HomeMy WebLinkAboutSMU Umphrey Center Follow-Up
Environmental Health Division
2377 N. Stem mons Fr"'"y - Room 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RET ~IL FOQD E..s1;4BL~HjUENT INSPECTION REPORT
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)oSeoflnsptction: Regular_ Followup VcomPlaint_ Other_ Date q-~8'-05
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3.blishment:
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6. Personnel with Infections RestrictedJExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (EatinglDrinldnglSmoldnglOther)
9. Approved SourcefL.al:leling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACep PlansfTime as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacilylHot and Cold Under Pressure
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5. Equipment Adequate to Maintain Product Temperature ,If-, ~ (, IA..J
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
oxic Items Properly Label St redlUse
. Manual Warewashing and Sanitizmg at (_) ppm/temperature
22. Mecnanical Warewashing and Sanitizing at ( ) ppmltemperature
23. Approved SewageIWaste.....ater Disposal System, Proper Disposal
24. Thermometers Provided/AccuratelProperly Calibrated (:t. 20F)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimlich/Raw Shellfish WamingIBuffet Plate)
27. Food Establishment Permit
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COMMENTS:
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ltal Demerits
ollow-up Insp Received by:
(ES NO
Inspected by:
OTHER VIOLA TrONS WHICH MUST BE CORRECTED
Food protection during storage, preparation, display,
service, transportation.
HandlLng offood (ice) minimized. Utensils properly stored.
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Clean clothes, hair restraints
Food (ice) contact surfaces: designed, constructed,
maintained, Lnstalled, located.
A
N . ct>(ltact surfaces: designed, constructed,
aintained, ijlstalled, located.
washing facilities, designed, constructed, maintained,
installed, located, operated.
Accurate thermometers, chemical test kits provided, gauge
(1/4" IPS valve).
Wiping cloths: clean, use restricted. _
4 N~o-food coo,,,, smfam of 'qu;pmeo' and "'~:n.)
Single-service articles, storage, dispensing.
No re-use of single service articles.
Plumbing: installed, maintained.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
Outside storage area enclosures properly constructed, clean
controlled incineration.
4.
attached equipment: constructed, good
rfaces, dustless cleaning methods..
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, urmecessary 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.
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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 41 OF (45 OF) more than 4 hours OR prep2Tcd foods
cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 41 OF (4S0F) more than 4 hours: ACTIOi'';: Voluntary destruction
- Potentially hazardous food held above 4loF (45 OF) less than 4 hours: ACTIOj'{: Rapid cool. (e.g. ice ba th)
3.
HOT HOLD - POlentially hazardous food held below 1400F more than 4 hours: ACTIO.\': Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to I650F or more
4.
COOKJ:\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Rehea t ra pidly to 1650F
7.
HAr\D WASHL\"G - Food employees observed not v.:ashi~g hands: ACTION: Emplo)'eesshOtJld lie instru~(~dt.o wash ba~ds before starting work
and after smoking, eating; d~inking, ~sing the tnjle~and aII other times specified in the Rults.
9,10
11.
APPROVED SOURCE/SOUJ\'D COl\'DITIO:'I - Foods from unapprovcd sourcesfuno;ound condition: ACTION: Detention or voluntary destruction
PROPER HA;-';DLli\G OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employec did not properly wash hmds before
handling: ACTIO;;: Voluntary destruction
11.
CROSS CO;\'T A~lli\'A TIO:\' OF RA W/COOKED FOODS - Ready-to-Eat foods contaminaled by raw potentially hazardous foods: ACTIO:":
Voluntary destruclion of ready to eat foods
13.
APPROIED SYSTW - HACCP PI~ ROP, <h"",h ,'Ok,. 'M;,em. 0"""
Written procedure for lime as a public health conual.