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HomeMy WebLinkAboutSMU Fraternity Sigma Alpha Epsilon --- -- --- --~ -- .....-......... ...........1.".. "'''--~ " Environmental Health Division 2377 N. Stemmons Fn't'j' - Room 607 D:allu, Tex:!..s 75207 . (214) 819-2115 Fax: (214) 819-2858 ," ~ .p~sc of Inspeetion: Re~ular / Follow up _ Complaint_ Other_ .;. RETAIL FOOD ~TABLisHMENT INSPECTION REPORT ' . . ~ . . :.. ; . .: 'Establi;shment . 5; ~1V7 4 PhysTcaJAddress:$005 . cl'\. '. 'lVlilE'1~..: /I . .......-. ...... ......~ ......~~;...H-. 1t........:~~'--"!t ~ ....,,~:~l'P 4'"f"":$:'~"""",,~." q~~&,~ ~~m~*~I~m~r~~~A~;;.~~m...>o:"" ';'.H~Jat$}~s ~YlRl.aJjq@':'v~RU.t{~UIl U.~la~.";;~,!I.~u.rJ~.i.\j:;l:i.oll~~ 1. Proper Cooling for Cookedl?repared Food 2. Cold fiold (410F/45'f) C!.lfu:...(TDJ. '. 3. Hot Hold (140'F) 4. . Proper Cooking Temperatures per PHF 5. Rapid Rehealing (16S'Fln 2 Hrs) FoodlTemp'eratuc M diAl . IDe> eor . /jEer /OO"P o ~cZ9~O~" Date s.,- Du NOr:-l7tA.J Ar-' :a QItJ"'7 . 7'E>-? '. C/tEE.Se 'r~ee //D<<'P . y()urt C!/?~'FO#t:i:Js~S5~ . ....)'":..-............"'". :?:'~~.......,:.:'="""'......~r.:";~)o....~"\....:f'...~-::.."')I:~,.:t...-~~~"").:"O:O:-\'\.-i(~. g~~~~ ~~~aw~~~3-q(~~~~~~H~~~tio . '1- ''i((.."".~. t1~_N" __.~..,.... ..____q .!I?-_._..~._._.__.__~_.____._.N__ __..." 6. Personnel with lnfecUons Restrictec1lExcluded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EalinglDrinldnslSmokingJOther) 9. Approyed Source.ll.2heling 10. ~ound Concrrtion' 11. proper lng-51 He -To-Eal Foods 2. ero - 'lamination of aw/Cooked Foods/Other INS: S'N 13, Approy eel" Pl2.I1SlTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient Capacityniol and Cold Under Pressure D.EME'"Rr~.',o(~: :fNcnRY~rm~~UJ~p' . me;;rttffe~uir~is~1r~itriL~t{~~~~~~~~W~~~. -" ':I '-'~'."< >~,s . -ti'~ .-_. .<...~.. .". "'1'~''''''-''':''~''''''''"n~''''''''~'i7.>'':.i _ctjv . '''~';:1~-t'~'~.''f iW"O'U'-C:""'" ~K73;I?t.S., ; .:\110 c; onsf,Regulre.. mrn.eolare::0vn:,^""v~h. o.n,-'.I"o'V tJO~' : . ':;1.. '.' 1% .. - oJ.\. ._^ \;:...... Jt..:~.~ . >.".-,,.;,o--:::""-.l~41~l:;"c;;:...A:~-; '.'::.:+~,~ <<".;:-~l!':~:''''''A~~~~>>~~::"*'~~.~r.:,::-'.:.,...........~.r.n....~.~~~~~~~~~~~........., " 15; Equipment Adequale to Malntain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Hand.....ash Facilities with Soap 2TldTowels 18, No Evjdence of Insect Contamination. 19. No Evidence of RodentslO1her Animals 20..Toxic Ilems Property labeledlStored/Used 21. Manual Warewashing and Sani6ung at ( ) pp ratuTe 22. M ec:h3nicaJ Warewashing and Sanitiung al ( mperature 23. Approyed SewageN/astewaler Disposal System, Proper Disposal 24. Thennomelers ProvidedlAccurateIProperly Calib 5. Food Contact Surfaces of Equipment and Ute 26. Posting of Consumer Advisories (HeimlichlRaw She 6 vB anio, edlGood Repalr . S/Buffet PI ale) . 27. FOod Establishment Permit . " .', . ': ~ia~ '~-:+-~..r."I':''':'::''..!''''M('r.~:.......t'''';''''''''''''~~-:.''''''..E2~...~7:-'n;:~~~'dSC)7Da~~~N~'~"""'I ~~~~~~~~.~ . .. ........... ~....:~; l"iUr:?~~.!.;!_~..~1~:':.?:!:1~~~:9...~~;~~...~'tc:~f!!~~~...~..._.~_"!~~"'l.41~"'~~W~~~~..2Q&~~.,.."";'.~_~~..............."~. 5~ . . 4 Pts ~ S/AJ/C) 3Pt. /:1 r~\cl Demems ~oUOW-tlp Insp YES NO Inspec:.tcd by: OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. -&. Garbage & refuse containe covered: eq te number insect/rodent prOof, frequency 0 Isposa ". . X (]];;;)onslructeiJ, draine~od ripair, cowing ... Installation, dustless cleani~~~.' : . Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) ~ontact surfaces: designed, constructed, maintained, installed, IDeated. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, c:onstructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve), Dressing rooms - rooms clean, lockers provided, facilities clean, located properly _ Wiping cloths: clean, use restricted. .... _ IL Non-food contac' surfaces of ~quipmen' and utensV 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. Registered Food Service Manager registered with City~ on site. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. 1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'iG - Potentiall,r hazardous food cooled from 1400F to 700F more than 2 hours OR 70' t to 410F (4S0F) more than 4 hours OR preparec!:foods 'cooled 10 41'F (450F) more Ihan 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 410 F (450 F) more than 4 hours: ACTIO:\: Voluntary destruction - Potenlially hazardous food held above 410F (450F) less than 4 hours: ACTIO:'\: Rapid cool. (e,g. ice bath) · I. HOT HOLD - PoteIitially hazardous food held below 1400F more than 4 hours: ACTIO:-;': ,"oluntar)' destruction - Potentially h=dous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to 16soF or more' COOKI:'iG. Potenliall;.' hazardous foods undercooked: ACTIO:'I: Re~ook to proper temperature RAPID REHEATI:-;'G - Cold potentially hazardous food improperly reheated: ACfION: Reheat rapidl,r to 16soF I. i. '. HAl'\D WASHIl'\G - Food employees observed not washing hands: ACTIO:-;': Emplo)'ees should be instrucled to wash bands before starting work and after smoking. eating, drinking, using the toilet, and all olher times specified in the Rules. . I. , , APPROVED SOURCE/SOUND CO:-;'DITlOiIl- Foods from unapproved sources/unsound condition: ACTfoN: Detention or ,"oluntal')' destruction. PROPER H...I,SDLI:'iG OF READY:TO-EA T FOODS. Ready to Eat foods handled wilh bare hands and employee did not properly wash hands before handling: ACTIO:": Voluntary destruction 1,10 2. CROSS CO:--T A:'>I1:'iA TIO;-': OF RAW/COOKED FOODS -Ready-to-Eat foods contaminated b;.' raw poientially hazardous food.: ACTIO:'I: Voluntary destruction of read)' to eat foods :3. APPROVED SYSTE:\I - HACCP Plans for ROP, shellfish tanks, \'ari~nces. ethers. Written procedure for time as a public he~lth conlrol.