HomeMy WebLinkAboutBETA UPSILON CHI 2020.09.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.5TE\1:\10:\S FRWY.,R\I 607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-SI9-2868
-I \trtf/flO I Time in:I Time out:I Licen,e/Pcnnit #(f)OellOb1 I 1:>1.Type I Risk Category Panc I orL"-
Purnose of Insuection;J t l-Compliance I VI 2-Roulinc I 3-Field I",esti!!ation I I 4-\'isil I I SoOther TOTAUSCORE
Esta~ll11ent ':'<ame:/1 /~A~tbSJ~~:10I1(j;v,ner ;--;amc:I
*:\ulIlber of I{rpeat \iolations:__U'"..',/'\IlImber of \'iol;\liolls COS:~'n"'"./1(1//1
PIJsiJjj}J71:~lhl/f:)111 f I 7%W'tjf1/fAlj I ~I Phone:I Folhm-lIp:Yes
No (circle one)
v
Compliance Status:'Out ~not in complialYc'e 1'\1-in co~pliance :'\0 nOlob>cncd :>IA 110tapplicable COS corrcch.'d on site R repeat vivl:ltionMarktheapproprialepointsintheOUTbo~fur each numbered ilem Mark .,/'a ch{'('kmark in apnrooriaie bo"lor 1:\,!\O.'1A.COS Mark 'm nsteri>k •*'in annronriaie bo,for R
Priority Items (3 Points)violatiolls Re'l/ire Immediate Correctil'e Acti()II/llIt to exceed 3 days
Comoliancc Status j..Comnliancc Status
0 I N "I/o Time and Temperature for Food Safety R 0 t "'\C Rl'0 A 0 t:NVO A 0 Employee HealthTIS(F =degree,Fahrenheit)T S
II~
V I.Propcr cooling time and temperature ~~I~.Management.lood employees and conditional employees;
knowledge,responsibilities.and reporting/,v 2.Proper Cold Holding lemperalure(-ll °FI .J5°F)1/,11 13.Proper use of restriction and exclusion;No discharge IromVjeves.nose.and mouth73.Proper Hot Holding temperalUre(135°F)/I Preventing COlltamination bv Hand.,1/,4.Proocr cooking time and temperature II 14.Hands cleaned and properly washed/Gloves used nronerly/5.Proper reheating procedure lor hot holding (165°F in 2 ;1,15.No bare hand conlact with ready to cal fuods or approved
I Hours)alternate method oroperlv faII0\\cd (APPROVED y N )/6.Til11e as a Public Health Control:procedures &records I Hi!!hly Susceptible Ponulatinns
/Approved Source !l 16.PasteurlLcd loods used;prohibited food not offered
Pasteurized eg~s used when required
(7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated;parasite /-Chemicals
destruction
71j 8.Food Recei,ed at proper temperature {'I 17.Food addllives;approved and properly stored;Washing Fruits
/&Vegetables
Protection from Contamination /18.Toxic suh,tances properlv identified.stored and used
/k 9.Food Separated &protected,prevented during rood j Waterl Plumbing
preparalion,slorage.display.and tasting
I}10.Food contact surfaces and Relurnables ;Cleaned and II 1.9.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backllow del·ice
II.Proper disposition of returned.previously served or If 20.ApprOled SewagelWaotelVatcr Disposal System.proper
reconditioned disrosal
Priority Foundation Items (2 p(linl~)"inlatiolls Re.uire Corrective Actioll ••.ithin 10 da)'s
0 I [7;\'\C Il ()h N '\C RU1)0 A 0 Demonstration of Knowledge/Personnel l 1,0 0 Food Temperature Control/IdentificationTS.__:J's
III 21.Person in charge present,demonstration of knowledge.II 27.Proper cooling method used:Equipment Adequate to
and perlorm duties/Certilicd Food ivlanager (CFl'vI)~lal11l3in Producl Temperature
II 2~.Food Handler/no unaulhorized persons/personnel 28.Propcr Date Marking and disposition
/Safe Watu,Rerordkeeping and Food Package 1/29.Thermometers provided,accurate,and calibrated;Chcmical!
I Labeliu!!,Thermal test slrips
{V 23.Hot and Cold Water available;adequate pressurc.safe Permit Requirement,Prerequisite for Operation
I 2.:1.Required records available (shellslock tags:parasite (30.Food Establishment Permit (Current &Valid)destruction):Pacb!.!ed Food laheled
Conformance with Appro-ed Procedures I Uteu.,i1s,Equipment,aud \'cudiugmI!f ~5.Compliance with Variance.Specialized Process,and l 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained tor specialized supplied.usedDrocessil1!2 methods:manufacturer instructions
/'Consumer Advisory /32.Food and Non-load COnlaet surfaces cleanable.properly
designed.constructed,and u,ed
I 26.Posting of Consumer Ad,isories;raw or under cooked 33.\Varewa~hing Facilities;installed.maintained.lIsed,
foods (DisclosureIReminder/Buffel Plate)1 AJlerl!en Label Sen ice sink or curb cleaning facility prOl idcd
Core Items (I Point)Vi()llllion'Require Corrective Acti()lll\'ot to ~:-.:cced90 Dal"{)rNext Illspecti()/l ,Wllic/,e"er C()mes First
0 J ""C R 0 I "l'C ItU0A0PreventionofFoodContaminationl'0 A 0 Food IdentiJicationTSTs7ft34.No E,idence or Insect contamination.rodent/mher I I,41.0riginal container labeling (Bulk Food)
"animals
.II 35.Personal Cleanliness/eating.drinking or tobacco usc Phvsical Facilities
j 7 36.Wiping Cloths:properlv used and stored 42.Non-Food Contact surlaces clean
I 37.Environmental contamination 41.Adctluatl',enlilation and li!!hting;designated area>used
J 3R.Approl cd thawing melhod 44.Garba!;c and Refuse properly disP05ed;facilities maintained
,Pro Del'Usc of Uten~i1s 45.Phvsicallacililie,in'talled.maintained.and clean
39.Gtensils.equipmelll.&linens;rroperly used.slOred.46.Tuilet Facilities:properly constructed.supplied.and clean
dried.&handledl In usc utensils:properlv usee!
['40.Single-service &single-use articles;properly stored \47.Other Violations
and Jlsed -/'
Received by:~d;;:r]~
Print:Lt~&I!OL Title:Person In Chargel Owner
(signature)--.!..>"---
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I (J Businc~s Email:
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For 6(Revised 09-2015),v-_./,II j