HomeMy WebLinkAboutSMU Umphrey Center
Environmental Health Division
2377 N. Stemmons Fr....'Y - Room 607
Dallas, Texas i5207
(214) 819-2115 Fax: (214) 819-2868
lblishment:
rg;Vvi:1jOD ESTABLISHMENT INSPECTION REPORT
Follow up _ Complaint _ Other_
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6
IONS WHICH MUST BE CORRECTED
, display,
Outside storage area enclosures properly constructed, clean
controlled incineration.
ensils properly store}.
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Food (ice) contact surfaces: designed, constructed,
maintained, installed, located.
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Garbage & refuse containers covered: adequate number,
C.n.s. ent proof, frequen.c . lean)
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oors ?6'nstructed, drained, a oo,~
CQtan~"~on~., I s ~FjJ1a~ho~r:.:p ~I:~
;]is, ttached equipment: constructed~
. clea~J surfa5dustless cleaning methods:
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Lighting provided as required, fixtures shielded,
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Ware was ing facilities, designed, constructed, maintained,
installed, located, operated.
Ventilation: Rooms and equipment - vented as required,
Accurate thermometers, chemical test kits provided, gauge
(1/4" IPS valve).
Dressing rooms - rooms clean, lockers provided, facilities
clean, located properly
_ Wiping cloths: clean, use restricted. ~
bo~-rood 000'''' ,",r"" or 'q";pm,o' aod """'~
Single-service articles, storage, dispensing.
Premises maintained free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
Complete separation from living/sleeping quarters,
Laundry.
Clean, soiled linen properly stored.
Registered Food Service Manager registered with City, on
site.
TOI i\0.
1.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLI\G - Potentially hazardous food cooled from 140' F to 70'F more than 2 hours OR 700F 10 41 of (450F) more than 4 hours OR prep2Icd foods
cooled 10 410F (45'F) more than 4 hours: ACTION: Voluntary dcstruction
2,
COLD HOLD. Potcntially hazardous food held above 4 I 0 F (45'F) more than 4 hours: ACTIOi\: Voluntary destruction
- Potcnrially hazardous food held above 4 I 'F (450 F) less than 4 hours: ACTIOi\': Rapid cool. (e.g. ice bath)
3.
HOT HOLD. Potclitially hazardous food held below 1400 F more than 4 hours: ACTIO;\,: Voluntary destruction
- Potcntially hazardous food held below 140'F less than 4 hours: ACTION: Rapid reheat to 1650F or more
.1.
COOKJ\G - Potcntially hazardous foods undercooked: ACTION: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: AarON": Rtheat ra pidly to 1650F
7.
. ,
HA.I\D WASHL'\G . Food employees observed not washi~g hands: ACTION: Emplo)'ecs-shotIld De il1stru~~~d i'o wash ha~ds bdort starting 1rork
and aft~r smoking, eating; drinking, ~sing the toilet,.:md all other times specified in ttit Rules.
9,10
II.
APPROVED SOURCE/SOUND COi\'DITIO:'J - Foods from unapproved sources/unsound condition: ACTION: Dctention' or voluotary destruction
PROPER HAi\DLIi\'G OF READY-TO.L-\ T FOODS - Ready to Eat foods handled with barc hands and employee did not properly wash hmds before
handling: ACTIO\': Voluntary destruction
12.
CROSS CO.\'T A.\IIi\'A TIO:\' OF R..\. W/COOKED FOODS. Ready.to.Eat foods contaminated by raw potentially hazardous foods: ACTIO;\:
Voluntary destruction of rcady to eat foods
13.
APPRO\TD SYSTE~!. HAeCp Plans for ROP, shellfish tanks, variances. 01 hers, Wrincn proccdure for time as a public health conlIol.
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