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HomeMy WebLinkAboutSMU Umphrey Lee Center -,._-..~ .........."'.,.. n",-^~ln^nJJnUlnAN~LKVlCES . Environment,-l He,-lth Divtdon ~377 N. Stem mons Frwy - Room 607 D,-lI:l1, Texu 75207 . (214) 819-1US F~x: (214) 819-:2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPqRT Pwpose opnspeclion: Regular LFOllO\V up_ Other _ Date 'Establi;shmen0m PhyslcaI Address': . ....-;-. "'- '0, ...'!, .....~~ .....iH-. tii........~~""~ ~...~ """~~r:" <<w~~-...~-.r.Jo~ ~ D~~&~ ~~(~"'26)~~,S~,Bt"7rWmm~~~Wr.~m~.' :' '~.H:?}~}.:.',g ~. " ,a}jq~.:.13~.~U.l{EtUI1. _".. 1~99.rr.~~1.\!:;ti.o[J~'t_ 1. Proper Cool1ns for Cookedl?repared Food 2. Cold flold (41 "F/4S'f) 3. HotHold{140'F) 4. . Proper CooklnS Temperalures per PHF 5. Rapid Reheating (15S'f In 2 Hrs) FoodlTemoeralures {);(: ti ~ ~ D EMEfffi%1 {p.e'iSaM;~1.iHan:dmi"'~"'''&J''''~~-ft~dir~m'''~;i:~~. :::" ,--.,.. .....,"'~:'. 'm"-''''''''''''''''''' . """'"'''''.'''1J~''''' .......0:. ~'"""...........:...:",....Pi. f.-~(41~)1:~ L~91@ipn_~:B.ftql![?-.; .!J:!m.~9l~J~k~tI~~:~Ji_QE,!><:; 6. Personnel with II1fections ResUictediB:cluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatiogfDrinkin,glSmokinglOther) 9. Approved SourcelL2.belio,g 10. S,ound Cond"rtion ' 11. proper Handling of Ready-To-Eat Foods 12. Cross-Contamination 01 Raw/CooKed FoodslOti1er 13. Approved Systems (HAeep PlansTIime as Public Health Control) '14. Waler Supply -ApproveO Source/Sufficient CapacitylHot and Cold Under Pressure i:YEME--RrTS~ rNttllii~~~ffd1~iiJpm~7ftfie4~iJTr~nis~~~~7$~k .'~::. .....,~ ._.~.. '<~"".t(~; ,\r;;EJ.;;,b:;J;4....g::f~..-'" .,. "'r.......-..:'..~........@......"""........tAiti-:..~'NOT "~'''. . ti:-sI~~e.J~J3f~tJ ~~e.~RIJfA~;~~~;:r,l.C~~~~~~.~Js~~~~~~~~~>>~...~~,J.i~.n~J~~... ~~;~~:~.~~. 15; Equipmenl Adequate to Maintain Product Temp eralure 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjd ence 01 Insect Contamination 19. No Evidence 01 Rode nlslOth er Animals 20.,Toxic Hems Properly l..2.beled/StoredlUsed 21. Manual Warewashing and Sanilizjns at ( ) ppmlte 2.2.. M e chanicaI Ware washing and Sanitizing at (j. p mile 23. Approved SewaSeNlastewater Disposal System, Prope 24. Thermometers ProvidedlAccurale!Properly Calibrated (:!:. 2"F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich'Flaw Sheiliish WaminglSuffel Plate) 27. FOod Establishment Permit . .: ~furs:,>",:, '~~;:r: ~'I'::~:;..!"'M"r:~:""'~-o'''''''''''''':;':~''''''~::::<:''''':;'<:~N~.';ro';~''d90''':'Da~~Ti-.~;:'t~="'I. ..,...~~,;-H;!""~B...~eaW~ t . ~ ...~....-...:~~; I~U s:r::~~.~.e..'?~l~j.~:!:I~~QS"':2.~~~'V"'.Jtr.=:::u'l' c:~~_ '~...";."'~_2. .._~~-~...:~ ....~~-~~~~~~~.mJjJ~.~......---~.--~- .. - 5 Pts. J1 1 L A _ -r. 'I 4Pts P/~ 3Pts' erits :-oUOW-l1p Insp R . YES NO ecelved 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, insecUrodent proof, frequency of disposaVc1ean. Clean clothes, hair restrai~ts Food (ice) contact surfaces: designed, constructed. maintained,)~staIled, located. . . Floors, constructe4, drained, clean, good repair, cov~ring '," installation, dustless cleaning metho~s.' : . 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 PT9vided 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 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. . -'\ Pi~mbing: inst,Iled, ~'int'ined.~()(..:a Mf~;"'i2M Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Clean, soiled linen properly stored. Registered Food Service Manager registered with City; on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\G - Potentially hazardous food cooled from 1400P to 700F more than 2 hours OR 70'F to 410F (4S'F) more than 4 hours OR prepareckfoods cooled to 41 'F (4S0F) more than 4 hours; ACTION: Voluntary destruction COLD HOLD. Potentially hazardous f~od held above 410F (4S0P) more than 4 hours: ACTIO:\: "oluntar)' destruclion - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO;\,: Rapid cool. (e.g. ice bath) HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: ACTIO:-i: "oluntaT)' destruction . Potentially hJU.Idous food held below 1-100 F I.ess than 4 hours: ACTIO;\,: Rllpid rehea t to 1650 f or more . COOK1:\G - Potentially hazardous foods undercooked: ACTIO:\': Re~oOk to proper temperature R-\PID REHEA TI:'\G . Cold potentiallyhazardous food improperly reheated; ACTIO:\': Reheat rapid I)' to 16SDF HAi\D WASHI;\'G - Food employees observed not washing hands: ACTIO:\': Emploj"ecs should be instructed to wash hands before starting work and after smoking. eating, drinking, u.sing the toilet, and all other times specified in the Rules. . 10 AP P no \'EDS 0 UR CE/S'O Ui'W CO.'iD IT! ON - Foods from unapproyed sources/unsound condition; A CT{O;\,: Detcn tlon or 1'01 un tal")' destruction. !. I. PROPER H.-\:\DLI.'\G OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hllnds and employee did not properly wash hands before handling: ACTIO:\: \'oluntllrj' destruction CROSS CO:---r A:'>Il:\A TIO;\, OF nA W/COOKED FOODS - Re:ldy-to-Eat foods conlaminated by raw poientially h:!Zardous foods: ACTIO:\': Voluntarj' destruction of read)' to eat foods APPROVED SYSTE.\I . HACC? Plans for ROP, shellfish tanks, yariances. others. Written procedure for time as a public he~lth conlrol.