HomeMy WebLinkAboutKAPPA SIGMA FRATERNITY 2020.09.2Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDnIO:\S FRWY.,R.'I 607,DALLAS,TX 75207 21-1-819-2115 FAX:2(-1-819-2868
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Est.Type I Risk Category PageT of_L
Purpose f Inso 'CtiOIl:I I I-Compliance I •.........•2-Routine I I 3-Field Investi!'atioll I 1 4-\"isit I I 5-0ther T.~1'AlJSMRE
Esta~~~;~m ~\rll(\/1A hd --/e~~~l1ta~:er Name I
*;\umbcr of Repeat Violations:__1./;\ulIlher of Violations COS:--:5PhYSi~~~e!i SH~~B\w\I CitYTAW-I Zi~r~~~:I Follow-up:Yes
1\'0 (circle one)
Compliance Status:Out not in cl)mpliance IN=h,complian~e :"10 not observed NA =not applicable COS ~corrected on site R repcat 'iol~Mark the annronnate points in the OUT box for each numbered item Mark''/'n ched.mark in annronriatc Ix"lor 1:'1'.11.'0.NA.COS Mark an asten,k'*.in annroDnate bo"for R
Priority Items (3 Points)violatiolls Rewire Immediate Correctil'e Actioll /lot to exceed 3 days
Comnli.ncc Statu.Comoliance Status0INNCTimeandTemperatureforFoodSafetyR0IN••C RNJ'A 0 l'N J A 0 Employee HealthTS(F =degrees Fahrenheit)T S
/~I.Proper cooling time and temperature 12.fl,lanagement.food employees and conditional employees:'/I knowledge,resDonsibilities.and reporting
/l/2.Proper Cold Holding temperature(41 °F/45°F)(J 13.Proper use of restriction and exclusion;No discharge from/eyes.nose.and mouthIII'3.Proner Hot Holding lemtJ~rature(135°F)Preventin!!Contamination bv Handswll;4.Proper cooking time and temnerature /14.Hands cleaned and properly washed/Gloves used propaly
V 5.Proper reheating procedure for hot holding (165°F in 2 !l 15.No bare,~~~t~~OdS or approvedHours)alternate met r II v ROVED Y N ).I 6.Time as a Public Health Control:nrocedures &records Hi!!hlv Su~ceptible PO'lUlations
Approved Source 16.Pasteurized foods used;prohibited food not offered
i'asteuri7ed eggs used when required
/7.Food and ice obtained from approved source;Food in
good condition.safe,and unadulterated:parasite Chemicals
destmction
I 8.Food Rcceil·ed at proper temperature /17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination A'18.Toxic substances properlv identified.stored and used
It!9.Food Separated &protected.prevented during food Water/Plumbing
orcoaration.storage,disolav,and tastil1!l
1:,lj 10.Food contact surfaces and 1~~ables,:{leaned a-vy'"/19.Water from approved source;Plumbing installed;proper
hnitized at nnm/temner tu~(1A.-..V1 '"backOolV device
•..../II.Proper disposition of returned,previously s~~-t-/20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Prioritv Foundation Itl.'ms (2 Points)violati(lm Re."ire Corrective Actio/l withill 10 days
0 I N N C R 0 I r-"c RUN0A0DemonslralionofKnowledge/Personnel LI '"0 A 0 Food Temperature ControV IdentificationTl,..-S T S.v [...-11.Person in charge present,demonstration of knowledge,II 27.Proper cooling method used;Equipment Adequate to1.......-and nedorm duties/Certified Food ManaQer (CFM),fl,laintain Product Tcmoerature./~2.Food Handler.'no unauthorized nersons/personnel ,28.Proncr Date Marking and disDosition
Safe Water,Reeordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical/
/Labclin!!Thermal test strios,,-23.Hot and Cold Water available;adequate pressure,safe Permit Require wut,P~erl'quisite for Openlliou;./
I 2-1.Required records available (shellstock tags:parasite
~30.Food Establis~Pl?Jtitl (aif'b~li(pdestruction):Packaued Food labeled
Conformance with Approved ProCl'dures Utens~,Equipm'cnt,and Vending
{25.Compliance with Variance,Specialized Process,and
./V 31.Adequate hand\Vashing facilities:Accessible and properlyHACCPpian;Variance obtained for speciali7ed supplied,usednroeessingmethods:manufacturer instructions _,-
Consumer Advisory /3~.Food and Non-food Contact surfaces cleanable,properly
/designed.constructed.and used1126.Posting of Consumer Advisories:raw or under cooked 1_33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service ,ink or curb cleanin2 facility provided
Corl.'Items (I Point)Vio/t,ti(JIIS Reullire Corrective Action Not (lI Exceed 90 Dal's or Next Illsoectioll.JH,iclle"er Come.'First
0 I N N C R 0 I r-N c RUN0A0PreventionofFoodContaminationl'N 0 A 0 Food IdentificationTSTS
/34.No Evidence of Insect contamination,rodent/other ..•..17 41.0riginal container labeling (Bulk Food)
animals,35.Personal Cleanliness/eatinQ,drinkinl!or tobacco use Ph vsical Facilities/~36.Wiping Cloths;properlv used and stored "'v 42.l'o:on-Food Contact surfaces clean
/;37.Environmental conlamination JV 43.Adeauate ,entilation and lighting;designated areas used738.AIJProved tha\Vinl!method /''''44.Garbal!e and Refuse properly disposed;facilities maintained
Proper Use of Utensils /45.Phvsical facilities installed.maintained,and clean
,.IV 39.Utensils,equipment.&linens:properly used.stored./[7 46.Toilet Facilities;properly cot1>tructed.supplied.and clean
dried,&handled/In use utensils;nroocrlv used
/1/40.Single-service &single-use articles:properly stored 47.Other Violations
and lIsed
Recei\'~_/_/~__,If'pri:II:\
\>-<._J q \~~/Title:Person In Charge/Owner{signature
Ins~ifM -ll~(prV -....,V Business Email:
(sign rc I/'v7<\\II)~___..:p ~
Form E'-\--.-'ZUl::»
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE;\t:\IO:\S FRWY .•R:\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item/Location Temp
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Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE;-.JTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
IAJ,-
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-,
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-,(Title:Person In Charge/Owner
l -..,....-\~L'Samoles:Y N IIcollected
-6 (Revised 09-2015)~I