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HomeMy WebLinkAboutCATERING KITCHEN - SMU 2019.08.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 1377 :\.STDI\IO~S FRWY .•R\I 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I Date,.1-,~I Time in:I Time out:J License/Permit"I Esl.Tvpe I Rbk C~Hegory Page L of ::.L.- K~ Purpose of l1~lJectiol1:I I I-Comllliallcc I I A'2-Rouline I I 3-Field Invcsti!!atioll I I 4-Visit I I 5-0ther TOTAL/SCORE EstabliS!i-1Ctlt Name:U,fJfW I cont::?~/Z~~J A/-I/~lJI *'umber of Repeat \,iolati()n~:__r /'\P ,;1--:'~/} ./:"lIlIIber of Violations COS:-- PhYSiCq Add~S:-J;t\1 L'R'l \,LJ I City COV11lY~(~L:*,code:(rp_2°nc M 1.1'!2-)I fullu,,-up:Yes C9'2 .LJ o'j ~w"Il \',.i{:i~"J,-,.~'li-t -~No (circle one) Compliance Status:Out =not in compliance 1:X =in cOlllpllan~:"0 ~not obsen cd :-IA =no applicable COS =corrected on site R =repeat violation Mark the appropriate points in the 0 CT box for cach numbered item Mark ,./.a check mark in approortate bo,for I:".:"0.'1A.COS Mark an asterisk'*.in appropriate box for R Priorit"Items (3 Points)violatiollS Re /lire Immediate Correcti"e Actiol1llot to exceed 3 days Comuliance Status Cumuli"ncc Status 0 J N "C Time and Temperature for Food afety R 0 t ":-I C R t:1'1 0 A 0 L ,0 A 0 Employee Health T S (F =degrees Fahrenheit)T S I.Proper cooling time and temperature 12.:Ylanagemcnl.food employees and conditional employees; ,~./V knowledge.responsibilities.and reportin" vii ,Proper Cold Holding temperature(.f IOF .f5°F)13.Proper usc of restriction and exclusion:No discharge from V eves.nose.and mouth v'3.Proner Hot Holding temperature(135°F)Preventing Contamination bv Hands J .f.ProtJer cookinC(time and temperature ,~14.Hands cleaned and orooerlv washed/GIO\'es used properlv ,_..I..-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 protJerlv followed (APPROVED y N ) '-'v 6.Time as a Public Health Control:procedures &record,HighlV Suscentible Pooulations Approved Source v{16.Pasteurized foods used;prohibited food not offered Pasteurized e!!!!s used when reauired 7.Food and ice obtained from approved source:Food in II good condition.safe.and unadulterated:parasite Chemicals V destrLH.:tion :...Y 8.Food Recei,cd at proper temperature 0 17.Food additives:approved and properly stored:Washing Fruits &Vcgetables PrOJection from Contamination L.(Ig.Toxie substances properlv identified.stored and used 9.Food Separatcd &protected.prcvented during food 'Water/Plumbing ./nrenaration.storage.display.and tasting II 10.Food contact surfaces and Returnables:Cleaned and I./~19.Water trom approved source:Plumbing installed:proper V Saniti7cd at "'.A '\ppm/temperature back flow device t,.)'" II.Proper disposition of returned,previously served or t/ 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violatiolls Re~"ire Corrective Actioll withill 10 dOl'S 0 I ""C R ()I :\I "C R t::\I 0 A 0 Demonstration of Knowledgel Personnel V :\I ()A 0 Food Temperature Control/Identification T S T s ._...1-'21.PerSOll in charge present.demonstration of kno\\ledge.27.Proper cooling method used:Equipment Adequate to and oerform duties/Certified Food Mana!!er (CF\-I)J rVlaintain Product Temperature,__v 22.Food Handler/no unauthori7cd persons/ner<onnel ,/2R.Proper Date "larking and disDosition Safe \\ateI'.Hecordkeeping and Food Package v'29.Thermometers provided.accurate.and calibraled:Chemical/ Labeling Thermal test strips t..1/'J'Hot and Cold Water a\'ailabk:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0. n Required records available (shellstock tags:parasite 0 30dsod Establisl!~e£t Pit.'?'it (Curret}~&Valid),JIA de;,truction):Packaged Food labeled n \.••."A 't"..ri _IL fl Conformance \\ith Approved Procedures J Utensils,Equipment,and Vendingm25.Compliance with Variance.SpecialiLed Process.and 31.Adequate Itandwashing facilities:Accessible and properly HACCI'plan:Variance obtained for specialiLcd ./ processin~methods:manufacturer instructions V supplied,used Consumer Ad\'isory ,y./ 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and lIsed {26.Posting of Consumer Ad,isOt'ies:ra\\'or under cooked 33.Ware\\ashing Facilities:installed.maintained.used/ foods (Disclosure/Reminder'ButTet Plate)!Alhuen Label V Sen ice sink or curb cleaning facility provided Core Items (I Point)Violatiolls Re(llIire Corrective Actioll fl;ot to Exceed 90 Days ()r Next IlI.mectioll.J~7Iic"e"er Comes First 0 J 1'>"(II 0 I :\I "C R U N 0 A ()Prevention of Food Contamination r "0 A 0 Food Identification T s T s 34.~o E\idence of insL'ct contarninalion.rodent,'other 1..)' 41.0riginal container labeling (Bulk Food) :,..animals,-'35.Personal Cleanliness/eating,drinking or tobacco usc Phvsical Facilities,36.Wioinu Cloths:properlv used and stored u 42.Non-Food Contact surfaces clean ,/37.Em ironmental contamination ,y 43.Adequate,e11lilation and ligllling:designated areas used t./3R.Anorm ed tha\\in\!method ""44.Garbage and Refuse properly dispo,ed;facilities maintamcd PrODer l'se of t.;tellsils ,.,..45.Phy,ical tacilities installed.maintained.and clean V 3'1.Ltcnsib.equipment.&linens:properl)used.'lOred./46.Toilet Facilities:properly constructed.supplied.and clean (/dried.&handled ~utcnsil':Drooerl"u,ed ~ ../,1 40.Singie7/,singie-u,e anick,:pff)tored /47 .Other Violations and used Received by:-1-./'»h~-..£~?-"Prillt:h//,/./J:r."/./Ju t'l?jTitle:p~n~Owller (signature)7- 1nspectcd by:"I''d ,--""f-print:fd.y~\I pL//r;Business LTi,,\if:.,- (Signalun:).~...--t:"_/_..C ~,2.s."'. Form EH·06 (Revised 09·2015)/I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-':.ST[\I:\IO:-':S FRWY.,R;\1607.DALLAS.TX 75207 214-819-2115 FAX:21.t-819-2868 - Ec:f:l:~:l~J/\'r>Rp M I PhY9~q~~~~>:fv\u Ri",)I ~:.t~:.nlt,(yj jk ~jl:nSeIP~rtnit # I Page z_,..f ~L-, )TEMPERA TURE OBSERVATIONS ,I Item/Location -Temp Item/Location Temp Item/Location Temp /j 11,Jk:-,..-I"~__,.,,LI '<n ':-( v I " ~_Q ...,<2-"\/"-r7 I ~\A()/h,d-:::il~~.;-=i--IJ I.T I OBSER\'A TIONS A~D CORRECTIVE ACTIOl'(S Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEEN rviADE.YOUR ATTEl\TIO~IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: ___.. //4// Received by:+//Xh,.///k-Print:r A )A/_/~Title:Pe~Inm Owner (signature)',_,.;.~,;2//>Jr-..'/} Inspected by:V (_/'F'_".h }!J ...•..'frill t:9frt //J.;_T"d-A_I~(signalure)~c-:"-<--<-Samples:Y N #collected Form EH-06 (Revised 09-2015)/'I