HomeMy WebLinkAboutKAPPA KAPPA GAMMA 2020.09.24DalJas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDI.\IO'iS FR\\Y .•R\1607,DALLAS.TX 75207 21-l-819-2115 FAX:21-l-819-2868
I 1
~7f)/I Time in:I Time out:I License,Permit !;(/Cd!6k11~I
Est.r)pc I Risk Category Page .L ofL
PurDose of Insl)ection:I I I-C omDliance f"-...&.2-Routine I J-field Invcstij.!ation I I 4-Visit I I 5-0ther TOTAUSCORE
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amb{)£r]I frrI1 f'J1t1~I COlltact.j\~t·1\~e~ffQ(I
*\ulI1her of I{cprat \'iolatiun~:__
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,/:\umbt'r uf Violations COS:--
PhY~1 tryss:(hV1'(~i\11t~~~JYt,,}tv~r Zip Code:I Phone:I Follow-lip:Yes
~t)(circle one)--,
in comrC:-mceComJllil,nce Status:Out not in compliance I:\":\0 -not ob,c •.••ed 1'1/\~not apphcabk COS =corrected on site R a repeal\jolatlon
Mark the appropriate DOIIl!.;in the OUT box for each numbered item Mark'';'a checkm3rk in aporooriate bo~for 1:\.l'OO.:"IA.COS Mark nn asterisk'*.in aoorooriate box f"r R
Prio.-ity Items (3 Points)violatio/ls Re lIire Immediate Correcth'e Actioll /lot to exceed 3 days
Conl()liance Status Compliance Status
0 t N ~~Time and Temperature for Food Safety R 0
I~
,C R{;N 0 t:N A 0 EtIlJllo)ce HealthT/s (F =degrees Fahrenheit)T SVI.Proper cooling time and temperature /;/12.1\lanagement.food employees and conditiot131 employees:AI /knowledge.responsibilities.and reportinQ
v-A/'2.Proper Cold Holding tempcrature(41°F'-ISOF)t 13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and mouth
~J ,3.Proper I-Iot Holding temperature(135°F)/J Preventill!!Contamination bv Hands,VI 4.Proper cooking time and temperature ,/14.Hands cleaned and properly washed!Gimes used oroperlyIf.S.Proper reheating procedure for hot holding (165°F in 2 )f/IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly follo\\ed (APPROVED y N )
I,6.Time as a Public Health Control:orocedures &records Highll'Susceptible POilUlations
j/Approved Source /16.Pasteurized foods used;prohibited food not offered
Pastcurized cugs used when required
IV 7.Food and ice obtained from approved source;Food in
jgoodcondition.safe.and unadulterated:parasite Chemicals
)destruction
//8.Food Recei,ed at proper temperature t 17.Food additives:approved and properly stored;Washmg Fruits
&Vegetables
'I Prot~ction from Contaminaiion {/I 18.To,ic suhstan~es properly identified.stored and used
~/9.Food Separated &protected,prevented during food 1/Water/Plumbing
preparation.storage.display.and tasting
I 10.Food contact surfaces and Returnables:Cleaned and IV 19.Water from approved source:Plumbing installed;proper
,Saniti7ed at oom/temperature backtlow device
I II.Proper disposition of returned.previously served or I 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI uire Correctit-e ActioJl withill 10 days
0 ~t"c R 0 I /~"C R
l'A 0 Demonstration of Knowledge!Per~onnel l'"I 0 A 0 Food Temperature ControV Idl'ntificatiull
T S ,_I S
~
21.Person in charge present,demonstration or knowledge,I)'27.Proper cooling method used;Equipment Adequate to
I and perform duties/Certil;ed Food Manager (CF~I)Maintain Product Temperature
I II ~~.Food Handlerl no unauthorized oersons!personnel 1/28.Prorer Date Markin~and disposition
/I Sa fl'Water,Recordkeeping and Food P:tckage /29.Thermometers pro\ided.accurate.and calibrated:Chemical!
Labelin2 Thermal test strips
/?"Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prerequi~ite for 0Jlcration_0.
2-1.Required records available (shellstock tags:parasite fr 30.Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labeled
l/(J Conformance with Appro\Cd Procedures /Utensils,Equipment,and Vending
25.Compliance \vith Variance.Specialized Process,and ~31.Adequate hand\Vashing tilCilities:Accessible and properlyHACCPpian;Variance obtained for specialized•processinl!methods:manufacturer instructions ("supplied.used
I Consumcr Advisory I 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and llsed
I 26.Posting ofConsul1ler Advisories:ra\\or under cooked 33.Ware\\ashing Facilities;installed,maintained.usedl
fl)od~(Disclosure Reminder!Buffet Plate)!Aller~en Lahel Sen'ice ,ink or curl:>cleanin!!facility provided
Core Items (I Point)ViolC/liolls Require Corrective Actioll IVllt I Jrxceed 90 Days or Next Illspectioll.Wlticl,e"er COlfle.\First
0 t~"C R 0 t 1'1 ;..C II.
()N/,,0 A 0 Prevention of Food Contamination l"0 A 0 Food Identification
T S T "s
11/34.No Evidence of Insect contamination.rodent/other II -lI.Original container labeling (Bulk Food)
animals
II .,35 .Personal Cleanliness/earing.drinkin!!or tobacco usc Phvsical Facilities
7 36.WiDing Cloths;properly used and storcd 42.Non-Food Contact surfaces clean
II 37.Environmental contamination 43.Adequate \entilation and li!!hting;designated areas uscd//,38.Aooroved thawin!.!method 44.Garbage and Refuse properly disposed;facilities maintaincd
I 'j Proper Use of Utensils 45.Ph\sical facilities installed.maintaincd.and clean
,j 39.L:ten,ils.equipment,&linens;properly used.stored.46.Toilet Faciltties:properly constructed.supplied.and clean
dried.&handlc(~In u,e utensils;properlv used
/40.Single-scn ice &single-use articles:properly stored 47.Other Violations
and used
Received by:t;.It 1~G pri~4fi.-b t--t.J JDAf£:5 Title:Person In Charge/Owner
(signature)~-4.'(/~
Inspect:~j)::/J.:i k'~;;};;I)IJt~/J;/M1A.~RS lJu5in(,!rIs Email:
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For -06(Rev'fsed 09-2015)/'v-j/v {l