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Home My WebLink AboutSMU Gates Restaurant 2377 N. Stemmons Fr.....'Y - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ./ pose ofInspeclion: Regular _ Follow up _ Complaint _ Other_ Date l-rZ -05 ablishment: 3. 4. 5. odIfemperalureY3~ fa 'F . else ~oCJF (] Hzpl'ro c )fi~Jre>..6ltp 1~i.:'lf.~i~2~~~i~leliii~:.:::."... 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing Good Hygienic Practices (Eatin 9. Approved SourcelLa.l:!eling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 2. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply. Approved Source/Sufficient Capacity/Hot and Cold Under Pressure ~~~!illlrJlli~li~~~m~I.~lll!:a~I[li.:i!~.[{~~~~::::.,,:, Equipment Adequate to Main . emp ture . Handwash Facilities Adequ te d Accessible 17. Handwash Facilities with Soap 18. No Evidence of Insect Contamination 19. No Evidence of RodentslOthe . Toxic Items Properly Label StoredIU d 21. Manual Warewashing and Sa gat ( ) pprrJtemperature r . anical Warewashing and Sanitizing at ( ) ppm/temperature .# 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:f:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair . 26. Posting of Consumer Advisories (Heimlich/Raw Shellfish Waming/Buffet Plate) 27. Food Establishment Permit . ~, . SU~~~):t: . ; Pts Cdl?Alfa.r~. ~P7~/#"e~'1 Received by Inspected by: T7A11? 'OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Non-food contact surfaces: designed, constructed, maintained, installed, located. L Outside storage area enclosures properly constructed, clean: . ineration. ("~ arbage efuse containers c~ate number, I oaent proof, frequency of disposaVclean. F 0",- nSIru~'ed, d"ine@"pai', coveting III 'on, dustless cleaning s. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints ,Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. ' Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (l/4" IPS valve). Dressing rooms - room's clean, lockers provided, facilities clean, located properly - Wiping cloths: clean, use restricted. - 'P ~.~n.food c.on'ac'. iu,faces of eq~iPmen.' and utensil enn... ' Smgle-servlce articles, storage, dl,spensmg. ' Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. Plumbing: installed, maintained. Clean, soiled linen properly st~red., Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. TE~I 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOll:\G -Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (4S0F) more than 4 hours OR prepared foods ~ooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: AcrlOi'\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: AcrION: Rapid cool. (e.g. ice bath) HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: AcrION: Rapi,d reheat to 16~o~ or more COOKJ:\G. Potentially hazardous foods undercooked: AcrION: Recook to properlemperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: AQIQN:BdicatrapiiUy tor~5~-F 3. 4~' 5. 7. ~._...... _..-~.. .- ~ HAA1> W ASHL'iG - F~d em;l~y~~~ ob~eryed not 'waihi~i h~ds: Aciio~: E~prQieis$lioul~ b~'i~sti-ii~~j~ ,v~sh han~ before st~rting \fork -and lifter smokin'g, eatiiig:cfrinking. ~sing<the toilet.::'iln~~allo_the~ 'times'$pecifiedin:t!i~'Rurci. ' ,- ': _ . ;.. =-,':,,~,~_,,_,,~'-,~~.."'.- .....~..~... -.... ,- '~'- . ~. - . APPROVED SOURCElSOUND CONDITIO~ - Foods from unapproved sources/unsound coildition: ACTION: Dclenti~n- or v~lunbry destruction . 9.10 11. PROPER HA~DLING OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO~: Voluntary destruction CROSS CO;\'T A;\IINA TION OF R-\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 12. 13. APPROVED SYSTEi\l - HACCP Plans for ROP, shellfish tanks, variances, olhers. Written procedure for time as a public health control. .