Loading...
HomeMy WebLinkAboutSMU Sorority Kappa Alpha Theta Environmental Health Division 2377 N. Stemmons Fr\\o)' - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT lose ofInspeclion: Follow up _ Complainl_ Other -jg'-65 lblishment: .~~.I;l~.lliil~~i~~I~;WiIfIMi[ 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglO1her) 9. Approved Sourcell..al:1eling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodslO1her 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure (~~~~iii 11111;lj~,~~~i~E~II~.~fiIJ~!!f..~1.~;!ii~~r..'>'..."........ .. 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 RodentslO1her Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22_ MeclianicaJ Warewashing and Sanitizing at ( ppmlte perature 23. Approved SewageM'aste.....ater Disposal System, 0 r Disposal 24. Thermometers Provided/Accurate/Properly Calibrated (:t. 20F) . cod Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Wamingl8uffet Plate) 27. FoOd Establishment Permit . ~; E su~~lSA!l . Pts Pts ,Pt COMMENTS: '-' )lal Demerit ollow-up Insp rES NO J. ( \ 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, frequenc aVc1ean. ---.f-FIOOro, eons""~ted, drain ,<lean, d.rcpair, covering I' installation, dustless .c1eam ods. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained. installed. located. . ." .. 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... 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. -/---. No'n-food contact surfaces of equipment and ut n Single-service articles, storage, dispensing. No re-use of single service articles. Complete separation from living/sleeping quart~rs. Laundry. Plumbing: inst~lIed, maintained. Clean, soiled linen properly st~red.. Toilet rooms enclosed, self~closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food SerVice Manager registered with City) on site. TE~Ii'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl~G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (4S"F) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41"F (45 OF) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 410F (4S"F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD - POleillially hazardous food held below 140"F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: R:lpi,d reheat io 16~of or more COOKl~G - Potentially hazardous foods undercooked: ACTION: Recook to proper te~perature RAPID REHEATING - Cold potentially hazardous f~~~~~~.r~~erly reheated: AmQ;V: ~ehcatrapidly to!'~5~.F ~1> ,y ASHL"G - F~d '~~I~~~~~ ob;:~ed 'no~ '~ini hands: ACd"O~: E~pi~t(iS~liouia fj~'iiistrii~~~Jio ;y~~h hand~' before 'st~~ting work ' a~d after.sm~king, e~ti~~:_d:i-~.n~~~. ,!si~_~:-th~. t~i~e~"n~, ~1l o.fher '~mes'specifje~ in tli~'~ulcS".: . -..., _ " .. APPROVED SOURcEisoUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detenti~n'or v~lunt2fY destruction . PROPER HAJ'\DLlNG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACnO:>:: Voluntary destruction CROSS CO:\'T A:\IINA TION OF R-\ W/COOKED FOODS - ReadY-lo-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to cat foods 4. 5. 7. 9,10 11. 12. 13. APPRO\"ED SYSTEM - HAeC? Plans for ROP, shellfish tanks. variances, olhers. Written procedure for time as a public health conlIol.