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HomeMy WebLinkAboutALPHA EPSILON PI 2020.09.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STD'IMONS FRWY.,RM607,DALLAS,TX 75207 214-819-21 IS FAX:214-819-2868 I ,D&J J 1111W in:I Time out: _I License/~rv{)_t£j)(o~13-r I Est.Type I Risk Category Page_jofL PurD~se of11nspection:I I l-Compli:lllce I ;.Y 2-Routine I I 3-Field Investij!ation I I 4-Visit I I SoOther TOTAL/SCORE EstaboTorw e ~~,'IIDVlf)',I Contact/Owner Name:*~umb('r of Repeat Violations:__ V3)./:"iun~ber of Violations COS:--I PhY~\~~f ~~LL1311£1 I Cit1COl1l1_)I Zi~~:rJ PhoneV'a)'3'fI'-~:Yes l..s I circle one)-., R=repeatv~Compliance Status:Out =not in compliance IN -in compliance NO not observed NA =not applicable COS =corrected on siteMarktheappropriatepointsintheOUTbo~for each numbered item Mark''/'a checkmarl..in appropriate box for liIi,NO.NA.COS Mark an asterisk'*'in aooropriate box fur R Priority Items (3 Points)violations Re uire Immediate Correclil'e Action 1I0t to exceed 3 days Comoliance Status Compliance Status0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0U0A0EmployeeHealthTS(F =degrees Fahrenheit)T SI.Proper cooling time and temperature 12.Management.food employees and conditional employees; knowledge,responsibilities,and reporting2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion;No discharge from "eyes,nose.and mouth73.ProDer Hot Holding temperaturc(135°F)Prcventinl!Contamination bv Hands4.Proper cooking time and temperature 14.Hands cleaned and properly washed!Gloves used properly 5.Proper reheating procedure for hot holding (165°F in 2 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;procedures &records Highly Suscclltible Ponulations Approved Source 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained fro111approved souree:Food in good condition.safe,and unadulterated:parasite Chemicalsdestnlction 8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properly identified,stored and used9.Food Separated &protected,prevented during food Water/Plumbing preparation,storage,display.and tasting 10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;properSanitizedatppm/temperature backnow device II.Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System.properreconditioneddisposal Priority Foundation Items (2 Points)violations Re<"ire Corrective !lctiollll'ithill 10 dOl'S 0 I N N C R 0 I N 'I C RUN0A0DemonstmtionofKnowledge/Personnl'l u 0 A 0 Food Temperature Control/IdentificationTSTs 21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to and pcrlornl duties/Certified Food Manager (CFM)Maintain Product Temperature 22.Food Handler/no unauthorized oersons/personncl 28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package 29.Thcrmometers provided.accuratc,and calibrated:Chemical/ Labelilll!Thermal test strios 23.Hot and Cold Water available;adequatc prcssure,safe ../Permit ~quir,tmellt,Prerequisite for Operation 24.Required records available (shell stock tags:parasite K 30.Food Estab~m/n~+tf9m ~fid)dcstnlction):Packaged Food labeled Conformance with Approved Procedures Utensils,Equiprdent,and Vending 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplicd,usedprocessingmethods;manufacturer instructions Consumer Advisory 32.Food and Non-food Contact surfaces clcanable,properly designed,constructed,and used 26.Posting of Consumer Advisories;raw or under cooked 33.Ware\vashing Facilities;installed,maintained.used/ foods (Disclosure/Reminder/Buffet Platc)/Allergen Label Service sink or curb clearing facility provided Core Items (1 Point)Vialal;olls Reqllire Corrective A£'Iion Nolto Exceed 90 Days or NextlnsDe('/ioll •Whiche"er Come.'First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A()Food IdentificationTSTS 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.WiDing Cloths;properly used and stored 42.Non-Food Contact surfaces clean 37.Environmental contamination 43.Adequatc ventilation and lighting;designatcd areas used 38.AODroved thawing method 44.Garbage and Refuse properly disposed;facilities maintained ProDer Use of Utensils 45.Physical facilitieo installed,maintained.and clean 39.Utensils,equipment,&linens;properly used.stored,46.Toilct Facilitics;propcrly constructed.supplied.and cleandried,&handled/In usc utensils;properly used 40.Single-scrvice &singfe-use articles:properly stored 47.Other Violationsandused"..--.._ Received~I);:;{!0 H}p~e.G.Print:Title:Person In Charge/Owner(signat~;;;r Ve,flCA '1. Is~by:lik)()~,(]Print:Business Email:(si~latl e)V\A Form EH-06 (ReVIsed 09-2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 C'i.STE.\I:\IO:\,S FRWV.,R;\1607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868 - E~'r{)~:E y)'S\L VI-V:sical ~~SK"k\A 13 \V(1 ,City/State:\,IP ,License/Permit #.,PagLcL f TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location nmp OBSERVATIONS A~D CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIO S OBSERVED ANDNumberOTEDBELOW: l .1 [,i N hr~t\"")''[in 11-1 l<D ,h ''"(-.....,)Y)("A.C"--.I VA \0 ')I~\D~ '",I ~, iYI"~\")~,/1rf W/tJJ ~Y\r;:.H J()1/l?1A I 1("j ('VlO1-C I . ~1 ~11/\,1-!/V1Ll ')-1-I/v¥ll /]rE)-/I()hert-'1\)00 L'1o+-l ~i '\_J \\tA}f (~1\lVlP ~I+')I\..{)en \C1~.-;LJ(~ ""'-"7III/' rN~wl~~('1~_IV ,-I -- / Received by:-90 r 1/tbl-r')£)(?(.1 ~ Print:Title:Person In Charge/Owner(sipnature)~f_,.,C-!-", I~~~K ~'\4.11~N n~J!J P~t:(si natl :Samples:Y N #collected Forn\.u!:.oe1 evised 09-2015)---