HomeMy WebLinkAboutGAMMA PHI BETA 2020.09.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\L\IO~S FRWY.,R'I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
t1 IDf~I Time in:I Time out:1 Licen"e Permit #Page _L of .!_I Risk Calegor!
Puroosc of Insnection:I I-Compliance 'f><::1 2-Routinc I I 3-Field In\"fsti!!ation r 14-Visit I I S-Other TOTAUSCORE
1 *1\III11h('r of Ilcpcal \'iolatioll<\:__
./:'>"urnhrr of \'iotations COS:
Phone:I Folio,,-up:Yes
;"Jo (circlc one)
Co~,pliance Slatus:OUI not in compliance 1'1 in (ompliJncc riO not ob;eryed :'IIA -not nppli able COS ~corrected on site
Mark the aoorooriate ooints in the OUT bm for each numbered item Mark'"I'a checkrnark in "nnronriate box for 1:'<,1'(0.NA.COS Mark an
R repeat violation
aster"k '*.in aoorooriate box fur R
Priority Items (3 Points)vio/atioll.\·Re.lIire Immediate Corrective ActiollllOttO exceetl3 tlays
Time and Temperature for Food Safety
(F =degrees Fahrenheit)Employee Heahh
I.Proper cooling time and temperature
2.Proper Cold Holding temperaturc(41°F 145°F)
3.Proper Hot Holding temnerature(135°F)
4.Proocr cookinu time and temoerature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control;orocedures &records
Appro\"l'd Source
7.Food and ice obtained from approved source;Food in
good condition,safe.and unadulteratcd;parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.prevented during food
preparation,storage.display.and tasting
10.Food contact surf"ces and Returnables,Cleaned and
Saniti7ed at oom/tenlDerature
II.Proper disposition ofretumed,previously served or
reconditioned
Comilliance Status
R o I f',f "C
l'N /'A 0TS
20.Approved Sewage/Wastewatcr Disposal System,proper
di"losal
(/
J
!Ii
I /
II
R
IV
12.,"Ianagement,food employees and conditional employees;
knowledge.responsibilities.and rel)ortin~
I
1/
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
Pre\"cntin!!Contamination by Hands
14.Hands cleaned and orooerly wash cd/Gloves used orooerlY
...~/15.No bare hand contact with ready to eat foods or approvcd
alternate method properly followed (APPROVED Y N )
/Highly Suscelltible POllulations
16.PasteuriLed foods used;prohibited food not alTered
Pa'teurized eg{!s uscd when reQuircd
Chemicals
17.Food additi\cs;approved and properly stored;Washing Fruits
&Ve~etables
18.Toxic sub,tallces oroperlv identilied.stored and used
Water/Plumbing
19.Water Irom approved sourcc;Plumbing installed;proper
back flow device
Demonstration of Knowledgel Pcrsonnl'l R
Priority Foundation Items (2 Points)violation,Rf/llIirc Correctit:e AcTioll withi"/0 dars
Food Temperatnre Controll Identification
It 0 I If:';'Ii C
l',,1/QI A 0
T I II ~
21.Person in charge present,demonstration of knowledge,
and perform duties/Certified Food (l,lanager (CF:vt)
22.Food Handler/no unauthorized Dersons/oersonnel
Safe Wlltcr,Rccordkeeping and Food Package
Labelin"
23.Hot and Cold Water available;adequate pressure.safe
24.Required records available (shcllstock tags;parasite
destmction);Packaued Food labeled
Conformance with Appro'cd Procedures
25.Compliance \\·ith Varianee,Specialized Process.and
HACCP plan;Variance obtained for specialized
proceSSilH!methods:manufacturer instnlctions
Consu mer Ad\'i5o,!'
27.Proper cooling method used;Equipment Adequate to
(l,laintain Product Temoerature
28.Proper Date Marking and disposition
29.Thermometers provided.accurate,and calibrated;Chemical,
Thermal test strios
I
LV
I
Permit Requirement,PrerequiSite ror Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Equipment,and Vending
31.Adequate hand\\ashing facilities:Accessible and properly
supplied,uscd
32.Food and :-.Ion-Iood Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories;raw or under cooked 33.Ware\\ashing Facilities;installed.maintained.usedl
foods !DisclosurelReminder/Buffct Plate)!Allemen Lahel Service sink or curb cleanin!!facility provided
Core Items (I Point)Violarioll"Require Corrective AClio"Nollo E¥cccd 90 DOl'"or NexlllIsocclitm ,JH,ichel'er CO"'CSFir.•,
R (l~1"O'A'So cPreventionofFoodContaminationf0 Food Identification~~-1~~--~~------------------------------------------4-~~'I~'~~__~-+~S~~__~
34.No Evidence of Insect contamination,rodcnt/other (41.0riginal container labeling (Bulk Food)
animals
35.Personal Clcanliness/eatinu.drinkin!!or tobacco usc
36.Wipin!(Cloths;properly uscd and stored
37.Environmental contamination
38.ADDroved thalvinu method
Proner Use of Ulensils
39.L"tensils,equipment,&linens:properly used,stored.
dried.&handled,In lISC utensils;nronerlv used
40.Single-service &single-use articles;properly stored
and used
Bu,incss Email:
Phvsical Facilities
Il
41.;';on·Food Contact surtaces clean
43.Adeouate \entilation and Ii!!hting;desi!(nated areas used
4-1.Garbage and Refuse oroperly disposed:facilities maintained
45.Ph",ieal facilities installed.maintained.and cle,lll
46.Toilet Facilities;properly con,tructed,supplied.and clean
47.Other Violations
(signature,Title:Person In Charge/Owner
Inspectcd ~-.-/-y
(sign3turt!\~---~--.J_.•~./_~
7,'~For -06 (Revised 09-2015)