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Home My WebLink AboutSMU Fraternity Sigma Phi Epsilon ~-- -- --- .-.'- .....-........" tWI~...""I'Io.....~ .... Environmental Health Divbion 2371 N. Sfemmons Fn't)' - Room 607 Dallas, Tex:u 75207 . (214) 819.2115 Fax: (214) 819-2868 .. ," ~ .p~scopnspcction: Re~ulU./ Followup_ Complaint_ Olhcr_ .~ .. RETAIL FO<?D ~TABLisHMENT INSPECTION REPORT . . . . :.. ;. . .: Datc ..3- 3O-D~ 'Establi;shment: . 5kG'^~"t PhysTcalAddress: 0505:1'-1- "iID''JJJ~1 . ....-..". .. .... .'. ...t ......~~......H-. fu......;.::o.,.~......'!t'"'~ ....~.,.:~t; ".cW~~~""""i~'~ qfJ4.~~~ ~~m~~~i..sm.~~J..l{.~c!o~gJI;~t:U. -~M~1~}...;,'Z 11. " .a.1.iq~.. _ ~~4tt~i..rrh.f.~I~.: _ .r:t~~:t\j:;li. _ 1. Proper CooUn9 for CookedlPrepared Food 2. Cold Hold (41'F/4S"F) . Hot Hold (140'F) 4. . Proper CookIng Temperatures per PHF 5. Rapid Reheating (16S'Flo 2 Hrs) Foodlfem~eratures ,j . ~Eep /fir foo~ .tfor .S.IhJ6--4t=E.'J (bOP '. '. , ...y.._.......u.....~. :/"." ~~"'r'~:~A..~r.:~;,.....~,-..:~...~...;"")7.If..,:\,.-...~:~~.,.-Y<<~,.. '. .. R~~1J.l>;~ ~~~J2fI~~.R~I~J~..~41~~"$.QJ~?~ ~~hkt.~..:::)a~ :L,~ ..,.._ .0 n~~~..::..El.qt,!!'@-,; .m.m.~_~'?_~;,.::..tT%~~v:E . __...,.. 6. Personnel \'11th lnfecUons Restrictedr!:Xc1uded 7. Proper/Adequate Handwashing B. Good Hygienic Prac1ices (Eating!Drin~dnglSmokinglOther) 9. Approved SourceJLabeHng 10. S"ound Conortion .. 11. Froper Handling of Ready-To-Eat Foods 12. Cross.Contamination of Raw/Cooked Foods/Other , 3. Approved Systems (HACCP PlanslTime as Public Health Control) 14. Water Supply -Approve-d Source/Sufficient CapacitylHot and Cold Under Pressure DEMERl.fst ffP.tCfnRYWhB'ffRiitp':J' . ni'eHn:f'e~fij'r~.". N~~~ ~, '-':0:-'.' '~~\~'r::J; '~""-"ti"'..( .....":"'f"~:':'........:..: -'') ojl.....~..-;,...~.::i;..~...;;..~~""""~~~ '" ~ ',' :o'~:'"~4;~ ),; t['S{=?J.eJ~Jrf.~ t~~..B~~"}~~S!~JJ..e~m;,r,~l.~$;~V~~K:.Q,~,:,..~:J! .,,,,g:.?,J,..:.,._.. 1 5; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 1 B. No E'1d ence of Insect Contamination . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashlngand Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at V pp 23. Approved SewageNhstewater Disposal System, Proper 24. Thennometers ProvidedlAccuratelProperty Calibrated (:!::. 2'F) 25. Food Con1:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repak 26. Posting of Consumer Advisories (Heimlich'Raw She1liish WamingI'Buffet Plate) .' 27. FOod Establishment Permit .. " .", . .':, ~fu~ '~':'+-~";?~'I'" ~'::r...!""l:<(r.~".-.r~'''''''''''''~~''''''.!12~'''~c-on.'~N--o;''ffi:f~''d90''Da~~~O:'~~'''''''''1 ....~...~~e.r~m;:.sFEE~~.~ . .,. ..........-:s....~; 1~Ur:~t~.t~...~.~.i;?:.:.t:!:I~~~:9...~~..;...~tr.~'f~;~ , ~~......:l...~.._.~-~..;.~~.o.1;.-~~~~~..J:"')r~~T~~~~,.""O:'.-.---~,.,-..;:.~ ...~.. 5~ . 4 Pts 3 Pts' ro~em' ~~H1P ~r~l ReceIved Inspe<;,tcd by: ~ '.