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Home My WebLink AboutSMU Umphrey Lee Center Bakery lJj\LLA~ l..UUJ'O ).' HEALTH AND HUMAN SERVICES . Environmental He2lth DivisIon 'l-377 N. Stemmons FnyY - Room 607 D2112$, Tex:u 75207 . (214) 819-:2115 F2X: (214) 819-:2858 RETAIL FOOD ESTABLISHMENT iNSPECTION REPqRT Purpose opnspcclion: Dale ~-Il,-O~ 'Eslabli;shmentS",t . '/...1 Physical Address'. 800' .....-... 0- ......1. .....~-:'I"......iH-. tii.......:.:. *"":':'.....~......- ......."'"~t":- ~~<':~~'to;"".....~" Ii: q~EM~~ ~~(~~~~~_E1.,.~.~~~~~~1:uJO~_..~ '.,;;{:?JOO}",,-g ~. .. .aJjcm~_ " ~~4t{e;'i..!Tl. _"... I..... ~.: _.!l. ..Jt1.\.. .011" ~ 1. Proper CootinS for Cookedl?repared Food 2. Cold fiold (41. F/45' F) 3. HotHold(140'F) 4. . Proper Cockln,g Temperatures per PHF 5. RapidRehealing(155'Fln2Hrs) FoodfTemoeralures O,k; To o/&J o EMEffffS1 fp.ers81iTi;rtiHaRmni"~'''~'''~~-R~Jj?i"in''mNf. ::.:. v-..,.~.,.~*..:>. '~r"t1:.s ~...,.,,~-.,..; ...,....~"---."'II.~,.'!:.r....,.I"....,,:;S$.'""'.,:r-f~:~:'?.ti... f.-~(~~J:;!:-.z ~Y:!Y:',~.u.o n~.::..~.e}gll;@.:I.mm~~~~"~;;~[I~~~_,__'l!:J. _ 6. Personnel \'lith lnfec\ions Resttictedro:c11Xl ed 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EalinglDrinkinglSmokingJOther) 9. Approved SourcelL2.belin,g 1 O. ~ound CondItion' 11. Froper Handling of Ready-To-Eat Foods 12. Cross-Contamination 001 Raw/Coo1<ed Foods/Other 13. Approve-d Syslems (HACCP PlanslTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D'EMEtRrfs~ %~Cftmi~~~frd1~uIWm~;ttfie4H[jrr~nts~~#~y;.Y~~fi~" .....,~ .-.,... "TJ,""."J, ,~.! .' ":';ti.:.;.J; ,'''.,.., ""'-." ... ~ _.....,*..,:,..~...,..'--.. .,.......'-'''''''>-'t.. "ctj'" _:"";'~'1,=,"'';~''''' .. . ti....?3iR.tS ~:;:~; WIC a ons;flegUlre..lmrneolcfui::COrret::tiiteA . on,"I~.::tIO-;' : ...... R ... -.....\. ..- ......... """:~:.'''Y '4,", )!-=~~~::~~oolt:4':;'::');"(.w"""o;.it:~~~i~"";:~~~~::-"'>'~",lo!:!"~"'::'~t':':).;~~~~-'::'"",..,)",~t',,,);I~~~~~~.~~ed.':~..;...... 15; Equipment Ad equate to Maintain Product Temperature , 6. Handwash FacTIities Adequale and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence 01 Insect Contamination 19. No Evidence 01 Rodents/Other /vJimals 20..Toxic Items Properly la.beled/SloredlUsed anuaJ Warewashing and Sa.nitizing al ( ) ppm!temperalure 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperalure 23. Approved Sewage.N/astewater Disposal Sy.slem, Proper Disposal 24. Thennomelers Provided/AcctJrale!Properly Calibrated (:t. 2'F) 25. Food Contact Surfaces 01 Equipment and U1ensils Cleaned/Sanitized/Good Repair 26, Posl:in,g of Consumer Advisories (Heimliclv'Flaw Shelh'ish Warnin,gTBLrffet PJale) 27. FOod EstabTIshrminl Permit . '. . . .. . .. . .... _ '~'''''';' ':~furs::m '~~\i1 ~T'&n\E<~;"'"::.!~""~R""'"""'~ca~A8i~~>ro~~~d:SO--:Da~~~Ni':a:1n?~~~ff~~~~ ~ . ~ ..~......._~-._. :... ......"-.!.e..~......_.._~~.~..:I~~Q:S_...:...~~, tT_...._ ...;;....... r'^........~_.....__~~_~.....~.... .-!~.~~--..__~~~.'Jo,;_...~.......~__ 5 Pts 4 Pts 3 Pts'