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HomeMy WebLinkAboutSMU Sodexho Follow Up DALLAS COUNTY HEALTH A7'iD HUMAN SERVICES 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 >oseoflnspection: Regular / Follow up / Complaint_ Other Date Q'-6-D5 tblishment :5"0 D~HD sical Address: ; 5M..L-i:J V'JD ~ 'IJ111p/?.s I j~.[~m~~~i~wi~L~Ji.f;~.'" 1. Proper Cooling for Cookedl?repared Food Cold Hold (410F/450F) 3. Hot Hold (140oF) , 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) >dffempera~IfO.p ~ //j5cF ~~iI !:!~~~~mB~~~i~J'~li~;:,.n""" ':".:':,:..,.,:,.:,.",':""". 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglOther) 9. Approved Source!l.al:leling 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 i~~wii~ !~~II~li~~~m~4.~.~:'ioi",:':::]rl'I~A,~.".""".""",A;""':",:;,,~,, 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate andwash Facilities with 18. No Evidence of Insect Contami 19. No Evidence of Rodents/Other . als 20. Toxic Items Properly Labeled/Store ed 21. Manual Warewashing and Sanitizing at (' ) pprrJtemperature 22. MecHanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewageIWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (+ 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. Food EstabTIshment Permit . :; SUbtOtalStk . . ................-.... PIs Pts Pts COMMENTS: Ital Demerits )lIow-up Insp . 'ES NO Received b L TE~I i'\0. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean controlled incineration. Handling oHood (ice) minimized. Utensils properly stored. Garbage & refuse contai~ers covered: adequate number, insect/rodent proof, frequency of disposaVcJean. Clean clothes, hair restraints . Food (ice) contactsurfaces: designed, constructed, maintained, installed, located. . . " Floors, constructed, drained, clean, good repair, covering installation; dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.' Ware washiqg facilities, designe installed; located, operated.' Lighting provided as required, fixtures shielded.., a-ifitaI~ ed; '\ Ventilation: Rooms and equipment - vented as required. Accurate therrnomete (1/4" IPS valve). Dressing rooms - room.s clean, lockers provided, facilities clean, located properly Wiping cloths: clean, Premises maintained free of litter, unnecessary articles, , cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quart~rs, Laundry. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-Closing do~rs, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen p~operly stored., Registered Food SerVice Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOU:"G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (4S0F) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially hazardous food held below 1400F niore than 4 hours: ACTION: Voluntary destruction . - Potentially hazardous food held below l400F less than 4 hours: ACTION: R3pi.d reheat io 16~~f or more COOKI:\G - Potentially hazardous foods undercooked: ACfION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: A.ffiQi'!: Rel1cati'apidly to l?soF . ....- - ....~ .~ "'" ....-.' ...-;:....~-~-~-::'..- ... '.. ~.:" "",:' ~ .....-.. ...~.... ~~-~"~'." .. - -. HAND WASHL'\G - food empl~y~~s ob~eryed not'washing hands: AcTIOi'!: Em-pll1te:cssliould tie iiistructcdto lV.asb hands before st~rting work and :iCter smokin.g, eating: drinking. ,!silig 'Ihe toilet,;an~::ill o,thcr .timesspecifiedilltli~'RiileS:.: ' , , _ .; A'I'PRO\;ED~OUR~.~~~~ :~-ONDi~;o~ ~~oo~s fro~ umippr~ved sourceslu~sound ~ondiiion: ACTION: Detention' or volunbry destnicti~~ PROPER HAi'\DLING OF READY-TO-EA T FOODS - Ready 10 Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction "- CROSS CO:-''T A:\IINA TIO:'l OF R\ W/COOKED FOODS - ReadY-lo-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 4. 5. 7. 9,10 11. 12. 13. APPRO rED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, olhers. Written procedure for time as a public health control.