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HomeMy WebLinkAboutSMU Godwin Grubers Lawyers Inn -., DAi.LAsCOmrry HEALTH AND HU~iAN SERVICES . Environmental Health Division 2377 N. Stemmons Frw] - Room 601 Dall2J, Tex:u 75101 . (214) 819-2115 Fax: (214) 819-2868 .' ," .~ . . RETAIL FOOD ESTABLisHMENT INSPECTION REPORT . .' .. -- .. . . :.. ; . .:. p~se opnspcction: Regular / Follow up _ Complainl_ Other.:...-- Date ~3- ~3 -t' (p 'Establi;shment: CJ I)w iA.....J c.iI3Ef'< L4 iJ E,s PhysTcalAddress: -3 oob ljNIVJ:;.7{SIT::. i/;v1t/E7tSii- .. .......... ...... ......t _.~~~,...~_. fu~:'::':"~~'loo'\~ .'-"=":~:t; ~~...~.-r.,;.~'O q~~~~ ~~{ft",~l;)~..s~~~~Jo~~~m.-", '~....{~J~J.,;,'Z 1l. .. ,a1.iq~",:e~s:I~f\. .i..m. .."., I..... ...: _.11 .. ~_~:t\91,O__ 1. Proper Cooling for CookedlPrepared Food 2. Cold fIold (410F/450f) 3. Hot Hold (140'f) 4. . Proper Cooking Temperatures per PHF 5. Rapid Reheating (16S'Ffn 2 Hrs) F. OodlTem~era!U~/~' __ _ . . j J..{J..(/C' IT It.-#- C/}S5'. f'rv r '. ~. . 0 EMERrrs'i 1Rl?~nn;;tiHamrfi1i';"'~"'6b""rtlP.B~t~rn-""'''' :::>. '-"<"~"'~it.. 'c'l".,:i:t:$~'~'~'ri ...,...,."-,~.~t'~::;,,..tr.-l"",,",,,~"":l.,,,,,..~H!:";'~~-ti" 'f.~(4jf.i~Jb><&' ~Y:M,r;:..u.o n.~":'Q~ql::!!@.:.tmm.E?~~~~~::?:HlJ.A<;:~':IY.l:'q_Q.. 6. Personnel \'11th InfecUons Restnctecl/E):c1uded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingfDrin;-jng!SmokingJOther) 9. Approved SourcelL2beHng O. ~ound CondItion' (;. 1. proper Handling of Rea 12. Cross-Contamination of sl~er 13. Approved Systems (HACCP PlansfTIme as Public Health Control) 14. Water Supply -Approved Source/Sufficient C2pac:ityn-iot and Cold Under Pressure D"EMEaff.s~ {Ea"dnt"'~'Wn&"f"~'Ui"""tTieffi~fl-g'Yljr~iS7 -g.'. '3t:.~"'~g! i~a~~: . 'e-~ife~fmrf~,~':COiT"ectNe. .. ~\ ..^tJ..... ?JJf.":ofo~l.t~~,.~;,..-;-~~:r:2,,~o;'~~::':~'~fo:;~~~)::ot:"A~~::'*t''''':~''"'':.t.-... '. 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnilies Ade l.Iate Accessible :7'. Hand....-ash Facilities . an Towels b IS H tJ I.J S 1/ 18, No Evjdence offnsect eon .nation. 19. No Evidence of Rod enlsJOther Animals 20..Toxic Items Properly LaDelecllStoredlUsed 21. Manual Ware'tVaShing and Sanitizjng at ( 2.2. Mechanical Warewashing and Sanilizjng at ( pp mperature 23. Approved SewageN{astewater Disposal System, Proper D 24. Thermometers Provided/AccuratelProperly Calibrated (:!:. 20f) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posting of Consumer Advisories (HeimlichlMaw Shellfish WaminglEluffet Plate) . 27. FOod Establishment Permit ' .. .'. . .: ~ta1S~ '!R>~;::l'I':'~~.!-""l<(r.~"-~.o...........~~=:""",~~.."!:c:-'''lN~-c;~~-'d901k~~~N''''~~I "~~~~~mes-~~:t%i.~ . - _."".",,-..;j..:~~; :~~.r;;y.!.~..-;a!::~.!~~"t:!:J~~r::s"':9...~~..:...~tt~-!.:~~f!!(~4"''''.:Z'''.:;' .._-.,,_oo:~~ ~~~-~~~J:1,~~Ij;JM....~...d.~~."~."'~'" ~. . 5 Pts . . . . 4 Pts 3Pt~ I I folcl Demerits ~o;-UP ~d Received by; Inspe~tcd by: OTHER VIOLATIONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. . ed. Utensils properly stored. attached equipment: constructed, good an, s rfaces, dustless cleaning methods. .Jl Clean clothes, ,;{.." Garbage & refuse containe i nt proof. frequenc Food (ice) ~onta S races: designed, constructed, maintained, installe ,cated. . . 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 (1I4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly /(, Wiping cloths: clean, use restricted. Premises maintained' free of litter, urmecessary articles, cleaning maintenance equipment properly stores. Authorized persormel. N9P1ood contact surfaces of eq~ment an~ ctc N 71;/):5 rF. [;HI u 'rYna Single-service articles, st6r-age, disperfsing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. . . Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms endosed, 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 - Potentblly hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F 10 410F (4S0F) more than 4 hours OR preparec!:foods cooled 10 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S. f) more than 4 hours: ACTIO=-:: Voluntary destruction - Potentially hazardous food held above 410F (4S0f) less than 4 hours: ACTIO;'li: Rapid cool. (e,g.lce bath) · 3. HOT HOLD - POlentially hazardous food held below 1400F more than 4 hours: ACTIO=-:: Yoluntal")' destruction . Potentiall)' hazardous food held below 1400F I:ss than 4 hours: AcrION: Rnpld reheat to I6soF or more' COOKI:\G - Potentially hazardous foods undercooked: AcrIOX: Re~ook to proper temperature RAPID REHEA TI=-:G - Ccild potentially hazardous food improperly reheated: ACTION: Reheat rapidl)" to I6S'F 4. 5. 7. I-IA1'D WASHI:\G - Food employees observed not washing hands: AcrIO;'li: Emplo)'ees should be instructed to wash hands before starting \I'ork and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 1 I. , , APPROVED SOURCE/SOUKD CO:\DITIO:-l- Foods from unapproved sources/unsound condition: ACTi'O;'li: Detention or ,'oluntal1' destruction. PROPER H.A~DLI:\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTIO=-:: \"oluntal")' destruction . 9,10 12. CROSS CO:-'T A~Il:\A TION OF RA W/COOKED FOODS - Ready-to-Eat foods contaminated b)' raw poienlially hazardous foods: AcrIO:": Voluntar)' destruction of read)' to Cllt foods APPROVED SYSTE~I . HACCP Plans for ROP, shellfish tanks, vadances. others, Written procedure for time as a public health control. 13,