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HomeMy WebLinkAboutSMU Fraternity Kappa Alpha .' DAtLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division , 2377 N. SfemmonsFmY-Room 607 D.2lbs, Texas 75207 (214) 819.2115 Fax: (214) 819-28'68 oil- ' , ,;.' " _. . RETAIL F09D :E:STABLISHMENT ~NSPECTION REPORT ' . .,.O' . . :.. ; . .: .. .,,- :' '. ~-" - -. . purpose ofInspcctlon: Regular_Follow up _ Complaint~Other_ Date ~~,.....oc", 'Estab'tshrn~n1: ' /<.A.: A.. A PhysTcalAddress: 0 "-i ':5"-1 U 'NivenS; .. .....-. h.... .......~ ~.~~......H-. 1i1.......:.;,.~~"'\~ ......~:~t':. ....,~...~+rj.~. qfJ4~~~ ~~m",*5)i~m,B?r?f1.lb~&~9~m..;. ':.i'.<ti.:~}..:2~, ". ,a}tq~..'Bl'!,Ql!t(Et:'..,l!lu,~If.L ...:. ,lI.~~r.\j:;U,o_ ~ 1. Proper CooUng for Cookedl?tepared Food ~CoTd flold (41.F/45.f) ", . Hot HoTd (140'F) 4. ' Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S'Ffn 2 Hrs) Foodlfemperatures ~, / 'OEMERrrst {R7?~nn:E~lJi.laWamig!~"&i>"rt~~R~t~rli''''''''"' ;::'" ~':c'"~"'~~~ '~".;~~f-'~'B' _........,.~I', .""....~-I....~~...":l.""';i:!-f=--:f<<:.-ti. !jt-~hk's.~)b'S ~y:!:-t.',~}'.on~: "eml!!@..:l.mm~~L~.~'S?:H.g.A9.':IY.E~.,_." 6. @llrsonnelwith Infections Resllictedr::.?=c1uded 7. PIoper/Adequate Handwashing 8. Good Hygienic Practices (Eatin,gIDrinkinglSmoldngJOther) 9. Approved SourceJ1..aheling 10. ~ound Cond'rtion' 11. froper Hanc!ling of Ready.To-Eat Foods 12. Cross-Contamination of Raw/Cooked FoodslOiher 13. Approved Systems (HAecp Plansflime as Public Health Control) 14. Water SuppTy -ApproYed Source/Sufficient CapacitylHot and Coid Under Pressure D'EME"Rff.s~ {~cm:-'.'WnaY':."<>UI""'me;r(mrilj'r~"t :?:1. 'S," is<:,m:iill ~\ii6Y"""fP""'.q:ff~-"!?i"";"rfie'd~~CO"""eaN ctir, 0:' ' -.:~\ ..;.,e., ?lr.~;<i ~~~BQ;>4}.,~S~J,.~" Q:!M_.l,,,",,..,..-rr_~*.,~,,,,,,,,,...,....... '..,...""':..,""""""__~~;"";,.,.". 15: Equipment Ad equale to Maintain Product Temperalure 16. Handwash Facnities Adequate and Accessible 17. Handwash Facilities with Soap and ToweTs 18, No E'id ence of Insect Contamination . 19. No Evidence of RodenlslOtl1erAnimals 20.,Toxic Items Properly LaheledlSlorec!IUs~d 21. Manual Warewashing and Sanilizing ~jt ) ppmllemperalure 22. Mechanical Warewashing and Sani ""ng at ( ) ppmllemperalure 23. Approved Sewa9eN{~lewafer Disposal Sysjeth, Proper Disposal 24. Thermometers Proyided/Accurale/ProperlyiCaIibrated (:!:.2'F) 2 . Food Contact Surfaces of Equipment 2J"Id Utensils Cleaned/Sanitized/Good Repair 26. Posting of cOnsumer Ad'o'lsories (HeimUchlRaw SheUfish WaminsIBuffet Plate) . 27. FOod Establishment Permit" , "'. " '. ':~ta~ ':;::'-'~~~'T';:;::':r..!""M"r.~4!..~..;.,......""..~:!.""",~~...":t"-'''iN'''''''~~''d9b'''Da~~''w::N~'~~I {~~~>rG?~$."'1.~.~ .. " .......~_:>>...:~E ;~~~J..e..~.~.!~~.~:'!:I~c.:qQS....:9...~~:~~...~yc:::~.2!lf~....~....~. .......\o~_-:~~ "":-J~-~~~~J:',;~.9U,~~~~~~,......;:.~'" .. ~. . 5Pts "'_ 4Pts 3Pt, ro~~m' /~ \,~~-up ~6 ReceIved by: Inspestcd 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 methoqs.' . . Non-food contact surfaces: designed, constructed, maintained, installed, located. ~, . , Walls, .c~r.i.!~J attached equipment: constructed, good repair, c eag, surfaces, dustless cleaning methods, b...~ Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thermometers, chemical test kits provided, gauge (1I4" 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. ~ 1. COOLI:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (4S'F) more than 4 hours OR preparec!:foods cooled to 41 'F (450F) more than 4 hours: ACTION: Voluntary destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COLD HOLD - Potentially hazardous food held above 410F (45. F) more than 4 hours: ACTIO:'\: Yoluntary destruction - Potentially hazardous food held above 41'F (4soF) less than 4 hours: ACTIO~: Rapid cool. (e,g.lce bath) , 3. HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO~: Yoluntalj' destruction - Potentially hnardous food held below 140"F I.ess than 4 hours: ACTION: Rapid reheat to I6soF or more' 4. COOKI:'\G - Potentially hazardous foods undercooked: ACTIO:-i: Re~ook to proper temperature 5. RAPID REHEATI~G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to I6soF - 7~ HAi'\D WASHIi'\G - Food emplo)'ees observed not washing hands: ACTIO~: Emplo)'ees should be instructed to wash hands berore starting work and after smoking, uting, drinking, using the toilet, and all other times specified in the Rules. . , , 9,10 APPROVED SOURCE/SOUi'\D CO:'\DITIO:-l- Foods from unapproved sources/unsound condition: ACTt"O~: Detention or ,'oluntalj' destruction, II. PROPER HA:\DLI.'\G OF READY:TO-EA T FOODS- Ready to Eat foods handled with bare hands and employee did not proper1)' wash hands before handling: ACTIO:'\: Voluntary destruction 12. CROSS CO~T..UIl:'\ATIO;-': OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw poientially hazardous food.: ACTIO:'\: Voluntary destruction or read)' to eat roods 13. APPROVED SYSTE;\I . HACCP Plans for ROP, shellfish tanks, \'arfances. others, Written procedure for time as a 'public health control. ,.