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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 I I , Da~\mD'ji1l1t.:in: I Time Olll:I Licel1sdPcnllit u I E".T)pc I 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: I *'\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: 151...' Form ~Rel/ised 09-2015),___./~