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HomeMy WebLinkAboutSMU Fraternity Kappa Sigma 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT pose oflnspection: Regular ~- Follow up _ Complaint _ Other ablishment: 3. 4. 5. 1~~.' tl1i&.<<i~~~:~'ii~.;II~.;;'....,'..... 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmoking/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 PlanslTIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacilylHot and Cold Under Pressure ~~~~;il!~~'_:'-""h""::llli~~~m~;I.!II;~~i.!111~'::':'*".",-*",L'"~"",~:,,, 15. Equipment Adequate to Maintaln 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 . tems Properly Labeled1StoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. Mecnanical Warewashing and Sanitizing at ( p 23. Approved SewageIWastewater Disposal System, Proper 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) Contact Surfaces of Equipment and U1ensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaW Shellfish WamingIBuffet Plate) 27. Food Establishment Pennit . :' 'su!:>k>~1iSY!.~:~: . i Pts ~ Pts I Pts COMMENTS: Ce otal Demerits 'ollow.up Insp YES NO Received by' Inspected by: ..... TE~I 1'\0. 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, insect/rodent proof, frequency of disposaVcJean. Clean clothes, hair restraints Food (ice) .contact surfaces: designed, constructed, maintained, installed, located. . . . Floors, constructed, drained, clean, good repair, covering installation .cleaning methods. It Walls, ched equipment: constructed, good repai clean, su faces, dustless cleaning methods.' . Non-food contact surfaces: designed, constructed, maintained, installed, located: 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 (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. Non-food contact surfaces of equipment and utensirs clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen p~operly st(>ri~d.. Toilet rooms enclose se -c osing doors, fixtures, good repair, clean, proper was ceptacIes. Registered Food Ser.viceManagerregistered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOU:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 410F (4S0F) more than 4 hours OR prepared foods cooled to 41"F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACTIOI'\: Voluntary destruction - Potentially hazardous food held above 410F (450F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) J. HOT HOLD - Poteiltially hazardous food held below 1400F niore than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: R:1pi.d reheat to 1'6~o~ or more COOKI:'\G - Potentially hazardous foods undercooked: ACTION: Recook to properlemperature RAPID REHEATING - Cold potentially hazardous f~~~ i~.ro~erly reheated: A,q.'I?-N:~~hcatra pidlyto!~5~.F . ......, ..... - ,......, ...:,lr ._;". _ .;.., ..:,' _ '.' , . ...."'..>..:_,/. "':..::._ ::.:.... . . HAl\1> W ASHL'\G . Food employees ob~eryed not Washing hands: ACnO~: Emprc~>'#ssliiiuld 6e instruc~e4 .to wash. hands before starting work . an~ after smoking, eatr~g:iftinkin'g, ~sing'the toilet;'jind:il~l1.thei' 'times'spec1lied-ht tlie'Rules-.' . "'. .': ... . .' .... ....,' 0,...__.........:......;_". _.... .......,. . . " .' . 'A~PRO\'EI) SOURCElSOUND' CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detenti~n' or V~IUDbry destruction , PROPER HAl\DLlNG OF READY-TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handlirig:ACTION: Voluntary destruction CROSS CO;\7 A:\/INA TION OF R\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary dtstruction of ready to eat foods 4. 5. 7. 9,10 II. 12. 13. APPROYED SYSTEi\1 - HACCP Plans for Rap, shellfish tanks, variances. others. Written procedure for time as a public health control. .