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HomeMy WebLinkAboutSMU Sorority Delta Gamma 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 -pose ofInspection: RET AlL FPp.D EST ABLISHMENT INSPECTION REPORT p~~/r 61vCAj . {egUlar V Followup_ Complaint_ Other Date g-I fi'...-.Q5' tablishment: ~~~.;I'TI~~~~qli~j~fi~:":u...' 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglOther) 9. Approved Sourcell....a.l:leling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansITIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure llillliimj~mi~I;~E~~:~,.:~"~[~:'~~nbl;""",)i:~"+,,,~,,>",~"".};" quipment 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 Property Labeled/StoredlUsed 21. Manual Ware washing and Sanitizing at ( 22. Meclianical Warewashing and Sanitizing at ( 23. Approved SewageIWastewater Disposal System, posal 24. Thermometers ProvidedlAccuratelProperty Calibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit .Ii~f . :; . SUbkitalSf# . . 0.... ...... . ~.. ..... COMMENTS: olaf erits :olJow-up rnsp . YES NO Received by.' , Inspected by: 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 disposal/clean. Clean clothes, hair restraints ,Food (ice) contactsurfaces: 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.' Ware washing facilities, designed, constructed; maintained, installed; located, operated. ' Lighting provided as required, fixtures shielded., Ven'tilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (I/4" IPS valve). _ Wiping cloths: clean, use restricted. ' ~ LN~n.fO(!<ll"-i~urfamf/!~lme~ Single-service articles, storage, dispensing. 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. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. Plumbing: installed, maintained. Clean, soiled linen p~operly stored., Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food SerVice Manager registered with City, on site. TE:\Ii'iO. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOll~G - Potentially hazardous food cooled from l40'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 2. COLD HOLD - Potentially hazardous food held above 41"F (4S"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) 3. 11. HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO~: Voluntary destruction . Potentially hazardous food held below 140"F less than 4 hours: ACTION: Rapi,d reheat to 165"~ ormore COOKI:'\G - Potentially hazardous foods undercooked: ACTION: Recook to properlemperature RAPID REHEATING -Cold potentially hazardous f~~~i~?r~~erly reheated:AillQlV.:R~beih'apidly to:~~5~:F ," HAA1> W ASHL~G - F~d em;I~Yc_c;~ O&;~~ed not ~hi~~ hands: Aciio~: E~~prc1teis$liiitil~ lie i~~trii~~Cd:tii \va'~b hand~' before st~ling work , 'and after smoking; eating: drinking, ~sir;g 'the toilet.;a'niraU o,thci- 'timtS'specifiedin i!i~'Rules.' " ,,' _ _ - .' _.-~....:' ;.-:-:.~- -...:._-~~ ..:-..-' . ".~-.,-.. -....... ..... .' -. ~ . " ..... AfPROVED SOURCElSOUND CONDITIO~ - Foods from unapproved sourceslunsoundcondition: ACTION: Detention' or volun12ry destruction , PROPER HAt'\DLlNG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handlin2: ACTIOi\': Voluntary destruction ....\ 4. 5. 7. 9.10 12. CROSS CO:\'TA':\IINATION OF RAW/COOKED FOODS - Ready-lo-Eat foods contaminated by raw potentially hazardous foods: ACTIOi\': Volunlary destruction of ready to eat foods 13. APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances. olhers. Written procedure for time as a public health control. .