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HomeMy WebLinkAboutSMU Sorority Delta Gamma .' DA ii.AS comITY HEALTH AND Hu~rAN SERVICES Environmental Health Division 2371 N. Sfemmons Fnry - Room 607 D211u. Tex:u 75207 . (214) 819-2115 Fax: (214) 819-2868 ...'f . 'P~sc opnspc:c:lion: Re~utar/ Follow up _ Complaint___Othcr_ Date ~-~~{)4 . 'Establi,shm~nt: D e':TA.. ~. ~~ ?C~~~'#i -ADJJLeil I~ /' , , DEMERrrsllffgrsshh~tMaWcm1t"~''&:i~~~R~mt€'''w(::o? ~'~A""~""'~~~ '~t".::i:i~~''''''''''''B' ........"-,~'......~...tr."""I........,~.,.....:.~~'...<:!<;- 'f.~hk~~JJ....~ ~Y:M~.}'.on~':'.>..ltql!!@..:I.mm!?'=.L~~~;,~!::r~~':'N':E:""'-'..u_.. 6. Ifilrsonnel with infections Restrictedrt:)(c1uded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EatinsfDrinldns'SmokinglOther) 9. Approved SourcelLabeling 10. ~ound Concretion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodslOO1er 13. Approved Systems (HACCP PlansTIime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D"EMftR'ffst {~Cfn:-'~'~na1"~'ui'''''"rTienrfm'>;E1ir~1S*?#:: :J~. '-," '<~~:r!i >'V;6.f-fF-?".,..> .....~-..E'r.......~.,:>"'"'.....q!m"-eatv,...t:KCti . . ~'St~;.,eMJf.,-;.w ~~e."B!?tjf,\,~.2~l,.f..e, Q:!~~~__rr_'''~,K=~."....CW!.2J<,..-...,~"",__",";>~;~.",~ '. -~';~ 15: Equipment Ad equate to Mainlain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Hand......ash Fadfities with Soap i!1ldTowels 18, No EVidence or Insect Contamination. 19. No Evidence of BodenlslOlherAnimals 20..Toxic Items Properly Laheled/SloredlUsyd 21. Manual Warewashing and Sanitizing ~f~ erature Mechanical Warewashing and Sani''''ng at ( ." __ emperature 23. Approved SewageNr'asJewater Disposal Sys\eth. Proper Disposal 24. Thermometers ProyidedlAccurateIProperltCalibrated (:1:. 20F) 25. Food Contact Surfaces of Equipment and Utensils CleanedlSanitize&Good Repak 26. Posting of cOnsumer Advisories (HeimlichIRaw Shellfish Wamin,g18uffet Plate) . 27. FOod Estabnshment Permit.,r .~\ . . .' . '_ ' . . '':.~ia~ '~':"~;:~'f"'4:':~.!""t<('r.~",..-...,;._......~~"",,~~...~i:-on"~N"""'o;~~i"dSoDa~~-n.""'::N-'~"""'f' ..{~~;,,"'tt:'~~~w~~1?':;~.~ . . ................:5.....~; ;~u~.~~l..e.~.~.!~:;.t:!:I~~QS...:'2.~~.J..~D:~...c:::~..::;.u'~...~....;. ._'..._'!~~ ~=.J~-~~~~..z:;~~i1:rv.....~~~~~......,... . <0:0. . 5~s ~ 4~s 3?t ", ~ .. ~ ';r-; ro~erlts ~~NJp ~rgP ReceIved b 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. Clean clothes, hair restraints It Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposal/clean. Food (ice) ~ontact surfaces: designed. constructed, maintained. installed, located. . . FJUUI:>, \;onstructed, drained, ~good repair.cov~ring installation, dustless cleaning methoqs.. ~ . 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 r7quired, fixtures shielded. 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 Jitter, 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. Registered Food Service Manager registered with City~ on site. Toilet rooms enolosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. illlill: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'j: to 410F (45 OF) more than 4 hours OR preparec!:foods cooled to 4l'F (45 OF) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' hazardous food held above 410F (45 OF) less than 4 hours: ACTIO;'\/: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \"oluntaf)' destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheallo 16soF or more. COOKI:'\G - Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature R-\PID REHEA TI:\G - Cold potentially hazardous food improperly reheated: ACTION: Reheal rapidl)' to 1650 F 3. 4. 5. 7~ HAl'\D WASH1:'\G - Food emploi'ees observed not washing hands: ACTIO:\: Emplo)'ees 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. . II. . , APPROYED SOURCEfSOUl'\D CO:'\DITIO:-: - Foods from unapproved sources/unsound condition: ACTfo:-:: Detention or \"oluntaf)' destruction. PROPER HA:'\DLISG OF READY:TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACTIO:'\: Yoluntary destruction !>,10 12, CROSS CO~TA~II:'\A TIO:-: OF IU. W/COOKED FOODS. Ready-to-Eat foods contaminated bi' raw potentially hazardous food,: ACTIO:'\': Voluntary destruction of read>' 10 eat foods 13. APPROYED SYSTE:\l - HACCP Plans for ROP, shellfish tanks, variances. others. Written procedure for time as a public health control.