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HomeMy WebLinkAboutSMU Sorority Delta Delta Delta J:.nVlronmemal nc:a'L11 JJIYl~IUII 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT / ,ose of Inspection: RegUlar"; Follow up _ Complaint _ Other_ Date ~- If-OS lblishment: 3. 4. .~~.: [:IJ.'N.i~~~9:1~~j';lit;i;~~~'..,,;, 6. Persoonel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmoking/01her) 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 PlansfTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~~i~l~;H~~}lm~!t-~~~i~BIII:~BJ(I:~!!E~I!!II~:"A~ 15. 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 Labeled1StoredlUsed 21. Manual Warewashing and Sanitizing af( 22. Medianical Warewashing and Sanitizing at ( p mIt 23. Approved SewageM'aste....-ater Disposal System, Prop 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and U1ensits Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlictv'Raw Shellfish Waming/Buffet Plate) 27. Food Establishment Permit . :.; /;:~.i SU~fu1S)~} . Pts Pts Pts COMMENTS: 5 Inspected by: Jtal Demerits allow-up lnsp Received by: (ES NO \. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers cove'red: adequate number, insect/rodent proof, frequency of disposal/clean. Floors, constru~ted, drained, ~Iean, goo'drepair, covering installation, dustless cleaning methods. .' Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.. Clean clothes, hair restraints . Food (ice) contact surfaces: designed, constrUcted, maintained, installed, located..' ~. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed; located, operated. . Lighting provided as required; fixtures shielded.. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - room'sclean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. ent and utensifs clean. Premises maintained free of litter, unnecessary articles, . cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quart~rs. Laundry. Plumbing: inst~lIed, maintained. Clean, soiled linen p~operly stpred.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Ser:Vice Manager registered with City, on site. TOI j';O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. 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 41'F (4S'F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41'F (4S'F) more than 4 hours: ACTIOj';: Voluntary destruction - Potentially hazardous food held above 41'F (4S'F) 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 belo\v 140'F less than 4 hours: ACTION: R:lpid reheat io 16~'f or more COOKl~G - Potentially hazardous foods undercooked: ACTION: Recook to properle~perature RAPID REHEATING - Cold potentially hazardous f~~~i~~_r~~erly reheated: A_<:::1J_~N: ~ehcahapidly to.~~S..F ,_ - --.-- - --' - . ...-.. . _.,:.1- --2,. .'; __ .;. _ -. . '. ._ __...,'....0,...::.__ ::..'.. O' . HAr\1> WASHL'iG - food empl~y~<;s obJeryed not washing hands: AcrIOi'{: Emplll)"eesslioulCl fie instJ'uc~c~ .tD wash. hands before st~rtlng work . and liCler sm~king, e~i!~~~_df~.n~~~, ~sin.~.-th~.t~i;I~t.;a'n~:iil o.thei' '~mCs'spetifie~in tli~'~iile's.: . . '. .' . '. .... APPROV'ED SOURCElSOUNDCmmiTION - Foods from unapproved sources/unsound condition: ACTION: i>e(enti~n' or v~lun12ry destniction . PROPER HAI'\DLlNG OF READY-TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS COi\'T A:\IINA TION OF R.\W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to tat foods .t 5. 7. 9,10 11. 12. 13. APPRO\'ED SYSTEM - HACCP Plans for ROP. shellfish tanks, variances, others. Written procedure for time as a public health control.