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SMU Sorority Gamma Phi Beta
.- DALLAS comITY HEALTH AND HUMAN SERVICES " Environmental He~lth Division 2377 N. Stemm ons Fcw)' - Room 607 D:allu, Texu 75207 . (214) 819-2115 Fax: (214) 819-2868 " " . -, .;.. - " '. '- - RETAILFOODESTABLISHMENTINSPECTIONREPORT . .' .'. . p... ... . .: .. -.... " :' . .~. p~sc of Inspeetion: Re~ular V Follow up _ Complaint_Other_ '1-;l~,"- DateOC - ~ "Establi,shnwnt: ~.t'\ 'I . Physlcal Address: ,30:30. t.EL .. .........,.. ...... ......~ ......~~~....]i-. ~......:.;.:o,.~.....':'''',~ .......~:~t;. ~~""~"'7".Jo~." qf14.~~~ w..~m"'1;F;)~~~Brr?fJ..~~do~g1ret:Q.~ -~~.<~JOOJ...;,"Z 11. '" .a~q~..::s~.Qltfl..~~.l7.lu.~I~": _ .o:.~~1.\~.Oll-', 1. Proper Cooling for CookedJPrepared Food 2. Cefctflold (410FJ45"f) 3. Hot Hold (140'f) 4. . Proper Cookfng Temperatures per PHF 5. Rapid Reheating (16S'Fln 2 Hrs) FOodlfem~era~);J1Ce:.reIIfS6f=Z A3 fontrD-: Ilo/'t'.~ . - ~~ ". . - DEMER'fffi" {EE?~nn:~tiHanscnin~6b~~B~r€mems ;::.,- ~"';c..,.o:::::,,"~~ :il"'';:::;-~~-'''''''B' .....-.......--~r. ~.,,.-+..r.....,..I...."""'~~. .""'~~":.#;l~-ti. r{.-~('=?"kI<~J:;:.'S 'g{:!:.'-!.',~~.on~~....",,".El.ql!~:I.mme..~L~~~k~g_~~.~_.J].... 6. ~onnel with lnfecUons Resll1cte~c1uded 7. Proper/Adequale Handwashing 8. Good Hygienic ?rac1ices (EalingIDrinkinslSmokjnglOther) 9. Approved SourcelL2beling 10. qound CondItion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. A;lprove-d Systems (HACCP PlansfTime 2S Public Health Control) 14. Water Supply -Approve<i Source/Sufficient C2pacitylHot and Cold Under Pressure 6EMERff.S~ {~Cfti-"'~naY""'uf"""meFf(fffi'"fijr~( "";1'--"" "~~'r,.l', ~~--ti~<.~~;.~...f3I''''''''';:::-.:f~;.~n-~''''''"~~~ . . 0-. ~::>t~1.R~lr*':t ~~;,..;B~4}.;\.~$~J,f..E7. mW~I~~~g~~~~y.;...BJ)!JJ.,>.:,J',."h.:...__.....,.,~ " -~;;: 15.- Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequale and Accessible 17. Hand....-ash Facilities with Soap and Towels 18, No Evjdence or Insect Contamination . 19. No Evidence of RodenlslOther Animals 20..Toxic Ilems Properly LaheledlSloredlUs;d' 21. Manual Warewashing and Sanitizing ~1( 22. Mechanical Warewashing and Sani,'~ng at ( .J pp e peratur, 23. Approved SewageN{as,tewaler Disposal Syslen\ Proper Dis 24. Thermometers ProyidedlAccurateJ?roperly'CaIib d + · 25. Food Contact Surfaces of Equipment and Utensl anedlSani' edlGood Repak 26. Posting of cOnsumer Advisor'ies {HeimlichIRaw Shellfis . 27. FOod Establishment Permit . ". .". . . ":~ta~ '~~';::n'I":~~..!"<;,r.(';:,~~~..;.-.......~~""",~~....~i:-'~;:i"'tm:f~"d901k~~""':!;:,~~~1..~~~~~&rrW~~~.~ .. .. _....~-:5..~~; :~~~~.t~..~..~1~:?~:!:1~~QS~9...~~..:...~tr...~...!.::~f!!t~}...~...~. ._'"~_~~~ ~~~~~~~-lh~~~a~~~..,;...:.-"r:"";;'~~ .. ~. . 5Pts 4 Pts 3Pt" ....; 3 r~t2l Dem.ems :=oUow-up Insp Yes NO 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 disposal/clean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,_ constructed, maintained, installed, located. - Floors, constructed, drained, clean, good repair, cov~ring installation, dustless cleaning metho~s. - - . ~ Walls, ceiling, attached e9uiQ1J1~nt. constructed,good repair, clean, surfaces, dustless cleaning methods. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (l/4" 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. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLt;\G - Potentially hazardous food cooled from 140'F to 70'F more than 2 hours OR 70' F to 410F (4S'F) more than 4 hours OR preparecl::foods cooled to 41 'F (4S'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentiall)' hazardous food held above 410 F (45 OF) more than 4 hours: ACTIO:\: \'oluntary destruction - Potentiall).. hazardous food held above 41'F (4S'F) less than 4 hours: ACTIO;'\: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below 140'F more than 4 hours: ACTIO;'>;: \'olunta!")' destruction - Potentially hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOK!;\G . Potentiallj' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature 3. 4. 5. RAPID REHEATI~G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to I6S'F 7. HAi'\D WASHING - Food emplo)'ees observed not washing hands: ACTIO;'>;: Emplo)'ees should be Instructed to wash hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified In the Rules. - ),10 . . APPROVED SOURCE/SOUND CO;\DITIO:-l. Foods from unapproved sources/unsound condition: ACTi"ON: Detention or ,"oJunta!")' 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;\: Voluntary destruction CROSS CO~TA:\II;\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b,}' raw potentially hazardous food.: ACTIO:-l: \'oluntar)' destruction oCready to eat foods APPROVED SYSTE:\I - HACCP Plans for ROP, shellfish tanks, \'ari~nces. others. Written procedun: for time as a public health control. II. 12. 13.