HomeMy WebLinkAboutSIGMA PHI EPSILON 2019.09.11.-
Dallas County Health and Human Services -F.n~~l~Division~"/~
Retail Food Establishment -specnon Re rt~~2377:'1i.STDtMO'\'S FRWY.,RM 607,DALLAS,TX ~4-819-2115 FA ':214-819-2868
J II /J
Date:l~II t~Vi I Timeout:/I License!Permit 'I ,0 \C(-\\1)_..,,,.,MEst.Type I RiskCategory page,f;,-of L ~en ),-
Purpose of nspe tion:I I I-Compliance I ,I 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCORE
Establishment N~irA (V~~('\PDts°n (~rcer
ame:.i \NA ~'IF+::;ber of R~~lcatViolations:__~:c J.'1(-/'~1r'i lations COS:--
Physical Address:\_~~f\7)\)~m~ofJ ~l 113iP-~i rf\:I .I Follow-Oil:Yes
No (circle one)-Compliance Status:Out =not in compliance IN =in compliance NO=notobserved NA=not applicable COS =corrected onsite R =repeatviolal!
Mark the appropriate points intheOUT boxfor eachnumbered item Mark ,-/.a checkmarkinappropriate box for lili.NO.NA.COS Mark an asterisk'*'in appropriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Corree/h'e Action 110/to e.xceed 3days
Compliance Status Compliance Status
0 I N !Ii c Time and Temperature for Food Safety R 0 I N !Ii C R
U N ~~A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T ./s
//I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;
knowledge.responsibilities.and reporting
~V 2.Proper Cold Holding temperature(410F!45°F)"13.Proper use of restriction and exclusion;No discharge from
1.//I eves,nose.and mouth
V "3.Proper Hot Holding temperature(135°F)/Preventinl!Contamination bv Hands-/4.Proper cooking time and temperature /14.Hands cleaned and properly washed/Gloves used properly
1 5.Proper reheating procedure for hot holding (165°F in 2 /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:procedures &records Hil!hlv Susceptible PODulations
Approved Source r 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
I destruction
I 8.Food Received at proper temperature 1/17.Food additives;approved and properly stored;Washing Fmits
/&Vegetables,Protection from Contamination A 18.Toxic substances properlv identified.stored and used.,9.Food Separated &protected,prevented during food Water/Plumbing
~preparation,storage,display,and tasting
~/).)O.Food contact surfaces and Returnables.Cleaned and I 19.Water trom approved source:Plumbing installed;proper
"./Sanitized at ppm/temperature back flow device
./II.Proper disposition of returned,previously served or I 20.Approved SewagefWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action withill 10 dUllS
0 I N N C R 0 I !Ii N C R
U N ?A 0 Demonstration of Knowledge!Personnel u N o ;,A 0 Food Temperature Controll Identification
T S T /S
,~V 21.Person in charge present,demonstration of knowledge,~'27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature~22.Food Handler!no unauthorized persons/personnel /)28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package IV 29.Thermometers provided,accurate.and calibrated;Chemical!
/'Labeling Thermal test strips
./23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,,Prerequis e for Operation~,24.Required records availahle (shellstock tags;parasite /t~Food Establishm~n it~te ~el&jvdestmction):Packaged Food laheled 30.
Conformance with Approved Procedures ,..--Utensils,6{uil ment,anc Vendingl'25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized ,
processing methods:manufacturer instmctions I supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
designed,constmcted.and used
f"26.Posting of Consumer Advisories:raw or under cooked I 33.Warewashing Facilities:installed,maintained.used/
foods (DisclosurefReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Days or Next Inspection,Wllichet'er Comes First
0 I N :'<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 S
V'34.No Evidence of Insect contamination.rodent/other ./41.0riginal container labeling (Bulk Food)
/.animals /
V 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities,/'36.Wiping Cloths:properly used and stored ~42.Non-Food Contact surfaces clean,../37.Environmental contamination ,43.Adequate ventilation and lighting;desi!!llated areas used
"38.Approved thawing method ./44.Garbage and Refuse properly disposed:facilities maintained
/.Proper Use of Utensils /45.Physical facilities installed.maintained.and clean
,/3~~ils,equipment.&linens:properly used.stored.V 46.Toilet Facilities:properly constructed.supplied,and clean
dri .&handied!in use utensils:properly used
\K~.Single-service &single-use articles:properly stored 47.Other Violations
and l(sed (\II
Received by:v~JA I/JliY ';:f-.JpJIl tJj]print:vM ~Q ,rl r;Jsht2-r Title:Person In Charge!Owner
(signature)/'I /~,
Insp~t;d bJ)\H~II~-:\~I/I y~1 '-IrA Print:Business Email:
(signa )
Form E'''::;'~'"';;tsed 09-20151 I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE.\1\10NS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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:
r Title:Person In Chargei Owner
#collectedSamles:Y N