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HomeMy WebLinkAboutSMU Mane Course .' DAJ,.LAS COUNTY HEALTH AND HU~IAN SERVICES Environmental He2Hh Division 2377 N. Sfemmons Fnvy - Room 601 Dall.a, Texas 75201 . (214) 819-2115 Fax: (214) 819-2868 ~/... .~ . . RETAIL FOOD ESTABLisHMENT INSPECTION REPORT . . .'. - . . . :.. ; . ": p~seoflnspection: Re~ular ~IOWUP_ Complaint_ Other_ Date ,3-013 -0 (p. 'Establi;shment Physical Address': f 'All VE"Rs:, . ......-. ...... ......t _.~A""":!"""'H-' 1t.......:.::o,. ..,""~"",,....,.... ..,..~:~:r"; 4\.c~:t(.:...~~...-~.'. qfJ4.~,j~ ~~m..,~~~~m,,;;~~~ll~ru.->< ';'~{:?Jat$J.:.2 il. " .a~q~.. _ ~Sil!l1:~~.m . .."... If:rot.: _ .lI.~Et:t.1j:;O,o_ ~. 1. Proper Cooling for Cookedl?repared Food 2. Cold flold (41 "FJ45"f) '. 3. Hot Hold (140'F) 4. . Proper Cooking Temperatures per PHF 5. Rapid Rehealing (16S'Fln 2 Hrs) FoodlTempera~es, /3" ," 1..'C'-J..!1::: .)~ ISCUtT V::17 , , (! H7JfEAi Sl/AtJ)"JIU/ (f'tY r Owner.. ~. f>>l7fi~/5aF L.f/7 ,jrt:J..J &?C7JS.'T /5'0 "p DEMERffSl (8-g~nn;~liFiaR'tm1i~'"&i'''rtWRAA(fir€rn-''''''' =->.. -'A'''o.;:::::'''f,;,,~~ '!l"',,1:1~,W""'~-ri """'''''-'~'''''r. ~"''''';r.~''I''''lI''h~~' ''''''..:t-f~f;;:~;::' 'f.-~hJr.'s.~JJj.:..~ l:'N.'?-.U.o nE'::":Q_~q t.,!~_:I.mm~~~~.~;,:?Hg_~H..Y:E:r,u.;..u_9...;f):: 6. Personnel \'lith Infections Restrictedrl:.Xcluded 7. Proper/Adequate H2l1dwashing 8. Good Hygienic Practices (Ealin,g!Drin~dnslSmokingJOther) 9. Approved Source1l.....abeling 10. ~ound Conortion' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Conlamina1l:o 'RaW~ed Foods/Other .." " . Approved Syste. (HAecp PI2.IlSlTime as Public Health Control) 14. Water Supply -App urce/Sufficient CapacitylHot and Cold Under Pressure '~tfJi~ '. 1S:Equipment Adequate to Maintain Product Temperature 16. Handwash Facnilies Adequate and Accessible 17. Handwash Facifities with Soap and Towels 18, No Evidence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly lahelecllStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) pprrltempera. 22. Mechanical Warewashing and Sanitizing at (I'" pp 23. Approved Sewage/ll/astewater Disposal System, Proper' sa! 24. Thermometers Provided/Accurate/Properly Calibrated (oJ. 2"F) 5b . JA - ~,l) ~/)Ui ~"" KC ~~ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good epair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingJ8uffet Plate) 27. FOod Establishment Permit .: ~ta~ '~':'+~;:~'I"''':'::".!'<'''M'';:'~'''-;<.o''''''''''''''~~'''''''~~''''''!.'''-'~N~~~''d'SC)~D~'~~~N-'~~I'~~~~e?m;;..srF'd~~ ,~~ . , .....a.'W_:?'...:~B; :~u rf:.r~.!.e..~!:f:~::1~:':.f!:I~~~:9...~~;~~...~'( c:;~f!!~......cl...~. .._.._~..;.~ "'l.J~""'~i~~~J:';~~/~.t.J:.,..~,.';".____..-..:....-.....-:'"-,... ... ~. . 5 Pts . . 4 Pts\ ,', 3 PtsLe ) /() foW Dements ~o;-UP~d ReceIved by:v(,.(~-G Inspe~ted 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. Clean clothes. hair restraints .j Garbage & refuse containers covered: adequate number. ins ent proof. frequency of disposaVclean. Food (ice) ~ontact surfaces: designed. constructed. maintained. installed. located. . . .k- L Non-food contact surfaces: designed. constructed. maintained. installed, located. Ware washing facilities. designed, constructed, maintained. installed. located, operated. Accurate thennometers, chemical test kits provided, gauge (1/4" 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 enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . . , , Registered Food Service Manager registered with City; on site. J\I 1'\0. l. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentiallj' hazardous food cooled from 1400P to 700P more than 2 hours OR 70' F to 410F (-1S0F) more than 4 hours OR preparec!::foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction !. COLD HO LD . Potentiallj' hazardous food held above 410 F (45 OF) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 410F (4S"F) less than 4 hours: A.CTIO;'\(: Rapid cool. (e.g. ice bath) · ~. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:-;: Voluntary destruction - Potentially hazardous food held below 1400F l:ss than 4 hours: AcrION: Rnpicl reheat to 16soF or more' COOKI:'\G. Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature RAPID REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTlON: Reheat rapidl)' to 16S"F ~. i. '. HAT'\D WASHI:\G - Food emplo)'ees observed not washing hands: AcrIO;'\(: Emploj'ees 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. . I. , , APPROVED SOURCE/SOUND CO:'\DITIO:-l- Foods from unapproved sources/unsound condition: ACTIO:':: Detention or \'oluntal1' destruction. PROPER H..\SDLI,'\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTlO:'\: Voluntary destruction . ',10 2. 3. CROSS CO~T A:'>ll:'\A TIO:'-/ OF RA W/COOKED FOODS. Ready-to-Eat foods cont:uninated bj' raw poientially hazardous foods: ACTI0~: Voluntary destruction of read)' to cat foods APPRO\'ED SYSTE:'>I - HACCP Plans for ROP, shellfish tanks, vadances. others. Written procedure for time as a 'public h.:alth control.