HomeMy WebLinkAboutUmphrey Lee Dining Hall (SMU) 2013.08.16 04T Y p,,
(° b ■∎��°, DALLAS COUNTY HEALTH AND HUMAN SERVICES
4.l,- moo, ,-
'r 'q°, > ENVIRONMENTAL HEALTH DIVISION
* %4; ,, 'y 2377 N. STEMMONS FRWY. ROOM 607
r'Te'oF l'± DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868,
$`-i1r13 CITY/TOWN L.�/1jt/FzSIfj/�zP
San Date Time In Time Out Establishment Number /Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 3-Field Investigation 4-Visit 5-Other
Establishment: JJ �4y Le E £/kf/N/(. / pwner: 4 A'1Af J`
Physical Address: 33( o D./g Sr- Zip: 7570 5 Phone: (aP 768-z-745
OUT IN NA NO COS 1od Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
LIP 1. Proper Cooling for Cooked/Prepared Food
w 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
// 3. Hot Hold (135 degrees Fahrenheit)
tom► 4. Proper Cooking Temperatures
1/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
✓, 6. Personnel with Infections Restricted/Excluded
t., 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
✓ 10. Sound Condition
✓/ 11. Proper Handling of Ready-To-Eat Foods
'. 12. Cross-contamination of Raw/Cooked Foods/Other
'./". 13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA - NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction, Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Produc -...-rature
-16. Handwash Facilities Adequate an.f4r, sible
17. Handwash Faciliti sl- 'th Soap a _
18. No Evidence i ittii ontamination
✓F 19. No Evidence of 'odents/Other Animals
V 20. Toxic Items Properly Labeled/Stored/Used
✓' 21. Manual/Mechanical Warewashing and Sanitizing at (ZPppm/temperature
1/ 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
t/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Vii
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt /- 64C*'✓ `'itF 5
4pt
3pt
1L I -\ f
i . n-
Inspected by: ;_ ,r ��/�!a ' I�►Print: 'lb/ ems,
Total -/
YYes/No Received by/ JF Print:-*
1