HomeMy WebLinkAboutKAPPA ALPHA THETA 2020.09.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2'77:\STD"IO'S FR\\,Y R'1607 DALLAS,TX 75207 214-819-2115 FAX'21-t-819-J868--.,--II
,;_(;II()()I Time in:
I Time out:I License/Permit #
t:JfVrl13 9-7 I
E;LT\po I Ri,k Category Pauc I of.l."-
Purposl'uf Inspection:I I I-Compliance I)"J 2-Routine I I3-Fil'ldlll\csti!!ution I I4-\'isit I I 5-0ther TOTAUSCORE
EstJltlY/1lOk 1k/t!_/I I ContaetlOIl ner Name:I *""lIher of Repeat \'iolatiol1;:-_0./\lImhl~r of \i()latioll~COS:__
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~jdrerl/lAaQnt/~~/(;1/I tf;~!1t/rAt!:j;wt;1 Phone:I Follow-up:Ye,
1'>0 (circle ol1e)
Compliance Statu"in·/ompliance -Out not in compliance IN :0;0 not nbser\"ed NA not applicabk COS corrected on sile R repeat violation
Mark the approPriate points in the OUT box for each numbered item \1ark .,/,a checkmark in appropriat~box for 1:'1'.1"0.!'IA.COS Mark an asteri!>k '*.in apJ)rOpriah:bo~for R
Priority Items (3 Points)violations Re lIire Immediate Correetil'e Acti0l111f1ttO e.xceel/3 days
Compli:mce Star-us Comilliance Stutus
0 I ~;vc Time and Temperature for Food Safc~'R 0 I N ...C R
U N 0 t'NV<>0 Emplo)ee Health
T S (F =degree,Fahrenheit)T S
VI I.Proper cooling time and temperature 1/12.1\lanagemcnt,food employees and conditional employees;
knO\,ledge,responsibilities.and reporting
~v>2.Proper Cold Holding temperature(4 I°FI 45°F)//13.Proper use of restriction and exclusion;No discharge Irom
eyes.nose.and mouth
Ij IV 3.Proper Hot Holding temperature(135°F)I I P"ewnting Contamination bv Hands
I/,4.Proper cooking time and temperature 1/,1 14.Hands cleaned and properly washed/Gloves used properly
I'5.Proper reheating procedure for hot holding (165°F in 2 //
15.No bare hand contact with ready to eat foods or approved
I Hours)alternate method properlv followcd (APPROVED Y N )
I /6.Time as a Public Health Control:procedures &records Highl}Susceptible Populations
/Approved Source II 16.Pasteurized foods used;prohibited food not offered
Pasteuri7ed e!!gs used when rcquired
V 7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated:parasite /Chemicab
destruction,8.Food Received at proper temperature I 17.Food additives:approved and properly stored:Washing Fruits
&Ve!!etables
I Protection from Contamination I 18.Toxic substances properly identificd,stored and used
{/9.Food Separated &protected.prevented during food II Waterl Plumbing
preparation,storage.display.and lasting
10.Food contact surfaces and Returnables;Cleaned and (/19.Water from approved source;Plumbing installed:proper
I Sanitized at ppm/temperature back flow device
II.Proper disposition of returned.previously served or {20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatitl,,~RI'~lIire Corrective Actioll within Jf)days
0 I /r.'\C R 0 ~Vo ...C R
N ,0 A 0 Demonstration of Knowledgel Personnel U 0 Food Temperature ControV Identification
T I s T I s
1/21.Person in charge present.demonstration of knowledge,27.Proper cooling method used:Equipment Adequate to
and pcrform duties/Certified Food Mana!!er (CF:..•.I)"Maintain Product Temperature
I 22.Food Handler no unauthorized persons/personnel 1/28.Proper Date ~,Iarking and disllosition
I Safe Water,Recordkeeping and Food Package ~9.Thermomctcrs provided.accurate.and calibrated;Chemicall
I Labeling #Thermal test strips
0'Hot and Cold Water available;adequate pressure.safe I Permit Requirement,PrerequiSite ror OperationI_J.
{~4.Required records available (shellstock tags:parasite IV 30.Food Establishment Permit (Currem &Valid)destruction):Packagcd Food labeled
Conformance with Approved Prol'edures J UICIiSiIs,Equipment,and Vending
I 25.Compliancc with Variance.Speciali7cd Process.and
(I 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtaincd for specialized supplied,usedprocessilll!methods:manufacturer instructions
I Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable.properly
~designcd.constructed,and used
26.Postina of Consumer Advisories:raw or under cooked 33,\Vare"ashing Facilities;installed,maintained.usedl
foods (Dis-;'losure/Reminder/BuITet Plate)1 Allergen Labcl Service sink or curb cleaning facility provided
Core Items (I Point)ViO/lltiolls Require Corrective Action Not to lli:ceed 90 Dal's or Nexrlflspectioll.J~1,icl,el'er Comes First
0 I J ;0;C R 0 I N "C R
U N A 0 Prevention of Food Contamin~tion If 0 A 0 Food Identification
T S T ~
;/1 34.No Evidence of Insect contamination,rodent/other (I 41.0riginal container labeling (Bulk Food)
animals iI//35.Personal Cleanliness/eating.drinkin!!or tohacco usc I Phvsical Facilities
1//36.Wipin!!Cloths:properly uscd and stored I 4~.Non-Food Contact surf;,ees clean,I 37.Environmental contamination ,43.AdeCluatc ,entilation and lighting;designated areas used
I 38.Approved thawing method 44.Garbagc and Refuse properly disposcd:1:1cilities maintained
I Proller Use of Utensils 45.Phvsical facilitics installed.maintained,and clcan
{,39.Ltensils,equipment.&linens;properly used.stored.46.Toilet Facilities;properly ennstructed,supplicd.and clean
dri~d.&handled,In usc utcnsils;properly used
I 40.Singlc-service &single-usc articles:properly ;rored I 47.Othcr Violations
and used -
Receind by:.£j,~£~(7;)Print:IJ ~"/cAld.~d-I Title:Person In Charge/0\\ncr
(signature)---
Inspc:~:7_h (,~rt:;;JJnJl//(//J,k;1~/(,l 'Business Email:
(<;igllat _~A ~_..",~)
For -cl6 (Revised 09-2015)/'/,.fir }I