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HomeMy WebLinkAboutSMU Umphrey Lee Center Bakery .' -. .~-~..- -.......-". .. IoH;;....f"1.JJ"..... .1"1.1, 1JJ n UHJ.Aj'i ~.t:..f:{\, lC'f::.S Environmental Health Division 2377 N. Stemmons Fnvy - Room 607 Dallal, Texas 75207 (214) 819-2115 Fax: (214) 819-28.68 ," .p~seofInspeelion: Re~ular .;/ Follow up_ Complaint_ Other_ .~ . RETAIL FOOD ESTABLisHMENT INSPECTION REPORT . .' .'. . . :.. ; . -: Dat~ r-::(~ ~G" '. ~, '. 'D EMERfFSi 18(irsann;~UF.ia['(mnl"''':;;Ob'''rf'e~B'"'~m;€m~f :=..' /-;C-~'i"~:>' '~"'"ti~:..,.,......"ri _...."-,..~t'~....tr.-t..,.'l'h~.""'.,-::f!:<::;.~-li.. '.(.-~hl':i~Ja~ l'i:!:.'-!.',<::.u.on~.::.~!ml,!!@.:J.mm~~~~.~;;~lJft.f.~~~__Q.... 6. Personnel \'lith Infections Resll1cteclrc):c1uded 7. Proper/Adequate H2J'ldwashing 8. Good Hygienic Practices (EatingIDrin~jnslSmoking/Other) 9. Approved SourcelL2beling 10. ~ound Concretion' 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foodsl~er 13. Approved Systems (HACCP Pl2nslTIme as Public Health Control) 14. Water Supply -ApproYed SourceJSufficient CapacilJ'lHot and Cold Under Pressure t)EMERffS~ :f~dtiRY~iiB'fgguipni'eifn:re~[ljren'{enrs. ~:1'_.~" .'t~~'tJ~ ~~"w':'ti".t "''''"''':'''''''~~~..."",:...: -"'" -*tl.....~..-;..~;f~~..n.~.~~~,.....(^ ~'7>{~.l.eJ~):t*'fJ ~e...B.w..;;/.,~$;.tJ,\...e~;,n:!!J.~l,*~~~I!~~K:,g."'.~,..,.... 15; Equipment Adequate to Maintain Product Temperalure 16. Handwash FacTIilies Adequate 2J'ld Accessible 17. Handwash Fa em ties with Soap and To.....els 18, No Evjdence orlnsea Contamination. 19. No Evidence of HodentslOtherAnimals 20.,Toxic Ilems Property laheledlStored/Used 21. Manual Ware washing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at pp 23. Approved Sewa,geN/astewater Disposal System, Prope 24. Thennometers ProvidedJAccurateIProperly Calibrated (o!- 2'F) . bod Contact Surfaces of Equipment and Utensils CleanedJSanitizedlGood Repair 25. Posting of Consumer AdYisones (HeimticWRaw Sheilfish Waminsl8uffet Plate) . 27. FOod Estabnshment Permit .: ~ta~ '~':+~,;:P'I":~':;'..!""l:<\r.~"~";."""."'''~~'''''''~~~~:i:-'~N~~1ffl:f~-'dSoN~~--':N~'~~I "i~~~~dttmas-Tdf'&=~. .~~ .. ... .n......._:?i....:~~; l~U r:?r~.!.e...~.~l~:..:.t~:I~vqQS...:~...:~S~..:...~~.~y c::~ro~..o1,.cl...;. .._.._'!..;.~ ""'.J~.....~~~~J:;~~~~~...,j..,."--_~...-...:..~ ~ _. . :~: !{!~ ~ wok/MG. 1I1z/-<.$ . 3 '. ~ r~w Demerits :=OUo-....-up Insp YES NO 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 disposaVclean. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed,constrocted. maintained, installed, located. . . Non-food contact surfaces: designed, constructed. maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Ventilation: Rooms and equipment - 'vented as required. Accurate thel111ometers, chemical test kits provided, gauge (1I4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. L Non-food contact surfaces of equipment and ute Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. 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. illill.: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI;\G - Potentially hazardous food cooled from 1400 f to 700 f more than 2 hours OR 70' F to 41 OF (45 OF) more than 4 hours OR preparec!:foods cooled to 410F (450F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD. Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentiallj' hazardous food held above 41 OF (450F) less than 4 hours: ACTIO;,\: Rapid cool. (e.g. ice bath) · I. HOT HOLD. Potentially hazardous food held below 1400f more than 4 hours: ACTIO:'\: Voluntary destruction . Potentially hazardous food held below 1400f I.ess than 4 hours: ACTION: Rnpid reheat to I6soF or more' COOK};\G - Potentially hazardous foods undercooked: ACTIO=": Re~ook to proper temperature I. i. Ro\.PlD REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTION: Rebeat rapldl)' to 16soF r. JiA"D WASHI"G . Food emplo}'ees observed not washing hands: ACTIO;'\: Emplo}'ecs should be Instructed to wash hands before starting work and after smoking. eating, drinking, using tbe toilet,and all other times specified In the Rules. ',10 I. APPROVED SOURCE/SOU"D CO:'\DITIO~ - Foods from unapproved sources/unsound condition: ACT1"O;'\: Detention or voluntary destruction. PROPER HA~DU:\G OF READY:TO-EAT FOODS. Ready to Eat foods handled with bare hands and employee did not properlpvash hands before handling: ACTlO:'\: Voluntary destruction . CROSS CO:--T A:'\II;\A TION OF RAW/COOKED FOODS. Ready-te-Eat foods contaminated bi' raw poientially hazardous foods: ACTI0;,\: Vol un tar)' destruction of read)' to cat Coods APPROVED SYSTE:'\I . HACCP Plans for ROP, shellfish tanks, varfances. others. Written procedure for time as a .public hcalth control. 2. 3.