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HomeMy WebLinkAboutSMU Market 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT rpose oflnspection: Other Date $(-/7 -05 tablishment: u,~, .-- 10 D/JEAJ ;R r ~~~ii: 1~.iia!~:~i'i~ljg;I~:':~:.'X<".:.. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved Source!l....atleling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ':~~~a;iU~~ll.lj~~I~~~i.::,;<.;;x:<.::<"",<,~\"":,,,;A":<<::t:,:~~:,::.,,:,,:f,<';:'<:;~':..'<H 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. ManuaJ Ware washing and Sanitizing at ( 22. Meclianical Warewashing and Sanitizing at ( ppmltemperature 23. Approved SewageIWaste....'2ter DisposaJ System, roper DisposaJ 24. Thermometers ProvidedlAccuratelProperly CaJibrated (.:f:. 20F) 25. Food Contact Surfaces of Equipment and Utensils CleanecllSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit fia . ~, . su!:ikifutS::P' . .- .................;... COMMENTS: ;; Pts 4 Pts 3 Pts iotal Received by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. , , Floors, constructed, drained, clean, good repair, covering installation; dustless cleaningmethods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods: Ware washing facilities, designed, constructeo,maintained; installed, located, operated. ' Lighting provided as required, fixtures 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. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensiTs clean. Single-service articles, storage, dispensing. Toilet rooms enclosed, se - losing doors, fixtures, good repair, clean, proper wastereceptac1es. Complete separation from living/sleeping quarters. Laundry. ~. . No re-.u,. of ,in. gle ~. Plumbing: inst~l Clean, soiled linen properly stored., Registered Food Service Manager registered with City, on site. TE~I i'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl~G - Potentially hazardous food cooled from 140'F to 70'F more than 2 hours OR 700F to 410F (4S'F) more than 4 hours OR prepared foods cooled to 4loF (45'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 4loF (4S0F) more than 4 hours: AerIOi'<: Voluntary destruction - Potentially hazardous food held above 410F (45 OF) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction - Poten[iallyhazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to I650~ or more COOKl~G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Coldpotentia1ly hazardous fo~~ i~?ro~erly reheated: AQIQN; ~~licatrapidly tO~~S~-F HAND \V ASHL'\G - F~d em;loyee~ ObJ~~ed not '~hi~g hands: Acdo~: Enfprc?ieifilio6ld tie i~S~ru~!e~;~~ ;Y~~h hand~- b-c(ore st~ting work andlirter smoking,cating: cftlnldng, using-lhetoilct;ill1ll"allcither times'specifieii'iri flie'Rule'i.: -", .c- _. . - iJ>l'RO\;ED~OUR~~~~~ :~~~pi~~o~ ~ ~oo~s f~O~ u~appr~vcd sourceslu~so~n~ ~ondition: ACTION: Detention' or yoluntuy destnicti~~" . PROPER HA..'\DLING OF READY-TO.EA T FOODS - Ready to Eat foods handled \\..ith bare hands and employee did not properly wash hands before handling: ACTIO:"i: Voluntary destruction ' CROSS CO;,\'T A:'IIINA TION OF R\ W/COOKED FOODS. Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruct,ion of ready to eat foods 4. 5. 7. 9,10 11. 12. 13. APPRO\"ED SYSTEi\1 - HAeCp Plans for ROP, shellfish tanks, variances, olhers. Written procedure for time as a public health control. .