Loading...
The URL can be used to link to this page
Your browser does not support the video tag.
Home
My WebLink
About
SMU Sodexho Moody Coliseum
,,' , DALLAS COUNTY HRALTH ANn HUT\fAN SERVICES . Environmental Health Division ' ... 2377N.SfemmonsFrwy-Room 607 ./ Dallu, Ten.s 75207 . (214) 819-2115 Fax: (214) 819-2868 . . ,j . '. " ". .. . . . . '. ~, RETAIL FOOD ESl'ABLISHMENT lNSPECTION REPORT .. .' .'... -- . . :.. ; . .: ;,t ;.\<' .p~se of Inspeetion: Re~utar .,../ Follow up _ Complaint_Other ~ Date .a-Joi, ~ OG' " 'Eslabli;shrn€lnt: ~"..'- " L~ ". (]~ l/fo<'P; \.~:i:i" ' :;;'ii "J" DEMERffS'i' {P..e'r;;snn~tMaWamig4~"&1"ffi~~AAillt€m""" . :::. - "Ai~';~~ .~"2tf~~v"""'~'B' ......,."-.~~r. ."',..tr.....,.I...l<"~'::::.... .,....~:.":~:...<::!-ti- !(.-~h..r.-t.~J.;;;~ ~.~,~."".Y_Qn~.:..",.~qL!!@.~.mm~~L~_~~lJ~.!:Q'.E.~_.__~ 6. f#~rsonnel with Infections Restrlctecl(":'~dude~ 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinsJDrin~JnslSmokjnglOther) 9. Approved SourceJLa.beling 10. qound Cond"rtion . 11. proper Handling or Ready-To-Eat Foods 12. Cross-Contamination or Raw/Cooked Foodsl~er 13. Approved Systems (HACCP Pl2llSlTime 2S Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure D"EMEaf:f.s.~ {~dTI-'.':i1ifd1''"'''''ur''''mertnre'~mr~'nrs ...,,, .-.,... '<~""'r.:' >~4 ""ti~"-' .~-..a.........,-,........q.r.;~"'''''''''''''''' ~,..,:13!~!S .;:.:.!:.:.: .,"10 a ons~egulre"lml'li:eOlare:"""TTectiVe. 0 t, Ot. . . "-"""'\:'."1'0.\:::,,.. A...:.,.~<j " ", >.-=~~;,...-~~4:~i;\:~...~:4'" '~~'(fo:;~,~\I',:~~~~~;.t"Sf!ro.':7o:'!'~-.I!.~f"......J: ..r'),#~~~~~~.:".., '. :':'~i\' \ 1 S;Equipment Adequate to ProductTemperahJre . Handwa.sh Facmti Adequate an Accessible 17. Hand....-ash Facililie and Towels 1 a, No Evjd ence or Ins ect Contamination . 19. No Evidence of RodenlslOther Animals 20..Toxic Ilems Property laheledlSloredlUs ,d' 21. Manual Warewashing and Sanitizing~' I rahJre 22. Mechanical Warewashing and Sanl".~ng at ( 23. Approved Sewa,geN/as,lew-ater Disposal SJ's' , Proper Disposal 24. Thermometers Pr~yidedlAccurateIProperlt~Canbrated (:!:.2'F) . 25. Food Contact. Surfaces of Equipment and Utensils CleanedlSanllizedlGood Repair 28. Posting of COnsumer Advtsones (HeimticWRaw SheUfish WamingIBuffet Plate) . 27. FOod EstabTIshment Pennil .' . . .... .: ~ia~ ':n:.~7i;::~-I''4:'::'.!''''t<(T:~'''''-'''';'''''''''''''~~--.!!E:::::!',~...'':i:->~.N~~~'.cnro'1Da~~:ri.~t1~~I ..~~~6tt~~~~. .~~ . ... .&......~~..:~~ :~&.Il!::.t~.!..e.~.~1~~.t:!:I~cO::!QS...:9...~~~~~yc:;~f!!f,...+cl....~..._..4..~~~'"II:'.1;,-~k~!;~.~.l%=.~.J:"..~2!!~~~~'. ~..;:;:",...... ~_. 5 Pt , lb.. 4 Pt: ~N(t~~ . ~", (OM I/or- 1U.fff:7-? .17- /rJ-hv:l> S'"hV" " 3 <( r~ e;n.erns ~o;-UP ~~ ReceIved b ~ 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. 0" ..... Garbage & refuse containers covered: adequate number, insectlrqqent proo~ frequency of disposal/clean. , ~~: c~~)tructed. drained..J(:~d repair. cov~ring ',' , ~t;lIatfqn. dustless c1eaning.~~h.o~' ' , Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed. constructed, maintained. installed. located. ' ' , Accurate thermometers. chemical test kits provided. gauge (1/4" IPS valve). J1 ...,~..n' .,'S .,i!;.". ( , ,::wt!i$,<ceiling. attached equipment: construct€d.' good lX~'r!'jt. surfaces. dustless cleaning meth~c1, ~rovided as r~quired. fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. --~'-'.".~ Dr~ssing rooms - rooms clean. I~\'id~facilities '~Iean. located properly ~ Non-food contact surfaces: designed. constructed, maintained, installed. located. Ware washing facilities, designed. constructed. maintained, installed. located. operated. ' _ Wiping'cloths: clean. use restricted. ' ' ..._"~' , _ .t 1'.n-food con', a,ct surfac, e,s,. or.~2mcnt',n" d u'c4'~"le~, n.) , ' If~~ p~ S1r&~-, .~:/ _ Single-service articles, storage. dispensing., _ Premises maintained'free of litter. unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. ie, No re-use of single service articles. ' " ", ---' -'~--"-), " "'"~~ '. Pi~mbing: instane( ~ ' mtained. I Toilet rooms enolose . s -closing doors. fixtures, good repair. clean. proper waste receptacles. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. , , Registered Food Service Man'ager registered with City~ on site. 1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD ,. . COOLI:\G 0 Potentiallj' hazardous food cooled from 140"F to 70. F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR prepareckfoods cooled to 4lcF (4S"F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD 0 Potentiallj' hazardous food held above 410 F (45. F) more than 4 hours: ACTIO:\: Voluntary destruction o Potentiallj' hazardous food held above 410F (4S"F) less than 4 hours: ACTI0i'i': Rapid cool. (e,g. Ice bath) · HOT HOLD 0 Potentially hazardous food held below 140.F more than 4 hours: ACTIO:\: ,"olunta!")' destruction o Potentiall)' hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid relleat to 16S"F or more' COOKI:\G . Potentiallj' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RAPID REHEATIXG. Cold potentially hazardous food improperly reheated: AcrIDN: Reheat rapldl)' to 16S"F I. I. i. r; HAi'\D WASHI:\G 0 Food emploj'ees obselVed not washing hands: ACTIOX: Emploj'ees should be Instructed to wash hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ' 'tia I. APPROVED SOURCE/SOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTfOi'i': Detention or ,'oluntal')' destruction, PROPER HAXDLI:\G OF READY:TO.EA T FOODS '0 Ready to Eat foods hapdled with b-are hands and employee did not properl)' wash hands before handling: ACTJO:\: \'oJunluy destruction ' , CROSS CO:\TA:'\II:\ATIO~ OF RA W/COOKED FOODS 0 Ready~to.Eat foods contaminated bj' raw poientially hazardous foods: ACTJO:\: Voluntar)' destruction of read)' to cat foods ' APPROVED SYSTE:'\I . HAeCp Plans for ROP, shellfish tanks, \'arfances. others, Written procedun: for time as a 'public health control. 2. 3. ,~