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HomeMy WebLinkAboutSIGMA ALPHA EPSILON 2020.09.03Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE.\I.\IO:\S FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868 I~.3 ?tTzl/i)le in:I Time out:./I License/Permit 1/ -I Est.T)pc /~I ~~ I Risk Category Page ~of _(__ Puroose or Inspection:I I I-Comoliance 1............-)2-Routine 1 I 3-Field In\'fsti!!ution Establis~nt Name:,D i ••..••__I'l ~ontaCtlOlVl1er al11e: ~rY\O r~~r<,O i _'\71i \.1\ I I 4-Visit I I S-Othcr nl'lf~'ORE I *:\ul11her of Repe"t ViolatiollS:__ ./:\lIl11be,'of \'iol"liolls COS:__ I FollOW-lip:Yes No (circle 011e) Compliance Slatus:but;not in compliance IN'::in compliance :\0 ~not observed 'A =n!)tapplicable COS =corrected on itc Mark the anoronriate ooints in the OUT box lor each numbered item Mark ../.a chec~mar~in nnnronriate [lox lor 1:'1".NO.NA.COS Mark an R repeat violation asterisk'*.in anorooriate hox for R Conmliance Status Priority Items (3 Points)violations Rei uire Immediate Correcth'e Action "ot to exceell J days (.)I N :-<C u 0,A 0 T /S Saniti7ed at oomltemocrature Time and Temperature for Food Safety (F =degrees Fahrenheit) I.Proper cooling time and temperature )"Proper Cold Holding temperature(41 °FI 45°F) '/,,/3.Prooer Hot Holding temoerature(135°F) 1.-'•••••1./ / / 4.Proper cooking time and temoerature 5.Proper reheating procedure for hot holding (165°F in ~ Hours) 6.Time as a Public Health Control:orocedures &records Appro\'ed Source 7.Food and ice obtained from approved source:Food in good condition,safe,and unadulterated:parasite destruction / 8.Food Received at proper temperature Compliance Status R o INN C {;N 0 A 0 T S ~O.Approved Sewage/Wastewater Disposal System.proper disposal .)7 Employee Health R 12.Management.lood employees and conditional employees; knowledge.responsibilities.and reporting 13.Proper use of restriction and exclusion;No discharge Ii-om eves.nose,and mouth Protection from Contamination Preventing Contamination bv Hands 14.Hands cleaned and orooerly washedl Gloves used oroDeriv 15.No bare hand contact with ready to eat loods or approved alternate method prooerly followed (APPROVED Y N ) Hi!'hly Susceotible POllUlations 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required Chemicals 17.Food additives;approved and properly stored;Washing Fruits &Vegetables 18.Toxic substances properly identified.stored and used Waterl Plumbing9.Food Separated &protected,prevented during food preparation,storage,display,and tasting 10.Food contact sur!;lces and Returnables;Cleaned and II.Proper disposition of returned,previously served or reconditioned 19.Water from approved source:Plumbing installed;proper back flow device (' o S Demonstration of Knowledgel Personnel Priority Foundation Items (2 Points)violations Rei lIire Corrective Actio"withi"10 dol's Food Temperature Controll Identification o U T INN N ~A I. 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and used / IJ'•...II / / It 0 I 1\:-;C U '\I 0 A 0 T S 21.Person in charge present.demonstration of knowledge. and perform dutiesl Certified Food Manager (CFM) 22,Food Handlerl no unauthorized oersonsl oersonncl Safe Water,Rccordkeeping and Food Package Labelinv 23.Hot and Cold Water available;adequate pressure,safe 7 24.Required records available (shellstock tags;parasite destruction):Packaged Food labeled Conformance with Approved Procedures 25.Compliance with Variance,Specialized Process.and HACCP plan;Variance obtained for specialized orocessin!!methods:manufacturer instructions Consumer Advisory R 27.Proper cooling method used:Equipment Adequate to Maintain Product Temperature ?8.ProDer Date Marking and disposition 29.Thcrmometers provided,accurate,and calibrated;Chemical! Thermal test strins Permit Requirement,Pre,-equisite for Operation 30.Food Esta~n e'§'~'n i~t f Valid) Utens Is,Equi ment,and Vending 31.Adequate handwashing facilities:Accessible and properly supplied.used .r:::::1."26.Posting of Consumer Advisories;raw or under cooked .1yo 33.Warcwashing Facilities;installed.maintained.usedl....j'foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label t-Service sink or curb cleanin~facility provided c- O S Prevention of Food Contamination Core Items (I Point)Vio/atiollS Require Corrective Action Not to Exceed 90 Days or Next Inspectioll •JH,ic/,el'er ComL'SFirst Food Identification o U T INN N 2-t."A R 0 I !II N C L:N 0 A 0 T S 34.No Evidence of Insect contamination.rodent/other animals 35.Personal Cleanliness/eatin!!,drinking or tohacco use 36.Wiping Cloths;properlv used and stored 37.Enl ironmental contamination 38.IA.nl roved thawinl!method R 41.0riginal container labeling (Bulk Food) Phvsical Facilities 42.Non-Food Contact surfaces clean /./ I Prooer Use of Utensils 43.Adequate ventilation and lighting;designated areas used 44,Garbage and Refuse oroperly disposed:facilities maintained 45.Phvsical Htcilities installed,maintained.and clean 46.Toilet Facilities;properly constructed.supplied.and clean "7.Dther v .obtion . A Business Email: , Received by:••.•••II tU~ (signature)_I (1J ~ 9.UteI ,ils.equipment,&linens:properly used.stored. II ri I,&~In use utensils;orooerlv used Print:Title:Penon In Chargel Owner /' O.')ifih~-scrvicy&single-use articles;properly stored ~Ise \/ Inspe<:J'ell~"I V (signatlm~).Y'\.I,M I S:N Form EH-evisld 09-2015) Print: Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STDI:\'IO;\S FRWY.,R;\'I 607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868 "-- Est$~e:~,CWl ~~I~~\(cess:~L)J5JAlev f-fitY/SCiy I License Permit #I Pageurz •... \._./I TEMPERA TURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE;\TION IS DIRECTED TO THE CONDITIO S OBSER VED ANDNumberNOTEDBELOW: .--,r-" (J.,~lJI R\1.4/,\lhk V\l)ld I<:('\}h1\\i .,.\'~\0 {_(rD-~V--•---- •" ~.~~(IA,rU(\l~l rll ~·hl.vti,\\J!"f I!\71t--~l,{Vrh3"-Wl/JI_.,v ~.- ~l)~.~((.)~I Jrm I (J~V()jl rt\9/~1(\i·11-:::n.}u -."~'I_.-. ~•I .~\.}C)fYh()t}LOt1!?l t1w k?LA \;V).\-r ~~I ,/("4 -"-. I , .-b ,.(\(\(11'4 Y ~M-r VV\"\\f\I..._-I --. . 1'''1 / J-J.L J I fi dI/t //,fIJJ Received bv.J ~(,...V ~'/1 Print:(J~441\.IV ~{~vv{A Title:Person In Charge/Owner (si"natllre)LJ •~() Inspe~~lA?\/~\~~(~~{~~t:'I I (signatu Samples:Y N #collected Form EH-06 (Revised 09-2015)I