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HomeMy WebLinkAboutSMU Fraternity Sigma Chi .' DAI;.LAS COUNTY HEALTH AND HUM'AN SERVICES Environmental Healtb Division -... 2377 N. Sfcmmons Fnvy - Room 607 D;atl.u, Tens 75207 . (214) 819-2115 Fax: (214) 819-:2868 . 4; .. '. ..~..' . . -. RETAIL FOOD ESTABLisHMENT ~NsPECrroN REPORT '. .. ....., . . :.. ~ . ": ". ~' .. ", .., ~ . '.' p~seorlnspection: Re~utar./ Follo\Vup~ Com~taint~Other~ ~ I' /,.~,..,., ~~/." Dale - c,t ,.., VcQ' . 'Establtshrn~nt: "..... " ~. " ~;~, U:th.< :~\ 'f;,. DEMERffSl1Be"~nn;~UHai{81i'O~W~"e~fi"AA(fitl"rn""" . :::..' ":.""~",~~' '!l"'':~:S~--:''''''B' ........."-,..~I'. ~......tr.......I...."th'::". ''"''':i''''~:A'l!-ti- ~-~(~~Ja~ ~Y,~,$'.o.n~: ,.~qt:!!@.:I.m.m~~!.p..~k'S?H.!::r~.~:~_Q..... 6. Rersonnel with lnrectjoos RestrictedlExc1uded ,. "-""'\:' .' 7. Proper/Adequate H2Jldwashing 8. Good Hygienic Prac1ices (EalinglDrini'jn,glSmokinglOlher) 9. Approved Source.ll...aheling 10. S.ound CondItion' 11. proper Handling of Ready-To-Eat Foods 12. Cross'Contaminalion of Raw/Cooked Foods/Other 13. ApproYed Systems (HACCP PlansfTime as Public Health Conlrol) 14. Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure 6EMFtRf.f.S.~ i~cl1;""""WnaY~Ui"""meffi1f~''''fiir~'nts :?~. '-," "s:,m:i1! ~:\r;6Ib~~""4:i;~-'.~-""'rfie'<j;.~~m"'''''e'EN'''':Atti -.:'::>{:;?}3l:~J:~'i.j ~~~"8~4:,,,~.2~..l,f.J~ ~~"......J_":1...:."..V.."".t,~=";,,....g,.,! .c...._.,~ 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Ad equate 2Jld Accessible 17. Hand....-ash Facil"rties with Soap and Towels 18, No Evjdence ollosect Contaminalion . 19. No Evidence of BodenlslOOlerAnimals 20.,Toxic Items Properly l...aheledlStorecllUs ~ 21. Manual Warewashing and Sanitizing;;l,;( 22. Mechanical Warewashing and Sani'4ng at 23. Approved SewageN{asJew-ater OIsposal SJ's' , Proper Pis 24. Thermometers ProyidedfAccuraleIPropert)l~Canbrated (:!:.2"F) Cod Conl:actSurfaces of Equipment and Utensils C1eanedfSaniti:tedlGood Repair 25. Posl:ing of COnsumer Advisories (HeimlichIRaw Shellfish WarninglSuffet Plate) '. ':':',a.1..\" .' 27. FOod Estabnshment Permit '.. . .' .'. . .: ~fu~ '~';'~r.~'J';'..:':t..!"~r.(r.~"""-'''';'-''''~~~'''''''.J!2~..''!:c:-',l;j,N~tffi:f~+d907ik~~~t'~'''''''"'1 "~~~~w~~~.~ .. "...........~~...:~E i~r~.t~.~..~1~~.~!:I~~QS...:9~~~~~~yc::~ro~.....cl....~...__._~~~4II~~_~k~~~..J;.;~~t~~~~" l'~-~,..... ~., 5 Pts lA;IJEtJr ~1\S. " { 4 Pts .,..,. . . i 3 Pts' r -3 r~l2] Derh,ems :=oUow-up Insp YES NO OTHER VIOLA TrONS WHICH MUST BE CORRECTED "" Food protection during storage, preparation, display. service, transportation. Outside storage area enclosures propedy constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean clothes, hair restraints .' ..... Floors, constructed, drained, clean, good repair,cov~ring ",' installation. dustless cleaning metho~s.' : . Walls, ceiling. attached equipment: constructed,good repair~1s!I1~~urfaces, dustless cleaning methods. Food (ice) ~ontact surfaces: designed,constrocted, maintained, installed, located. ' ' , Non-food contact surfaces: designed, constructed, ~, maintained, installed, located. Ware washing facilities, designed, c:onstructed, maintained, installed, located, operated. lJl1"'!. .- Lighting provided as r~quired, 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 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 enalosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. , . Registered Food Service Manager registered with City; on site. 1\11'\ O. 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 410F (4soF) more than 4 hours OR preparec!:foods cooled to 41 OF (45 OF) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 410F (45 oF) more than 4 hours: ACTIO~: Voluntary destruction - Potentiallj' hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:'li: Rapid cool. (e,g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400P more than 4 hours: ACTIO~: "olunta'1' destruction - Potentiallj' hazardous food held below 1400P I:ss than 4 hours: ACfION: Rapid reheat to I6Sof or more" COOKI:\G - Potentiallj' hazardous foods undercooked: ACfIO:\:Re~ook to proper temperature RAPID REHEA TIXG . Cold potentially hazardous food improperly reheated: ACfION: Reheat rapldl)' to 16soF I. I. i. r; I. HA!'\D WASHI!'\G. Food emplo}'ees observed not washing hands: ACfIO:'li: Emplo}'ees should be Instructed to wash hands before starting work and after smoking, nting, drinking. using the toUet. and all other times specined in the Rules. ' APPRO\'ED SOURCEISOU!'\D CO:\DITION - Poods from unapproved sources/unsound condition: ACTi'O:'li: Detention or ,'oluntalj' destruction, PROPER HA:'\DLl.'\G OF READY:TP-EA T fOODS o. Ready to Eat foodshandlcd with bare hands and employee did not properl}' wash hands before handling: ACTlO:-\: \'oluntalj' destruction 0 CROSS CO~T.:\:\II:\ATION OF RA W/COOKED FOODS - Ready~to-Eat foods contaminated bi" raw poientiall)' hazardous foods: ACfIO:\: Voluntary destruction of ready to eat foods APPRO\'ED SYSTE:\I - HACCP Plans for ROP, shellfish tanks, vadances. others, Written pr<>cedun: for time as a 'public he~1th control. ',10 2. :3.