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SMU Umphrey Lee Center
~ ----. -- - --....- .. -......... lo.J......'" Y ".....~ .- Environmental Hea.lth Divbion 2377 N. Sfemmons Fnvy - Room 607 Dallas, Texa.$ 75207 . (214) 819-2115 Fax: (214) 819-2868 ../... . /. - - " p~scopnspeet.ion: Rc,gulu_ Followup_ Complaint_ Other",--- Date .;. RETAIL FO<?D J::STABLisHMENT INSPECTION REPORT . . .. " . .. .... . 'E'stabl~hment: " ~. '. 'D EMERftSi iRe~1itiKti83Iftm1i".....,.5ti"'rf~J~"'.:"'Uir€rnwc"""."~ ;::.:.' ~-""nz::..,,!(,.,,!. '!\"'r;:::;~~"""""'R' .....".."'".~,~.t.~,...':r....,......~h~.""'.,:tf,t!',,'?- f.-~( 4.m.~}~\.~ JY,!:-r.'.C;:;,up n_~.::...:..~q l!!@.:I.mm.~~~'?J~;,~!l_~_'!'Y..':~_.__., 6. Personnel with Infections ResttictedreXcluded 7. Proper/Adequate H2fldwashing 8. Good Hygienic ?rac:tices (EatinglDrinldnglSmokinglOther) 9. Approved SourcelLabeling O. qound Concretion' ol7)Tii:,rp D 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans!1ime as Public Health Control) 14. Water Supply -Approved Source/Sufficient Capacity/Hot and Cold Under Pressure D.EME~RiTS~~ :f~dnRY~rrd1~uiprne;rttffe~fiiretttenis;€f~Ei~;Z~t;~ :i~~~~~~ ~~ ._.~... .'l~'c~:r.J:. ~Vi6t""""'iio( ..."'"~tJ:i~~....~..,.,. ....f....~....-...:-'-"'<:"'oo-;..:GO~~ecuv,...tACti ..~~... ... ,'~' . ~-::>:t~l.e;.~)r*"w ~~~~~8-~.d;~;\.~S~l~e:~~:~~~~~~~~~g~~:~*t~P~,..~.,PJllj:~.,~.~?~~~~~;:t!~?:"i.i~~....~ ". 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facirzties with Soap and Towels 1 B, No Evjdence of Insect Contamination . 19. No Evidence of HodenlslOther Animals 20..Toxic Ilems P(operty LaheledlSloredlUsed 21. Manual Warewashing and Sanitizing at ( 22. M echankal Warewashing and SaJ"litizing at ( pp e perature ) 23. Approved SewageN{astewater Disposal System, Proper . 24. Thermometers ProvidedlAccurateJProperly Calibrated (:!::. 2'F) . Food Contact Surfaces of Equipment and Utensils CleanedlSanitize-d/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw SheTlfish WarninglSuffet Plate) 27. FOod Establishment Permit .: ~fu~ ':;:U':-~'?~'I':~'::r.!""r.;;::~'"''-'<:o''-''''''~~''''''..E:Z'~..."':;'i:-'~N-'''''~o'~'d90''Da~~-r.."'-.!N-'~~I o~..."?"'t""'~s'r~~Tdl~~,~ . ~ ........--:?'..:~~; :~ur:::.~~.!.~..?..~l~j.~:!:J~~~:~...~~;~V...~'1c:~~~t~..~.l..;..__.~..-:~~.....~~_~~~~~~~~~~..,.j,..~~..:--,..-..;:,.~,.."~" 5 Pts . . 4 Pts /f;t1 G1p aec~ tK! ~t7'J1/)CJ..LS'';JI71.1J ).;;v~ ~ rhlT? tl)~~/\J.S 3Pt. II r~l.cl Demerits ~oUOW-t.lp Insp YES NO ReceIved by-.{.,.... InspeC<tc:d by: ~ OTHER VIOLA TrONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, tr tion. Outside storage area enclosures properly constructed, clean: controlled incineration. " Food (ice) ~ontact surfaces: designed, constructed. maintained. installed. lOcated. ' , Garbage & refuse containers covered: adequate number. insect/rodent proof. frequency of disposaVc\ean. . L . rQ~onstructed, drainc:d, cle'an, good ~epair, cov~ring '.' . ~tIon. dustless cleanmg methoqs.' . . ^-- attached equipment: constructed, good rfaces, dustless cleaning methods. Non-food contact surfaces: designed. constructed. maintained. installed. located. Ware washing facilities. designed, c:onstructe'd, 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 (114" IPS valve), Dressing rooms - rooms clean, lockers provided, facilities clean, located properly ( L- Wiping cloths: clean, use restricted. Non-food contact surfaces of ~quipment and utene Single-service articles, storage, dispensing. Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. v No re-use of single service articles. Pi~mbing: install , ~ Toilet rooms enc , -closing doors, fixtures, good repair, clean, proper waste receptacles. Complete separation from living/sleeping quarters, Laundry. Clean, soiled linen properly stored. - Registered Food Service Manager registered with City; on . site. 1\1 i'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 70" F more than 2 hours OR 70' F to 41"F (4S"F) mor.e than 4 hours OR preparec!:foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 410F (4S'F) more than 4 hours: ACTIO:\: \'oluntary destruction - potentiall)' hazardous food held above 4I"F (4S"F) less than 4 hours: ACTIO;'-i: Rapid cool. (e.g, ice bath) - I. ~. HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO:'-:: \'oluntafJ' destruction - Potentially hazardous food held below 140"F I.css than 4 hours: ACTION: RlIpid reheat to I6S"F or more' COOKl:\G . Potentially hazardous foods undercooked: ACTIO:-i: Re~ook to proper temperature RAPID REHEATI:'-:G. Cold potentially hazardous food improperly reheated: ACTWi'\: Reheat rapidl)' to 16S"F i. '. I{Ai'\D WASHIi'\G - Food emploj'ees observed not washing hands: ACTIO:'-:: Employees 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/SOUi'\D CO:\DITIO:-r - Foods from unapproved sources/unsound condition: ACTION: Detention or \'oIuntarj' destruction PROPER HA:\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:\: Voluntuj' destruction . CROSS CO~T A:'>I1:\A TW;-': OF ItA W/COOKED FOODS - Ready~to-Eat foods contaminated bj' ra\\' poientially hazardous foods: ACTIO:'-:: Voluntary destruction of read)' to cat roods APPROVED SYSTE:'>I . HACCP Plans for ROP, shellfish tanks, vari'ances. others. Written procedure for time as a 'public h.:alth control. 1,10 2. 3.