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
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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
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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:
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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