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HomeMy WebLinkAboutSMU Sodexho J:..IlYII UUUU::UL41 .........11011 AJI' ',UUU 2377 N. Stemmons Fr\'r'Y - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 pose ofInspection: RETAIL FOOD ESTABLISHMENTI,INSPECTIONREPORT .,. ...~_ ~ ",. . .-..' . . J / Regular ~ Followup_ Complaint_ Other_ Date B-27 -05 " 4. 5. ~ /3o"F t~l~ ;111f~~2~~~~~.~'.~'"'~:..~~.. 6. Personnel with Infections RestIictedlExcluded 7. Proper/Adequate Handwashing ood Hygienic Practices (Eati 9. Approved Sourcelt.a!:leling 10. Sound Condition . 11. Proper Handling ofReady-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 ~~~~\lll !11111i~;~~~mli;if.l:: . 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 Labeled/StoredlUsed 21. Manual Ware washing and Sanitizing at ( 22. Mectianical Warewashing and Sanitizing at ppmlt 23. Approved SewageM'astewater Disposal System, roper Disposal 24. Thermometers ProvidedlAccuratelProperly Calibrated (:!:. 20F) ~-.Contact Surfac-Y.of Equipment and Utensils Cleaned/Sanitized/Good Repair' 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27 ~ Food Establishment Permit . su~f?W)$!: . j Pts , :' - . .. re ~ Pts COMMENTS: 4t7 (! IS) 1-/ iJ L.. 3 Pts 15 -otal Demerits =ollow.up Insp . YES NO Received by: Inspected by ~ L h TEMi'iO, 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Outside storage area enclosures properly constructed, clear controlled incineration. lr Garbage & refuse co insect/rodent pro;r'l reqti " 'Flo.ors, c:oristrut~~ ' . ,clean, gO'od,repair, covering installation,' dustless, cleaning method$, .' " , ';-0" .' . . Clean clothes, hair restraints ,Food (i<:e) contact surfaces: designed, ~~e,d, maintained,mstalled, located.. ", '.: -,_ .M ~ Walls, ceiling, attached equipment: constructed, good rep~rl c~n, surfaces, dustless cleaning methods.. Lighting provided as required; fix~res shielded... Non-food contact surfaces: designed, constructed, maintained, installed, located. ' Ven'tilation: Rooms and equipment - vented as required. Accurate therrnom ers, che (114" IPS valve), Wiping doths: clean, use restrict .,~ N~n.foodcon'acl ;urfaces of equipment and ut~ Single-service articles, storage, di,spensing. Dressing rooms -room's,clean,lockers provided, facilities clean, located properly 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: ins~~lIed, maintained.,' " Clean, soiled linen p~operly st~red.. Registered Food SerVice Manager registered with City, on site. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 140"F to 70"F more than 2 hours OR 70"F to 41"F (4S"F) more than 4 hours OR prepared foods cooled to 4'"F (4S"F) more than 4 hours: ACTI0N~ Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41" f (45 "F) more than 4 hours: ACTIOi'i: Voluntary destruction - Potentially hazardous food held above 41"F (4S"F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) , HOT HOLD - Potentially hazardous food held below 140"f more than 4 hours: ACTIO~:Volunfary destruction .Potentially hazardous food held below 140"F less tha.n 4 hou,rs: ACTION: Rapi.d reheal io i~~~f or more ' COOKl:'\G - Potentially hazardous foods undercooked: ACTION: Recook 10 properte!"perature RAPID REHEATING -Coldpotenlially hazardous food improperly reheated: A_QJ.~'f: ~ehcat-rapidly t((l~S",F. .. . ",,,-. . -.'---"'.- -""'---"'.'~"'.''- .,........ '''-,"... ";"~':"":;::;-;~'~.-:~.." '_ '.~;'_:.'.., '.:~i :.~i;.;;:;.:~~..~ ~:.~..~..:.. ;'a_...: ,~J';~"o\i1.'~~~-..':..~.::;.~,.~,.:.. ,~~'''..':'.: _ '_'. HM'D W ASHL."\G - F~c!.. e.1E,P!~y~~s Qb~eryed ricit"Washi~~ ha:ndS:Acho~: Em-pl9ie~s""$tioiii~ fiil~s.frift,~~~J?,w.asl!. huds before Sf~tillg:\\'.o..~k.. . and aCter smoldn'g, ratiitg~drinking. ~sing 'the toilet,;iin~,~! o.th~r 'timC$spe~fieciin' t!f~'Riiies.: . - , ,.':, <~: _.. ,.. . ' ',.. _ .. ,: ',i..c" _ _,: _. '. ;"'_ ,,,;::, :.'. '," ;", " . .. . . " '. ' : .'.. APPROVED SOURC~OUND!:ONDITION - Foods' from unapproved sourceslu~sound condition: ACTION: Detention'or volulltary destnietion PROPER HAi'iDllNG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO~: Volunta'ry destruction ' CROSS CO;".,. A:\IINA TIO~ OF R.\ W/COOKED FOODS - Ready-to-Eat Coods contaminated by raw potentially hazardous Coods: ACTION: Voluntary destruction of ready to eat foods APPROYED SYSTE~I - HACCP Plans for ROP, shellfish tanks. variances. others. Wrinen procedure for time as a public health conuol. 3. 4. 5. 7. 9.10 II. 12. 13.