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SMU Java City - Dedman Building - New
.' DALLAS "comITY HEALTH AND HUMAN SERVICES Environmental Healtb DivisIon 2377 N. SfemmonsFnvY-Room 607 Dallas, Tex:u 75207 . (214) 819-2115 Fax: (214) 819-2868 ~" . . .~... . . '. RETAIL FOqD ~TABLisHMENT ~NSPECrION REPORT . . . . . :.. ~ . -:. ,/". ," ~~ ;' -j,. . ~ '. / . . .' purpose ofInspection: Regular_Follow up _ Complaint_Other_ 'EstabIi;shl'Il~nt :JA"-YA.C: i'r /)ElJJ--7AA.i &tli...l.),A/' PhysTcalAddress': OOb Au1 IA.iE '. '1~.i;" . ......~.E. .~, .:S! -i:'WOip.1T 1fe'nt--raiU1:e.d1m~~ ....'"ti...'""tT'...~m; q~W~\".. ~~1-o.,v:>m",~F,)f_"'~~~!:1~,""'t-r..~ ...LLr:Q..... .~.i'.<~.:at$)~'2 W~.a~q~"''B~Q~t(~~UIlU.~I~!?!-'.l:tettiY..~i.\j::;ll.Olbf' 1. Proper Cootin9 for Cookedl?repated Food 2. Cold f10ld (41'F/4S'F) '. 3. Hot HoTd (140'F) 4. . Proper Cookln9 Temperatures per PHF 5. Rapid Reheating (16StFln 2 Hrs) FoodlTemperatures '. / . . . D EMERrrni {R'l~h1i;etMaRan1'--"~'''&i'''~~R'''''lTIrl"r1ie;jit.s ::" "7OZ:,"<'~~~ '~v""'~~~-''''''''B' ...,....,."-,......I'~..'~.....I".""'h~.""':i,.H!"f;~"'ti 'f(.~hJr.-t.!-".J1:,.'\S ~y,!::-i:'.~.on~.::....:-..:!tqt.,!!@.;J.mme:.':!.@.~;,'S1'H.[TJt9.~~_Q.. 6. I)!ersonnel with Infections Res!iictec!ip:cluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eal:ingIDrin~JnstSmokinglOther) 9. Approved Sourcell..abeling . qound Conortion . 11. proper Handling of Ready- o-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. AjJproved Systems (HACCP PI2JlSfiime as Public Health Control) 14. WalerSupply -Approved SourceJSufficienl CapacilylHol and Cold Under Pressure 6EME~RrrS~ J~dn~"'~n&Y'::"\<uj''''''m''e;~f(fffi<\'[ljr~r ~:1. '-," '<fj~:r;i ~'~"!ro"'!' . -tifN,,-. ...~-..PI-'....,o;..:f:i;'~'J7~""'.e:::i::r. . ..... ." . ~,..:13.!:?iS ~~-, ~,VI'O a ons~egulfe,. mrrtC'.Jlcllc."""rr""'-Uvet'\I;.Uo'b '~, L...~. ., .. -......\ ..",~.. "'-:"!li;;<': -~', >-:,.>'O--:l':.....-.l~4-:;i:\:..:;;...;....,.,.;. .:-..~-Cl';;~-~~,:~f.'I:"~~~~::lt~,~,:mM>~.~.,.....,..._.f.,l.I~'~h,~.lV~~~~~;.,~,:q:~~:.;...... '. .. ~- - /'-\g I-c(, ~~'~" or! /fr:lC>"'. 15; Equipment Adequate to Maintain Product Temperalure 16. Handwash Facnilies Adequate and Accessible 17. Hand....-ash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of RodenlslOtherAnimals 20"Toxic Items Property LabelecllSlorec!/Us~d . Manual Warewashing and Sanilizing ~Ji1 ) ppmllemperahJre 22. Mechanical Warewashing and Sarli ~i"ng at ( J ppmllemperature 23. Approved Sewagemas~eVrater Disposal 5:7s1etfl, Proper Disposal 24. Thermometers ProyidedfAccuraleJ?loperly:~Canbrated (:!:.2'F) 25, Food Contact Surfaces of Equipment and Utensils C1eanedfSanitizedfGood Repair 26. Postin9 of Consumer Advisories (HeimlichlRaw Shellfish WaminslBuffet Plate) . 27. FOod Establishment Permit,/- . .' .'. . . .: SUbkita'~ ~";;5'~.;;::P'I'::'4:~.!""'M";;~""""t<..;'"",,-""'~~"""~~''''~'i:-' '~~"d'sciDa~~:n.~;::'~~~I..;.:.z;;"''''~'..~~~:r&r~~~~ .~ . . .......<r~~..:~E :~u'=.r~.te...~.~.!~:r.f!:l~C-:lQS..;~...~~...i."*'V~....!.:;~.2Q~~.cl...;..V>..~_~~~~~~-~~~~..Jh~$m9-~~';'~~~'-:'~"'''' ~. . ~~: j,V-'6H I?~ '7 f>'~/'r7Ze .2P~tIrtC~ .... .1 3 PtS'S 1 r~t.2l Dem,ems =oUOW-tlp Insp 'YES NO ReceIved by: Inspcc:1cd 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 disposallclean. Clean clothes, hair restraints . '. . . Floors, constructed, drained, clean, good repair, covering '.. installation, dustless cleaning metho~s.. . . Food (ice) ~ontact surfaces: designed, constructed, maintained, 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, constructed, maintained, installed, located, operated. Lighting provided as r~q~ired, 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. ~7 _ i~-food contact surface.s of ~quipment and uten~ Single-service articles, storage, dispensing. " Premises maintained'free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from Jiving/sleeping quarters, Laundry. .. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms end os ed, 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:'iG - 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'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentiall)' hazardous food held above 4loF (45' F) more than 4 hours: ACTIO:\: Yoluntary destruction - Potentially hazardous food held above 4loF (4S0F) less than 4 hours: ACTIO:-':: Rapid cool. (e.g. Ice bath) , HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\: \'oluntarj' destruction . Potentially hazardous food held below 140'F I.ess than 4 hours: ACTION: Rapid reheat to 16S'F or more' COOKI:'iG. Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RAPID REHEATI:\G. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 1650F 3. 4. 5. 7; HA!'\D WASHI:'iG - Food emplo)'ee:s observed nol washing hands: ACTIO:\: Emplo)'ee:s should be: instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 9,10 II. APPROVED SOURCE/SOUND CO:\DITIO:-': - Foods from unapproved sources/unsound condition: ACTfoN: Detention or \'oluntalj' destruction PROPER HA:'\DLI:\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare: hands and employe:e: did not properl}' wash hands before handling: ACfIO:\: Voluntary destruction l. CROSS COXTA~II:\ATroN OF RAW/COOKED FOODS. Ready-lo-Eat foods contamimlled b}' raw poientiaIly hazardous food.: ACfIO~ Voluntar}' destruction of read)' to eat foods . ~ APPROVED SYS~;\l - HAeCp Plans for ~OP. shellfish tank~. variances. others. Written procedun: for time as a public he~lth control. '~\f'. l ~\ - . \ 12. 13.