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SMU Fraternity Pi Kappa Alpha
2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 a ~~ FOOD ESTABLISHMENT INSPECTION REPORT ~-17'- 05 Follow up _ Complaint _ Other Date tablishment: ~.lr~iiilg~~!~il';li~:" 6. Personnel with Infections RestricledlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved SourcelLaQeling 10. Sound Condi1ion 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansITIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~~~iiUllllilj~~~~ml.tlii!:<.;,,i~,~,.~,,<,;;,,b,,,,,,,,,.,,",.,"'>;""~".,"",..,",:<~:,' 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 Property LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) pp clianical Warewashing and Sanitizing at ( - pmlte 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20F) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit . SUbklfulStt . ." ...................... . ~; 5 Pts ~ Pts 3 Pts o",,(Q,ms =ollow-up Insp YES NO COMMENTS: Received by,' Inspected by: TE:\Ii'\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. Garba e & refuse containers covered: adequate number, i ,rode t proof, freqUnecy , p Vclean. "" I {Ioors,~tru~'ted, drain d, ~'e'an, go~irepair, covering ~tlon, dustless clean~Mnms. Clean clothes, hair restraints ,Food (ice) contact surfaces: 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 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 utensiTs clean. Single-service articles, storage, di,spensing. Complete separation from living/sleeping quart~rs. Laundry. No re-use of single service articles. Plumbing: installed, 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 COOU:'iG . Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 700F to 41 of (450F) more than 4 hours OR prepared foods cooled to 41 of (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41 OF (450F) more than 4 hours: ACfIOi"t: Voluntary destruction - Potentially hazardous food held above 41 OF (450F) 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 140"F less than 4 hours:ACTION: RlIpid reheat to 16~~~ or more COOKI:'\G . Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous fo~~i~?r~~erly reheated: A.QJQ:'f;~i:lieati'apidly tO~~S.'F H -_.- '.-- -,._....-..-.;..-..,...,'---.,-~..,.,_._...-.-.'-. ,;_",:'-:i:'~'}",--~",~,;/~:,-.:.';,~" ...._','~~';'._;...;,'::...' :':":__;,';',...'::':::'..; ""~'~'.', _ ,__:-"..~~:.:..~:~~._.~..~:.._,; ..... ____,. HAND W ASHL'\G - Food emploYe.~s()bJerved riofwashing hands: AcrIO~: EmWWe~s'"$liouldbe i~siru-c~ed ;to lV.ash hands before starting work, . .... '."'m;~',. ",ti~g; ~"..;;~.. ~..~lh~t?i1",;..t.u""'.m,,;pi~lkd'.i in,n...s. . .. . .. c;,.. ._ AipRO\'ED SOURCElSOUND CONDITION - Foods from unapproved sources/unsound condiiibn: ACTION: Detention' orvorilDbry destniction , PROPER HAI'iDLING OF READY- TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: AcrlO~: Voluntary destruction CROSS CONTA:\IINATION OF R-\W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods 4. 5. 7. 9,10 II. 12. 13. APPROYED SYSTEJ\I - HAeCp Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health conlIo!. .