HomeMy WebLinkAboutBETA THETA PI 2020.09.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377"STE:\I\IO,\SFRWY R\1607 DAlLAS TX75207 2148192115 FAX 2148192868"..,--:--)1'/1~--
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,~lwi:7)nein:I Time out:J License/Permit Ii I Est.Type I Risk Category Page~o~~
-Purpol of Inspection:I I I-Compliance I vf 2-Routine I I 3-Field Invt'sti2ation I I 4-Yisit I I 5-0tller mTA~OR£
Estabrls~le:.=fi .--P;I cont~vner Name:I
*:\umhcr of R('pcat \'iolations:__/(oj)/,_,J.~./'\lImber of Violations COS:--
Physical ~5~j')t.+I ),Je,y'S-r1 CitylTt.J 11t1d()~hone:I Fullow-lIp:Yes
1\0 (circle one)
Compliance Status:I Out ~not in compliance ':in ~ompliancc
.
R ~repeat viol~I ,"0 not observed 'A -not applicable COS -corrected on siteMarktheappropriatepointsintheOUTboxtoreachnumbereditemMark../.a checkmar~m appropriate bo.\lor 1:\.1\0.:"IA.COS Mark an asterisk'*.in appropriate bo"for R
Priority Items (3 Points)violatiolls Rewire Immediate Correeth'e Action IIOtto exceed 3 days
Comlliiance Status Compliam'e Status0INNCTimeandTemperatureforFoodSafetyR0INNC RU0A0UN0A0EmployeeHealthT.-s (F =degrees Fahrenheit)T S
••..V I.Proper cooling time and temperature (V 12.1\lanagemcnt.food employees and conditional employees:1/knowledge,responsibilities.and reporting
"l-j:v 2.Proper Cold Holding temperature(41 of/45°F)/13.Proper usc of restriction and exclusion;No discharge from~eyes.nose.and mouthv./3.Proper Hot Holding temperature(135°F)Preventin!!Contnmination by Hands."..4.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 approved
./Hours)alternate method properlv followed (APPROVED y N ).-6.Time as a Public Health Control:procedures &records /'Highlv Susceptible PODulations
Approved Source _1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
""V 7.Food and iee obtained from approved source;Food in
good condition,safe,and unadulterated:parasite ChemicalsVdestruction
/8.Food Received at proper temperature /17.Food additi\es:approved and properly stored;Wa"hing Fruits
/&Vegetables
./Protection from Contamination /l 18.Toxic substances properly identilied.stored and used,/'9.Food Separated &protected,prevented during food Waterl Plumbing~preparation.storage.display.and tasting
~/10.Food contrttJrI~~=~lablcs,Cleaned and ~t'19.Water from approved source;Plumbing installed;proper
Sanitized at 1 tel atlnQ lrk"J,,r'l I(·.ff backflow device
,V II.Proper disposition ofretumed,previously served or V 20.Approved SelVage/Wastewater·Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Point~)violations Re~uire C(}TTt'ctivl!Actio"withill 10 days
0 I N =-C Il 0 I N 'i r RUN0~0 Demonstration of Knowledgel Personnel t'..•0 A 0 Food Temperature Control!IdentifkationT./S T ""s
/'21.Persoll in charge present.demonstration of knowledge,"27.Proper cooling method used;Equipment Adequate to
and perfonn duties/Certilied Food Manager (CF:VI)IVlaintain Product TemperatureIL2:2.Food Handler!no unauthorized personsl personnel _,V 28.Proper Date Marking and disposition
Saf'>Water,Recordkecping and Food Package ,/29.Thermometers provided.accurate.and calibrated;Chemical!
Labelinl!Thermal test strips••.....23.Ilot and Cold Water available:adequate pressure,safe /'Pqmit...l!e('uiremel't.Prerequisite for Operation
V 24.Required records available (shcllstock tags:parasite i.f 30.Food fs~~n~}r&JP1r9 Valid).,..,.destruction):Packaged Food labeled
Conformance with Approved Procedures UtJnsils,Equipment,and Vending
-}25.Compliance with Variance.Specialized Process.and Lv 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
supplied.usedprocessingmethods;manufacturer instructions
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable.properly
..-designed,constructed.and used.v"26.Posting of Consumer Advisories;raw or under cooked I 33.WarelVashing Facilities;installed.maintained.used,
foods (DisclosurelReminder/Buffet Plate).'Allemen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)ViolatiollS Require C(}rrt'ctivt'Aetio11 Nottll Exceed 90 Days or NextIIlS/lectio11 •Wllicl,e"er COlfles First
0 I N 'i C R 0 I N 'i C RU()A ()PI"evention of Food Contamination l'N 0 A ()Food IdentificationTSTSV34.No Evidence of Insect contamination.rodent/other /4 I.Original container labeling (Bulk Food),/./animals
~~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 r 43.AdeCluate ventilation and lightin~;desienated arcas used
'"38.Approved thalVinc method .....-44.Garbage and Refuse properly disposed:facilities maintained
/Proller Use of Utensils J 45.Phy,ical facilities installed.maintained.and clean
39.Utensils.equipment.&linens;properly used.stored.V 46.Toilet Facilities;properly constructed,supplied.and clean1./dried.&handleeV In use utensils:properly used
""'"40.Single-service &single-usc articles:properly stored 47.Other Violations
and uscd
Received by:~a~Print:Title:Person In Charge!Owner(signature)1\
Inspected by:C')PLd I 'XA bv I ~j.,.,l(>Print:Business Email:(signature)_......V~I [I (I-IFormEH06(ReVised 09 2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\LVIO:\S FR\VY.,Ri\'I607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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Estabfi\}tP;:r '-)krk~PhYSi~i~:,)y_~'\+-ICityfState:(V I License 'Permit #IPage br L.-~
•.....T ~P£RATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBS.ERYATIONS A~D CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE~MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED ANDNumberOTEDBELOW:
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Receiv~~y:-~~~r?"rint:Title:Person In Charge/Owner{sicnatur /'\-'-"
~~y:(\f\Il\~h~h,rL ~rint:
Samples:Y N #collected()
Fo 'EJl-06 I:levised 09-2015 '--'.