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SMU Gates Restaurant
.' DALLAS comiTY HEALTH AND HUl\IAN SERVICES . Environmental Health Division 2377 N. Sfemmons Frwy - Room 601 Dallas, Tex:u 75201 . (214) 819-2115 Fax: (214) 819-2868 ," .. .. . RETAIL FOqD ~TABLisHMENT'jNSPE'CTION REPORT . . ... . . :.. ;, . .: 'p~seoflnspcction: Regular .~ Followup_ Complainr_ oth~r_ Dales3 ~ 2-1-0 b . 'Estabti;shment: " '. ~. . 0 EMERffs,11Ee"~M;eUFian-a'int~"'Ob"'ffi"g:1l"''-'mt~m~ . :"~-;:C"'~'\'i.~~~ ~<lr"':::;~~'_''''''''ri-''''N.~.';tr~'''!:r.''>''I'''~~'''''''~f!:-t:;''~~ti' 'f.-~('=!k''''~..Ia~ -y,YM.c;:.u.on~'::''3.ftqt,!~~!!!m.~~L~~~;,~[I'~~':':Y.E~_Q.~...;;. 6. Personnel with InJections ResltictedlExc1uded 7. Proper/Adequale H2J1dwashing 8. Good Hygienic Practices (Ealin,gIDrin~ojns!SmokingJOther) 9. Approyed Source1l...2beling 10. S.ound CondItion' 11. proper Handling oJ Ready-To-Eal Foods 12. Cross'Contamination of Raw/Cooked Foods/Other 13. Approyed Systems (HACCP PI21lSfTIme as Public Health Control) 14. Water Supply -ApproYed Source/Sufficient CapacitylHot and Cold Under Pressure j)'EMERC" %~crnRY~hB'fggiiiprrre;fn~1tgi'liren:ten'Ys';~A "", .-':"" " IV~;fations"~e'-Uife~inrrr:€'<irate'm"itectNe'ACtion, ' ~::>I ~.l.e...~. ..;~,.;:-';;/-),.l:4:~~\;~:2"~:cf'.~~::t:~';~'C'o;;t~V~)~Q.~~~~::,l:'~~.~)ol.:..t.o-.:";"''''''' 'r.' ", 15; Equipment Adequate to Mainl.ajn Product Temperature 16. Handwash Facnities Adequate 2J1d Accessible 17. Handwash Facilities with Soap 2J1dTowels 18, No EYjdence or Insect Contamination . 19. No Evidence of RodentslOther Animals 20..Toxic Items Properly LabeledlSloredlUsed 21. Manual Ware washing and Sanilizjng at ( 22. Mechanical Warewashing and Sanitizjng at ( pp mperature 23. Approyed SewageN{astewater Disposal System, Proper 0 24. Thermometers ProvidedlAccurateJProperty Calibrated (:!:. 2"F) 25. Food Contact Surfaces oJ Equipment and Utensils CleanedlSanitized'Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate) . 27. FOod Establishment Permit ' . .. .'. . :: ~fa~ .~t';V16iii;'fi6rl'"s<;E<m~4B"-~i;O--~XCfioo~NQt1i"tf~'"'e-'dOON~~-ri,""'ttN~-ms-~~~~~~~~ .~ ....."'-.-.-. ..... ........_.................._..~.t.:I~ .f2S_.......~_... _ro.y_ ~-:..""__f;.;......W',.;.A;,....~...........~_~~~..... ~~.....,.1';.:J-......:____~~_1,pj~~,....... 5';: ~1;i.or:: ~. kAi~. #W~: (;..,.1$ . / i ..0.... I <"Z 3 ~ ~p or ~~frH8JJ'- I.lS5/J. ~ ['z:f ,~~hS. . , TalalDemerit, /il:fUJe[!: #;j, ~f' /Jt(lf ~~ .. /30 y~)jJ;tL5 \,~O;-l.Ip ~~p ReceIyed bY;~ hA.-- ">i"J : OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. :- ~'e~n ~~oth~s, hair restr"a~nts" ~~ ". ~'"~\ -Vd (!ce) c?ntact surfaces: desi~~:!~d, >/ mamtamed, Installed, located. '.,.__.__...- Outside storage area enclosures properly constructed, clean: controlled incineration. :" L Garbage & refuse containers covered: adequate number, ins.. ent proof. frequency of disposaVclean. . L-- ~loo. r.s. . structed, drain~'::\ ~epair,cov~ring ".' mSJallatlOn, dustless c1eanmg m~~ Handling of food (ice) minimized. Utensils properly stored. Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless c1eanin Q.ds. Ware washing facilities, designed, constructed, maintained, installed, located, operated. -;L 'ed" Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve)" Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. _ ,...(..Non-food contact surfaces of equipment and uten Single-service articles, storage, dispensing. Premises maintained" free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No fe-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 enoJosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\G - Potentially hazardous food cooled from 1400F to 700 F more than 2 hours OR 70' F to 41"F (-1S"F) more than 4 hours OR prepare4:foods cooled to 41 'F (450F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410 F (45"F) more than 4 hours: ACTIO=': "oluntary destruction - Potentiallj: hazardous food held above 410F (4soF) less than 4 hours: ACTIO;,\,: Rapid cool. (e,g" ice bath) · HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO:'-O: \'oluntaQ" destruction . Potentially hazardous food held below 140"F!ill.!h!u 4 hours: ACTION: Rapid reheat to I6soF or more" 3. 4. COOKI:'\G. Potentially hazardous foods undercooked: ACTIO:'\: Re~ook to proper temperature 5. RAPID REHEATI:'\G. Cold potentially hazardous food improperly reheated: ACTIO;,\,: Reheat rapidl)" to 1650F HAi'\D WASHI:\G - Food emplo)'ees observed not washing hands: ACTIO:--:: Emplo)'ees 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. . 7. :>,10 " " APPROVED SOURCEISOUi'\D CO:'\DITIO:-l- Foods from unapproved sourc~slunsound condition: ACT1"O;'\': Detention or \"oluntalJ" destruction. PROPER HA:\DLlSG OF READY:TO-EA T FOODS . Ready to Eat foods handled with b-are hands and employee did not properl)' wash hands beror~ i handling: ACTIO:\': '.oluntary destruction . U CROSS CO~T A:'>II:'\ATION OF RA W/COOKED FOODS - Ready-te-Eat foods contaminated bi' raw potentially hazardous foods: ACTIO:--:: Voluntary destruction of read)" to eat roods APPROVED SYSTE:'>1 - HACCP Plans for ROP, shellfish tanks, \'ari~nces. others. Written procedure for time as a 'public health control. II. 12. 13.