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HomeMy WebLinkAboutSMU Sodexho Ford Stadium DA LLAS COUNTY HEALTH AND HUr-.tAN SERVICES . Environmental Health Divuton 2371 N. Stemmons Frw)' - Room 607 Dallu. Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 '. RETAIL FOOD ~TABLisHMENT INSPECTION REPORT . .. . . :u ~ ...: 'P~osccrInspccticn: Regular V Followup_ Ccmptaint_ Othcr_ Date .q.-/~ O&~. 'Estabti,shmeht S~ D ~rtO Physical Address: A fj S!ntf.)JiIJ.-t ~.1<:-1 LJ. Iv i 'i/ .c:A~1 " . ~~...~_. 1ii.......::O::~""""':I:~~y.;.~. .._;.~~,. <fT.wwW-~-.r.,;.~. . ..~m",~~~.J;~~~do~~t:U.JO. . " .a~o.Q$';' _ ~.s:ll!fl.. .LID..... I..... Ct.: _ .1letti.Y..Et:t;\~.o 1. Proper Cooling for CookedIPrepared Food 2. Cold Hold (41 "FJ45"f) 3. Hot Hold (140"F) 4. ' Proper CookIng Temperatures per PHF 5. Rapid Reheating (16S"F In 2 Hrs) Foodlfem~eratures ~ /JoGS /bo~ ~~ 1'f()"P S'~ -'t't.C 155'~F . "')':'-"'~"""""'-';(f ~~~ ~~"~~:~""~r.:~;)'''''''.~~~''''~''$~'W:I\')'.~'''''''~d:'~~~~~":"'' R~~a~~ ~~Jl,r~~w,f,l~,~,"Q;,I}m~..9}lu:~,l~~~."Jr,~..w.:h<"-' :" ~~(4J..R!SJi~ lY:!.<R~LonE.::..13,~q4!@_:J.mm~CR~J~;,gpJ:T.!:f~~Ji..... 6. Personnel with Infections Restlicted/Excluded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (Eatins'DrinkinglSmokingJOther) 9. Approved SourceJ1..abeling 1 o. ~ound Condition' 11. froper Handling of Ready-To-Eal Foods 12. Cross-Contamination of Raw/Cooked FoodslOtl1er 13. Approved Systems (HACCP PlanslTime ~ PubUc Health Control) 14. Water Supply -Approved Source/Sufficient C2pacitylHol and Cold Under Pressure D'EME.:"arrs.$ fElfc~.'-'~~;;WnB'r~.' 'Ui""'rtfeffit~l1.~tii~is ~): .-..... .<5:~'~~ :;,,4~~.~;.:!.c:."!P;"> .-c~~.....,.Pw~;."....~%:.'"<~.,..<~~~......., ~",13f9.!S ~~~I.,V-tOTations>;Regulre"Immeolare:c.orrectNe. . on ,-.....\:.."'VO..... "."4~ .+~)~~~~*/.:;~(~A>~~,~J~~,,)O:(,O::~~~~~~~~~1"'S.Mm>>~=-.::.~~~-:r$. .. Equipment Arl equate to Maintain Product Temperature 16. Handwash FacTIities Ad equale and Accessible 17. Handwash Facinties with Soap 21IdTowels 1 B, No Evidence of Insect Conl.amjnation . 19. No Evidence of RodenlsJOth.er Animals 20.,Toxic llems Property laheledlSloredlUsed 21. Manual Warev.rashing and Sanitizing at (2e-tl 22. Mecha.nlcal Warewashing and Sanitizing at ( pmltemperature 23. Approved SewageM'aslewaler Disposal Syslem, Proper Disposal 24. Thennometers ProvidecllAccurateIProperly Calibraled (z.2"F) 25. Food Conl:act Surfaces of Equipment and Utensils C1eanecllSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminglBuffet PIal e) 27. FOod EstabUshment Pennit . ::~...~.tars:~ 'Pilie~~ii~iti6rfs'>E<,..m,i~~n?-R%:i~1%W~ACii"Ori~NOm(fi:l~'~'e~d:SO;n.,,~~~N~Ins-~~~~~~ .~ .......- ...,. . #-._......"S.:......... ........_.. \,.;..... ~ ..... ""':>.....::(.~_~__ <\..":....__Jo,:-:+....~(,...................-:""~ ~--.I-o(~~-::ft.Jr~.~~~..-~::J:;~_.!~~~.~.~........--. S Pts I) 4 Pts / iEf171< ~tlM 3Pts' .' N/IlH110E;S' 1v/te12E A/ffl!OaJ ro~eri" \.~o;-UP ~6 ReceIved by: Inspe~tcd 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. Clean clothes. hair restraints Food (ice) contact surfaces: designed. constructed. maintained, installed, located. ' " 4-. Floors. constructed, drained. clean, good repair. cov~ring , , -;-1..3tll.llatian. dustless cleani~tlkll,~.' ' , , 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 (l/4" IPS valve), Dressing rooms - rOOInS 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. {" Clean, soiled linen properly stored. Toilet rooms enclo repair, clean, proper wa ng doors, fixtures, good receptacles. Registered Food Service Manager registered with City; on site. Ei\Il"O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from 140' F to 70' F more than 2 hours OR 70' F to 41 'F (45 OF) more than 4 hours OR prepare<!;foods cooled to 41'F (45'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41'F (4S0F) more than 4 hours: ACTIO:\: \'oluntary 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 140.F more than 4 hours: ACTIOX: Voluntar)' destruction - - Potentially hllardous food held below 140.F less than 4 hours: ACTIO"': Rapid reneatto 165'f or more' 4. COOKI:\G . Potentially hazardous foods' undercooked: ACTION: Recook to proper temperature 5. R4.PID REHEA n:'\G - Cold potentially hazardous food improperly reheated: ACTIO"': Reheat rapidl)' to 1650f 7. HAl"D WASHING - Food employees observed not washing hands: ACTIO:'\: Employees 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/SOVKD CO:\DITION - Foods from unapproved sources/unsound condition: ACTfo:'\: Detention or \'oluntal")' destruction PROPER 1-iJ.:\DLISG OF READY~TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:\: Voluntary destruction 12. CROSS CO\T A:'III:\A nON OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTIO:'\: Voluntary destruction of ready to eat foods 13. APPROVED SYSTE:'>I - HACC? Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.