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HomeMy WebLinkAboutSMU The Market DAT:-LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2371 N. Stemmons Fnvy - Room 607 Dallas, Texa! 75207 . (214) 819-2115 Fax: (214) 819-2868 RETAIL FOC?D ~TABLisHMENT INSPECrION REPQRT . . .. . . .: . " . -... P~ose oflnspeclion: Complainl_ Other_ Dale 'Establi,shment I . "0 EMERrrsi {Ee"~M;;tJ.FiaWa1i1J~oti"'rt'e~ilAA't1ir;rni"""" :=.. Y(-4"~'\~~' ."'-,,~::m~-''''''b-*''''''-"~''. ....."".tT:..,..I,..~~~. ."....~"f;t-.'Jt<:!!-ti. 'f'-O( .Jr.-<;.\-".J~~ ~YJ~.J;',s,u_onp":'':;!.El.q l!!@-_:J.!!!!!l~~t~~~lT~.!:i-v.E~. 6. Personnel with Infections Restrictedrexcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingfDrinking/Smoking/Other) 9. Approved SourceJLaDeling 10. ~ound Concrrtion" 11. proper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2JlSIlime as Public Health Control) 14. Water Supply - Approved Source/Sufficient C2flacitylHol and Cold Under Pressure D'EME:"RrtS.~ r~~..""..;;wrm'r~'Ur""'-'"hfemtfj"~"mr~i"" -".:~ .-.:,.... .<~r:::.fo'.t) ~~'f . ~.~~~~~ .o(.gr_,.,.P!W.4-:r"....".,.:z;.."""<""q....<~~~. . :;,..73IE1.S 0;\", .,.\1:10 ations~egulre~lmriledlare:@rrectKte . .. at . '" " ... -.....\:..^....~.. A":~W .;~ '. )~,.~oi;".Ao<'M41:;'\;~:.;A;,A.~,#.~~~~~:':~~~~~..HW~::'*~'j:~~>>~,~~! ..~~~~l-~~~~ 1 5; Equipment Adequale to Maintain Product Temperalure 16. Handwash Facilities Adequale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence of Insect ContamInation . 19. No Evidence of RodentslOther Animals 20..Ioxic lIems Property LabeledlStorecllUsed 21. Manual Warewashing and Sanitizing al ( ) ppmllemperalure 22. Mechanical Ware washing and Sanitizing at ( ) ppm/lemperature 23. Approved SewageM'astewaler Disposal System, Proper Disposal 24. Thermometers PlovidedlAccuralelProperly Calibraled (:f:. 20f) 25. Food Contact Surfaces of Equipment and Utensils aeanedlSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish WamingIBuffel Plale) 27. FOod Establishmenl Permit . ~:~furs:~ 'Pihe-r-Vl6i~iti6rfs~m~itSns~~~~POW~ACiiCXi~~~'Hoo,n.,.~~-n..~N~lns'~.";~~~~:gffeo~~~ "~ .................. ~ #0 ........~......u. ........._.....:.!...: ~ . #0. "'?o9....':C.~_....__<\.:.v___""..-;.""'~(~.,.~...,;.6i,i....~. ...........,-<e~~~.rr~.~~ ~.......,...~~~,~~~....;";'O;;O:..~~,I"':" 5Pts 4Pts 3Pt ,"" .. \ ro \.~~-up ~r~'p ReceIved by:. ............. Inspe~ted by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency, of disposaVclean. L. Floors, constructed, drained, clean, good repair, covering . ~.....,~jnstal la~9.n, d~l,ess "cIe.aning methods. '''./ ' , rJ..4. '... ;~ vt;n. ,,,,,,"7... . :....".;. W"",r/Cr""-,,," I.", ',' Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r7quired, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thennometers, 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 contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. 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. EM 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentially hazardous food cooled from 140.F to 70.F more than 2 hours OR 70'F to 410F (4S.F) more than 4 hours OR prepare<!:foods cooled to 41 'F (4S"F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held above 41. F (4S.F) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 41.F (4S.F) less than 4 hours: ACTIO;'\: Rapid cool. (e.g. Ice bath) HOT HOLD - Potentially hazardous food held below 140.F more than 4 hours: ACTlO~: Voluntary destruction - Potentially hazardous food held below 140.F Iess than 4 hours: ACTION: Rapid reheat to 16S.F or more' COOKI:'\G - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature 3. 4. 5. R-\PID REHEA TI~G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16S"F 7. HAi'iD WASHI:\G - Food employees 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. 9,10 11. APPROVED SOURCE/SOUND CO~DITION - Foods from unapproved sources/unsound condition: ACTIOi'i: Detention or voluntary destruction PROPER H.~:\DLL"G OF READY~TO.EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTlO:'\: \'oluntar)' destruction 12. CROSS CO:'\1 A:'>II:'\A TIOi'i OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO~: Voluntar)' destruction of ready to eat foods 13. APPROVED SYSTDI . HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.