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HomeMy WebLinkAboutSMU Fraternity Lamba Chi Alpha L..IIYII UIIUIl;.UI.AI ......"U,U ....... ".IlIVU 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT lose ofInspection: Regular V Follow up _ Complaint _ Other ~ Date ~~rX3-f:J5 lbJishment: .~ij;;,::'l ~lt~~~~~~ml~l~efJi!i;cc:~..,,,,,,.. . 6. Personnel with Infections RestrlctedlExclUded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmoking/Other) 9. Approved Source!l.a1leling 10. Sound Condition 11. Proper Handling of Reacfy~To-Eat Foods ss-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans!Time as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure l~:~~~tl ~lllli~li~~II~:~~~rl~~'Jtll~f!.[II!j!!;!(I::~;~r .... 15. Equipment Adequate to Maintain Product Te erature 16. Handwash Facilities A cessibfe ndwash Facili1ie 18. No Evidence of Ins ntami 19. No Evidence of RodenlslOther Animals 20. Toxic Items Properly Labeled1Storedlllsed 21, Manual Warewashing and Sanitizing at ( ) pprrv'lemperalure 22. Mectianical Warewashing and Sanitizing at ( ) pmltemperature 23..Approved SewagelWaste.....ater Disposal System, Proper Disposal 24. Thermometers Provided/AccurateIProperly Calibrated (j:, 20F) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBulfet Plate) . Ood Establishment Permit . ~, ~ OlJrfJlf)E ,5fJ~ ~NMGiJI;f7e7 It )tal Demerits allow-up Insp rES NO Inspected by: . OTHER VIOLATIONS WHICH BE CORRECTED Food protection during storage. preparation. display. service, transportation. utside storage area enclosures properly constructedkiZ controlled incineration. ~ Handling offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, . maintained, installed. located. . ... Non-food contact surfaces: designed, constructed, maintained, installed, located. 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 (114" IPS valve). Dressing rooms - room.s clean. lockers provided. facilities clean, located properly No re-use of single service articles. Complete separation from living/sleeping quart~rs. Laundry. _()/'" Wi:ing cloths: clean. use restricted. ~n-food contact surfaces of equipment a TEMi'\O. 1. 2. 3. 4. 5. 7. 9,10 11. 12. 13. Premises maintained free of litter. unnecessary articles, - cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles. storage. dispensing. Registered site. Istered with City, on 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 (4S0F) more than 4 hours OR prepared foods cooled to 41 OF (4S"F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41' f (4S'F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 41"F (4S"F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) HOT HOLD. PoteIitially 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: Rapi.d reheat to t6~o~ or more COOlQ~G - Potentially hazardous foods undercooked: ACTION: Recook to proper te~perature RAPID REHEATING - Cold potentially hazardous food improperly reheated: A,9J.QN: Reheatrapidly to t?so.F p.' -._-~.-.. ",' -._...;'.-.--.-:~ .... ,--.-., ":".':._'~--;:~~~:~.~,:::..~.i:~-: ..",":.. ...._ ....; :.~.:_j .,~..:..,. .~_ . _ ,.~...;~.':::~~...:........~:.:.~.~ ,_, _ ....,...._ _._> HAJ\"D W ASHL'iG . Foodcmploy~~s obJeryed not.washinillands: ACTIO~: Enipll1>"e~~s-Slioiilii fiei.iistriic~cc:l ;to.w_aSI1 hands before st~rtingw_or~_ ..d ''''''mold", '~~~i~~.~~" ~;i~_'clh'-I~"""'d ;1, o'hi'.m";;~moil. i!.'~'li;.' " """ " ". " "" _ .. ". :_ APPROYED SOURCElSOUND CONDITIO;-.l . Foods from unapproved sources/unsound condition: ACTION: Detention. or voluobry destruction . PROPER HANDLING OF READY-TO-EA T FOODS - 'Ready to Eat foods handled with baie hands and employee did not properly wash hands before handling: ACTIO:\: Voluntary destruction CROSS CO;\7 A:\IINA TION OF R-\ W/COOKED FOODS - Ready-to,Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPRO\'ED SYSTDI - HACCP Plans for ROP. shellfish tanks, variances, others. Written procedure for time as a public health conlIol. .