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HomeMy WebLinkAboutSMU Fraternity Phi Delta Theta ," DAti-AS "comITY HEALTH AND HU~IAN SERVICES Environmentat Health DIvision 2377 N. Stemmons Fnvy - Room 607 DaHu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 /",. ~:f . . 'p~se oflnspeclion: Re~uta.t .Vr01JOW up _ Complainl_Oth~r_ Dale ~- "/-{)(p -Establi;shrrHmt: ~. . . .;/ . DEMERITS' {Ee"~hh;E~ljfj3Rami''''''''''5b"'ffi~'fR~tr-fu-~ :;:.,' ~-;.""~,\,,~~~ .A.....,:i:t~f-''''''.B. ......,........~..~.......r......I....~~.""..':t{':!:fii<:.-ti. '!(.~hJr."~!-".Ii!".~ !y:!:-!:"""y_on.~..:..::.~q4!@.'tmm~~@.~k~lJ~.~~_._ 6. f,?ersonnel with Inrections RestrlctedlE:xc1uded 7. Proper/Adequale H2J1dwashing 8. Good Hygienic Practices (EalingIDtinldnglSmoldngJOther) 9. Approved SourcelLabeling 10. ~ound Conortion' 11. froper Handling of Read Cross-Contaminalion aw/Cooked F slOther 13. Approved Systems (HA as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacilylHot and Cold Under Pressure D'EMEtRf.f.S~ :f~dnRY11n&"f~ujWm"e;{(:fffigilfr~iS.~~r.:tr~:~. ..":;l' .-.,:," "~~'r.J' ,~~..!r.":t ""'ti'" ,"-~' .......... -"Sl'"'-~~~~;''''<'''''';=;~''-'''~-::r.i''t..-:::.;-;l:%''''''~''''t' ~. . 3~.. ;:;';:':<: ZVIO a ons:. e Ulre.. mrrr=>lare::\.:XJTT""-'Uveh....uon '1'l'U.t,. . '" ::>{ ..,.J~...~ "":~~(,/" " >-="~;;-.l.-l:-Ao4.. ~:S..~:#., .~,~.fo:;t~~~)"}...,.~~~>>~::*'~~.~"'~~~.""'...Jlf.n.:~~':~~~:::~:..-:;~.:*.... '. -~~. 15; Equipment Adequale 10 Maintain Product Temperature 16. Handwash FacTIilies Adequate and Accessible 17. Hand....'aSh Facifilies with Soap i!tld Towels 18, No EVidence or Inse<:t Contamination . 19. No Evidence or AodenlslOtherAnimals 20..Toxic Ilems Properly labelecllSlorecllUs~d' 21. Manual Warewashing and Sanitizing ~,{ 22. Mechankal Warewashing and Sani i~ng al ( '. pp 23. Approved SewageN{asJewaler Disposal SJ's,em: Proper 24. Thermometers ProyidedlAccurate/ProperltCaIibraled (.:!:. 2'F) . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimticWRaw SheUfish WamingJEluffet Plate) . 27. FOod EstabTIshment Permit ,.I' . .' .', . . ':~t:a~ '~~..rP'I':~~..!"""t<"'r.~:,~~.............~~""",~~....":i:-'~;:i'"'~~'1-'dSoiDa~~~;:~~""""1'o~~~~Gtr~.,~..;;:~t:~,~.~ . " .........._:5_~;c: ;~ur:r::~~_te.~.~.!.~:..:.~:!:I~~QS.,.:"2.~~~tr.~...c:;~f!!t~}...~...;..._..~_~...;.~ "".~~.....~l:W~~..Jh~EnM~~~~~~~~~~~ .., ~. , ~~: /I.J'V~r i'or's f'~1N.s' J 3?t . (J/e7frv) me. . l' foW Demerits ~~O:-UP ~rgs> ReceIved by: Inspe~led by: ~M 1'\0. 1. 2. 3. 4. 5. 7~ 9,10 II. 12. 13. OTHER VIOLA TrONS 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. frequenoco . osaVclean. ~ ,', ". - '.f~constructed, drained, od repair, covering, jI installation, dustless cleanIng metho4s.' ' --"\....walls. .. quipment: constructed. good re stIess cleaning methods. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed. constructed, maintained. installed. IDeated. " , , 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 (1/4" 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. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI~G - Potentially hazardous food cooled from 1400 F to 700 F more than 2 hours OR 70' F 10 410F (4S0F) more than 4 hours OR preparec!::foods cooled to 41'F (4soF) more than 4 hours: ACTION: Voluntary destruction COLD HOLD. Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO~: Yoluntary destruction - Potentiall~.. hazardous food held above 4IoF (45 oF) less than 4 hours: ACTIO:'i: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below I40"F more than 4 hours: ACTIO:'\: \'oluntar)" destruction - Potentially hazardous food held below 1400F I~ss than 4 hours: ACTION: Rapid reheat to I6soF or more' COOKI:\G . Potentiall)' hazardous foods undercooked: ACTIOX: Re~ook to proper temperature RAPID REHEA TI:'\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to I6soF HAND WASHING - Food emplo)'ees observed not washing hands: ACTIO:'\: Emplo)'ecs 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. ' . . APPROVED SOURCE/SOUND CO:\DITIO;'l1. Foods from unapproved sources/unsound condition: ACTfO:'i: Detention or \'oluntarj' 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 hllflds before handling: ACTIO:\: Volunt:trj' destruction CROSS COXT.UIl:\ATIO;-': OF M W/COOKED FOODS. Ready-to-Eat foods cont:uninated b)' raw potentially hazardous Coods: ACfIOX: Voluntar)' destruction oC read}' to eat roods APPROVED SYSTE:\I . HAecp Plans for ROP, shelllish tanks, varfances. others, Written procedure Cor time as a public health control.