HomeMy WebLinkAboutDELTA DELTA DELTA SORORITY 2020.05.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Jnspection Report
2377:\.STDL\IO:\S FR"Y.,R\161J7,DALLAS,TX 752()7 21~-819-2115 FAX:21~-819-2868
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Time Olll:I Licel1sdPcnllit u I E".T)pc
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RIsk ('megor}Pa"c \.or I"--
!'urpose of Inspection:I I I-Compliance I I 2-Routine I I 3-Ficld Invcstigation I !4-Visit J 1 5-0thcr TOTAI.JSCORE
EStabltShment~-\).1 \-\a ~~i ~Contact O\\l1cr ~ame:
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*'\lIl11bl'r of Rl'peat '·iolalions:__CO~/l ,~/I_Nl "./:-iulllber of\"iulatioll'COS:--
Physical ~rrn LL'~l~ZJ~lh ~p)m)~bsl Phonc:I Follo\\-up:Yes
;\iu (circle one)
Compliance Stahl>:Out 111O~incompli3l\ce IN in compliance 'i0 not ob,ned :"i.\lIot applicable COS corrcct~d on sitL'R repeal viulation
Mark the allPropriate points in the OUT box f(~"ch numbered item Mark ../'.1 chccl.m:lI'k in anoroonate bo.\lor I:"'.;-';0.NA.COS Mark all asterisk'*.in aporopriate bo"fur R
Priodty Items (3 Points)vio/a/iolls Require Immedia/e Correcti"e Ac/ioIlIlO/tO exceetl3 days
COlllPliance Statu,Comoliance Statu,
0 I :-."(Time and Temperature for Food Safety R 0 I N 'Ii C R
U N 0 A 0 (F =degree,Fahrenheit)l N 0 A 0 Employee Health
T J S T s
~/I.Proper cooling time and temperature /12.Management.food employees and conditional employees:
knowlcd1!c.rcsDonsibilities,and reponin1!
/V 2.Proper Cold Holding temperature(.)Iof/45°F)13.Proper usc of restriction and exclusion;No discharge from
/eves.nose.3nd mouth
'1/3.Proper Hot Iloldil11!temDeraturc(135°F)!'rc\'entin!!Contamination by Hands
./4.Proper cookin£!time and temoerature /14.Hands cleaned and DrODeriv washed/Gloves used properly
jV 5.Proper rcheating procedure for hot holding (165°F in 2 15.No bare hand contact \\ith rcady to eat foods or appro\ed
Hours)alternate method nronerlv follo\\'ed (APPROVED y ;-.;)
~6.Time as a Public Health Control:procedures &records /Bi!!hlv Su,celltible !'onulations
Approved Source r 16.Pastcurilcd foods used:prohibited food not offered
,Pasteurized e~gs used when reouired
l/7.Food and icc obtained Irom appro,cd source:Food inIgoodcondition,safe.and unadulterated:parasite /Chemicals
If destruction
/8.Food Received at proper temperature 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
!'rotection from Contamination /1 IS.Toxic substances oronerlv idenlified.stored and used
",/9.FooJ Separated &protected,prevented during f'ood \Vater/!,Iumbing
V preparation,storage.display,and tasting
....V 10.Food contactttrac~l~et~I,k~~\~aned and /19.Water from apprmed source;Plumbing installed:proper
,Sanitized at m/noe tl e All\,backliow device
.....V II.Proper disposition ~ned,previously sen ed or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)vio/a/iolls Re~lIire Correctil'e ACtiOlll<'i/hill /0 days
0 I N "C R 0 I i\"C R
U N 0 A 0 Demonstration of Knowledge/Personnel l'i\0 A 0 Food Temperature ControV Identification
T S T II S
~v 21.Person ttl charge present.demonstration of'knowledge,/27.Proper cooling method uscd:Equipment Adequate to
and perf'orm duties/Certified Food Mana~er (CFM)tIolaintain Product Temoerature
r 00 Food Handler/no unauthorized oersonsl personnel /2R.Proper Date Markin~and disl)osition
S~fe Water,Recordkeeping "nd Food !'ackage ,29.Thermometers provided,accurate,and calibrated:Chemical/
/'Lllbelinl!J Thennal test strios
v [....23.Hot and Cold Water available:adequate pressure,safe /Permit Requirement,!'rcrfquisite or Operat ion
V 24.Required records available (shell stock tags:parasite 30.Food Establishment !'er~(~1I§1t ~~1'tf7))./destruction):Packa~ed Food labeled
Conformance with Approved Procedures /Utensil~,Equipment,and \ending
III ,}'v25.Compliance with Variance,Specialized Process,and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained far specialized supplied.usedprocessingmethods:manllf~1ctl1rer instructions
V Consumer Advisory I 32.Food and Non-l'oad Contact surfaces cleanable.properly
IJ designed,constructed.and used
vj/26.Posting ofConsul11er Advisories;ra\\'or under cooked /33.Warewashing Facilities:installed,maintained.used/
f'oods (Disclosure/Reminder/ButTet Plate)i Allcmen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio/lITiOllSRe/fuire Corrective Actioll Not to Exceed 90 DUI'.'or Nex'/lIsnectitJII,W/,ic/,e"er Coltles First
0 J N :.;C R 0 I ;.;.'Ii C R
U N 0 A 0 Prevention of Food Contamination t'N 0 .~0 Food Identification
T S T s
[/3,).No Evidence of Insect contamination.rodclIt/other 1/41.0riginal comainer labeling (Bulk Food)
V animals (
V'V 35.Personal Cleanlincss/eatilH.!.drinkil1!!or tobacco lise !'hvsical Facilities,.,1/36.Wiping Cloths:properly used and stored /42.l'on-Food Contact surfaces clean
'..••./37.En\ironmcntal cont3mination /43.AdeQuate ventilation and liQhling;dc~iQnated areas used
/3R.Apprmed thawinl!method ./44.Garb""e and Refuse nrotJerly disoosed:facilities n",1I1'1ained /
/!'roller l'se of Utensil ••0 /45.Phvsical facilities II1stalied.maintained.and clean r I l<\d'.r (./1
/39.Ctensib.equIpment,&linens:properly used.stored,/1/46.Toilet Facilities:properly constructcd,,upplied.and cleall $1 DU1
dried.&handled/In use utensils:properly used
,V 40.Single-service &single-use anielcs:properly stored 47.Other Violations
and used I••
Received by:~L\\)At1U~,;V Print:t {Q.,da '\ud \Q}J V Title:Person In Charge/Owner
(signature)7:1~r::J~:rH(I~('l.d {f1'-h I (~
Print:!ilusiness Email:
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Form ~Rel/ised 09-2015),___./~