HomeMy WebLinkAboutPHI GAMMA DELTA 2020.09.04.-
~
'£4.1 Dallas County Health and Human Services -Environmental Health Division
M:}.J~Retail Food Establishment Inspection Report
.--r 2377 ;\.STE;\"IO;\iS fRWY.,R."607,DALLAS,TX 75207 214-819-2115 fAX:21-1-819-2868
A I Iet'J 41 !Cftt'1:I Time out:I Liccnscp~c.x.n.t~\3l+F>1 Type I Ri~k Catcgory Page _!_01'1_.0-
Purn'~e of'nspection:I I I-ComDliance I I 2-Routine I I ]-field Il1\cstigation I I 4-\'isit I I S-Other TwrAOSC~E
.£sta~llt'Nr-C:UI~lf~~~:I *"ul1lber of Hepeat \·iolation,,__1311=~J Jrr-A ./:'iulllbcr of \·iolati.lI"COS:--
PhYSiC~r Y Jc\~1.(J "V I CitY((~~tV r rnCj(\~Phone.Follcm-lIp:Yes
:'io (circle one)~/
COlllpliallce SllIlus:I:'J ~in compliance \i\'O ,.no;ob;-,cn ed -Oul not in compliance NA nul applicable COS corrected on sitt"R ~repeal violationMarktheappropriatepointsinUleOUTbo,for each numbered item Mark •./,a checkmork in appropnate lxl.\for 1;\'.:"0.NA.COS Mark an asteri,k '*.in appropriate box for R
Priority Items (3 Points),'iolations Re lIire Immediate Correcth'e Action Itot to exceed 3 days
Conllliiancc Statu,Compliance Slalus0IN"C Time and Temperature for Food Safety R 0 I N ..,C RUN0A0l'
N I)'A 0 Employee HealthT./S (F =degrees Fahrenheit)l'~V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees:.//knowledge.responsibilities.and reportingV0ProperColdHoldingtemperature(41 of/45°F)v 13.Proper use of restriction and exclusion;No discharge frol11I.----,--I I ,-eyes.nose.and mouth/
l-til)t::.,/3 Proper Hot Hold"(jlU1~'fLu:ftp'§Orl/'i °1-/£.\-c lj J Prevcntinl!Contamination bv Hands///4 Proper cooking tLine and temperature L.-01
~
I 14.Han"s cleaned and properly washed/Glo,·es used properly
/1 5 Propcr Ieheatlng procedure for hot holchLig (165°F In 2 [Ut.o
~15.No b,~:2t!~~~th ;~o eat foods or approvedHours)alternate I etl I 0110 e .'\PPROVED Y N )I 6.Time as a Public Health Control:procedures &records J -pJ ighly .5lfsceplTble PODulations
Approved Source {16.Paste uriLed foods used:prohibited food not offered
/Pasteurized eggs used when requiredV7.Food and ice obtained Irom approved source:Food in/good condition.safe.and unadulterated:parasite Chemicals
II'destruction /
/8.Food Received at proper temperature 1/17.Food additives:approved and properly stored:Washing Fruits
&Vel!etables
Protection from Contamination A 18.Toxic substances properly identified.stored and used
I 9.Food Separated &protected.prevented during food ,Water/Plumbingpreparation,stora!(e.display.and tasting
/10.Food cont~'(5ac~~ur~~es :Cleaned and (19.Water from approved source:Plumbing installed:proper
Sanitized at mit era '.I 0),1,,(1./)'(("\J /backflolV device
,,/II.Proper disposition bfT8umed.previously ,crved or I ./20.Approved Sewage/Wastewater Disposal System,properrreconditioneddisposal
Priority Foundation Items (2 Points >,i{)latilllt~Ret /lire Corrective 4ctiolt withilt 10 days
0 I N ..,C R 0 I N "C RU"0 A 0 Demonstration of Knowledge/Personnel 1.:"0 A 0 food Temperature Control/IdentificationTSl'S
/21.Person in charge present.demonstration of knowledge,I 27.Proper cooling method used:Equipment Adequate to
and perform duties!CertifIed Food I\lanager (CFM)Maintain Product Temperalure••.....22.Food Handler/no unauthorized persons/personnel ./28.Propcr Date Marking and disposition
Safe W:tter,Recordkeeping and Food Package /29.Thermometers provided.accurate,and calibrated:Chemical
-"Labeline Thermal test strips..,.,"23.Hot and Cold Water available;adequate pressure.safe /Permit Re ~uir'ement"Prercquisite for Operation
/24.Required records available (shell stock lags;parasite 0 30.Food ~blil l~tNr1 i~nr}Valid)destruction);Packa!(cd Food labeled
Conformance with Approved Procedures Ut n5;1;',Equ pment,and Vending
25.Compliance \I ith Variance.SpecialIzed Process.and V 31.Adequate handlVashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialIzed /supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory ,32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
1 26.Posting of Consumer Advisories:raw or under cooked /33.WarclVashing Facilities:installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)!Allemcn Label Service sink or curb cleaning facility prm·ided
Core Items (I Point)Violatiolls Require Corrective Actiolt Not III Exceed 90 Days or ,'ext iltspectioll,Wflicl,el'er C(/",e~First
0 I N N C K 0 I N N C RUN0A0PrevenlionofFoodContaminationt·'"0 A 0 Food IdentiJicntionT,S l'S
J 34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
animals
/1..1'35.Personal Cleanliness/eatine.drinking or tobacco use Phl'sical Facilities
'/V 36.Wiping Cloths:properly used and stored J 42.Non-Food Contact surfaces clean/37 .Environmental contamination /43.Adequate ventilation and lighting;designated areas used./38.Approved thall in~method "44.Garbage and Refuse properly disposed:facilities maintained
Proner Use of Utensils /./45 .Physical facilities installed.maintained.and clean
39.lJten5ris,equipment.&lincns;properly used.stored.,46.Toilet Facilities:properly cOIl,tructcd.supplied.and clean/dried.&handled!In use utensils:properly used V
/40.Single-service &single-use articles:properly stored 47.Other Violations
and used
Received by:A//'~Print:G~Y'ro A 07Qy-V1t"0 Title:Person In Charge/Owner(signature)/\6:~(~LA I I(J Print:Business Email:
,ure II~~'~tlr:::-t \.-Form EH-06 (ReVIsed 09-2015)