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HomeMy WebLinkAboutSMU Godwin Grubers Lawyers Inn lJAl;-LA::i COUNTY HEALTH AND HUMAN SERVICES Environmenbl Health Divuton ~3'77 N. StemmoI15 'Frw] - Room 607 Dall:l.!a Tcxa.~ 75207 . (214) 819-:2115 Fax: (214) 819.2868 RE~AIL FO OD ESTABLISHMENT INSPECTION REPQRT Purpose opnspceLion:Rc,gular ~ Follow up _ Complaint_ Other_ Date . q -t;-O(P --:-:-- 'Establi,shment: FoodlTemDeratjJ,rl7j . . <?L. ~~ . n- .r"' . ~/b8 ~""fn.>' oJ'TW'fP<JO ur . 21b> eaLe'S~ 5~VP LIt1ckt!Ar 8uvp l'fo 1= . D EMER"ffSl {p.e'~M;~tJHa[fann'"""''"&J'''~'e'fR~d'i?e""ni''~f.f.~' ::> v(";(..,.~~"t~"'" ~~"',.;::;:S~"<-""""6 """'~"-"""'I.~,...t.r.~"'I"'''',69'''''''~:.:-'';;:<;''ti'''Pi~ jl-~ ':!J:s.~.J;;;S ~y,~.o;:,Upn..~'::"D_e9.I:!!:@:.~.m.m~~~'?_~~~!l_~~~ _Q.1I~;: 6. Personnel with infecUons Reslricteclf"""c:..Xcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eatins'DrinkingTSmokingJOther) 9. Approved Saurcel12beliog 10. ~ound Conortian' 11. Froper Handling of Ready-To-Eat Foods Crass-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HAeC? P12.J1SlTime as Public Health C<lnb'ol) 14. Water Supply -Approved SourceJSlIfficient CapacitylHot and C<lld Under Pressure [rEME~RTts{ %Bftti-l+i~~~fffi1~ulp~rTf~~!ft7Fi1t;;urrerttenls~~~~i~~~~~~.~.r'ri~~~~!~ ...." ._.~.. "fj"";.;.Jl ~~., .' ":';ti.:_;.:r; -"""'.'. '".-''' .".. _.....,-..,;,......~":!,n..:."'....."""....,.,~;.;~:...'i.;.".:::--f':r..""'~.~1.;.>'O.~-<:... :i:;:>{3?F.'.tS ;'~.c; ~,\l1C a ons5!=leglllre..lmrnecllare::0-urrectNe:r.,,-uon "1'A.l .t,Ia-:: . . ~ .:.e>a .. . ......~.... ,04-,:",,{: -..;.... '>'''""'l)~-i,....-~..4:/.;\;'N^,,''''''''''''''~':;:a:,'',;~'~;:_~''')'j~~~.,:..(t.~{'~'Jo;oo::~t;'''~:r.:-!)'}o~-.::."",,.,..~.r.~>;':M'2""-:l!-~~~~~t":'<<:~:):.... ~;aa'.!rfl~ill~ 15:Equipment Adequale to Mainlajn Product TemperahJre 16. Handwash FacTIities Adequate and Accessible 17. Handwash FaciIities with Soap and ToweIs 18, No Evjdence of Insect Conl.a.ninauan 19. No Evidence of RcxlenIslOtherAnimals 20..Toxic Hems Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanjlizing at { 22. Mechanical Warewashing and Sanilizing at ( pp 23. Approved SewageN/astewater Disposa1 Syslem, Proper 24. Thermometers ProvidedlACCtJralelPropeny Calibrat . Food Conl:act Surfaces of Equipment and Utensl an ed/ zed/Goo::! Repair 26. Posting of Consumer Advisories (Heimlich!Raw ShetmS . amin,gIBuffet Plate) 27. FOod Establishment Permit . . . , ::~fu~17:: '~"'Vi6Hti-6rl'!:<Vi~""-';:R"""""'~co~e8iY2mCXl~~Tb~E1:c'te'-d:OO-:-Da~~~Fi~1'nS'~~~~~~~~ r ....~...._~-._, ..... ......_................_:?..:.~..:J~~Q:S_..:....~~, V___ Jo_........ r'^......__..j,o,;.__~_'!_;.,...;;..;.;;:.... ..'!.......~~~__~~.fi2..~_...._.,...~.____ 5Pts 4Pts 3 Pts' SIVt::z::ZE: ~ !tJS'T. ~C/~ ~. j7tn ./~ I~~ . (?cp,1Jt:~~. .' /t7pJIJ IJ/fS" If S7 tAl ~ GC ~. ljJ OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation. display, service, transportation. Outside storage area enclosures properly constructed, clean c~ntrolled incineration. " Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. . Handling of food (ice) minimized. Utensils properly stored. - Clean clothes, hair resa:ai~ts .' h' Floors, constructe~,drained, clean, good ~epair, c~Y~ring " installation, dustless cleaning metho~s.' . . Food (ice) contact surfaces: designed. constructed. maintained. i~stalled. located. . , Non-food contact surfaces: designed. constructed. maintained. instalIed. located, Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed. constructed, maintained, installed, located, operated. , Lighting PTcwlded 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, Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contac.t surfaces 'of equipment and utensils clean. Single-service articles, storage, dispensing. Toilet rooms enclose, f-dosing doors, fixtures, good repair, clean, proper waste r-ecep'tacles. Complete separation from Jiving/sleeping quarters. Laundry. No re-use of single service . _Z.,pi~mbing: i~stalled ~- l!.E1 CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Pot~ntiall)' h:u:ardous food cooled from 140'F to 70'F more than 2 hours OR 70'F to 41"F (4S"F) more than 4 hours OR prepare<l:foods cooled to 41 OF (4S'F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous f~od held above 41'F (4S"F) more than 4 hours: ACTIO:\': Voluntary destruction - Potentiallrh:u:ardous food held above 41'F (4S'F) less than 4 hours: ACTIO:":: Rapid cool. (e.g. ice bath) o HOT HOLD. Poteiltially hazardous food held below140' Fmore than 4 hours: ACTIO:\': ,"oluntar,)' destruction - Potentially h:uz.rdous food held below 1-10 "FI,ess than 4 hours: ACTION: R:lpid reheat to 16S"F or more' COOKI:\G - Potentially hazardous foods undercooked: ACTro:\: Rc:ook to proper temperature R~PID REHEA TI:\'G - Cold potentiallyhazardous food improperly reheated: ACTION: Reheat rapidl)' to 16S'F HAND WA5HI:\G - Food employees observed not washing hands: ACTIO:\': Emplo)'ecs should be instructed to wash hands before starting work and after smoking, eating, drinking, u.sing the toilet, and all other times specified in the Rules. . APPIW\'EDSOURCEIS'OUi'iD CO:\'DITION - Foods from unappro,,'ed sources/unsound condition: Acrr'O:'i: Detention or \'oluntalJ' destrudion. PROPER H.,\SDLI.\"G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare h:lnds O?nd employee did not properly wash hands before handling: ACTIO:'\: \'o!unlar)' destruction CROSS CO,',! A:\llS.-\ TION OF R~ W/COOKED FOODS - Re:ldy-to-Eat foods contaminated br ra\\: po'tentially hazardous foods: ACTION: Voluntary destruction of read,;' to eat foods APPRO\"ED SYSTE.\I - HACC? Plans for ROP, shellfish tanks, variances. olh~rs. \\'ritt~n prc>c~dure for time as a public h~ahh control. \,