HomeMy WebLinkAboutDELTA GAMMA SORORITY 2020.09.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.ST[.\I:\'O:\S FR\\T .•R.\'607.DALLAS.TX 75207 2'~-819-2115 FAX:21~-819-2868
IIEst.r)pe Page __I:of _I__Time in:I Time mil:_I License Permit ,;(;)W 7?75 I
5-0therPurposeqfIn.~pection:I I I-Compliance ~2-Roufine I I3-Field Investigation I I 4-Visit I I TOT ALISCORE
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I Contact 0\1 ncr ~Jc£/'./I /~J,A I *.\umher of Repeal \·iol ••liolls:--
')J/AI A /'A};/)/('/~lIllIhcr of Violation,COS:__
Phone:I Foil""-up:Yes
:\0 (circle one)
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
I.Proper cooling time and temperoture
,Proper Cold Holding temper3ture(-I I'F -15°1-)
3.Proner Hot Holding temperature(13SeF)
4.Proper cooki nu time and temperature
5.Proper rehearing procedure for hot holding (165'F in ~
Hours)
6.Time as a Public Health Control:procedure,&record,
Apprond Source
7.Food and ice obtained Irom appro,ed ,ource:Food in
good condition.safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.pre,ented during food
preparation.storage.display.and tastin!!
10.Food contact surfaces and Returnables.Cleaned and
Saniti7cd al PPITl,tel11))crature
II.Proper disposition of returned.pre,iously sen ed or
reconditioned
Priority Foundation Items (2 Points)violatiolls Re.,lIire Corrective Actioll withill 10 days
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Comilliance Sratus
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Compliance ralll>:Our =not IIIcompliance "I,=IIIcOI1'(,li:mce :\0 c not ('b~en eJ :'\.\not appltcabk COS ~c rrected on site R=repeat ,iolation
Mark the allDronriate Doints inthe OtT b<"lor each numbered item 'lark ,./.a checkmark in appropriate box fur (:\.\;0.\A.COS :'vlarkall asterisk'*.illaonronriate box for R
Prioritv Items (3 Points)dola(iolls Reqllire IlIImediate Correctil'e 4c/iollllo//o exceed 3 days
Compliance Sratui
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Employee Health
12.\Ianagement.food emplOyees and conditional employees;
kno\l ledge.responsibilities.and reporting
13.Proper use of restriction and exclusion::\0 discharge Irom
c\e~.nose.and mouth
PreYCllting Contamination bv Hands
1-1.Hands cleaned and properly \lashed/GIO\es used oroperlv
15.No bare hand contact with ready to eatloods or appro\ed
alternate method properlv follo\led (APPROVED Y N )
High"Susceptible Potlulations
16.PasteuriLed foods used:prohibited food not offered
Pasteurized eggs used \I hen required
Chemicals
17.Food adcliti,es:appro"ed and propcrly storcd:Washing Fruits
&Ve!!etables
18.To~ic sub,tances properlY identified.stored and used
Waterl Plumbing
19.\Vater li'om appro'ed source;Plumbing IIlstalled:proper
backliow device
~O.Approved Sewage/Wastewater Disposal System.proper
dispo;al
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->---~I.Person in charge present.demonstration of knowledgc.
and oerfonn duties/Certified Food :'vlana~er (CF\I)
R 0 I If'"CDemonstrationofKnowledgelPersollnelL.••/I 0 0 Food Temperature ConlroU Identification~r7V s n.Proper cooling method used:Equipment Adequate to
~laintain Product Temperature
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~2.Food Handler no unauthorilcd persons per~onnel
/Conformance with AI>pro\ed Procedures
IIJ7 --~~----+---<~S.Compliance \I ith Variance.Specialized Process.and
HACCP plan:Variance obtained for speciali7ed
oroces .....in2.Illethod~:manufacturer instruction"
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Safe Water,Recordkeeping and Food Package
Labelin!"
/~3.Hot and Cold Water a,ailable:adequate pres,urc.sat<:
()~-1.Required records a\ailable (shellstock tags:parasite
destruction):Packa~cd Food labeled
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/Consumer Achisory
::!6.Posting of Con~lIlllcr Ad\isories:ra\\or lIl1Lkrcooked t 33.\\1 are\\ashing Facilities:installed.maintained.llsed!
loods (Disclo"lre Reminder BulTet Plate)Allergen Labcl Sen iee sink or curb eleanina t"cility pro'ided
1//~S.Proper Date i\larkin~and disposition
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II 29.Thermometers pro,ided.accurate.and calihrated:Chemical
Thermal test strips
I /Permit Requirement.Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Equipment,and Vending
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31 Adequate hand\\"ashing facilities:Accessible and properly
supplied.uscd
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32.Food and ;\on-food Contact surl:lces cleanahle.properly
de~lgned,c\)nstructed,and llsed
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Core Items (I Point)Violatioll<ReQllire Corr('c/i •.•,Actioll /Vm to l·'cud 90 Days or ,\ext Illspec/ioll.Wlriclrel'eT Comes Fir</
3-1.:\0 E,idence oflmect contaminati,,,,.rodent other
animals
Prevention of Food Contamination I(~~~.'/~~g Food Identification
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35.Personal Clcanlll1e~:-,eatill!.!.drinkll1U or tobacco u!->c
36.Winill~Cloths:prooerl.used and ,torcd
37.Environmental contamination
38.:\ooro\ed Iha\\ill!..!m~thod
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Received by:
(signature)
Inspected byY:;-:
(slgnrtturc.:)
Proper l'st·of Ctensils
39.L"tclhils.equipment,&linens:properly used.stored.
dried.&handled In usc mensi":Droper"lbed
40.Single-sen icc &single-ll&e arucles:proper!,stored
al1d~
Form E~6 (Revised 09-2015)",;:7
-1I.Original CClntainerlabeling (Bulk Food)
I Phvsical Facilities
'f!-12.",on-Food Contact "n'I~,ces clean
-u..\dcquutl'\cntilatioll and iiuhlin!..!:desil!l1med areas u:-ted
4-1.Garba~c and Rd'l&e nropcrly disnosed;facilities maintall1ed
I 45.Ph),ie,II I:,cilules IIHalied.maintained.and elcan
-16.Toilet Faciliue,:properly constructed.supplied.and elcan
-17.Other Violaunns
Title:Person In Chargel 0"ncr
BLI~ine",,,Email:
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