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HomeMy WebLinkAboutSMU Sorority Delta Delta Delta -.., DA~LAS comITY HEALTH AND HUlIfAN SERVICES Environmental Health DivisIon 2377 N. Stemmons Fnvy - Room 607 . Dallu, Tex:u 75207 . (214) 819-2115 Fax: (214) 819-2868 .\ .' .../"" , . .~ . . RETAIL FOqD ~TABLisHMENT INSPECtION REPORT . . . --. -' . '.- .'. .. :.. ~ .". .": . 'p~se opnspcction: Re~utar 0 Follow up --.:... Compb.inl_ Other ~ Date /-~ -o'~. .' 'EstabJi;shmen1: 'DE+- rn f)EL77i\./) CL7;2\ 5;,4 ~ iJ'7" Physical Address' I Cl)'U,.nVE!I13/ . 8L>.,;o iJ.J\/ /i;~J . .....,.. "'. .....t-...............-ili-. 1ii....,"''"''''-~....... ......-r;; 5ti'..-..........-.. q~~&~ w..~(tL,~~f~Umq~~Jcf~ .~r:u..... ,~{!?JOO)..=..~ 11. " .a~q~.... ~j:jl!t(e.-:dll. ..".. I..... Oi.: _ .lI.~~~~.o_ 1. Proper Cooling for Cookedl?repared Food Cold Hold (41'FJ45'f) '. sr""ffotHold (140'F) 4. . Proper C001dng Temperatures per PHF 5. Rapid Reheating (16S'Ffn 2 HlS) FOodffem~e~~t:.! IlfcoF . . e.- 'I/uJ(eJ...J Nt)f.. /;>.tLJ&FP '. ~. DEMERITS' rBe"~M;etifjiWamlf@"'51m"e~fiAAlTIt~ms P_' '4TP.f.S":'~~ WKifa=ti3ii'S?B~"U-'.~Jmme~'ife.~€6}fm:~ii ..r: '{. ~(......~. a.~_, ......,.... .____q .~..._._._...__,,_...__.___. __...,... 6. Personnel v.ith lnfecUons ResLictedr=:xc1uded 7, Proper/Adequate Handwashing 8. Good Hygienic Practices (EalinglDrinidnglSmoking/Other) 9. Approved Sourcell...aheling 10. ~ound Conortion' 11. froper Handling of Ready-To-Eat Foods 12. Cross.Conlaminalion of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI211SI1ime as Public Health Control) . 14. Water Supply - Approved SourceJSlJfficiEint CapacitylHot and ColdUnder Pressure 'D"EME~Rff.S.~ {~c:nRYWhB'f$;~uf'p':' ., n1effiffl1{ri'[jjr~iS ..., ~ .-.,... '<fj""/::' >~'! . -tj-'" .~- .<~-.. ",~-.;-.-:"',:f;:;-~';:;~"''''''~:7.'''' 'A= ...:""",.13iPiS .;."w' .,VIO a ons~egulre.lmm~;:"lc"c::\:IvIT~"e. I;.U ~.~'\.'-'~".. ""~.ol;~ ," '. >-:'I~;""-.I~~~~~JIt.~~~~~~fo:;t~~A~~~'~~_:.r.:!-tl'-~.~~,... 'r.' 15: Equipment Adequate to Maintain Product Temperalure 16. Handwash FacmliesAdequale and Accessible 17. Hand....-a.sh Facilitieswith.Scap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic Items Property laheledlStorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmftemperalure 22. M ec:ha.nicaJ Warewashing and Sanitizing at ( ppl'T"ll1emperature 23. Approved SewageJWastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccurateIProperty Calibrated (:!:. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posling of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate) "- .' 27. FOod EstabTIshment Permit . .. .'. . .: ~ta~ '~";''''''''''''ij:P-I'~~..!''~r.(r.'JS;.!~..-.:..,;.............~~""",~"....~i:~N~~~~'-d90'''Da~~~N''''~'*'''''-'I '::'~~"~~W:..srF~~,}~ .~tE . ~ _....~-~...:~ :~r~.t~..!l..~!~~.fi~~~QS"':9...~~~tt~-'!.:~~~~...~...~.._.._o!~~~~.r~~~~~1~ . ..~..--:--..,-_.,....,~.. 5Pts . '. 4 Pts 3Pt. '. rowJ,.rit, Follow-up Insp YES NO \~ ./ Inspe~tc:d by: ~ OTHER VIOLA TIONSWHICH 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 disposaUclean. Clean clothes, hair restraints . .. " . Floors, constructed; drained. dean,good repair, cov~ring instaJlation, dustless cleaning methoqs....: . Food (ice)~ontact 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, ~onstructed. maintained, installed, located, operated. . Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits provided; gauge (1/4" IPS valve).. " Dressing rooms - rooms 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 utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laund~. . No re~use of single service articles. . ,.. Plumbing: installed, maintained. Clean, soiled linen properly stored. L . Registered Food S~rvice Manager registered wi'th City; on site. .. 30 cet;b;'fJTlCC &...bJ n ,Mik. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. .lliill: L CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - PotentialJ)'hazardous food cooled from 1400F to 700F more than 2 hours OR 70' f to 41'F (4soF) more than 4 hours OR prepareci::foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntar)' destruction z. J. COLD HOLD. Potentiall)' hazardous food held above 410F (4S'F) more than 4 hours: ACTIO:\: \'oluntary destruction - Potentiall)' hazardous food held above 410F (4soF) less than 4 hours: ACTIO;,\: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Yoluntar)' destruction - Potcntiall)' hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to 16S'F or more' COOKl:\G - Potential I)' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RO\PID REHEA TI:\G -Cold potentially hazardous food improperly reheated: ACI'ION: Rebeat rapidl)' 10 16soF HAi"iO WASHIi"iG - Food emplo)'ees observed not washing bands: ACTIO:'\: Emplo)'ecs sbould be instructed to wash hands beCore starting work and aCter smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ' , t. 5. 7. ),10 , , APPROVED SOURCEISOUi"iO CO:\DITIOilf - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntal')' destruction. PROPER HA:'\OLI.'\G OF REAOY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACnO:": Voluntary destruction '. CROSS CO~T A:'> Il:\ATIOilf OF RA W/COOKED FOODS - RC:ldy-to-Eat foods cont3l1linated b)' raw potentiall)' hazardous foods: ACTIO:'\: Yoluntar}' destruction of read)' to eat Coods APPROVED SYSTE:'oI - HACCP Plans for ROP,shellfish tanks, vari"ances. others. Written pr{\cedure for time as a 'public hc~lth control. 11. 12. 13.