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
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~~,'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
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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:
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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)---