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HomeMy WebLinkAboutSMU Mac's Place DA~LAS comITY HEALTH AND HUi\iAN SERVICES Environmenbl Health Division ~3 71 N. Stemmons Fewy - Room 607 Dall:ul Tens 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ~TABLisHMENT INSPE'CTION REPQRT . . , .. . . . :.. ~ .: P~oseopnspcction: Rc~ular V Follo\Vup_ Comphint_ Other_ Date q- 5-- 0 & 'Establi,shment: '. '. t! (~y 1Ji,'!(.S 1-3fitF .io/' /J2:Z.ol\- )3:YF. . M~~/.!f6"" . 4ce- j,lJ,..DC : lU/4i ~~ . /1/ -If:'<r D EMERrrsi {p.e~MKtJHat?cnnj"""'oti"~'e'fFr~mr~m"'mtfF.' ~"'-",!,' .~~~~~ 'M~~:"'\.'''~:~'' .~..,.:o.~"""~J'~7O'''s- ""~~~'.'~"~'''.:f;:.'''''''''='''!'".l'''''.' . 1- -~( 4J.~J~t~ i).Ql,~g n~~.::..e~q l!!I?-...: .m.me;.CR~l~;,'99.!J%J~:A:CJl_Q.." 6. Personnel with tnrections ResUictedf"""c:.:c1uded 7. Proper/Adequale H2I1dwashing 8. Good Hygienic Practices (Ealing.IDrinkinglSmoking/O&ler) 9. Approved SourcelL2.beling 10. S.ound Cond"rtion' 11. proper Handling or Ready-To-Eal Foods Cross.Coritaminalion or Raw/Cooked FoodsJO&ler 13. Approved Syslems (HACCP Pl2l1SlTime as Public Health Control) 14. Water Supply -Approve-d SourcefSufticient C2pacitylHot and Cold Under Pressure i:5'EME~Rff'S{ r~t~~~Wh8'fE:;:;YUJ~p' "rn~!fttfieHurr~J1ts~~{~j.iir~~~~~~~1f~@f:~~l;_~ ..", ~ ._~.. "fit"'.!:); ,-;~.,s'-;' ~ti:'"'~.:t .;,,~., .,...':::tl....;, ""........,:,.."... ....'-.n-~..""'" .....'."Y....t'A"""cti..=;)~,.".,;:"f";r ..:;'~~1."'O.'!r.i<:..J . ~:-<.13?I:?LS ;'~"'; W~ a ons~e9ulre..lmmedlare:"""rrei::::tiVe. . on ........,t.o-;, . ;;: .:.Cla .. -.,1,\ ..,..;\;:.... ",.;'!l~{,:.~" )'~)':':-i:,.,...)....4;;':\;(':;"';"'"""'-;'~';;):'';~'II<';~~'l''~j::.''f:'c>.~~>l:{'~:'':~::~~'';~~~''''-~'.:.,:tv"..'.t:.~...).;&~-r':~~~~;"'-~~i.'~~:):...... ~~!~~ ~ 1 S;EquipmenlAdequale 10 Maintain Product Temperal\lre 16. Handwash FacTIities Adequale 2I1d Accessible 17. Handwash Facifilies with Soap 2I1d Towels 18, No Evidence of Insect Contamination. 19. No Evidence of RodentsJOtherlv1imals 20..Toxic Hems Property l2heledlStoredlUsed 21. Manual Warewashing and Sanitizins at ( re 22. M echa.nical \Varewashins and Sanitizins al mIlem eral\lre 23. Approved SewaseNr'aslewaler Dlspos.al System, Pro er Disposal 24. Thermometers Provided/Accurale!?ropeny Calibraled (.:!:. "f) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/Raw ShelJfi.sh Wamin,gIBuffel PIal e) . 27. FOod Establishment Permit.. . . . , ':~l:zI0'<"::' '~~"r. ~'I'::~~.!"'M\r.~"-~.o""""""~~~"""~::::<:''''~''-'~N'"'''''~~''dSo''':'Da~~~i:T~~I'''~~~~~~60~dW-~ t . , h~"""'_,,;t;S~; i~U Z:::~;::.~.~..~.~.!;;~.f!:j~~r::s"':~?9~~~~~'fc:;~onr<;..4"'c&.....~. <r_~~_~~~ ....J..!-..:-~~~~~~..QQ.~a~~E?;.;.:.....--~-_...... ., .. 5~ . 4 Pts 3 Pts~ ro2.mern, ~oUow-l.1p Insp ReceIved by;. YES NO . Zlil~~i ~ .- . .. OTHER VIOLATIONS WHICH MUST BE CORRECTED Ii '. .A:./ 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. ins nt proof. frequency ~llclean. .)t r . Jo~r:, S0'nstructed, drain~~~'gocr' ~e~air. cov~ring , , \ 1 ~~on, dustless c1eanI~o~s. ' , ~. ....-;r,~~ attached equipment: constructed. good I su aces, dustless cleaning methods. Clean clothes. hair restrair:ts Food (ice) contact surfaces: designed. constructed. maintained. i~stalled. located. ' , Non-food contact surfaces: designed. constructed. maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Ventilation: Rooms and equipment - 've~ted as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers pro\'ided, facilities clean, located properly Wiping cloths: clean, use restricted, -^- Non-food contact surfaces of equipment and utens 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. :M;-;O. 1. COOLl:\G - Potenti~J1y h:uardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 41'F (4S'F) more than 4 hours OR preparecl::foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntar)' destruction CORRECTIVE ACTIONS TO ENSURE SAFE FOOD 2. COLD HOLD - Potentially h:uardous food held above 41' F (4S'F) more than 4 hours: ACTIO:',': Volunlar,}' destruction - Potentially hazardous food held above 41'F (4S0F) less than 4 hours: ACTIOX: Rapid cool. (e.g. lee bath) 3. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:":: Voluntar)' destruction - Potentially hlZardous food held below l.JooF l,ess than 4 hours: ACTIO,,: R:lpid reheat to 16S'F or more' t COOKl:\G. Potentially hazardous foods undercooked: ACTIO:":: Re~ook to proper temperature 5. R4.PlD REHEA TI:":G - Cold potentiall)'hazardous food improperly reheated; ACTIO~: Reheat rapidlj'to 16soF I. HAi'\D WASHli'\G - Food employees observed not washing hands: ACnO:"; Emplo~'ecs should be instructed to wash h:lnds before starting work and after smoking, eating. drinking, using the toiler, and all other times specified in the Rules. ' , . 1,10 APPRO\'ED SOURCE/SOUKD CO:\DITIO:-l- Foods from unappro;'ed sources/unsound condition: ACTI'O:":: Detention or roluntal)' destruction, \. PROPER H.-\SDLI.\'G OF REA DY:TO-EA T FOODS - Ready to Eat foods handled with bm h:lnds ~nd employee did not properly wash hands before handling: ACTIO:\: VoJuntarj' destruction 2. CROSS CO:\T A:'II1:":A TlO:-; OF RAW/COOKED FOODS. Ready-to.Eat foods contamin~ted by ra\\' po'tentially h:uardous food;: ACTIO:'\: Voluntarj' destruction of readj'to eat foods 3. APPRO\'ED SYSTE.\I . HACC? Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.