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HomeMy WebLinkAboutSMU Mane Course Environmental Health Division 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT / .rpose oflnspection: RegUlarV' Follow up _ Complaint _ Other tablishment: ;ubt6fu~::% . .' ........................ Date <J' - /7 - 05 'h ~/q:::V ~U b, /ljo"F IE? I~&r xHanw>$~~~~T'~m . ...".:q~lE!@'~g~14f.... ..,.~,.::.<.:....:,.,:.....: 6. PerSonnel wi1J:1.1nl~ctions RestrictedlE:xclud.ed 7. Proper/Adequc:ite Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglOther) 9. Approved Source&aQeling ,. 10.SouhdCondition t>A r Z>ISC~D 11.PrbpEir HandJiMgofRea .. . Cross-Contamination 1 Ra 1Cooked F slOther 13. Approved Systems (HA as Public Health Control) 14: Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ..~.,::.~t<:"'::":":' ( ::;:.::. "n...;!) 'J-;: .VI' 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Ac 'ble . Handwash Facilities with Soap 1i wels 18. No Evidence 01 Insect Contamina' 19. No Evidence 01 Rodents/Other Animals oxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. Mectianical Warewashing and Sanitizing at ( J ppmltemperature 23. Approved SewagelWastewater Disposal System. Proper Disposal 24. Thermometers Provided/AccuratelProperty Calibrated (z. 20F) 25. Food Contact Surfaces 01 Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimJichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit COMMENTS: , M~dr~ /..;c6v5e. (]/~ f ~71~ ~NjpEeT14{/ /VI/l}J1J &. (]e:m"ij Insp Received bJ::'.A' J '. NO .....V ~ )ts >ts >ts I VIOLATIONS WHICH MUST BE CORRECTED ~Od protecti n d service, transp paration, display, Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, instaIle~ located.oo~ , Non-food contact surfaces: 'designed, constructed, maintained, installed, located. ". 8 Aware washIng faciIiti~~, designed, constructed, ilitained, installed, located, operated. ' o' Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). - Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. ,- No re-use of single service articles. . Plumbing: installed, maintaiited. - ,. Toilet rooms endosed, self-closing doors, fIXtures, good repair, clean, proper waste receptacles. Outside storage area enclosures controlled incineration. ~ar~age & refuse con i rs covered' dequate number, insect/rodent proof, freq lsposaVclean. ~loors, constructed, draine~, clean, good r~pair; ~overing installation, dustless cleaning methods. -L~ ails. ceiling, attacQed equipment: construc;ted, good repair, clean, surfaces, dustless cleaning metho~. , Lighting provided as required, fIxtures shielded. , - Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly . Premises maintained free of litter, unnecessary articles, cleaningmaint~naIJ.ce equipment properly stores~ AuthC?rized personneL . Complete separation from livfuglsleepin~ qu~ers. Laundry. . . . ;3 ; Clean, soiled linen properly stored. ' i" .. .-- ~-'."- Registered Food ServiceManagerregisteredwith-C:ity, on site. .... - ":. ;-;~ . .',:" "><,~'~'i - -- ....)-. ..'.' .. ~