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HomeMy WebLinkAboutSMU Fraternity Kappa Sigma --~-------~.- ...._.......1I._~.l."'.."......~ ../'- Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dall2.S', Tex:u 75207 . (214) 81962115 Fax: (214) 81962868 .~ 1I RETAIL F09D ~TABLisHMENT INSPECtION REPORT " . . . :.. ; . .: 'p~se ofInspection: Re~ular / Follow up _ Comptaint_ Other_ I C,^'7A. ;=kAJ"EI<A./I PhysTcalAddress': . S, ^1.iJ.'I5i..vb . '/~ . ....~.-. ...... .....'t ......~~~.....H-. fu.....:.::.:,.~~~~ .....~:~~ "",~:v..""~"'?"'..;.~." q~~I~ ~~(fL,~~~~m,Bi(~Jo~g~l]J.~ -~I{~JOO}~'2 & .. ,a~q~.:.. ~~L1.n:e;UIl,..", I..... d.:_ .lI.~Eti.\j;'ti,o_.. 1. Proper Cooting for Cookedl?repared Food 2. Cold flold (41 "F/4S"F) " 3. Hot Hold (140'F) 4. ' Proper Cooking Temperatures per PHF S. RapidRehealing(16S'Ffn2Hrs) Foodffem~eratures~r 1),6$ /1jc;cF" '. " '. &tzu /~ ' o 8Y\ERrrs'i' {8(lESa01i;eli83WaHn'"'~:S"'5iJ""~~1i'~"'-;:nr€'mW<"""4f' ';::., VI?i"RtS'i"-f,:,~~ WK}i~:1r""''''''B -""-'."1J'~"'ffi"''''i',.~'''8''''''tM='''tS1ti' ~-~(,.,t\l.. lla~ :f.:_..,....on_~.::.""~ql!!@.;.mm~._@.~;,.:..g_~.._._.. . __,_.,f!' 6. Personnel with Infections RestnctedJExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating!Drin~-jnglSmokingJOther) 9. Approyed Source1l...abeling 10. S.ound CondItion' 1 erH ling of Rea Cross-Co' ination f 1 proyed Systems (HA 14. Water Supply -ApproYed S celSufficient CapacitylHot and Cold Under Pressure 'D"EMERff.S~ :i~Cfnrg?-ai'ifd1l=iriil""'p. ' me;ffR1{~[jj~iS . 'It"':: ~ .- .~.. .'l.~~:r.:J.~ ~\ii;5 ~~~~.(..;~~ .<-:-...o;:::::t.."", ~ ......~...........,::..;,.""<.;"..~.. .. .(::\..~~.......,.,.., t{~t.::?Ae.~):t~.fJ iY.J9J.e1i9~~~S.!;1.l.f...e~tr,:,:l[,~1~~ggrr~K;"y...."P",__!JJ~, 1S;EquipmentAdequate to Maintain ProduclTemperalure 16. Handwash FacTIilies Adequate and Accessible 17. Handwash Facilities with Soap 2J1d To.....els 18, No Evidence of Insect Contamination. 19. No Evidence or RodenlslOther Animals 20.,Toxic Ilems Properly laheledlStoreclNsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperature 2.2. Mechanical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approyed Sewage/Wastewater Dtspos.aJ System, Proper Dispos.aJ 24. TheOl1ometers ProYidedlAccuratelProperly Calibrated (:!::.2"F) 25. Food Contact Surfaces of Equipment and Utensils C1eanedlSanitized!Good Repair 26. Posting 01 Consumer Advisories (HeimlichTRaw SheTlfish Waminsl6uffet Plate) .' 27. FOod Establishment Pennit . .' .'. ~ . . , -. ~ . .,.. .-....::-::=,"". .. . ~~""~,...~""~ ~ " ~ta1S '. .~C>-~';:P.I.::"i:':':::...!"<;.t<(;:,~'"~:O.......,....~~~"""'~~~...~"'-'~N-.".o.;~o~~.d S{}:LR.~re-';:';"--':;:-~~~1 .j~~~e' 't..GOrnas.r.est~.,.-~. .~:i2 . -- ......."'-...;.~; l~u::::.~~.!.~.~.~1~:r.t:!:J~~~:9....~~.J...~~....~yc;;~f!!~......v.:l.....~. ._.~_4!~~ ~:.J'~"""~~~..l:".~~,~~~~,.J....~.-~_.~~"'~'" ~. . 5~ . 4 f>ts 3 Pts' " rowirnems <--3' ~o;-UP~d ReceIyed 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 .x' Li hting provided as required, fixtures shielded. \ . \ Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, lo"cated. ' . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. Ventilation: Rooms and equipment - 'vented as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly WipingcIoths: 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. Mlill: 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 410F (45oF) more than 4 hours OR preparec!:foods cooled to 41'F (450F) more than 4 hours: ACTION: Voluntar.r destruction ~. COLD HOLD. Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiall): hazardous food held above 410F (45 OF) less than 4 hours: ACTIO:'\: Rapid cool. (e.g. Ice bath) · 3. HOT HOLD - Potentially hazardous food held below I400F more than 4 hours: ACTIO:\: Yoluntar)' destruction - Potentially hllardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 16S'F or more' t. COOKI:\G . Potentiall)' hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature RAPID REHEA TI:'\G . Cold potentially hazardous food improperly reheated: ACTIO"': Reheat rapidl)' to 16soF 'i. 7. HAT'\D WASHI:\G . Food emplo)'ees observed not washing hands: ACTION: Emplo)'ecs 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. ' ),10 , , APPROVED SOURCE/SOUT'\D CO:\DITIO~ - Foods from unapproved sources/unsound condition: ACTION: Detention or ,'oluntal')' destruction. PROPER H..\:'\DLISG OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACTlO:'\: Voluntar)' destruction . CROSS CO:-.-r A~II:\A TIO:'ll OF RA W/COOKED FOODS . Ready~to.Eat foods contaminated b)' ra\\' poiential1y hazardous foods: ACTION: Voluntary destruction of read)' to cat foods APPROVED SYSTE~I - HACCP Plans for ROP, shellfish tanks, \'ari.ances. others, Written procc:durc: for time as a 'public health control. ! I. t2. 13.