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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.