HomeMy WebLinkAboutSMU Gates Restaurant
DALLAS COUNTY HEALTH AND HUflIAN SERVICES
" Environmental Healtb Division
2377 N. Stemmons Frwy-Room 607
D:atlas, TexlU 75207 .
(214) 819-2115 Fax: (214) 819-2868
. RETAIL FO,?D X:STABLisHMENT INSPECTI~~".~PQRT.: .
'P~oseorrnspeetion: Re~ularL Followup_ Complaint_ Other_
Date q- 20 .-()(o
'Estabttshment:
76n
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6. Personnel with Infections RestnctecllExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Plac1ices (EatinglDrinkinglSmokinglother)
9. Approved Source1Labeling
1 O. ~ound CondItion'
11. proper Handling of Ready-To-Eat Foods
12. Cross-Contamination of Raw/Cooked FoodslOther
13. Approved Systems (HACCP PlanslTIme ~ Public Health Control)
14. Water Supply -Approved Source/Sufficient C2flacltylHot and Cold Under Pressure
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1S;EquipmentAdequate to Maintain Product Temperature
16. Handwash Facnities Ad equate and Accessibl e
17. Handwash Facilities with Soap 21ldTowels
18, No Evjdence of Insect Contamination .
19. No Evidence of Rod entslOther Animals
20..Toxic Items Properly labeled/SlorecllUsed
21. Manual Warewashing and Sanitizing at (
22. Mechan!cal Ware washing and Sanitizing at 'tl') p
23. Approved SewageNIastewater DisposaJ System, Prope .
24. Thermometers Provided/AccurateIProperly Calibrated (:t.2'F)
. oodContact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
25. Posting of Consumer Advisories (HeimlichlRaw She!lfish WaminsfBuffet Plate)
.- 7. FOod Establishment Pennit . .' . .. . " . .
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Inspeqled by:
rota] Demerits
:=:oUow-up Insp ReceIved
YES NO
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.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposal/clean.
Clean clothes, hair restraints
Food (ice) contact surfaces: designed, constructed,
maintained, installed, located.. .
Floors, constructed, drained, clean, good repair, cov~ring
installation, dustless cleaning metho~s. ..
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, constructed, 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
(1/4" IPS valve),
Dressing rooms - rooms clean, lockers provided, facilities
clean, located properly
Wiping cloths: clean, use restricted, r-;
L Non-food con'act surfaces of ~uipmen' and u.e~
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.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
Registered Food Service Manager registered with City; on
site.
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1.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLI:\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 410F (4S0F) more than 4 hours OR prepare<!;:foods
cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACTIO:\: Voluntary destruction
- Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO~: Rapid cool. (e,g. ice bath)
3.
HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'i: Yoluntar)' destruction
- - Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 16sof or more.
4.
COOKI:\G . Potentially hazardous foods undercooked: ACTION: Recook to proper temperature
RO\PID REHEA TI:\G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16sof
5.
7.
HA~D WASHI~G - Food employees observed not washing hands: ACTlO:'i: 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. .
9.10
APPROVED SOURCE/SOUND CO:\DITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
II.
PROPER H..\:\DLl,\'G OF READY-TO-EA T FOODS. Ready to Eat foods handled with bare hands nnd employee did not properly wash hands before
handling: ACTIO:\: \'oluntar)' destruction
12.
CROSS CO:-'T A:\ll:\A TlON OF R\ W/COOKED FOODS. Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO~:
Voluntar)' destruction of ready to eat foods
13.
APPROVED SYSTE.\1 - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.