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HomeMy WebLinkAboutSMU Sodexho Moody Coliseum o, o.~ DALLAS COUb'TY HEAL' "'~ '~] Environmenta ~ . ~ 2377 N. Stemmm ~~ · Dallas, 'I (214) 8~9-2~ ~5 RETAIL FOOD ESTABLIS~ ~osc of Inspection: Regular~ Fallow up , ._ Complaim ~ Other ['H AND HUMAN SERVICES I Health Division ts Frwy - Room 607 exas 75207 ~ax: (214) 819-2868 MENT INSPECTION REPORT 1. Proper C;cofing for CookedJPrepared Fooc~ ..... " 2. Cold Hold (41°F/,~S°F) 3. HotHold (140~F) 4. Proper Cooking Temperatures per PHF 5. Rapid Rehearing (165°F in 2 Hrs) 6. Personnel vAb'h Infections Resb-icted/F_xcluded 7. Proper/Adequate Handwa. shing 8. Good Hygienic PradJces (Eadng/DdnkJng/Srnoking/Other) 9. Approved Source/Labeling 10. Sound Condition . 11. Proper Handling of Ready-To-Eat Foods T2. Cros. s-ConLaminadon of Raw/Cooked Foods/Other..~'~5~"l 13. Approved SystemS (HACCP Plans/time as Public Health C 14. Water Supply - Approved Source/Sufficient Capacity/Hot ax v-~ola~t[0 fi~': R L, quir e':lm med~ a t e';C;d:rfect w:e!Act]o n;~fNSt ;:lc 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 19. No Evidence o¢ RodenLs/Other AnimaJs 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual warewashing and Sanitizing at ( ) pprn/temp, 22. Mechanical Wprev/a_shing and Sa~idzing at ( ) pprTVt~ 23. Approved Sewage/W~.stewater DLsposal System, Proper D 24. Thermometers Provided/AccuratefPropedy Calibrated (+_ 2 d Cold Under Pressure ~rature mper~ture sposal 'F) 2.5. Food Conta~ Surfaces of Equipment aJnd UtensiLs Cleane([/Sa_nidzed/Good Repair : '. 26. PoslJng of Consumer Adv~sbdes (Heimlich/Raw Shellfish ~ ~amingJ~uffet Plate) 27. Food Estp. blishment Permit ,SJN0~Ls :i:i COMMENTS: ,t f/ /ri }(al Demedts Inspected by& ~ F~ ~llow-up Insp 'ES NO OTHER VIOLATIOhrS WHICH MUST BE CORRECTED Food prote6tion 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, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. '~ccurate thermometers, chm'umi, ag~gauge (1/4" IPS valve). Wiping cloths: dean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly construe ed clean: controlled incineration. ' Garbage & refuse contai.ners covered: adequate number, insect/rodent proof, frequency of disposa?clean. ~*conslructed, draine~good repair, covering installation, dustless cleaning methods. Wal!s, ceil~ed equipment: constructed, good repatr, dean, surfaces, dustless cleaning methods Lighting provided as requh-ed, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean~,.facilities clean, located properly 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 with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLhNG - Potentially hazardous food cooled from 140°F Io 70°F more than 2 hours OR 70°F to 41°F (45°F) more ti'tan 4 hours OR prepared foods cooled to 41 °F (45°F) more than 4 hours: ACTION: Voluntary destruction " COLD HOLD - Potentially hazardous food held above 41 °F (45°F)more than 4 horns: ACTION: Voluntary destruction - Potentially hazardous food held above 41 °F (45°F) less than 4 hours: ACTIOtN: Rapid cool. (e.g. ice bath) ItOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 140"F less than 4 horn:s: ACTIOtN: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: ACTIOtN: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND x, VASHING - Food employees observed not was. hing hands: ACTIOtN: Er~ployees should be instructed to wash hands before starting v,'ork and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUnD CONDITION - Foods from unapproved sources/unsound condition: AC[ION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS - Read)' to Eat foods handled ,,','itl-. b-.zre hands and employee did not properly `.lash hands before handling: ACTION: Voluntary destruction CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potcntially hazardous foods: ACTION: Voluntary destruction of ready to cat foods APPROVED SYSTE,\I - HACCP Plans for ROP, shellfish tanks, var ances o~hers Written procedure .for time as a public health con(roi.