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HomeMy WebLinkAboutSMU Sodexho Moody Coliseum Ui\LLj\;:) L.U Ul'l! :c H.!::.ALTH Al'iD HU~rAN SERVICES . Environmental Health Diviiton :z.377 N. Stemmcns Frwy - Room 507 nallalJ Tex:u 75207 . (214) 819-2115 F:l.x: (214) 819-:2858 RE~AIL FOOD ESTABLISHMENT INSPECl-rON REPqRT ./ Purpose oflnspectlon:Re,gular ~ Complaint_ Other_ 'Eslabli,shment: /v1o Ob ~ iJtf')<.:HD Physical Address: (POZif 'JV/II~Yi . ....:-:E. '.. .:S~ rE~; p.1T ti"Efm"":::~tu"'~~' --ti~iTl"~m:_ D~M~~ t\?~j:~t-{~....E)~-,.~B;f..,,~~~~ ._..........,.. -"'..._~ .5.H~}at$}~"'2 ~. " .aj..io.~~~~~l!t{~UIl. _,.. 1~9:i5.r.t~~:t\~.o[J~~~: 1. Proper Coating for Cookedl?repared Food 2. Cold Hold (41 "FJ 45 'f) 3. Hot Hold (140' F) 4. . Proper Coaklng Temperarures per PHF 5. R2.pidRehealing (16S'Fln2Hrs) FoodfTemDeralures D EMEfHtS1 {p.e"~nn;i1Jffiti'mYnE@;oti"'~~-R~d1r€m~f.f.%rgf.~: :::" v(:r~~-~\t.:.>. ~..r,,::1:$ ~"""~'6 """"~"-'-''<II'. -...,..~..,."...."">;:,,. '''''''':N'~:''~'ti...~~~\t;;;~ ~.~ ~';.':-='J:;;E iY:M~.ugD...~'::'''3.ftq l!!@.~.mm~":!L~l~;;s-u [I'.f::f~~ _Q..IIf~;ti!h- 6. Personnel with Infections Reslrictedrc.xcluded 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EalinglDrinkjnglSmokin,gJOther) 9. Approved SourcelL2.beling 10. S.ound Cond"rtion . 11. proper Handling orReady-To-Eal Foods 12.. Cross.Contaminalion of Raw/Cooked Foods/Other 13. Approve-d Syslems (HACCP PlanslTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacitylHol and Cold Under Pressure D.EME'-Rr.rS~ rF:a~~~~~ffd'1~ufp~m~;t~ff'e~:;urr~nts~€~2i:~"*'fm:-~~~~~ .,.-,:; ._.~.. ,<:s:",.r.~' ~W-':;'ti.~-;J; A'~'g:i:"-" -" ';'1~'''''''.''::''~''''~1..n'~''''''~~~'''~'A'' -;::,.; -;;'<i-m"'":r'"'~~1''' . :i~t=2JI:J~ ;:'!.;J.} ~~e..,:RW..:;;"...~..sY,lf..e~~",~~!,~~~V~~.r:,;.,,.~~c;,.5.1...fdd',!,~.4,.,;.,.,,_;...;,,,;;;;.1t<." 15; Equipment Adequale 10 Mainlain Product Temperature 16. Handwash FacTIities Adequale and Accessible '27. Handwash Facilities with Soap and Towels 18, No Evidence of Insect Conl.amination 19. No Evidence of RodenlslOther Animals 20..Toxic Ilems Properly l2.heledlSlorediUsed 21. Manual Warewashing and Sanj~zing at { 22. Mechanical Waremshing and Sanitizing at . 23. Approved S ewage/Wastemler Dispos.cl Syslem, per Disposal 24. Thennomelers ProvidedlAc:curale/?roperly Calibraled (::!:.2"F) 5. Food Contact Surfaces of Equipment and Utensils aeanedlSanitizedlGood Repair 26. Posting of Consumer Advisories (Heimliclv'Flaw ShelJiish Wamin.glBuffet Pial e) 27. FOod EslabTIshrm;nl PerrrJt . , .: ~fu.1s<'>'::. ,y:u~;-? ~'I'::-r:~2"'MVi'" ;..,~"-"n''''-''''''~:;:'':~''''''~::::<:''''~:<:-'~N'--'''''''o,""t::~'.d 9O"':Da~""'r:r~t.?t;;~I."~""""t',m.;;'''2L~~r.-~FsE:W.~ 't . ~ .-..........- ....:I?~; :~u ~~~.~.e..~.~!~j.~.)'r'!f~r::s...:"i.::.~~;.VA.J~..=::u y r;::~~onr~......~l..l2~:'.._~ ~~ ....,~~....~~~~~~~-~.m;~J.!l..~~~~......;...:--.,....-;",.. .. ... 5 Pts 4 Pts 3 Pts 1~1l i > ,.: 3 roW Demerits y~O:-UP ~rgP Recelved by; Inspested by: OTHER VIOLA TrONS WHICH MUST BE CORRECTED " Food protection during storage) preparation, display) service) transportation. Handling of food (ice) minimized. Utensils properly stored. Outside storage area enclosures properly constructed) clean c~ntrolled incineration. " Garbage & refuse containers covered: adequate number) insect/rodent proof) frequency of disposaVc!ean. Clean dothes, hair restr.ai~ts Food (ice) contact 'surfaces: designed, constructed, maintained, ir:staIled, located. ' , Floors, constructe~,drained, clean) good repair) coY~ring " installation)dustfess cleaning metho~s.' " ' , , Non-food contact surfaces: designed, constructed, maintained, installed, located. ~ ~Valls~ ceiling, attached equipment: constructed, good Jj ~ G repair, clean, surfaces) dustless cleaning methods. -- ~ Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting p~9vlded 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 pro\'ided, 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. Complete separation from living/sleeping quarters, Laundry. No re-use of single service articles. /Ui~mbing: installed,. intain'~d,' Toilet rooms enclosed, s sing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored, Registered Food Service Manager registered with City; on site. \r ",'0, 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 41 OF (4S0F) more than 4 hours OR preparecl::foods cooled to 41 OF (4S0F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD. Potentially hazardous food held above 41'F (4S0F) more than 4 hours: ACTIO:\': \'oluntarj' destruction - Potentially hazardous food held above 4 I' F (4S'F) less than 4 hours: ACTIO;,\: Rapid cool. (e,g. lee bath) HOT HOLD - Potentially hazardous food held belowl40" Fmore than 4 hours: ACTIO:\': Yoluntary destruction - Potentially h=dous food held below I.JooF I,ess than 4 hours: ACTIO,,: R:Jpid reheat to 16soF or more' COOKI:\'G - Potential I)' hazardous foods undercooked: ACTIO:\': Re~ook to proper temperature R-\P 10 REH EA Tr:"iG - Cold potentiallyhazardous food improperly reheated: ACTro:'\: Rehea t rapidly to 16S'F HAi\D WASHr:'\G - Food employees observed not washing hands: ACnO:"i: Emploj'ccs should be instructed to wash, hands before starling work and after smoking, eating, drinking, u,slng the toilet, and all other times specified in the Rules. ' o , , APPRO\'ED SOURCE/SOUi\D CO:\'DITroN - Foods from unapproved sources/unsound condition: Acrr'O;'\: Deten tion or roluntal')' destruction, PROPER H.-\:\'DLlSG OF READY:TO.EA T FOODS - Ready to Eat foods handled with bar" h:mds and employee did not properly wash hands before handling: ACTIO:\': \'olunt3rj' destruction CROSS CO:-.-r A:lrISA Tro;-'; OF R.!.. W/COOKED FOODS. Re3dy-to-Eat foods contZlminated by r;m: poientially h:!Z:l.l'dous foods: ACTlO:\: Voluntarj' destruction of readj' to eat foods APPRO\'ED SYSTE.\r - HACC? Plans for ROP, shellfish tanks, variances. others, Written procedure for lime as a public he~lth control. ~\