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HomeMy WebLinkAboutPI BETA PHI SORORITY 2020.09.04Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-;.STEM.\IO:\,S FRWY.,R.\1607,DALLAS,TX 75207 21-t-819-21IS FAX:21-t-819-2868 I I Da~4 1trln I Time out:j,-License/Pwllit #I Est.rypc I Risk Category Pagel-of-/- Puroos of Ills ectioll:I I I-Compliance IVI 2-Routine I I 3-Field Imcstigation I I 4-Yisit I I 5-0ther TOT~ORE EstabliShn~r!fek~ml'S'IJn~~o~t/OlVnerName:I *:\ullIhcr of Repeat \'iolations:__/c)./:\IIIIIbel'of \'iolatiolls COS:-- Physical Ad~\0 I \)-J {l -CCl~I~~r~Phone:I Follow-up:YeseJNo(circle one) Compliance Status:Out =not in compliance IN in compliance ~0 =not observed NA -not applicable COS •corrected on site R =repeat \iolationMarktheaOPTOPriatepointsintheOUTboxforeachnumbereditemMark../,a checkm3r~in "oDrooriate OOxlor Il'I'.1'0'0.NA.COS Mark an asteri,k '*.in .nnrouriate 00"for R Priority Items (3 Points)violatiolls Re uire Immediate Correcth'e Action 1I0tto exceetl3 days Compliance Status COlllllliance Status 0 1 N N C Time and Temperature for Food Safety R 0 1 N 'i C RN0A0U0A()Employee HealthTl..-S (F =degrees Fahrenheit)T ,SVI.Propcr cooling time and temperature 1/12.Management,food employees and conditional employees;'"~[/(./knowledQe,responsibilities.and reportinQt/l/2.Proper Cold Holding temperature(41 °F/45°F),..v 13.Proper usc of restriction and exclusion;No dischargc from"'/~,-eyes.nose,and mouth v ,../3.Proper Hot Holdin!!temperature(135°F)/Pre~entin!!Contamination bv Handsv:4.Prooer cooking time and temperature I.-14.Hands cleaned and properly washedl Gloves used oronerlvV5.Proper reheating procedure for hot holding (165°F in 2 '71 15.No barc hand contact with ready to eat foods or approved,.../Hours)alternate method properly followed (APPROVED Y N ) '"6.Time as a Public Health Control:procedures &records /Hi!!hly Susceptible Populations Approved Source /16.Pasteurized foods used;prohibited food not ofTered~Pasteurized egQS used when required /'7.Food and ice obtained from approvcd source;Food in good condition,safe.and unadulterated:parasite Chemicals ."destruction / ~V 8.Food Received at proper temperature 17.Food additi\es;approved and properly stored;Washing Fruits I.-&VeQetables Protection from Contamination ....,18.Toxic substances properly idcntified.stored and used 1/9.Food Scparated &protected.prevented during food Waterl Plumbing/preparation.storagc,display and tasting V 10.Food contarr~let~~Retu;'\jcs;,~%~and I I 19.Water from apprmed source;Plumbing installed:proper ./Saniti7ed at litemper,'t I{"',i,backtlow dcyice IV II.Proper disposition of retumed,previousfy servcd or /20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violatiolls ReI "ire Correct;"e .4ctirm withill 10 daJ'.~ 0 I 1\..•.C R 0 I ..•...•.C RUN0A0DemonstmtionofKnowledge!Personnel I N 0 A 0 Food Temperature Control!IdentificationTSTS (....17 21.Person in charge present.demonstration of knowledge,.,..-27.Proper cooling method used:Equipment Adequate to-and perform duticsl Certified Food Manager (CF:VI),I.;Jl,laintain Product Temperature '"22.Food Hanellerl no unauthorized persons!personncl ,~8.Propcr Date Marking and disposition Safe Water,Recordkeeping and Food Package l/29.Thermometers provided,accurate,and calibrated:Chemicall LabelillQ /Thermal test strips /~3.Hot and Cold Water available;adequak pressure,safe /Permit Requirement,Prerequisite for Operation ./24.Required records available (shellstock tags:parasite -1 30.Food Establishment Permit (Current &Valid)destmction):Packaged Food labeled ./Conformance with Approved Procedures Utensils,Equipment,and Vending 25.Compliance with Variance.Spccialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized /1/supplied,usedprocessingmethods:manufacturer instmctions /Consumer Advisory )/32.Food and Non-Iood Contact surfaces cleanable,properly designed.constructed.and used /26.Posting of Consumer Advisories;raw or under cooked v 33.Warcwashing Facilities;installed.maintained.usedl toods (Disclosure/Reminder/Buffet Plate)!Allemen Labcl J Service sink or curb cleaning facility provided Core Items (I Point)ViolatiOlIS Require Corrective A(·tioll Not to Exceed 90 Dill'S or Next IIISl1ectioll,'H.icilel'er Ctlme.~First 0 1 N /\C R 0 J N ..•.C RUN0A0PreventionofFoodContaminationt:N o If A 0 Food IdentificationT/S T S·.,V 34.No Evidence of Insect contamination,rodent/other )41.0riginal container labeling (Bulk Food) animals "1/35.Personal Cleanliness/eatinQ,drinking or tobacco use ,Phvsical Facilities /V 36.Wiping Cloths;properly used and stored ./1/42.Non-Food Contact surfaces clean..37.Environmental contamination /l/43.Adeuuate ventilation and lighting:designated areas used738.Approved thawin!!method "-14.Garbage and Refuse properly disposed;facilities maintained J Proner Use of Utensils ,/45.Physical tacilities installed,maintained.and clean /39.Utensils,equipment,&linens:properly used,stored,I 46.Toilet Facilitie,,:properly constructed,supplied.and clean/dricd.&handled!In use utensils;properly used _,v 40.Single-service &single-use articles;properly stored 47.Other Violations 1Nll1d lIsed \ Reccivcd by:{~"/~L~~\J ~Print:~1l1 yy{{>r.m~(~,(Btlt(J0n In Chargel Owner(signature)A_ Inspe~'f.?!!Jf\rnl,'<;'--;0 r-h/1 +frM_I (Y Print:Busine~s Email: (signatll ., Form EH-06 (Revised 09-2015)