HomeMy WebLinkAboutSMU Godwin Gruber Lawyers Inn
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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:
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odffemperatures /-/ltnSdll6l!7aS /7crF
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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
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COMMENTS:
Received b .
Inspected by:
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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.
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~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.
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7.
9,10
II.
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13.
2.
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.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.