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HomeMy WebLinkAboutSMU Sorority Pi Beta Phi 2377 N. Stemmons FrVr)' - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ,ose oflnspection: Regular Follow up _ Complaint _ Other_ Date ~.-I?- D5 lblishment: D-RtJ III 0 sicalAddress: I. IEL 'NlvEf(rS. ~$I~'l.r~,~i~w~~_~.f~;;~@~:'~ 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) . 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650Fin 2 Hrs) )dfTemperatur~L&W) /fooF ~I. [~.ilil~~~~~!~'lit::~.:':,.........",:"",:. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinking/Smoking/Other) 9. Approved Source!1..al:leling 10. Sound Condition 11. Proper Handling of Ready-To-E ross-Contamination of Ra ^' e ez.E:.. . ~, . Eqyipmenl Arl"qll::lIA to Maintain Product Temoeralur.e.. 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence 01 Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppm/lemperalure 22. Meclianical Warewashing and Sanitizing at ( ) pprnltemperalure 23. Approved SewagefNastewater Disposal System. Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish Waming/Buffet Plate) 27. FOod Establishment Permit COiJi~ Jhr/(!~l-D it~W6 ~ 5'Et.{ ~/02 4NC- UNJ~ l1~r' J~ )lal Demerits allow.up Insp rES 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 offood (ice) minimized. Utensils properly stored. Garbage & refuse containers c~vered: adequate number, insect/rodent proof, frequency of disposaVcJean. Clean clothes, hair restraints . Food (ice) contact sUlfaces: designed, constructed, maintained, installed, located. . .. . Floprs, constructed, drained, clean, good.repair, covering installation, dustless .c1eaning methods~ Walls, ceiling, attached eqUipment: constructed, good repair, clean, surfaces, dustless cleaning methods.' Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing fa~i1ities, 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. ,....-:-. bNo'n-food contact surfaces of equipment and ut nsir Single-service articles, storage, dispensing. 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 quart~rs. Laundry. Plumbing: inst~lIed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen p~operly st~red.. Registered Food SerVice Manager registered with City, on site. TE.\I i\O. 1. 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 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: ACTIO"': 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 below 140'F less than 4 hours: ACTION: Rapid reheat io 1"6~"~ or more COOKI:\'G - Potentially hazardous foods undercooked: ACfION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous f~~~i~?r~~erly reheated: A.QIQN: ~eheat rapidly to.!?so.};- . ....... .....-......,.. ........ .:.....:,\o-..-E,.. ......... ,. . .'.'.._.._,;~:_'::__.:,:,' .' ':-. . HAl\1> WASHISG - food employ~es ob,seryed not washing hands: ACfIOl'{: Em'pl~)'ecsshoiila 6e j.nstruc~i:d .~o wasb hands before st~rting work and after smoking, eatini~ drinking, ~sirig 'the toile~.a'n~ all o.thet- .times specified in t!i~'Rides-. : -. .... . _ '. .' ,-.:.,._ ...C.',:..._ . ..'-': _'._',.. . . ' '., .' ,. ..... APPROVED SOURCElSOUND CONDITION - Foods from unapproved sources/unsound condiiion: ACTION: Detention'or voluntary destnietion . PROPER HAi\DLlNGOF READY-TO-EA T FOODS - Ready 10 Eat foods handled with bare hands ane;! employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CONT A:\IINA TION OF R-\ W/COOKED FOODS - Ready-to-Eal foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods .t 5. 7. 9,10 11. 12. 13. APPRO\'ED SYSTEM - HAeCp Plans for ROP, shellfish tanks. variances. olhers. Wrinen procedure for time as a public health control. ~-.