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HomeMy WebLinkAboutSMU The Gates Restaurant .' DAtLAS COUNTY HEALTH AND HU~IAN SERVICES Environmental Health Division 2377 N. Sfemmons Frw)' - Room 607 Dallu, Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 ,.' .~ " . RETAILF09D~TABLisHMENTINSPECrIONREPORT . . .".. . . :.. ;. .' .:. P~scofrnspeelion: Regular .,v/ ro1Jo\Vup_ Complainl_ Othcr~ 'EstabT~hment: '. ~. .....)":._.........h...~. :/,"~~~~:':""!""..~r.:):,.....":,~.r...~.:....,,,..-I\,)O~...~:'JO:.~..;~~. R'~4""~~~ ~E;,,~~WJ:~.Rqlm~..9g~I~~~.~~~~,~<:<!-ti_. 'jt~(..ks.~.:>JL~ ~Y,Mc::}'.on_~..::."Q.Etql!!@:.:I;!!!m~~L~_~,,~!J.ft.f_~:~_Q._ 6. Personnel with Infections RestnctecllExcluded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (Eatin,gIDrinJ.:inglSmoking/Olher) 9. Approved Source.lL2beling 1 O. ~ound CondItion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansllime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D"EMERff' ;"~tnRY~h'd'fgguI"""p' . meffi~frn~[Jir~n"fs ;;li3T9.lS~m: 2,&-~aiions: 'e-~tIife~inrme<i,ate~m'T1"ectN~ A .. ...,.\. ......v...... ?)",~:.;. -;:~"w:/-)..,l!:~~";~",,,,~~:~~,~otlo:;t~~~Wf:"~t.'~>>~'l!i>::;"';~_:~""-J:'-.:';"'..i"~1 '. 15; Equipment Adequate to Main\,ajn Product Temperature 16. Handwash FacTIities Ad equale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic lIems Properly LaheledlStorecllUsed 21. Manual Ware'r'laShing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at ( pp mperature 23. Approved Sewa,gefr'/astewater Disposal Syslem, Proper P 24. Thermometers ProvidedlAccurateIProperly Calibrated (:!:. 2"F) . ~ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WaminsJ8uffet Plale) . 27. FOod EstabTIshment Permit . . .' .'. . .: ~ta~ '~~..?l-I'~'.:r.!""'r.\r:~-r~:'~.o.,.........~~~"",,~~...":i:-'~.N""'~~'doo"'Da~~""':!N~'~~f ~~~~.~-srFe;r$':!~.~ .. - _...._~..:~~; :~ur:J:~.~.C?.~.~!~:":'t:!:1~~QS":9...~~..:...~oc.~YC:;~$,.......~...;...~".._~~~"'I,"~-~~~~~~m,~~,. ~ ~..~..::,.... ... ~. ~~: ~UL /ApE: ~. kAV~ .#WiJl.C}. 3~ ~ -mp err ~f""~. r lI'}EfJ..~~." .Sk;~'."...&3 .. . J /lEjUlCE I/&Jr- i1>>tp tullt 'S~.' .~. ."'&;' "~~7 ~~ r~lz] Demerits I. . r''', \,~o;-UP ~r~l ReceIved by:~ ~ ')>1:") : 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, in ._,_ ent proof. frequency of disposaVclean. . ~ ;100".. structed. drain~::\ ~epair,cov~ring '.- mstallatlOn. dustless cleanmg me1~: - :- . ~le~n ~~oth~s. hair restr.aints. C--:---":"'">l ~d (~ce) ~?ntact surfaces: desi~~;:d,,,.,/ mamtamed, Installed. located. '''...__.....-'' Non-food contact surfaces: designed, constructed, maintained, installed. located. Walls. ceiling. attached equipment: constructed. good repair, clean. surfaces. dustless c1eanin o.c;Is. Ware washing facilities, designed, constructed. maintained. installed. located. operated. ~ 'r,ed. Accurate thermometers. chemical test kits provided. gauge (1I4" IPS valve). Dressing rooms. rooms clean. lockers pro\'ided, facilities clean. located properly Wiping cloths: clean, use restricted. _ ;C-Non-food contact surfaces of equipment and uten Single-service articles. storage. dispensing. Premises maintained' free of litter, urmecessary articles. cleaning maintenance equipment properly stores. Authorized persormel. No re-use of single service articles. Complete separation from living/sleeping quarters, Laundry. 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. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ,. . COOLI:\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 410F (4S'F) more than 4 hours OR preparec!::foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntarj' destruction 2. COLD HOLD - Potentiall)' hazardous food held above 410F (45 'F) more than 4 hours: ACTIO=': Voluntary destruction - Potentially hazardous food held above 410F (4soF) less than 4 hours: ACTIO:":: Rapid cool, (e.g, ice bath) · 3. HOT HOLD - Potentially hazardous food held below I40'F more than 4 hours: ACTIO=': ,"olunta!")' destruction - Potentially hazardous food held below 140.F I.ess than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:\G - Potentiallj' hazardous foods undercooked: ACfIO~: Re~ook to proper temperature 4. 5. RAPID REHEATI:\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16soF 7. HA1'\D WASHI:'\G . Food emploj'ees observed not washing hands: ACTIO:":: Emploj'ecs should be instructed to wash hands beCore slarting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . !).lO . . APPROVED SOURCE/SOUKD CO:\DITIO:-l. Foods from unapproved sources/unsound condition: ACTI"ON: Detention or \"oluntalj' destruction. PROPER l-t.\.:\DLlSG OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands beCore handling: ACTIO:\: "oluntary destruction . CROSS CO:-'T A~II:\ATION OF RA W/COOKED FOODS. Ready-te-Eat foods contaminated bj' raw potential I)' hazardous Coods: ACTIO=": Voluntary destruction of read)' to eat foods APPROVED SYSTE~I- HACCP Plans for ROP, shellfish tanks, \'adances, others. Written proc~dure for time as a public health control. 11. 12, 13,