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Home My WebLink AboutMANE COURSE 2018.05.08Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'<i.STE;\I:vtOi\iS FR\VY .•R:V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ,~ Dat~g 1I(ll~:ITime out:7SCfPermit I;I Est.Type I Risk Category Pagel_of_ Purpose of In pection:I I I-Compliance 1 VI 2-Routine I 1 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAI~"'DE EstabliShm~:~n11'/r(iLIJ'5<L I ContactfOwner Name: I *"umber of Repeat Violations:__ ((0'),/"'umber of Violations COS:-- Physical ~~TLj,D\)~I-1'A/Ifty/coun~r .~~e~{~IFollow-up:VesI"I J,~\A No (circle one) .,-=in comPli:f NO =not observed NA =not applicable COS =corrected on site R =repeat violati~Compliance Status:Out =not in compliance I Mark the appropriate points in the OUT box for each numbered item Mar ''/;'"checkmark in appropriate box for IN.NO.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re ,uire Immediate Correctil'e Action "ot to exceetl3 days Compliance Status Compliance Slatus 0 I N N C Time and Temperature for Food Safety R 0 I N :'>C R U N 0)" .•..0 U N 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S i,..V 1.Proper cooling time and temperature ./V 12.Management.food employees and conditional employees; \.kno\\·ledge.responsibilities.and reporting /'2.Proper Cold Holding temperature(.j I°FI 45°F)/.•..13.Proper use of restriction and exclusion;No discharge from "./1/eves.nose.and mouth f V 1/3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands ././4.Proper cooking time and temperature .,14.Hands cleaned and properly washedf Gloves used properlyvV"5.Proper reheating procedure for hot holding (165°F in 2 --r 15.No bare hand contact with ready to eat foods or approved ./Hours)alternate method properlv followed (APPROVED y N ) v 6.Time as a Public Health Control:procedures &records Highly Susceptible Populations V Approved Source -+-'16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required ..,/V 7.Food and ice obtained from approved source:Food in /good condition.safe,and unadulterated:parasite Chemicals destruction Iv 8.Food Received at proper temperature r1 17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ..-V'18.Toxic substances properly identified.stored and used V 9.Food Separated &protected.prevented during food Waterl Plumbing 'V preparation,storage.di~ld tasting ~/10.Food cOnlac~lt~at~~tur:~C}ea~111d /V 19.Water from approved source:Plumbing installed;proper /Sanitized at m!lpera U'.J iL_1 >1 .-backflow device.••.....II.Proper dispo:\';';::_~""""tumed,previously served 0,/~./20.Approved SewagefWastewater Disposal System,properVreconditioneddisposal Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll with ill 10 days 0 I N r;C R 0 I N N C R U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control!Identification T ~S T S /'21.Person in charge present.demonstration of kno'·'ledge.,,/27.Proper cooling method used:Equipment Adequate toV/'and perform dutiesf Certilied Food Manager (CFM)Maintain Product Temperature ./22.Food Handler!no unauthorized pcrsonsl personnel _"28.Proper Date Marking and disposition /'Safe Water,Recordkeeping and Food Package .•/,"29.Thermometers provided.accurate,and calibrated:Chemical! Labelin!!Thermal test strips V .......V23.Hot and Cold Water available:adequate pressure,safe I Permit Requirement,Prerequisite for Operation f./'V 24.Required records available (shellstock tags:parasite ~30.Food Establishment Permit (Current &Valid)destruction):Packaued Food labeled Conformance with Approved Procedures ...,.Utensils,Equipment,and Vending ~ ~~ompliance with Variance.Specialized Process.and V /' /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized suppl ied.usedprocessinr!methods:manufacturer instnlctions / ./Consumer Advisory r 32.Food and Non-food Contact surfaces cleanable,properly ~designed.constructed,and used ~ 26.Posting of Consumer Advisories:raw or under cooked J ,..,....l,.-"r 33.Warc\\'ashing Facilities;installed,maintaine~f ~ foods (Disclosure/Reminder/BuITet Plate)1 Allergen Label I,...Service sink or curb cleaning facility pro,ided A Core Items (I Point)Vio/atiolls ReQuire Corrective Actio"Not to Exceed 90 DaJ's or Next blSpectioll •Whicllel'er Comes First /", 0 I N N C R 0 I N N C (R U N o ""A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T s T S I--v /'34.No Evidence of Insect contamination.rodent/other V 41.0riginai container labeling (Bulk Food) /'animals .•... ./J ••••.••....35.Personal Cleanliness/eating.drinking or tobacco use ~Phvsical Facilities •...••...36.Wiping Cloths:properly used and storcd -~42.Non-Food Contact surfaces clean./...•..........-37.Environmental contamination --43.Adequate ,entilation and lighting;designated areas used-•.....38.Approved thawing mcthod -44.Garbage and Refuse properly disposed:facilities maintained _,.Proper Use of Utensils ./45.Physical facilities installed.maintained.and clcan V/'39.Utensils.equipment.&linens;properly used.storcd.-_.....46.Toilet Facilities:properly constructcd.supplied.and clean ./dried.&handled/In use utensils:properlv used ..•../40.Singlc-rvice &single-use articles:properly stored 47.Other Violations and used j (I ....,..,-- Received by:~f!WI\Print:g.,.;-tT-M.vrr?-~I Title:Person In Charge!Owner (signature)-,--.. Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE:VI:vlO:\,S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 A EstabPA~~';:_(DAIN PhY3'tdtrD \'\I-e~I CrJa~'l(j )/~~ttt=C~l-:I Page~_( TEMPERAtrURE OBSERVATIONS r I Itern/Location Temp Item/Location Temp Item/Loc~Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN rNSPECTIO OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: -,---.I I '/h\/H~U{+--<;<rtn(lWIC~~j"kl,.rl -~Ll~C(_Ll_OD~-hv '-"rh h~.-h'"l_,,-.P_.<::11 b ~.I r /)A 0-1'i/A'trV-(J -r I J~n;:_. __..--, f>Bt-k tVUd ,10 fl df---tv L/I'()F ~-v-c:_iJSI'v{() ')r -("~ l~I IU 'D)"'1LD~.A ,C:;Al!\j~Cut"71~iAllri~-fa !?-e ~1+--(7 fYJO'Jvv-.{,---(I I Received by:..---;.P1 /~Print:Sr,.-,.f-7 ..fA v r '-c...v:::'Title:Person In Charge/Owner (signalure)•.!\f V - Inspe~I.N)A L._./-{J,I .M ~ri¢V 7 -.,,... 5/8/2018 TMAiServiceOesk-RequestNumber21265 •(home.html) ----------------- Current Status:Pending Facility:Main Building:Hughes-Trigg Student Center Floor: Location ID:(query _area_results.html?) Area Description: Tag #: Item Description: Requestor:Scott Murray Requestor Phone:9038152414 Requestor Email:scottmurray@smu.edu (mailto:scottmurray@smu.edu) Accept Date: Work Order #: Reject Date: Reject Reason: Requested Action:At mane course "Market"the air screen for the Sushi counter is out of service.Need to get fixed immediately.Appropriate temperature needs to be below 40 degrees. ---------.._--- Important Request Information is provided in real-time and is subject to approval.Upon acceptance you will be notified via email. i~'nicd)e;k (http://www.tmasystems.com) 5/8/2018 TMA iServiceDesk -Request Number 21266 (home.html) Current Status:Pending Facllltv:Main Building:Hughes-Trigg Student Center Floor: Location ID:(query_area_results.html?) Area Description: Tag #: Item Description: Requestor:Scott Murray Requestor Phone:9038152414 Requestor Email:scottmurray@smu.edu (mailto:scottmurray@smu.edu) Accept Date: Work Order #: Reject Date: Reject Reason: Requested Action:Air screen in mane course at the "market"with grab &go sandwiches and fruit cups needs to be fixed immediately. Appropriate temperature needs to be below 40 degrees. ------- L..___ Important Request information is provided in real-time and is subject to approval.Upon acceptance you will be notified via email. i~niccl )e.~k(http://www.tmasystems.com)......-.._..~.. https:/Ismu-isd.webtma.netlrequest_submit.cgi 1/1