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HomeMy WebLinkAboutSMU Sorority Chi Omega 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 -pose oflnspection: I V Regular _ Follow up_ RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Complaint _ Other Date!:- ~ 3 - 0 5 :ablishment: I ~e~ oA oRI ysicalAddress: '-3 0 / tf [)tv...; IE '.::.ii.i~i~wm~~~JA. .7~Q... 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) ot t101c:l (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) .odfTemperatures!,/~A CtI,I'J /20 ~~.i 1~.il~~mql~~IL;r.*i:":".....".",x", 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglO1her) 9. Approved Sourcell..al:!eling 10. Sound Condition 11. Proper Handling of Ready.To-Eat Foods 1 i. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~~~~l;i Ln.,'~,~~i~j1.l(~~;~~~t:..;."~,,.".., '''''~'~<';w.:: "..;h;"...; .., ....;'v ....)Wf~i}.mrm.. .. . Equipment AdequateJo Mpintain prodllct Temp"''''''' Irff 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 Warewashing and Sanitizing at ( 22. Mecllanical Warewashing and Sanitizing at ( p emperatur 23. Approved SewageIWaste....-ater Disposal System, Proper' saI 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) 25. Food Contact Surtaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Pennit . ~; . SU~~lS~.%: . :; Pts ~ Pts 3Pt ,EqV! r.eNr /J?rz ~ g~..y,;!cJ2 Luv~ .otal Demerits =ollow-up Insp Received by: YES NO Inspected by: TE~Il'\O. 1. ...- ,r ! 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 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 cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.' _ ~ Lighting provided as required, fixtures shielded.. Ware washing 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 - 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 utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: installed, maintained. Clean, soiled linen properly stored.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COOLIXG - Potentially hazardous food cooled from 1400F to 70"F more than 2 hours OR 700F to 41 OF (4S0F) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD. Potentially hazardous food held above 4 10 F (4S0F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 41 OF (4S0F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially hazardous food held below 140"F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rnpi.d reheat to 165"~ or more COOKIXG - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Coldpote.nt~aJly~~ardous f~~.~i~~r~perlY reheated; A.<:.IJ.QN: ~c:heati'apidly to~~~"~~.. . HArm W ASHL'iG - F~d em~IOye_~s ob~eryed not 'Wi!ihi;i hands: Aciio~: Em-pi~teissliotii(I fie jnst;'ii~~ino ;Ya~h. hand~' before starting work . a~d after SIi1~king, e~.t!~!~.~~~,n~n~ ~Sjn.~:'th~.t~jlet;,lln~all o.lhei-'~mes'specifie~htt!i-~'~uleS:.: . -'. -" _. .' APPROVtD SOURcEisoUND 'Co~miTlON - Foods from unapproved sources/unsound condition: ACTION: Detention' or vOluDtary destniction . PROPER HAi'\DLlNG OF READY-TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling1 ACTIOX: Voluntary destruction CROSS CONT A:\IINA TION OF R-\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO~: Volunrary destruction of ready to eat foods 4. 5. 7. 9,10 II. 12. 13. APPRorED SYSTEl\1 - HACCP Plans for ROP, shellfish lanks, variances, olhers. Written procedure for time as a public health contIol. '