HomeMy WebLinkAboutSMU Bookstore & Cafe DALLAS COUNTY HEA
Environmen
2377 N. Stemm
Dallas,
(214) $19-21 IS
RETAIL FOOD ESTABLIS]
~TH AND HUMAN SERVICES
:al Health Division
)ns Frwy - Room 607
Texas 7S207
Fax: (214) 81%2868 .
-IMENT INSPECTION REPORT
Purpose oflnspection: Regular,/
Follow up Complaint Oth( · Date '"~'--'"'1 J "'"' O.'~" ~
} 1. Proper Cooling for Cooked/Prepared Foo~l
:1 3~'~'~ld Hold (41°F/45°F)
j 3./~ot Hold (140°F)
4. Proper Cooking Temperatures per PHi::
5. Rapid Fieheat]ng (165°Fin 2 Hfs)
Z°°d/Temperatures ~'O~Ltp
9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling ot Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/'Dme as Public Health
14. Water Supply - Approved Source/Sufficient Capacity/Hot ~
15. Equipment Adequate to Maintain Product Temperature
J 16. Handwash Facilities Adequate
=~"3'/? Handwash Facilities with S~owels~.~
18. No Evidence of Insect Contamina'~a0...~
3ontrol)
nd Cold Under Pressure
5 Pts
4 Pts
3 Pts·
;otal Demerits
:ollow-up Insp Received by:,~'~
YES NO
19. No Evidence o! Rodents/Other Animals
20. Toxic Items Propedy LaJ3eled/StoredJUsed
21. Manuai Warewashing and Sanitizing at ( ) ppnVteml
22. Mechanical Warewashing end Sani§zing at (
23. Approved Sewage/Wastewater Dlsposa] System, Proper i
24. Thermometers Provided/Accurate/Properly Calibrated (+_ '.°F)
25. Food Conta~ Surfaces of Equipment and Utensils Cleam J/Sanitized/Good Repair '.
26. Po~tJng of Consumer Advisories (Heimlich/Raw Shellfish' ~/aming/Buffet Plate)
27. Food Es~blishment Permit
COMMENTS:
8. Good Hygienic Practices (Eating/DrinMng/Smoking/Other
7. Proper/Adequate Handwashing
. ..... . ..... ........... .... ................................................... . .........,...,. ,..., .,..........,... :.:.:.. ;.:.:.,.: :.:.:.,.:..:...:,:.::.::.:.:: ::::::::::::::::::::::::::::::::::::::::::::::::::::::::
6. Personnel with Infections Restricted/Excluded I
OTHER VIOLATIONS WHICH MUST BE CORRECTED
Food prote&ion during storage, preparation, display,
service, transportation.
Handling of fo~d. Utensils properly stored.
~. ~ . /
~"Clean clothes, ~
· Food ({ce) coniact surfaces: desigried, constructed,
maintained, installed, located.
Non-food contact surfaces: designed, constructe~l,
maintained, installed, located.
Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Accurate thermometer-s, chemical test kits provided, gauge
(1/4" IPS valve).
Outside storage area enclosures properly constructed, clean:
controlled incineration.
refuse containers covered: adequate number,
t p roof, f renu e~;r~l/clean.
Floors, constructed,' drained'7~d repair, Covering
installation, dustless cleaning methods. ,.
Walls, ceiling, attached equipment: constructed, good
repair, clean, surfaces, dustless cleaning methods.
Lighting provided as required, fixtures shielde&
Ventilation: Rooms and equipment - vented as required.
DresSing rooms - rooms clean, lockers provided,.facilities
clean, located properly
Wiping cloths: clean, use restricted.
Non-food contact surfaces of equipment and utensils clean.
Premises maintained free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
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.
Complete separation from livin~sleeping quarters.
Laundry.
Clean, soiled linen properly stored.
Registered Food Service Manager registered with City, on
site.
'NO.
10
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING - 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: AC'I-ION: Voluntary destruction
COLD HOLD - Potentially hazardous food held above 41 °F (45°F) more than 4 hours: Ac'rION: Voluntary destruction
- Potentially hazardous food held above 41 °F {45°1) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath)
HOT HOLD - Potentially hazardous food held below 140°F more than 4 hours: ACTION: Voluntai'ydestruc, tion
- 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: ACTION: Reheat rapidly to 165°F
HAND WASHING - Food employees observed not washing hands: ACTION: En~ployees should be instructed to wash hands before starting work
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: ACTION: Detention or voluntary destruction
PROPER HANDLING OF READY-TO-EAT FOODS - Ready to Eat foods handled with bye hands and employee did not properly wash hands before
handling: ACTION: Voluntar3,' destruction
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat I"oods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure .for time as a public health control.