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HomeMy WebLinkAboutSodexho Ford Stadium -..........-...-- --"".~... ....-...-..... ....- ..""'........ ---.. .---- Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT rpose of Inspection: Regular V Follow up ~ Complaint _ Other Datel/-2&-o.S tablishment: t,,::::~~ili~ei~ill~I"li.. 6. Personnel with Infei::tions RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinkinglSmokinglOther) 9. Approved Sourcell..aPeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. CroSS-Contamination o/Raw/Cooked Foods/other 13. Approved Systems (HACC? Planslnme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ....:~Ilii~;.t.~;tr;lJ;~""" '::,;;:,:rrr.ii~;:;;:;";,:,,x"'."~l':"';"::"....""::'x:':,.";",:,:":,:."," 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Ad equate and Ac . Handwash Facililies with Soap owels 18. No Evidence of Insect Contamina , :; oxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperature 22. Mectianical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approved SewageIWastewater Disposal System. Proper Disposal 24. Thennometers ProvidedlAccuratelProperly Calibrate 5. Food Contact Surfaces of Equipment and Utensil . 26. Posting of Consumer Advisories (HeimIichIRaw Shel 27. Food Establishment Pennit ubki~1S\ll . :"'/.~ IcJr$l,ec "'.r/ar ~/B1JIJ'.P""Dv,~5U 1s ~f{CN7JSe (~tOk- ~r Klr p~ ~snNb:S'~~ ;5'~Jf ,fIJJA/!1I)tE ~4~ dr CJk.~IJ'- Inspected by: )W-UP Insp Received by: S NO -1-. ,( TEMi'iO. 1. 2. 3. 4. 5. 7. 9.10 1I. 12. 13. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. . ed. Utensils properly stored. ~- . Food (ice) contacsur. e.s.: designed, constructed, maintained~ instal/ed, located. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, instal/ed, located, operated. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Wiping cloths: clean, use restricted. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods: Lighting provided as required, fixtures shielded.. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quart~rs. Laundry. Clean, soiled linen properly stored.. Registered Food Ser.viceManagerregistered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD. COOU:"C . 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 COLD HOLD. Potentially hazardous food held above 41 OF (450F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTION: Rapid.cool. (e.g. ice bath) HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACfION: Voluntary destruction - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 16~~~ or more COOK1:"C - Potentially hazardous foods undercooked: ACfION: Recook to proper temperature RAPID REHEATING -Cold potentially hazardous f~~~~r~~erly reheateif;AQIT~Y;:~~iieiti;apii:lI~.t~f?s~F '". - -. -.--- -. - ~_..-- ~-... -,",-. :" l~ ~"'-~'""if;r" ~,..\ ~~..\, .':~' ~'~"J':~..I, -' ""r _~~':':;~_:::'_'''''''~. ._ _ _ HAJ\1) WASHL'\G - F~~~ ~p~~y'e~$ op~eryed riot washin~ handS: ACfIOi'!: Enipl.i!):~s~Ii~r.~ EieI~~u:~c.teIHo 'Y.asb bands beforeswting \~ork . a~d aCter_s~o,kilig~e~~iJ:._d!~,n~n~~sin.7;th:.t.~ikr;:~n~:~t-l!:thei- times'spc:t:if"lClf'm'tfi~Riiles.: ._" . _ APPROVED SOURCEJsOimD' CONDiTION - Foods from unapproved sources/unsound condiiion: ACfION: Detenti~n' or voluntary destruction PROPER HAi'iDLINC 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 COl\'T A:lHNA TION OF RA W{COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPRO\"ED SYSTEi\1 - HACCP Plans for ROP, shellfish tanks, variances, others. Wrinen procedure for time as a public health control.