Loading...
HomeMy WebLinkAboutSMU Fraternity Phi Delta Theta 2371N. Stem mons Frwy -Room 607 , Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD EST ABLlSHMENT INSPECTION REPORT Date 5-/7 -05 rpose ofInspection: tablishment: ~~.. \[r.8.<<i~C~ql~IE.,..,.,.,.':::~"~W"""" 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglOrinkinglSmokinglOther) 9. Approved Sourcell..al:1eling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 1~ Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansllime as Public Health Control) 14. Water Supply. Approved Source/Sufficient CapacitylHot and Cold Under Pressure )~~i&iIHr~IIIiI~~~mi;~.II~~:"~""",.,.""",.,.,,,:.';i!;t.';";,,,i,,~,,,,...,,,~, 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 RodentslOther Animals 20. Toxic Items Property LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmltempe 22. Meclianical Warewashing and Sanitizing at { lZO> pp 23. Approved SewagelWaste....-ater Disposal System. Proper 24. Thermometers ProvidedlAccuratelProperty Calibrated (:t. 20F) S. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaW Shellfish WamingIBuffet Plate) 27. Food Establishment Permit . ~, .' 'suP.ki!?:1l5.::{~:' . 5 Pts 4 Pts 3 Pts To'" ~erlts Follow-up Insp Received by: YES NO COMMENTS: 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 oHood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained,installed, located. . Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning methods. L( Walls, ot:1i-g, attached equipment: constructed, good repair, clean, ~11rf~r"" Ql'c:tless 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.. 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. Non-food contact surfaces of equipment and utensifs clean. Single-service articles, storage, di.spensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: inst~lIed, maintained. Clean, soiled linen properly 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 COOLlXG - Potentially hazardous food cooled from 140"F to 70'F more than 2 hours OR 700F to 410F (450F) more than 4 hours OR prepared foods cooled to 4loF (4S"F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 4loF (4S0F) more than 4 hours: ACTIOI'\: Voluntary destruction - Potentially hazardous food held above 4loF (4S0F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction . Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat io I.650~ or more COOKIXG . Potentially hazardous foods undercooked: ACTION: Recook to properlemperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: A.C:T.mN: Riil1catra prdly tol?S~.F HM'D W ASIIING - F~~d em;loy~c;~ ob;~~ed not .~~~~i~~ds: Acrioi'!: Enipr~)'eisSlioiiidlje j.nstr~~iJ:iii ;y~~h. hands before st~ting \\',ork and aCter smoking, eatiiii dtinking, using'the toilef,;a:nd all other 'times.specificdin' t!ie'~ures. . . . '. .....,... ~,.,,,....,.....:...- : .:..". -.... .,". .." .... . - . - ..... ~l'PRO\'ED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention'or VOJUDbry destruction PROPER HAr\DLlNG OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CO:-''T A:\lfNA TION OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Volunrary destruction of ready to eat foods 4. 5. 7. 9,10 II. 12. 13. APPRorED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances. olhers. Written procedure for time as a public health conlIol. .