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HomeMy WebLinkAboutSMU Montague's Deli - New  ~'~ALLAS COUNTY HEAL' £nvironmenta 2377 N. S£emmoE (214) 819-2115 ../" r. TAIL FOOD ESTABLISI- xrpose of Inspection: Regular Follow up Complaint ~ Other 1. Proper Cooling lot Cooked/Prepared Food~ Z: Cold Hold (41"F/45°F) 3. HotHold (140"F) 4. Proper CooMng Temperatures per PHF 5. Rapid Reheating (165°F in 2'Hfs) 6. Personnel with Infections Restricted/Excluded ~ 7 Proper/Adequate Handwa.shing 8. Good Hygienic,.~.7, (D.~dng, q)dnking/Srnoking/O~er) 10. Sound Oondido~'~ "~ 1 I.Proper Handling of Ready-To-Eat Foods 12. Cross-Contaminadon of Raw/Cooked Foods/Other FH AND HUNIAN SERVICES I Health Division ts Frwy - Room 607 exas 7S207 ax: (214) 819-2868 ~ENT INSPECTION REPORT 13. Approved Systems (HACCP Plans/Time as Public Health O ntrol) 14. Water Supply -Approved Source/Sufficient Capacity/Hot an(I cold Under Pressure 15. Equip me nt Ad e qu at e to Maintain P,~,,,.~l~-~t,~-'~l~r.ature ,,~ - ' 18. No Evidence Of Insect Contami~. ~ ~ . eAs Insp ~ NO 19. No Evidence ot Rodents/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used "21. Manual warewashing and Sanitizing at ( ) ppm/temper ature 22. Mechanical Warewashing and Sanitizing at ( ) ppm/ten )erature 23. Approved Sewage/Wastewater Disposal Systerr~ Proper Di~ )osal 24. Thermometers Provided/Accurate/Properly Calibrated (+__ 2o~ ,.2.,5. Food Contact, Surfaces of Equipment and Utensils Cleaned/~anidzed/G0od Repair 26. Posting of Consumer Adv~S'odes (Heimlich/Raw Shellfish Wt. ming/Buffet. Plate) 27. Food Establishment Permit COMMENTS: Received OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protedtion during storage, preparation, display, service, transportation. ,. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed,' maintained, installed, located. Non-food contact surfaces: designed, constructed, t maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Outside storage area enclosures properly cons'tructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, fre~luency of disposal/clean. Floors, constructed, drained~ood repair, covering installation, dustless cleaning methods. ,- Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods; Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided,.facilities clean, located properly ,. Wiping cloths: clean, use restricted. ~ ~,,l:ton-food contact surfaces of equipment and utensi Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen prOPerly stored. Registered Food Service' Manager registered xvith City, on site. q o..__: CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLhNG - Potentially hazardous food cooled from 140°F to 70°F more than 2 hours OR 70°F to 41 °F (45°F) more than 4 hours OR prepared foods cooled to 41 °F (45 °F) more than 4 hours: ACT10~: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45°F) more than 4 hours: ACTIOn: Voluntary destruction - Potentially hazardous food held above 41 °F (45'1:) less than 4 hours: ACTION: Rapid coot. (e.g. ice bath) HOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: ACIION: Voluntary destruction - Potentially hazardous food held below 140°F less than 4 hours: ACTION: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTIOtN: Reheat rapidly to 165°F HAND ~,VASHING ~ Food employees observed not washing hands: ACTION: Er~ployees should be instructed to wash hands before starting ~'ork and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOU%'D CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLhNG OF READY-TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CO,NTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction ot' ready to eat foods AppRovED SYSTE~I - HACCP Plans for ROP. shellfish tanks, variances, others. W6ttea procedure for time as a public health control.