional employees;-1/knowledge.responsibilities,and renortinQ
.,/~.Proper Cold Holding temperaturc(41 OF!45°F)/C/13.Proper use of restriction and exclusion:No discharge from
eves.nose,and mouth
V 3.Proper Hot Holdin!!temnerature(135°F)-Preventinl!Contamination by Hands I:....-4.Proper cooking time and temperature -::::1'14.Hands cleaned and properly washed!Gloves used nronerlv
l,...v 5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )-'"6.Time as a Public Health Control:nrocedures &records Hi"hlv Suscentible Ponulations
Approved Source
~16.Pasteurized foods used;prohibited food not offered
Pasteurized eQgs used when required
7.Food and ice obtained Irom approved source;Food in
l.//good condition.safe,and unadulterated;parasite Chemicals
destruction
./"8.Food Received at proper temperature
~17.Food additives;approved and properly stored;Washing Fruitsc...-&Vegetables
Protection from Contamination ..../I 18.Toxic substances properly identified,stored and used
I...)'"9.Food Separated &protected.prevented during food Waterl Plumbing
preparation,stora!:!e.disnlay.and tasting
V 10.Food contact surfaces and Returnables;Cleaned and v"19.Water from approved source;Plumbing installed;properL/Sanitized at 9 n_()DDm/temnerature backflow device._1/II.Proper disposition of returned.previously served or ",,"20.Approved SewagefWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Co"ectiv~Action within 10 doJ'S
0 I N N C R 0 I N N c RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ControU IdentificationTSTS
.,~21.Person in charge present,demonstration of knowledge.
J 27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Mana"er (CFM)Maintain Product Temperaturet..-•......22.Food Handler!no unauthorized persons!nersonnel ~28.Proner Date Marking and disnosition
Safe Water,Recordkeeping and Food Package
(/V 29.Thernlometers provided,accurate,and calibrated:Chemical!
Labelin"Thermal test strips
c....V 23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
L.I 24.Required records available (shellstock tags;parasite vi'3~~o~~~!abli~Yae~1 ICff~t!!i Yjrlip)destruction):Packaged Food labeled
Conformance with Approved Procedures 'G Utensils,Equipment,and Vending
1 25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ....-supplied.usedprocessinQmethods:manufacturer instructions
Consumer Advisory I.-32.Food and Non-food Contact surfaces cleanable,properly,...-designed.constructed,and used-r 26.Posting of Consumer Advisories;raw or under cooked /1..-33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurefReminder/Buffet Plate)!Allergen Lanel Service sink or curb cleaning facility nrovided
Core (terns (1 Pointl Violations Reauire Co"ective Action NOI to Exce~d 'JO Dal's or Next Insoection •Whic1ln'er 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 Phvsical Facilities
/36.Wiping Cloths:nronerlv used and stored -::;:;;42.Non-Food Contact surfaces clean./37.En\·ironmental contamination ./43.Adequate ventilation and Iightil1Q;desiQnated areas used•......38.Approved thawin!!method .".44.Garba!!e and Refuse nroperly disnosed;facilities maintained
Proner Use of Utensils /'45.Phvsical facilities installed.maintained.and clean
/39.Utensils.equipment.&linens:properly used.stored.
/46.Toilet Facilities:properly constructed.supplied.and cleanvdried.&handled!In use utensils;nronerly used;_--40.Single·service &single-use articles:properly stored 1/47.Other Violations/and used
Received by:
-J.-.\..1\1"\1/':,'If I ,err-.Print:r-~rI'l~t/V"1 -/(,'CO Title:Person In Charge!Owner(signature)
Inspected by:.L YO Print:C f"\{)--.--R /p_Business Email:--
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
,../"}
Establishment Name:•
;hYS~I,~:ss:g ~YJV J~v I,~i~:~;:s:il1 04 y~LiCeI1Se/per111it #I Page ~f _l,-
<;.I~{trYY1f'A.t£;~r:\t~Vfh~
_)V TEMPERATU((E OBSERVATIONS ~
Item/Location Temp •Item/Location Temp Item/Location Tfmp
~..0 -J .0/"'0 ----r-'11)~,-IJ '\n ,,~~If.,f/(vl (Jv a'>lI.p-,,/'ll!vII-
I
"-
.
j {
LdJ.l.1Lt.-r-P ('1"_'~112.,/Clt'r-j
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:
"_It VY ~""i CL,_)IrOl~:J Do 1/rY"vl ~f n t'ni-d.
I
I
Received by:~""r1 Q f2,(?'l Print:t-M e-\rr'1 Title:Person In Charge/Owner
(signature)\"i (\n Ir\"\(\n.
Inspected by:A...._/~)2-r Print:P'_i)t:1t'-?1~'-/~d-o..rlO(signature)_/1 Samples:Y N #collected
-..----_.I ,