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'>. DAI;.LAS COUNTY HEALTH AND HUl\2:AN SERVICES Environmental Health Division 2377 N. Sfemmons Fnvy - Room 607 . Dal/2J, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 "\ ../,. p~se of lnspeetion: Regular .;/~Ollo\V up ___. Compt:ainl_ Oth~r ~ e~ . . . RETAIL FOOD ~TABLisHMENT INSPECTION REPORT . . -, .,. ,,- ".-. . :.. ; .'. . -: . Dale . /"";";[6 r-O "-' '. 1. .... .DEMERITS"- fRe"~1Ui:eIJH:aWCfinl~~ori~~~fi"AA:'iTI~€m~4r."" ::..' ~4'"FHS'\'l.l,:;y. '~Kil?rti-'''''''B _",,"'A~J"' ~"'''1ii-I~~' '''''''iNe1A:Cti \t~Lb. tt~~ L_..,...pn~..:...~q4!@-.:.mm~._L~A~k,:._[T~_~__. __.. 6. Personnel with Infections RestnctedJExcluded 7. Proper/Adequate Ha.ndwashing 8. Good Hygienic Practices (EatingIDrlnkinslSmoking/Other) 9. Approved SourceJLabeling 10. ~ound Concirtion' 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2IlSf1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure 6EMI~~Rf.:' "~""Cfilffi1~na1gguI--pm"e.~i(fl1friliir~nrs~0'- ;;?- 'st:.lS<:'. t\fir.Ja~"6~ . 'e-~t'Iire"'imrf;e(j~<m1Tecuvetp:ctio . ... ~\ .......e~. ?JA.~: ~"~:,..-~..a:~c~....~;.~~~;%~...:t_~~W":".~~~::)1:~~)I'lolol:~Ht-.. " '. ... -~ 15; Equipmenl Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Hand....'aSh Facilities with Soap 21ldTowels 18, No EVidence or Insect Contamination. 19. No Evidence of RodenlslOther Animals 20..Toxic Items Properly LabelecllStoredlUsed 21. Manual Warewashing and Sanitizjng at ( ) ppml1em 22. Mechanical Warewashing and Sanitizjng at ( I 23. Approved SewageN{astewater Disposal Syslem, Proper 24. Thermometers Pro'rided/AccurateIProperly Calibrated (:!:.2"F) Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Ad'risones (HeimlichIRaw Shellfish Waming1i3uffel Plate) .. 27. FOod Establishment Permit ' .' .'.. . ':~ta~ '~~r ';:'-l'I':'4:~...!""'tc,r.~'<M't'''';'..-._.....~~,...,..~~~...~i:-on...!t,N'--o;~<=~H9<)'Da~~'''-':!~~~I ..~~~e-r~~" ~~.~ . , ......u_~_~ i~~.t~l.~.~.~!~j.!,:!:I~~QS"':~...~~..1.~V...~~:~~~......l.'.l.~~~_~";'~"'I.J~-~~.~~..!l%~.':-'~~~l~~",.~~ ~.,.." ~_ . 5~ . . 4 Pts 3 Pts' 3 r~l.2] Demerits :=oUow-up Insp YES NO l . ,j Received by; Inspe~ted by: .' ~ 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. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVcIean. Clean clothes, hair restraints Food (ice) !=Ontact surfaces: design~d,'constructed, ,'. maiJ;1tained, installed, located. . " 'i... ' Non-food contact surfaces: designed, constructed, maintained, installed, located. "- Floors, constructed, drained, clean, good repair,cov~ring installation, dustless cleanjng methoqs.'..: ' WalIs,(,~il:nl, attached equipment: constructed, good repair~e~~surfaces, dustless cleaning methods. Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. .' . . .. Ware washing facilities, designed, ~onstructe'd, maintained, installed, located, operated. ' Accurate thermometers, chemical test kits proviaed~ gauge (114" IPS valve).. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintaine~ffree 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. Laundry. . No re-use of single service articles. . ... Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enaJosed, self-closing doors, fixtures, good repair, clean, proper waste receptaCles. . . Registered Food Service Manager registered with City~ on site. ~ L CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentiallf hazardous food cooled from 1400P to 700F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparecl::foods , cooled to41'F (45oF) more than 4 hours: ACTION: Voluntarj' destruction . 2. COLD HOLD. Potentiallj' hazardous food held above 410F (4S'F) more than 4 hours: ACTIO:\: \'oluntary destruction .Potentiallj: hazardous food held above 410F (45 OF) less than 4 hours: ACTIO;":: Rapid coot. (e,g.lce bath) · 3. HOT HOLD - Potentially hazardous food held below I400F more than 4 hours: ACTIO;-';: Voluntal1' destruction . Potentiall,l" h:uardous food held below 140'F I~ss than 4 hours: ACTION: Rapid reheat to I6S.f or more' COOKI:\G. Potentiallj' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RAPID REHEATl:\G -Cold potentially hazardous food improperly reheated: ACTION: Reheat rapid!)" to 16S"F 4. 5. 7. HAND WASHI:-;'G . Food emploj'ees observed not washing hands: ACTIO:"\:Emploj'ees should be instructed to wash hands before starting work arid arrer smoking, eating. drinking, using the toilet, and all other times specified in the Rules. . . 13. . . APPROVED SOURCEISOUND CO:\DITIOill- Foods from unapproved sources/unsound condition: ACTfoN: Detention or ,'oluntRIj' destruction, PROPER 1-L.1.='DLI:\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and emplo)'ee did not properl}' wash hands before handling: ACTIO:\: Voluntary destruction . CROSS CO~T A:'>II:\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods cont:uninaled bj' raw potentially hazardous foods: ACTIO:"\: Voluntar)' destruction of read)' to cat foods APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, \'ari'ances. others. Wrinen procedure for time as a 'public hc::~llh control. 9,10 II. 12.