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HomeMy WebLinkAboutSMU Fraternity Phi Gamma Delta " ....,. ,. JJ....I;-LA~ l..UUi'j J r HEALTH AND HUr.fAN SERVICES Environmental Health DivisIon 2377 N. Stemmons Fnvy-Room 607 . D;tllu, Texu 75207 . (214) 819-2115 Fax: (2I4) 819-2858 "\ ,'. 'J 'p~sc opnspeclion: Re~ub.r 0 Followup____ .~ . . RETAIL FOOD ESTABLisHMENT INSPECtION REPORT . .' , .'. ''''.. -..-.... ....; .'. . -:' . CompJaint_ Other "'--- Date :L ~ I --CJ(b'. 'Establ~hment: ". D"EMERf~. ~:J._'''...'\ .t{~{$le.~ D EMERITS'" fR€"~01i;eljgaiYmi1";.<'r,s"'&J~~li~~fi1jt~rn'e,.~if~k>. ;:,- ~4""P.tS,""!:;-$' .~r01~-'~B""""-'A"IJ~::;'''''&r-I~*'''''''~li r:-K.ls.. ui:..=s i_:_.......on~.::..:..~ql,!!@;.!I!I!l~._L1L~.:AJ:r~_.~__ . __Q._~. 6. Personnel with Infections Resll1ctedlExcluded 7. Proper/Adequate H2Jldwashing 8. Good Hygienic Practices (Eal:ingIDrin~Jn,glSmoking/Other) 9. Approved SourceJ1...abeling 10. ~ound CondItion' 11. froper Handling of Ready-To-Eat Foods 12. Cross.Coritaminal:ion of Raw/Cooked Foods/Other 13. Approved Systems (HAecp PlanslTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CepacitylHol and Cold Under Pressure {Ndti.....'f8'nBl~uj~rl1'~fi1:i'e'''[Iir~W . '\Vi;(s -~"'....., .<..$_..plri.....,.-.,:,.;....,.9....,.._-,.....~.. . ~~FJ.w~~~S!?).f...e~dl,!f.T,"z$..d~~~~~.,e..,g,.,:."'...~..1!.,..,k~~;.,.,__,. .. . :;"''''A '. 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIil:ies Adequate and Accessible 17. Handwash Facilities with Soap 21ld Towels 1 B, No Evidence oflnse<:t Contamination . 19. No Evidence of Rodents/Other Animals 20.,Toxic Items Properly Laheled/StorecllUsed 21. Manual Warewashing and Sanilizjng at ( ) ppml'lemperature 22. Mechanical Warewashing and Sanilizjng at ( ) ppmllemperature 23. Approved SewaseN{aslewater Disposal System, Proper Disposal 24. Thermomelen; ProvidedlAccurateJProperl)' Calibrated (:!:. 2tF) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HelmlichfRaw ShelJlish Waming/8uffet Plate) . .. 27. FOod Estabnshment Permit . . .'" . . '.. . .'. _ ." '" ~ . ~ .: ~ta~ .~t+-~;:n-I."'t":':1'...!"~..,,~'"~.,;.............:;.:~--~~...~i:~~N"'o;~~..cj:SODa~~~L'~~~f. 'o~~~~rn;..w~~~~ .~~.: . ~ ......._::s..:~ :~u ~.t;y.!.e..~.~.!~~.~:!:l~'^!QS....:~...!B~...:...~tt~.. c::~~~."'..............~. .~~_~...,.~ ~=.1~-~~~~Jh.~~IJ;!~~,...o4;.~"'-':"--........-.~ .. ~_ . 5~ . . 4 Pts 3 Pts\ ,3 r~l2I Demerits ~o;-UP ~r~l 1/" tJC~~ 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, frequency of disposaVclean. . At ~ nstructed, dr ne c1e~;,' od ~epair, cciv~ring ',' ~n, dustless clea qs." Clean clothes, hair restraints Foo,d (ice) ~ontact surfaces: designed~constructed, mamtained, installed, located. .' .' 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, ~onstructed, maintained, installed, located, operated. . Lighting provided as r~quired, fixtures shielded. Ventil.ation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits proviaed: gauge (114" IPS valve).. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean. use restricted. Premises maintained'rree 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 enolosed, 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 " . COOLI:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 41" F (4S0F) more than 4 hours OR preparec!::foods cooled to 41cF (4S"F) more than 4 hours: ACTION: Voluntary destruction . z. ~. COLD HOLD. PotentialIy hazardous food held above 41 OF (45 oF) more than 4 hours: ACTIO=': Voluntary destruction - PotentialIj' hazardous food held above 4IOF (45 oF) less than 4 hours: ACTIO;'\: Rapid cool. (e,g, Ice bath) · HOT HOLD - Potentially hazardous food held below I400F more than 4 hours: ACTIO;'>;: Voluntal')' destruction - PotentialI)' hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to J6S0F or more' COOKI:'\G. PotentiaIlj' hazardous foods undercooked: ACTIO~: Re~ook to proper temperature RAPID REHEATI;'>;G -Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 3. 5. 7. HAl'iD WASHIl'iG - Food emplo)'ees observed not washing hands: ACTIO;'>;: EmpIo)'ees should be Instructed to wash bands berore starting work and after smoking, eating, drinking, using tbe toilet, and all otber times specified in tbe Rules. . . 13, , , APPROVED SOURCE/SOUND CO:\DITIO~ - Foods from unapproved sources/unsound condition: ACTIO:":: Detention or \'oluntalj' destruction. PROPER HA:'\DL1:'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: AcrlO:'\: Voluntar)' destruction . CROSSCO:-'T A~ll:'\ATIO:'ol OF RA W/COOKED FOODS . Re:ldy~to-Eat foods cont3l1linaled b}' ra\\' pCltentialIy hazardous foods: ACTIO:'\: Voluntar}' destruction orrc:adj' to eat Coods APPROVED SYSTE;\l . HACCP Plans Cor ROP,shellfish tanks, nrfances, others. Written procedure for time as a 'public he~lth control. :>,10 11. 12.