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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 I 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 R Comilliance Sratus 0 ~lI...c L A 0 T ~ /V (I /I I J I / I II I v f / II 1/ I I Cj/)tl/Jltvtv /l(')~lip Code: 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 0 I N :"V, l'N o I!'0 T Sltv ,~ v 1// 1"-/./ "lj 11/ J I II Ii J II if III J 1/ ( -0 I~'...Cl:"J <J A 0 T S I II 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 R ->---~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 / / ~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" I 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 ( /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 R 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 I / // 31 Adequate hand\\"ashing facilities:Accessible and properly supplied.uscd 1/II / 32.Food and ;\on-food Contact surl:lces cleanahle.properly de~lgned,c\)nstructed,and llsed I J /A 1/ I f II / / co, 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 T S 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 I 1/ 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: R