HomeMy WebLinkAboutSIGMA CHI FRATERNITY 2020.09.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<.STE:\L\IO:\S FRWY .•R.\1607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868
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I~1:~ImTimein:I Time out:I License/Permit II I E.t.Type I Risk Calegory Pag~_or~_
pun))se If Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investieation I I 4-Visit I I SoOther ;ro1'l\I.Isl OREES.~;ll;l;;~l1e(I~I ~4-e i-r1"rh.Contact.all ner Name:I *:'iulIlher of Repeat \'iolations:__,
./,,"ulllher of ViolatiollS COS:--f)PhySTca~r{{)'~)Y1klLli YC)tll/Cr1Y:\)1'~O~Phone:I Follow-up:Yes I
:-io (circle one))
Compliance Status:ou:~n compliance IN 2 in compliance "1'0 =not observed 'A =nl)(applicable COS =corrected on site R-repc3tvi~l'vIark the appropriate noints in the OUT bo,or each numbered item Mark ../,a eheckmark in annronriate box for 1;\'.NO.NA.COS Mark all asten,k •*.in a .ate box for RP~ority Items (3 Points)violatiolls Re uire Immediate Corre£·til·e Action 110/to exceed 3 days
Comuli.nce Status Comilliance Status0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthT~S (F =degrees Fahrenheit)T SVI.Proper cooling time and temperature
IV 12.Management,food employees and conditional employees:iY ./knowledge,resnonsibilities.and reporting
./2.Proper Cold Holding temperature(41of/45°F)/13.Proper use of restriction and exclusion:No discharge Irom
,/eyes.nose.and mouth././3.Proper Hot Holding temncrature(135°F),Preventino Contamination bv Hands././4.Proper cooking time and temperature 14.Hands cI••••ned and properly washed/Glo\'es used pronerly._;"5.Proper reheating procedure for hot holding (165°F in 2 /15.No ba~t:bw.l~t"~y ~1{0I(~i.'13P~/'Hours)alternate m 'that!'liowed (f\Y ),/6.Time as a Public Health Control;procedures &records Highlv Susceotible Populations
Approved Source I['16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
/V 7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated:parasite Chemicals/destmction ,
/8.Food Received at proper temperature I 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
,/Protection from Contamination /18.Toxic substances Droperlv identified.stored and used/v 9.Food Separated &protected.prevented during food Water/Plumbingpreparation.storage.display.and tastinl!
1""•./10.Food contact s~~~~.~D1bles ;Cleaned and,~/19.Water from approved source;Plumbing installcd:proper~Sanitized at .m/te e t"""C-,"".A II_.•F back now deviceVII.Proper disposition ned,previOl,sly ~eftA .
A'"I I 20.Approved Sewage/Wastewater Disposal System.proper"....reconditioned disposal
Priority Foundation Items (2 Points "iolations Re'uire Corrective Ac/ioll wi/hill 10 dal'.s
(I ,N I"(.R (I (":\C Ru~l.?A (I Demonstration of Knowledgel Personnel L'N 0 A 0 Food Temperalure ConlroV IdentificationTSTSVV21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Manager (CFi'vI)Maintain Product Temocrature.;22.Food Handler/no unauthori7ed persons/personnel ,I 28.Proper Date Marking and disposition
Safe 'Vater,Rel'ordkeeping and Food Package V 29.Thermometers prol idcd.accurate.and calibrated;Chemical/
Labeline i Thermal test strips1/.23.Hot and Cold Water available;adequate pressure,safe ./Permit Requirement,Prerequisite ror Operation
'"24.Required records available (shelistock tags;parasite -1Idestruction):Packaged Food labeled 30.Food Establishment Permit (Current &Valid)
Conrormance with Appro"ed Procedures Utensils,Equipment,and Vendingl'25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized I supplied,usedorocessinumethods:manufacturer instructions
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable,properly.designed.constructed,and used
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26.Posting of Consumer Advisories;raw or under cookcd V 33.Ware\\'ashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/BufTet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violation..ReQllire Corrective Actioll Not to Exceed 90 Dan or Next IIL<neaioll ,1f7.ichel·er Comes Finit
0 I !II N C R (I I "N C RUN0A0Pre"ention of Food Contamination l?0 A 0 Food IdentificationTST,sLV34.No Evidcnce of Insect contamination,rodcnt/other ,;IV 41.0riginal containcr labeling (Bulk Food)V ~animals
'"V 35.Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities,
./36 .Wiping Cloths:properlv used and stored ,42.Non-Food Contact surfaces cleanl.-/"37.Environmental contamination /43.Adequate lentilation alld lighting;designated areas used./38.Approved thawinu method "44.Garbage and Refuse properlv disposed;facilities maintained
Pro ncr Use of Utensils "I 45.Physical facilities installed.maintained.and clean
IV 39.Utensils.equipment,&linens:properly used.stored../4ti.Toliet Facilities;properly constructed.supplied.and clean
./dried.&handled/In use utensil"Drooerlv used
....v 40.Single-service &single-use articlcs:properly stored 47.Other Violationsandused
Received by:t%;~/h),,#A._.Print:e;;;rI-~V_/7~/J7-<Title:Person In Chargel OwnCl'(siunaturc)/
Inspce!~.f\VK'i II 'Xr1 -b~~+,J(~Print:•..•..
BLJsines~Email:(signal Ire)
Form EH-ObTRevised 09-2015)I