HomeMy WebLinkAboutSIGMA PHI EPSILON 2020.09.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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1Time out:/1 License/Permit #~D/()--())DI ~srr#kCategOry Page 1-df _r
Pur",seonn pection:-'I l-Compliance I "1 2-Routine I I3-Field InvestfiZation I I4-""sit I I 5-0ther TO"",OM .,..mE
Est~(l~:~1 t-::c::t:;\\()n I Contact/Owner N~me:I
*Number of Repeat Violations:__(6 ),/Number ofViolations COS:--
PhYSica'ct'J\lJ
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\/h\~tfY/CountY:UV 'fYZlt"e:
I Follow-up:Yes
No (circle one)
-.
R =repeatviolat~-~Compliantt'Status:Out =not incompliance IN =in compliance NO=notobserved NA =not applicable COS =corrected on site
Mark th~appropriate points inthe OUT box foreacb numbereditem Mark .""a checkmark in appropriate boxfor IN.NO.NA.COS Mark an asterisk'*.inappropriateboxfor R
Priority Items (3 Points)violations Re Juire Immediate Correctb'e Action not to exceed 3 days
Compliance Status Complinee Status
0 1 N N c Time and Temperature for Food Safety R 0 1 N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T -/s (F =degrees Fahrenheit)T -S
<'I.Proper cooling time and temperature ~12.Management,food employees and conditional employees;
/',/-knowledge,responsibilities,and reporting
.1/V 2.Proper Cold Holding temperature(41°F/45°F);r 13.Proper use of restriction and exclusion;No discharge from,/eves.nose,and mouth_,~v 3.Proper Hot Holding temperature(135°F),.,-Preventing Contamination by Hands
V ~4.Proper cooking time and temperature /'14.Hands cleaned and properly washed!Gloves used properly
...•.V 5.Proper reheating procedure for hot holding (165°F in2 vr 15.No bare 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 Hil!.hlvSusceptible Populations
Approved Source t"16.Pasteurized foods used;prohibited food not offered
/'Pasteurized eggs used when required
/7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Cbemicals
/destruction ~
J~8.Food Received at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/'Protection from Contamination ..!'18.Toxic substances properly identified.stored and used
V I/~9.Food Separated &protected,prevented during food Water!Plumbing
preparation,stoTa"e,display,and tasting
.I IO.Food cont~rtc)~~~~lmtfrls D Oe~~~t<.(..,/19.Water from approved source;Plumbing installed;proper
V Sal1l11zedat m!mperat r L I backtlow device
V II.Proper disposition-of returned,previously served or ~/20.Approved SewageIWastewater Disposal System,proper1./reconditioned disposal
Priority Foundation Items (2 Points violllliolU Re~uire Co"tctive .-fetion within 10 days
0 1 N N C R 0 1 N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel l!N o....~0 Food Temperature ControV Identification
T S T S
,/21.Person in charge present,demonstration of knowledge,",,""27.Proper cooling method used;Equipment Adequate toV..-and perform duties/Certified Food Manager (CFM)"Maintain Product Temperature,22.Food Handler/no unauthorized persons!personnel I~28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical/
/'Labeling Thermal test strips
"""•....23.Hot and Cold Water available;adequate pressure,safe /"Permit Requirement,Prerequisite for Operation
V 24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)..•...•.destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
i 25.Compliance with Variance,Specialized Process,and 1 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods:manufacturer instructions ...••.'supplied,used•..
Consumer Advisory /'32.Food and Non-food Contact surfaces cleanable,properly
"
V'./designed,constructed,and used-l'26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label V'Service sink or curb cleaning facility provided
Core Items (1 Point)VlOltdions Require Corrective Actio"Not til Exceed 90 Dtlys or Nat IlUpection ,Whicht!l'er Comes First
0 I N N C R 0 1 N N C R
U N J A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T /S
.1/34.No Evidence of Insect contamination,rodent/other "I>'41.0riginal container labeling (Bulk Food)
animals
//35.Personal Cleanliness/eating.drinking or tobacco use Phvslcal Facilities
'/36.Wiping Cloths;properly used and stored ./42.Non-Food Contact surfaces clean
.;I ~37.Environmental contamination /43.Adequate ventilation and lighting;~esignated areas used
./38.Approved thawing method /,.44.Garbage and Refuse properly d~p~sed;facilities maintained
Proper Use of Utensils ,u:45.Physical facilities installed,mai~ined,and clean/•...39.Utensils.equipment,&linens;properly used.stored,'/46.Toilet Facilities;properly constrf~ed,supplied,and clean
dried,&handled/In use utensils;properly used V
","""40.Single-service &single-use articles;properly stored 47.Other Violations
-and used I
Received by:"lH~t-a \lH '1t-All,'\~J7 print:"f.(,(1 hO\,d f,~~_r-Title:Person In Charge/Owner
(signature)~
Inspected ~M\\~h~-Af\:.r\g\Print:,'-J Business Email:
(signature)....-1"'.--IFormEH06(Revised 09 2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location Temp Item/Location Temp Item/Location T~mp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Receive~~.((\~---l\1-1\VtDJl.prirtf(,'('hd!f'd /-.~<;h;J1 Title:Person In Charge/Owner(signatllre A D')tV"~•
I~~tml\~l)W Yt ~-1l_e.J Print:.
(si U 0)Samples:Y N #collected
Form Et1'=o61Revised 09-2015)~-