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HomeMy WebLinkAboutSMU Mac's Place 2377 N. Stem mons Frv,)' - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 ~<:;.' /) . RJ.TAJit yOOD ESTABLISHMENT INSPECTION REPORT r-vr L6AJ~tJlv ~LOS . I ./ / . 9'_~.-05 lose oflnspection: Regular _ Follow up _ Complaint _ Other _ Date 0 . lblishment: 3. 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) )dIff~E~G5('J.Io)58'F f11jOJ~ C-t/T17'r~-:C ~E' 6?>tf"" Proper/Adequate Handwashing Good Hygienic Practices (EatinglDrinkinglSmokinglOther) Approved Source/l..a.Qeling 10. Sound Condition 11. Proper Handling of Ready.To-Eat Foods -Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansl1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapadtylHot and Cold Under Pressure . . quipment Adequate to Maintain P 1/!1. 1Jtr.K /A./ b dwash Facilities Ad equa an Accessibl e S H 17. Handwash Facilities with Soap an owe s 18. No Evidence 01 Insect Contamination . '.' 19. No Evidence of Rodents/Other Animals 20. Toxic Items Property Labeled/StorecllUsed 21. Manual Warewashing and Sanitizing at ( ) pp 22. Mectianical Warewashing and Sanitizing at perature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thenmometers Provided/AccuratelProperty Calibrated (:!: 20F) . ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26, Posting .of Consumer Advisories (HeimlichIRaw Sheltfish WamingIBuffet Plate) 27. Food Establishment Permit SUbtOtalS?: . ,- ... ..'....-... '..', Pts Pts Pts COMMENTS: /A4tc~ s'~&-'> A-M-o tJ~{nJ.Ej ItJ J.-;. ~ IAJ ~ J.. /JIt51f" 9 S,f7JI/7 J..//'8VS/L.&,w \? ~ S!:ik. ~<-" 511wJn~ cyetB 'IN f)/8/1Wt161V'&\ :~~. Received by: 0/ '-- .".....,.... "" 1- OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, servic'e, transportation, Outside storage area enclosures properly constructed, clean controlled incineration. Handlipg oUood {i<::e) l1)inimized. Utensils properly stored. Clean clothes, hair restraints .. tact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. 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. .'~T\ _ X N~"-rood <oolaol su,r"" or equipmenl and utens~ Single-service articles, storage, dispensing. Premises maintained free of litter, unnecessary articles, Gleaning main~enance equipment properly stores. Authorized personnel. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. TDIi'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 1400 F to 70' F more than 2 hours OR 700F 10 41 OF (45 OF) more than 4 hours OR prepared foods cooled 1041 OF (450F) more Ihan,4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41 OF (450F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTION: Rapid cool. (e_g. ice bath) 3. HOT HOLD - Potentially hazardous food held below I400F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rnpid reheat to 1650F or more COOK1:'\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 4. 5. RAPID REHEATING -CoJdpotentially hazardous food improperly reheated: AcrrO.N: Reheat rapidly to 16S"F HA!\1} W ASHL'\G - Food em~l()y~es observed ~otv;.;;hirig'hands: ActION: E~p1b)"eifshotiid b~ irist;'u-~!~dPto\va;h hands bdorc: starting work . . and after smoking, c:atitii~ at-inking, ~sirigthe toilef.,lI.oii all other times spedfiedin the'Rilles. - - .,- .-. 7. II. APPROVED SOURCElSOUNDCONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention'or voluntary destruction 9,10 PROPER HAi'\DLING OF READY-TO-EA T FOODS - Ready to Eat foods handled wilh bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction 12. CROSS CO;--"'TA:\IINA lION OF R-\ W/COQKED FOODS - ReadY-lo-Eat foods contaminated by raw potentially hazardous foods: ACTION: . Voluntary destruction of ready to eat foods 13. APPROYED SYSTEI\I- HACCP Plans for ROP, shellfish tanks, variances, Olhers_ Written procedure fortime as a public health conlIol.