HomeMy WebLinkAboutDOG HOUSE AT SMU FLAG POLE 2020.10.05Dallas County Health and Human Services -Environmental WaVtr.Di~iO~(Y1,,-:r----
Retail Food Establishment Inspection Report--2377 ;\.STE:\I:\IO;\S FR\\Y.,lUI 607,I)A\lq\~;;X (~G~1~~I~~I~r'Pt5fHrt~~)~Ilkh:!J
U n ~ill:I Time out:I License/Pennit #I
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Purpolc of Inspection:I I I-COIl1IJliance I I 2-Routin~I I 3-Ficld Investigation I I 4-Yisit IV:5-0ther TOTAL/SCORE
EstMiShl~~:~cl...(~I contac~(\m~e(K{_vV&V8-1 *"umiJcl-of Repeal \'iolatiolls:__
./:'illmucr of Viola lions COS:--
Phy~ty(~P1.clV\.on\~I CitY'COUI~D I Z~"~C$Phon~~)CiS \_SLJ~OIf"-IIJl:Yc,0
~•0 (cIrcle one)
Compliance Sta~
,
Out nOl in compl ian..:c IN in compli.mcc '\0 ~not obsen cd NA nvl applicabl 'COS ...••.corrcch.'d 011 sit!..,R -r~peal viQkllion
Mark the allProllriate DoinlS in the OUT bux fur each numbered item Mark'./'a chcckmJrk in mlDrupriat~box for 1:\.1\0.:-IA.COS Mark"n asterisk'*.in appropriate bo"for R
Priority Items (3 Points)violatiolls Require Immediate Correctil'e Action /lot to exceetl3 days
Compliance Status Compliance Status
0 I N "C Time and Temperature for Food Safety R ()t N '"C Ru'll A 0 t:N J A ()Employee Health
T S (F =degree>Fahrenheit)T S
V I.Proper cooling tIme and tel11pcr311Ire /12.Management,food employees and conditional employees;
/knowledue.responsibilities.and reporting
//2.Proper Cold Holding tempcf3ture(41 °F/-I5°F)/13.Proper usc of restriction and exclusion:No discharge from
U eves.nose.and mouth
.;3.Proper Hot Holding temperature(135°F)/Pre,cnting Contamination by Hands
/-I.Proper cooking time and temperature //14.Hands cleaned and properly washedl Gloves used properlv
I 5.Proper reheating procedure for hot holding (165°F in ~/I 15.No bare hand contact with ready to eat foods or approved
Hours)altanate method properly follo"'ed (APPROVED Y N )
V 6.Time as a Public Health Control:procedures &records Hi!!.hly Susceptible Populations
Approved Source -1 16.Pasteuri7ed foods used;prohibited food not offered
Pasteuri7ed e1!l!S used when required
1I 7.Food and ice obtained li'om approved source;Food in
I good condition.safe,and unadulterated;parasite Chemicals
1/destruction
/8.Food R~ceived at proper temperature --1 17.Food additi,es;approved and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination V 18.Toxic substances properly identitied,stored and used
/9.Food S~parated &protected,prevented during food .;Waterl Plumbing
preparation,stora"e,display.and tasting
/'10.Food contact surtaces and Returnables;Cleaned and //19.Water from apprO\ed source:Plumbing installed;proper//Saniti7ed at ppm/temperature back now device
/V II.Proper disposition of returIled.previously served or /20.Approved SewagelWastewat~r Dispo>31 System,proper
reconditioned ./di5posal
Priority Foundation Items (2 Points)violaliom Ref.lIire Correcth'"Actio"with ill 10 days
()I ,....:-.;C R 0 I r-:-.;c R
LI .'I 0 A 0 Demonstration of Knowledgel Personnel l'l'0 A 0 Food Temperature Control!Identification
T S T s
/'/21.Person in charge present,demonstration oCknowledge./27.Proper cooling method used;Equipment Adequate to
/'and perform duties/Certified Food Manager (CFi\I),,/i\'l3intain Product Temperature
./:!2.Food Ilandierl no unauthorized persons/p~rsonncl ./28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Pack'lgc /v 29.Thermometers provided.accurate.and calibrated:Chemical!
Labclina Thermal test strips.-23.Hot and Cold Water available;adequate pressure.safe ~mit ~cqui~eIllcnt,Prerequisite for Operation
/2-1.Required records a\ailable (shellstock tags;parasite 30.Ffod 9t'~hm~r~l~r+rdestruction):Packaged Food labeled
Conformance with Apl,rovcd Procedures -Utensils,Equi~D1cnt,and "ending
IIIT 25.Compliance with Variance.SpecialiLed Process.and /31.Adequate hand'vashing facilities:Accessible and properlyHACCI'plan;Variance obtained for spccialind
processing methods:manufJcturcr instructions supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
,designed.constructed.and used
{26.Posting or Consllmer Advisories:r3\V or LInder cooked /33.Warewashing Facilities;installed.maintained.usedl
foods (Disclosure/Reminder/BufTet Plate)1 Allercen Label S~rvice sink or curb cleaning facility pro,ided
Core Items (I Point)Violatio/ls Require Corrective Actio/lNot to Exceed 90 Du)'s or Ne:r:tlllspectioll,JH,icilel'er Conte,Fir,t
()I N :-.;C R ()I /'00 :-.;C R
lJ 'I 0 A I)Prevention of Food Contamination t·:-.;0 A 0 Food Identification
T S T S
/34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
/,animals
I 35.Personal Cleanliness/eating,drinking or tohacco use Ph.-sical Facilities
/36.Wipin!!Cloths;properly used and storcd ./42.Non-Food Contact surlaces clean,37.Environmental contamination ./-13.Adeqllate \ellliialion and liQhting:designated areas used
/38.Approved tha"in~method ../4-1.Garbage and Refuse properly disposed;facilities maintained
Prollcr lise of Utensils ../45.Phvsical f'lcilities installed.maIntained.and clean
/39.Gtclhils,equipment,&linens:rrop~rly u,~d.'tored./46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handledl In usc utcnsils;properly used
J 4().Single-service &single-usc articlcs;properly stored -17.(rO~O~if~<;R ~~y S (cv'\~l f\((Jandused 11\
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(,ignat·,MI~~Form EH-06 (ReVIsed 09-2015)