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HomeMy WebLinkAboutSMU Sorority Chi Omega DALLAS "comITY HEALTH AND HUMAN SERVICES , Environmental Health Divbion 2377 N. StemmonsFrwy-Room 607 Dallu, Ten! 75207 . (214) 819-2115 Fax: (214) 819-2868 . ,~' . '. .; . . , . . " " . RETAILF09D:E:STABLISHMENT~NSPECTIONREPqRT... . . ... . . . . I- ..' .,.' p~scofInspect.ion: RegUlar/ Follo\Vup_ comPlain!_Oth~_ Date .tit-.:t.....C)(p ;:'" " ,.' ~ \ 'Establi,shrll~nt: fh.. CJ":7Et>4 . S'Qt.\."A..t PhysTcalAddress: OI'Aof . ~u;'-Avfi..l(.~ NiveA.s,'jj .. .......-. ...... ......t .......~~......iH-. fu........:.:':O"~~v,~ .._..,.~:t::. "lIC~~"~~.Jo~" .. q~~~~ ~~m",*~~J1.mB?~J.q,~A~&%lt;rt%m..,.. ., '=:.iC.{~jOO}~l; 1\! ~.aj.iq~A"Q~..~Lltt~i..(tll~m:Ple~.~~.lI.~E!.1.\~.o_ ::'~,",' 1. Proper Coolins for Cookedl?repared Food 2. Cold Hold (410FJ45.f) " 3. Hot Hold (140oF) 4. . Proper CookfnS Temperatures per PHF 5. Rapid Reheatirig (16S.F In 2 Hrs) FoodlTem~eralures r~ 'm~ #jl~.;J..p #/ DEMERITSi iR(lrsa1lli;ftiBaWcfinigmb1l~~:fi~mt€"metiis ::.';./r:'''''~f";,.~lf. .IV....,:::i~, ';':";"~'ri .......,.....'~.!-:.~f. ~"',..~-I...."""~~''''''..:!f!:.;';~i: 'f(.~('=!kt.~..I~ lY,!1--t:,$'.on~~Q~q4!@.~mm.~~L~.~~[T.A<:=~~::r.u-..u_9... 6. lJ!ersonnel with Infections Restricte~c1udea 7. Proper/Adequate Handwashing 8. Good Hygienic ?rac:ices (Eatin9lDrinkfnslSmokingJOther) 9. Approved Sourcell..abeHng 10. qound CondItion' 11. proper Handling of Ready.To-Eat Foods 12.. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Syslems (HACC? Pl2nSlTime as Public Health Control) 14. Water Supply -Approved SourceJSufficient Capacityniot and Cold Under Pressure o'EMEllffs.$ {Ncrn~~na'fggui~men1ffj"1;~fiir~1s V-:";1 .-...... .~~~.tJ~ }~~ti..ool' ....c:.~~:+.......#o{ -;.,.f;I.....~<....~!i:..~..n.:..:...~..:s:::i~ . tf':)t:;?le.~lf*,j; ~~"..B.!};i4:,-"\.~.s~..l,f...e, ~l!.'~lf..Ji'~~V~~K;"..':'",......fJJ<,....J'..?J..,,,,,,__,. :d.~ ~-tl: . ;~~ ':..'BC ~"'.k1 VA"':.! '. ~. ;:~ri. '. ~~"~. , . 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap 21ldTowels 18, No Evjdence of Insect Contamination . 19. No Evidence of Rodents/Other Animals '. xic ltems.Properlx Laheled/StoreclJUscI 21. Manual Warewashing and Sanitizing ~~( 22.. Mechanical Ware washing and Sani '''ng at ( ,J pp em eratura I 23. Approved SewageN/as,\ewater Disposal SJ'sl.en\ Proper Dis 24. Thermometers ProyidedlAccurateIProperly'Canbrated (:!:'2.F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Advisories (HeimlichlRaw Shellfish WaminslEMfet Plale) . 27. FOod Establishrmint Pelll1it, . " .... . . ':SUMOta~ '::::-'-~";:P'I"'4:':!.r-"M(r.:::r.4!"~."';''''''''''''~~~''''''~:::!\:''..."'!-i:->.'N~~~o~~''d'90Da~~"><:!t'~~I ,,~~~~niP~$'>~.~ . , .........._:5...:'8; :~r~.t~.!!.~!~:r.!':-!:I~~QS...:2.~~~~tt~yC;~f!!~4...cl~.l.~.._-.~_~..;.~~~~~W~~.,J:';~EU~~~~~.. ~~':",....~.. 5Pts 4Pts 3 Pts.;:; '2. ;.;)~ fol.2] Demerits i=oUow-up Insp Yes NO 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 disposaVclean. ~- . .....Elo,Qrs, constructed, draine~, good repair, cov~ring - installation, dustless cleaning metho~s.' . , Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. L. Lighting provided as r7quired,.iixhlrE:~ ~hif'lgcg. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (114" 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. 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. ~l\I 1';0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 410F (45 OF) more than 4 hours OR preparec!:::foods cooled to 41 'F (45 OF) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentiall)' hazardous food held above 410F (4:5 0 F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' hazardous food held above 410F (45 OF) less than 4 hours: A.CTIO;'Ii: Rapid cool. (e,g. ice bath) . HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\': Voluntar)' destruction . Potcntiall)' huardous food held below 140.F I,ess than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:\G - Potentially hazardous foods undercooked: ACTIO='i: Re~ook to proper temperature Ro\.PID REHEATI:'\'G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 1650F HAND WASHING - Food emplo)'ees observed not washing hands: ACTIO='i: Emplo)'ecs should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 3. 4. 5. 7; 1 I. , , APPRO\'ED SOURCE/SOUND CO:\DITIO:'ll- Foods from unapproved sources/unsound condition: ACTfO;'li: Detention or \'oluntal1' destruction, PROPER HA:\DLI.\'G OF READY:TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTIO=': "olunlaQ' destruction CROSS CO;\TA:'>II:\ATIO~ OF RAW/COOKED FOODS. Ready-to-Eat foods cont:uninatcd b)' raw poientially hazardous foods: ACTIO:'\: Voluntar)' destruction of ready to eat (oods APPRO\'ED SYSTE:'>I - HACCP Plans (or ROP, shellfish tanks, \'arfances, others, Written prQccdure for time as 8 public health control. 9,10 12. 13.