HomeMy WebLinkAboutUMPHREY LEE BAKERY 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STDI:HO:--;S FRWY.,R;\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
oq;_15 -/11 Time in:1 Time out:
~Li~~nsefPermit #0&0010'1')1Est.Type I Risk Category Pagel of~
Purpose of Inspection:T I I-Compliance I ,./1 2-Routine -I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
Est:1~f>nliE:v lu /3Ak6fJwl1 C~1Jl/Av~c:hof5Y2;1 *:'-iumber of Repeat Violations:__
,f :-iumbcr of Violations COS:--
Physical A~~c/o DV£~6/{f)j)V§fh)I'1~~~")IJ)ei;I Phone:1 Follow-up:Yes I;-':0 (circle one)
Compliance Slants:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation j
Mark the aooroDriate DoinlS in the OUT box for each numbered item Mark './'a checkmark in aDPropriate box for 11'1.1'"0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Renuire Immediate Corrective Action 1I0ttO exceed 3 days
Comnliance Slatos Compliance Status
0 I 1'1 1'1 c Time and Temperature ror Food Sarety R 0 I 1'1 N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
vL.I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
~V knowledge,resDonsibilities,and reporting
V 2.Proper Cold Holding temperature(41 °F/45°F)c.V 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
v'3.Proper Hot Holding temperature(135°F)Preventinp Contamination by Hands
,,/4.Proner cooking time and temperature "1 14.Hands cleaned and properly washed!Gloves used pronerlv
"5.Proper reheating procedure for hot holding (165°F in 2 ~
15.No bare hand contact with ready to eat foods or approved
Hours)alternate method Dronerlv followed (APPROVED y N )
V 6.Time as a Public Health Control:procedures &records Hi!!hly Suscentible Ponulalions
Approved Source ~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eg!!s used when reouired
7.Food and ice obtained from approved source;Food in
•..~good condition.safe.and unadulterated:parasite Chemicals
destruction
~V 8.Food Received at proper temperature +-17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination vr 18.Toxic substances DroDeriv identified.stored and used
./"9.Food Separated &protected.prevented during food Water!Plumbing
DreDaration,storage.display.and tastinC(
V 10.Food cont~~~Returnables;Cleaned and ~19.Water from approved source;Plumbing installed;proper..;'Sanitized at m/mDerature backflolV device
'"
II.Proper disposition of retumed,previously served or '"20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective A Ctioll withitl IO da)ls
0 I 1'1 1'1 C R 0 I 1'1 l'C R
U N 0 A 0 Demonstration or Knowledge!Personnel U 1'1 0 A 0 Food Temperature Con troll Identilication
T S T S
t/21.Person in charge present.demonstration of knowledge.~V 27.Proper cooling method used;Equipment Adequate to
-and oerform dutiesl Certified Food Manager (CFM)Maintain Product Temoerature
""22.Food Handler!no unauthorized personsl personnel .28.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package ",'"29.Thermometers provided,accurate,and calibrated;Chemical!
Labeline Thermal test strins
j..V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite ror Operation
24.Required records available (shellstock tags;parasite -1 30 .Food Establishment Permit (Current &Valid)..)"destruction);Packa!!ed Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
f 25.Compliance with Variance,Specialized Process.and ",V 31.Adequate handwashing facilities:Accessible and properly
HACCP pIan:Variance obtained for specialized
oroceSSilH!methods:manufacturer instructions supplied.used
Consumer Advisory ••••V 32.Food and Non-food Contact surl:1ces cleanable.properly
-designed,constructed,and usedvr26.Posting of Consumer Advisories;raw or under cooked /1--""33.Warewashing Facilities;installed.maintained.usedl
foods (Disclosure/Reminder/Buffet Plate)1 Allemen Label Service sink or curb cleaning facility provided
Core Items (l Point)Violatiolls Require Corrective Action Not to Exceed 90 Days or Ne.'CtIlIsDectioll •WI,icllel'er Comes Fil'St
0 I 1'1 1'1 C R 0 I 1'1 1'1 C R
U 1'1 0 A 0 Prevention of Food Contamination v 1'1 0 A 0 Food Identilication
T S T s
1111'34.No Evidence of Insect contamination,rodent/other v'41.0riginal container labeling (Bulk Food)
animalsr35.Personal Cleanliness/eatin!!.drinking or tobacco use -Phvsical Facilities
"~36.WiDin!!Cloths:nroperlv used and stored •...42.Non-Food Contact surfaces clean
\37.Environmental cOlltamination ~43.Adequate ventilation and lightin":desil!nated areas used
v 38.Annroved thawing method ~4-1.Garbage and Refuse nroDeriv disposed:facilities maintained
Proner Use of Utensils to-45.Physical facilities installed.maintained,and clean
III 1'1 39.Utensils.equipment,&linens:properly used,stored..vo 46.Toilet Facilities;properly constructed.supplied,and clean
/dried.&handled I In usc utensils:properly used /'
(..40.Si;lgle-ServiC~Single-USe articles:properly stored V'47.Other Violations
~s d"1\
Received bv:...l .'-T7UI V I K W1_Print:1 Title:Person In Charge/Owner
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
EStJN;h;;;'k i3fJ(eJAJ PhYa3DnSS:Dv€/j,I c!:Atate:,tin 11 License/Pennit #I Page;;;L of -/
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I I /TEMP'tRATURE OBSERVATIONS
Item/Location "Temp Item/Location Temp Item/Location Temp
OBSERVA nONS AND CORRECfIVE ACfIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
34-r/lenr An A1tJlr f:4B
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~,~~~~~~_~b~I I !Jij"~I Print:I ht\/)Jh"k~AJ)I.Title:~on In T:ar7J'OwnertJric...r J
Rudy Phillips
From:
Sent:
To:
Cc:
Subject:
Whiteside,Timothy <Whiteside-Timothy@aramark.com>
Friday,September 15,2017 1:18 PM
Rudy Phillips
Robison,Todd
SMU Bakery Health inspection
Good afternoon Rudy!
It was nice seeing you today!I just wanted to follow up with you on the fruit flies in the bakery
at Umphrey Lee.The executive chef has contacted Terminex to come out Monday or Tuesday
and treat both the bakery and Lee center.I also spoke with Nick again about our drains.He
will be contacting the SMU plumber to come check on them early next week.
If you need anything else from me,please do not hesitate to ask!
Wish you could have stayed!Those frog legs were AMAZING!!!
I hope you have a great weekend I
Tim Whiteside
Tim Whiteside I Pastry Chef I Southern Methodist University
3300 Dyer,Suite 101,Dallas TX,75275
P:214-768-2719 M:972-989-9226 F:214-768-2366