HomeMy WebLinkAboutCHI OMEGA 2020.09.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,51'E"'10:\S FRWY..R'I 607,DALLAS,1'X 75207 214-819-2115 FAX:214-819-2868
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Do/~)J'f)l)I Time in I Time out:License Pcn~it f)/)O It ()t:1)u IE,!.r\pc I
R15!...Calegor~Page k_01'_'-
Purpose of Inspection:I I I -Compliance I I 2-Routine ~j-Field Investigation I I 4-Visit I I 5-0ther TOTAU5CORE
Esta ~1~:;~l%'Ai/JIIIIAtJI contDh~/'~;;:m~I'h I
*'\umher of Repeat \'iolatiolls:__
DIX,/:"lumber uf \'iul"tioll>COS:--
nL _l.__'-/l;I1MI -)I 1~/~~O~/r "l~~1 Phone:I Follu\\-up:\es
II 'Y;~~'1.Jl.:'{)Ji '\0 (circle Oil")-~,
in C"';'ltdIlCJ,\OComplianceSl3tus:Out -not in compliance 1:\not oh,en cd :'\.\-1I0tapplicable CO!>:corrected 011site R :repe3t \lolatlOn
\1ark the appropriate points 111the OCT bo~for each numbered item \lark .,,"a chechmork illaporopnatc bo~for 1'\,\"0.'\A.CO!>\lark an 3sten,k .*.in appropriate bo~for R
PriOl'ih'Items (3 Points)viol(l(il)ns Requirl!Immediate Correcti,,£'Actio"not to 'exceed3 days
Compliance Sta1t1~Cmnuliance SrUrU'ii
0 I N ~l%Time and Temperature for Food aIel)R 0 I 'I ,C R
li N 0 L ,0 A 0 Employee Health
T /s (F =dcgrc~,rahr~nheil)T ~
)~I.Proper cooling time and temperature 1;,12.\lanagemenl.food employees and condition31 employees:
kno\\ledge,rcspon;ibilities.and reponing
~
0 Proper Cold Holding temperature!41 'F 45 F)Ij 13.Proper use of reslriction and exclusion:No discharge from
II-~\er.;.Iloc;e.and mouth
(,3.Proper Hot Holding temperalure(135°F)//I Prenntin!!Contamination by Hands
IV //4.Proper cookini!time and temperature I /1-1.Hands cleaned and properly \\ashedl Glm es used properlv
W 5.Proper rehealing rrocedure for hot holding (165'F in 2
/
15.'-<0 bare hand comacl \\ilh ready to eat foods or appro\ed
Hours)ahcrnale method properlv follO\\ed (APPROVED Y N I
/6.Time as a Puhlic Health Control:procedurc,8:.records /Highh Suscellt"iblc Populations
Approved Source 16.Pasteurized foods used;prohibited food not offered
/'Pasteuri7ed e!!gs used when required
//7.Food and ice obtained Irom approl cd source:Food in
/good condition.safe.and unadulter3ted:parasite !Chemicals
destruction
8.Food Received at proper temper3ture I/J 17.Food additives:appro\'ed and properly stored:Washing Fruils
11/&Vel!etables.Proteclion from Contaminalion 1/18.To\ic suhslances properlY identified.stored and lbed
/Ij 9.Food Separated 8:.protected,prcvelllcd during food I Waterl Plumhing
preparalion.storage,display,and ta;ling
';10.Food contact surtaces and Relurnables :C[c3ned and ~19.WaleI'li'om appro\ed source:Plumbing installed:proper
Sanitized at ppnlltemperature 1/back flow device
I II.Prop'"disposition or returned,prel iously sen ed or I 20.Approved Sewage/Wastewaler Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Ret lIire Correctit'l!Actioll ••.ithill 10 days
0
I~-"e-II 0 -t ""C R
t::-I A 0 Demonstration of h:nowlcdge!Personnl'l L 0 A 0 Food Temperature ControV Ident"ification
T ~_I.-S
if'21.Person in charge present.demonstration of knowledge.I 27.Proper coolmg method used:Equipmelll Adequate to
and perform dutie;'Certified Food .\Ianager (CF\I)t ~,Iaintalll Product Temperature
I :!2.Food Handler no unauthori7ed personsl personnel 1/~S.Proper Date ~·Iarking and disposition
Safe":tter,Rccordkecping and Food Package ~9.Thermometers prm ided.accurate.and calibrated:Chemical.
Labelin!!Thermal lest strips
/0"HOI and Cold Water alailable:adequate pressure.safe I Permit Requirement,Prerequisite for Operationif'_0.
24.Required records mailahle (shellstock lags:pamsile 30.Food Establishment Permit (Current &Valid)/de~truclion):PJcka~ed Food laheled IfnConformancewithApprovedProcedures Utensils,Equipment,and "ending
II ~5.Compliance ",ilh Variance.SpecialiLed Process.and {I 31.dequate handwashing facilities:Acces;ihlc and properlyH.\CCP plan:Variance ohtained for ;peciali/ed supplied.usedproces.,ilH!methods:manufacturer il1structiol1:-.
/
Consu m('r Advisory 32.Food and ,",on-food COlllact surface,cleanable.properly
designed.con~trllcted.and u~cd
26 Posting ofCol1slImer .\d\I~ori~s:ra\\or under cooked I 33.\\'3f1:!\\ashlllg Facilities:installed.maintained.lI~C'd/
foods (Discillsure Reminder Ruffet Plate)'Allergell Label Sen Ice 'ink or curb cleaning "Icilitv prol ided
Core Items (I Point)Vio'atioll.~Require Corrective Actioll -,V(Jtto EXCl'ed 90 Days or Sext Illspectioll .Whichel'er Come~First
()~~"C R 0 I ;\,C Il
U A 0 Prcnntion of Food Contaminalion t:1 0 A 0 Food Identific:ttion
T s T ~
111 3-1.~o E\idence of Insect contamination.rodent other i,-I I.Original eolllalller labeling (Bulk Food)
anilllais
II -35.Personal Cleanlille~::,eatinu.drinkilH.!or tobacco lISC ••Phvsical Facilities
Ii 36.WininQ Cloth,:properly u;ed and stored -t2."on-Food Contact surlaces clean
I /37.EJ1\irollmcntal conlnminalloll -IJ.Adequate \entilation and liuhtina:desiunated area;u;ecl
/l 3~.Apprtl\cd lha\\in!!method -1-1.Garbage and Refu;e PI"OIleriy disposed:lacilillCS maintained
/Proper esc of l:lcn.,ib -I:i.PII\,ic311:lcdllle,installed.mall1wined.and clean
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39.Ltensils.equipmcnt.&linl'I1~:properl)tl~cd.:-.torcd.I 4(1.Toilet Facilnie,:properly con;tructcd,,upplied.3nd clean
dried.&handled In lbe utensils:properly used
I 411.Sll1gle-,en ice &single-use article"properly ,tored ~I -17.Other Vio13lions
and llsed '"
Received by:_OJ ~.....~fo-~k_prilttt_1 :ve f lr fll r~\.ye{'Title:Person lit Charge!0"ncr
(signature:)-
Inspecte~-//~___,I!:J Prj/(t:AA.A1#JJ/~/~"A',A~_)rj"Email:
(signature ""'--'''''.1 -/'ff///I/./1tJ/r///"h
Form 6 (Revised 09-2015)/'-.///I ,