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HomeMy WebLinkAboutSMU The Market .' DA~LASCOUNTY HEALTH AND HU~rAN SERVICES Environmental Health DivisIon " 2377 N, SfemmonsFnvy-Room 607 Dallu, Tex:u 75207 (214) 819-2115 Fax: (214) 819-28'68 . . .t . '. '. ~. ,. ' , -, RETAIL FOOD ~TABLrSHMENT 1NSPECrION REPORT . . .. . . :.. ; . 0: '., ;' .-\.-' ,,/.. ~ . '.' p~sc: of Jnspection: , Follow up _ CompYaint--,-Other ~ ' Date 3-~,~~. ","~.' " .... .,!r ..~ . ./ ':i'f\;1 ., OEMERrrsl {E=fe='~1Ui;~'"tiHaWaWn~('k"&l~~1l~t~m""" , :::'Vi';c..,.~,,,,,~~~ '!l";;:r1~;w""''''''''B' _.,,,,,-,.,~..~;:;,....tr.""'I""l<7h'i:;*''''':h~:.ii''!!''''ti '!(.-~h.h:"Ji1'S !~J:~'I:".".u.on~.:......el.ql,!!@.:I.!J.!m.e.EL~_~:i?:Hg~.!:l.YE:~_.__ 6. Jf~rsonnel with Infectioos Restncte~c1udea 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/DrinldnslSmokingJOther) 9. Approved SourcelL2heling . qound CondItion' 'S' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansJ1ime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure DEME"'RfT.S~ {~cl1:-'.'~ii&i^':-'Ul--r1fenitfffi<l;[Jir~t ..,,, '3-~'.' "~~iil', l~--ti~..-~:~...E'I""""''';::;''',:f:i~,r..:~'''...~~ ~'St..J..a~lf~..fJ ~e....9~.,,:;.,~2};l..!J...e: mW~~)~i?~R,..~~;;"'..;.,...?..Dfj!~....~:.. 1 S;Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handytash Facilities with Soap and Towels 18, No Evjdence 01 Insect Contamination . 19. No Evidence of RodenlslOtherAnimals 20..Toxic Items Properly LaheledlSloredJUs ,d' 21. Manual Warewashing and Sanilizjng ~~ ) ppmftamperature 22. Mechanical Warewashing and Sani ""'ns at ( ) ppmltemperature 23. Approved Sewagel\Vas,le ter Disposal SJ's,.em: Proper Disposal 24. Thermometers ProyidedlAccurateIProperJtCarrbraled (::!:.20F) . 25. Food Contact. Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 COnsumer Advisones (Heimlich!Raw Shellfish WaminsIBuffet Plate) . 27. FOod EstabTIshment Permit . "'. . .:~ta~ ...~~=~-..:-.... tt=~tc....-:-... ,~~ 1.-.....:..."s..",!"'~...c~~..~~""':'~"~.N-~~t::~~....:ir-rI"\-.;=,~~~_.~_..~~~->.~~.f:'~~~~~.:l~ .t"2; . . _....~..:7'..,;l;l.: i~~1:YJ.e!~P.?!i~..:.ty,i~"1:.qQS::R~~XEitr..~@$;t.t&..Sl.;.~':'.~.!-'~~~.J?'..Pt~21.i~~.Q;;1L~~~,.l"..;;.~~'<? s; 5As ~ 4-As . 3 Pts' '. )-} r~l2l Derh.ems ~o;-UP ~~ Received 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 disposal/clean. r---....,,- ,,- ...."".,.,..,. "~(< (Floors. c~nstructed, drained, de'an, good repaiG~~rin;..:"r , '>_~~atron, dustless cleaning metho~s.'" \~.~ --- Walls, ceiling, attached equipment: constructed, good ::- repair, clean, surfaces. dustless cleaning methods. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed. constructed. maintained. installed, Io"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 (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 enolosed, self-closing doors. fixtures, good repair. clean, proper waste receptacles. " . Registered Food Service Manager registered with City~ on site. ll@ 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 4 I OF (4soF) more than 4 hours OR preparecl::foods cooled to 4 I OF (4S0F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD. Potentiall)' hazardous food held above 4loF (4S'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiallj' 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:\: Voluntal')' destruction - Potentiall)' h:uardous food held below 140'F I.ess than 4 hours: ACTION: Rapid reheat to I6soF or more . COOKI:\G . Potentiall)' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperatun: RAPID REHEA TI:-:C . Ccild potentially hazardous food improperly reheated: ACTIOi'\: Reheat rapldl)' to I6soF I. I. i. " HAi'iD WASHI:\C - Food emploj'ees observed not washing hands: ACTIO:-:: Emploj'ec:s should be Instructed to wash hands before starting work and arter smoking, eating, drinking, using the toilet, and all other times specified In the Rules. " I. , . APPROVED SOURCE/SOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTr"ON: Detention or ,'olunta!")' destruction. PROPER I-V..:-:DU:\C OF READY:TO-EA T FOODS- Ready to Eat foods handled with lrare hands and employee did not properl)' wash hands before handling: ACTlO:\: \'olunt:trj' destruction . CROSS CO:-'TA:'>II:,\ATION OF RA W/COOKED FOODS " Ready~to-Eat foods contaminated bj' raw potentiall)' hazardous foods: ACTIO;"\: Voluntary destruction of ready to cat foods APPROVED SYSTE:\I . HACCP Plans for ROP, shellfish tanks. \'adances. others, Written procedure for time as a 'public health control. . . . 1,10 2. 3.