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HomeMy WebLinkAboutSMU Gates Restaurant Follow-Up 1!.nVlrOnmenI31 ne311n U1Vl51on 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT p05e of Inspection: Regular~, Follow up ,/ Complaint _ Other_ Date -8""";( J-!-CJ.!5 ablishment: l~ml~ !!.i!lfi~~~1!-~~~'lti~,.,. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinldng/Smoldng/Other) 9. Approved Sourcell..at!eling 10. Sound Condllion. 11. Proper Handling of Ready.To-Eat Foods 12. Cross-Contamination of Raw/Cooked FOods/Other 13. Approved Systems (HACCP Pla.nsI1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~~II~~IIIII~~~~~d~.*' 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilllies with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals XJc Items Properly Labeled/StoredlUsed 21. Manual Ware washing and Sanitizing at ( 22. Meclianical Warewashing and Sanitizing at ( pp 23. Approved SewageIWastewater Disposal System, Pro Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (.:!:. 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair . 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27 ~ Food Establishment Permit . SU~!?:~~Q} . 5 Pts COMMENTS: ~ Pts . :i " .. .~. 3 Pts .o~erits =ollow.up Insp YES NO Received by: Inspected by: TE~I i'iO. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clear controlled incineration. Handling oHood (ice) minimized. Utensils properly stored. Garbage & refuse. containers covered: adequate number, in ro t proof, frequency 0 . allelean. Clean clothes, hair restraints .~ . Food (ice) contact surfaces: designed,'.constructed. maintafued, installed. located. , .'. .M Walls. ceiling, attached equipment: constructed. good repair. clean. surfaces. dustless cleaning methods: Non-food contact surfaces: designed. constructed. maintained. installed. located. . Ware washing fa~i1ities, designed'. 'cot:\structed; maintained; installed; located, operated. " , Lighting provided as required; fix~res shielded... Ventilation: Rooms and equipment - vented as required. Accurate thermometers. chemical test kits provided; gauge (114" IPS valve). Dressing rooms - room's clean. lockers provided. facilities clean. located properly Wiping cloths: clean, use restricted. Ndn-food contact surfaces of equipment andutensirs clean. Premises maintained free of litter. unnecessary articles. . cleaning maintenance equipment properly stores. Authorized personnel. . . Single-service articles. storage, di.spensing. Complete separation from living/sleeping quart~rs. Laundry. No re-use of single service articles. Plumbing: ins~~lIed, maintained.. . Toilet rooms enclosed, self-closing doors. fixtures, good repair. clean. proper waste receptacles. Clean, soiJedl1nen p~operly st~red.. Registered Food SerVice Manager registered with CityJ on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'>G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (450F) more than 4 hours OR prepared foods cooled to 410F (4soF) more than 4 hours: ACTION~ \Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41"F (45 "F) more than 4 hours: ACTIOi'i: Voluntary destruction - Potentially hazardous food held above 41"f (45 OF) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) HOT HOLD. Potentially hazardous food held below I400f more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held belo\v 140'f less tha.n 4 hours: ACTION: R3pi.d reheat 10 i~~~~ or more . COOKJ:'>G - Potentially hazardous foods undercooked: ACTION: Recook to properte~perature RAPID REHEATING - Cold potentially hazardous food improperly reheated: A.mo.\'!: ~ehcahapidl)' to)?S~,F . .. .:_",~. ".- -.._-.._...~,_....q._-" .:... ..'~j;.~:::;':~.:... . .~. ". .:; :,~;"c,;.: ,""''':' ;....-;',-C -.,.::;. ~.. ....~._: _._ HMl> WASHING - Foo~ ~p!~y~~s t!bJeryed' nO(W8shi~i hand.S:.ACrio~: Em'pliWe~es"$liiiiird fjei~~fru.-~te~:~~V:as~ b:ands belore st~tingw.o..~~. . :and after smokin'g, eattiig~ drinking, ~srrig 'the toi~e~an~. ~~ o.th~r 'times" specified in i!f~'RiilCS:.: - ".' .:..:~ .. ..'~. _.. _, .. .. ....... .,.. .._.., _. L,~_'___-:"";"-:- .' ._": '.'" , '. ..' .. . . . _' .," ..,," ArPROYED SOURC~OUNDCONDITJ()~ - fOo<ls' from unapproved sources/unsound condiiion: ACTION: Delenti~n'or V~IUDtary destruction PROPER HAi'iDLING Of READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handtin~: ACTIO:'\: Voluntary destruction CROSS CO;\7 A:\I1NA TION OF R.\. W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous !oods: ACTION: Voluntary destruction of ready to cat foods 3. 4. 5. 7. 9,10 11. 12. 13. APPROYED SYSTEM - HACCP Plans for ROP. shellfish tanks, variances. olhers. Written procedure for time as a public health control.