Loading...
HomeMy WebLinkAboutSMU Fraternity Kappa Alpha 2377 N. Stemmons Fr"''Y - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT " pose oflnspection: Regular / Follow up _ Complaint _ Other Date g -/1 - 05 ablishment: 3. 4. 5. .Ii~.ii~~~qi~I';ii;'~~~'~::,..~.... 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinking/Smoking/Other) 9. Approved SourcelLat!eling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 1i. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansflime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure R~~iil":'<<i1~ll~ll.~,~lmi~ai;:f.",:*,<-",,*g 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 at ( ) ppmltemperature 22. Mectianical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved Sewagel'Nastewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuratelProperly Calibrated (+ 20F) Contact Surfaces of Equipment and Utensils CleanedlSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate) 27. Food Establishment Permit SU~~~.n:::: . , Pts COMMENTS: . Pts . :; iPt ,jmeritS ollow.up Insp Received by (ES NO TDIi'\O. 1. , 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 covered: adequate number, ~. c odent proof, fr . osaVclean. J( ,floor constru~ted, ,ined, clean, g odrep,ir, covering . . . all at ion, dustless c' as. Clean clothes, hair restraints . Food (ice) contactsurfaces: 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 fa~i1ities, designed, 'constructeo; 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. N~n-food contact surfaces of equipment and utensifs clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quartc::rs. Laund,ry. No re-use of single service articles. Phimbing: inst~lIed, maintained. Clean, soiled linen pl:operly 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. COOU:>;G - Potentially hazardous food cooled from 140" F to 70"F more than 2 hours OR 70"F to 41"F (45 OF) more than 4 hours OR prepared foods cooled to 41"F (4S"F) more than 4 hours: ACTION: Voluntary destructi<?,.n COLD HOLD. Potentially hazardous food held above 41"F (4S0F) more than 4 hours: ACfIOi'\: Voluntary destruction . Potentially hazardous food held above 410F (45 "F) less than 4 hours: ACfION: Rapid cool. (e.g. ice bath) 3. HOT HOLD. Potentially hazardous food held below I400F more than 4 hours: ACfION: Voluntary destruction - Potentially hazardous food held below 140"F less than 4 hours: ACfION: Rapid reheat to I6~o~or more COOKJ:>;G - Potentially hazardous foods undercooked: ACfION: Recook to properlemperature 4. 5. RAPID REHEATING - Cold potentially hazardous fo~~i~~ro~erly reheated:' AQ:19-N: :R~heatrapidIy tO~~50-F ~ . . . . - . .', ,- JL\r..1> WASIUNG - F~d em~loy~~~ ob;~~ed not \w.ihi~g hands: AcTio~: E~~i~i(isilioiiiil6e iiistru~1~:t~ ;va~h_ hand~ before st~rting work a~.d a:CtCl._sm~king, e~ti~~:_dt~.ri~~~. ~Si~_g;'th~,t?nir..;iln~aiIo_ther '~Dt6'spec1fi~iJ1't!lf~~leS:.' . - . _ A,fPROVED SOURCBsOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention' or voluntary destniction 7. 9,10 II. PROPER HA.'\DLING OF READY-TO-E.-\ T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handlin~: .-\CfIO:-I: Voluntary destruction CROSS COi't'T A~IINA TION OF R\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACnO~: Voluntary destruction of ready to eat foods 12. 13. APPRO\'ED SYSTEl\1 - HACCP Plans for ROP, shellfish tanks, variances, olhers. Wrinen procedure for time as a public health control. '