Loading...
HomeMy WebLinkAboutSMU Godwin Gruber Lawyers Inn U..\.LLi\.:J '-VUI' 1 I l1L."'\.LJ. J.J. r-...~ ..~"J.rlr.." o,JaJ-'"'. - ---- Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas i5207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ,. pose of Inspection: Regular VF~1I0W up _ Comptaint_ Other Date q-:l8- 05 ablishment: 4. 5. odffemperatures /-/ltnSdll6l!7aS /7crF t~~IU!~.I~~2~:7i~~11~~~i.~1Ii~llrt~.f~llt~~111,.ijijt'.;lm;t::i;!ii!;}\l;;~i!~~~::!~~~I.;il:!~:.,;;:;W;&:::w,:/;8i',:",,':iM':o,:;;i,,;::':, 6. Personnel with Infections RestrlctedlExcluded 7. Proper/Adequate Handwashing Good Hygienic Practices (Eatin ..' Approved SourcelL.a.Qeling 10. Sound Condition 11. Proper Handling of Ready-TcrEat Foods 12 oss-Contamination of Raw/Cooked Foods/Other 13. APproved Systems (HACCP PlansfTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature ~-D J-I/ eN 16. Handwash Facilities Adequate and A 7. Handwash Facilities with Soap d wels 18. No Evidence of Insect Contamina 19. No Evidence of AodentslOther Animals . Toxic Items Properly Labeled/StoredlUsed 21. Manual Ware washing and Sanitizing at ( 22. Mecnanical Warewashing and Sanitizing at ( p 23. Approved Sewagel'Nastewater Disposal System, P 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) . Oed Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Sheltfish WamingIBuffet Plate) 27. Food Establishment Permit subkifulS{;:: . , Pts . Pts : Pts COMMENTS: Received b . Inspected by: ~ u OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protect' service, trans preparation, display, Outside storage area enclosures properly constructed, clean controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insecUrodent proof, frequency of disposaVclean. ~\ ~onstruc'ted, drainG; good repair, covering installation, dustless cleaning methods. X ~~:'''Ched equ;pment con"meted, good repair ~rfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Clean clothe ~. Food (ice) contact s -ces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, lociited, operated. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly _ Wiping cloths: clean, use restricted. ._. ~ N~n-food eont"'-,,,f,,,, of equipment ,"d ute~ Single-service articles, storage, dispensing. TOI 1\"0. J. 7. 9,10 II. I ~. 13. 2. J. .1. 5. 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 stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70"F to 41"F (450F) more than 4 hours OR prep2Jed foods cooled to 41"F (45'F) more than 4 hours: ACTION: Voluntuy destruction COLD HOLD - Potentially hazardous food held above 41" F (45 "F) more than 4 hours: ACTIOi\: Voluntary destruction - Potentially hazardous food held above 41"F (45" F) less than 4 hours: ACTIOi':: Rapid cool. (e.g. ice bath) HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO.'i: Voluntary destruction - Potentially hazardous food held below 140"F less than 4 hours: ACTION: Rapid reheat to 16S"F or more COOKJ:\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Rehea t ra pidly to 1650F - . HA.l';"D WASHL\G - Food employees observed not "';ashi;i hands: ACTION: Employees-should lie jllstj-u~(td i'o w;sb b;;t~d~ before startiag \,ork and after smoking, eating; drinking, usingfhe toilct,.:l.nd all uthe, times specified in the Rules. . APPROVED SOURCE/SOUi\'D COi':DITIO:'l - Foods from unapproved sources/unsound condition: ACTION: Detention or volunl.:uy destruction PROPER HA.;\DLIi':G OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hmds before handling: ACTIO;,\: Voluntary destruction CROSS CO:'iT .1..'1 INA TIO.'i OF R.\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO:\: Voluntary destruction of ready to eat foods APPRO\TD SYSTE~I - HAeCp Plans for ROP, shellfish tanks. variances. others. Written procedure for time as a public health conLTol.