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HomeMy WebLinkAboutSMU Fraternity Kappa Sigma ". DAtLAS comITY HEALTH AND HUi\fAN SERVICES Environmental Health Divi.don 2377 N. StemmonsFrwY-Room 607 Dall.u, Texas 75207 . (214) 819-2115 F:ax: (214) 819-2868 \" '.' RETAIL FOOD ~TABLisHMENT INSPECTION REPqRT . ., . . . :.. ~ -: .P~ose opnspection: Regular Follo\Vup_ Complaint_ Other_ f/!',,-/I....O' ,. Dale U Ul 'Eslabli,shment: '. CJ. ~.. 70 o/fA..t o EMERrrs1 (8e"iSZi)Ti';tma ti'mni"'<"~&j"'~~~Ft~dir€fu"e;;ts ;:""-'.". ....,.,..,~.... 'm--"'~"-'''''' ....,....,.""'_."'J~.... ~.."."'..~.'""'.,........,...'",..... 1--H4Jf~;!SJJ:'t~ LI9:l,mLon_~.::.B,El.ql!!@; .mme:.CR~J~;,@[TJ?;f~~ti~L" 6. Personnel with Infections ResUictedf""'cxcluded 7. P(oper/.Adequate H2.fldwashing 8. Good Hygienic Practices (Ea1ingrDrinkinglSmokingJOther) 9. Approved SourcelL2beling 1 O. ~ound Cond"rtion . 11. proper Handling or fleady-To-Eat Foods 12. Cross-Corilaminalion or flaw/Cooxed Foods/Other 13. Approve<:! Systems (HACCl' PlanslTime as Public Health Control) 14. Water Supply -Approved Sou'rce/SLIfficienl Cap acilylHot and Cold Under Pressure D'EME'-RfTs~~ I~c~~~~rr(fft=~ul~p. . m~7ttffEtri'uir~nts~~: -1~~~~~~f~~~1~ .."." ._.~.. '<~\,:'rr,:' ;,%~;:r",~., .<...~_.. .;.,'"'.....,_..,:,..~......."'1....'...........'.....,..~ 'NO""[i"':;'~~'Ob"'''' :f~I:;?.;eJ~/::~w ~;~e.~.8...W,",'U~B;.z,lf..e.AT-~!,~ii~g~~~~;.....~", ...,.J!'...~;.,.,,,,.,,.,.,.."';,,j,;..5\.,, ". 15; EquipmenlAdequale to Maintain ProductTemperahlre 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilitieswi:h Soap and Towels 18, No EYjd ence 01 Insect Contamination . 19. No Evidence or fleXIenls/Other Animals 20..Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. MechariicaI Warewashing and Sanitizing at ( . p mile 23. Approved SewageNlaslewater Disposal System, Proper 24. Themnometers ProYided/Accurale/?(operly Calibrated (:!:. 2'F) 25. Food Conl:act Surfaces 01 Equipment and U1ensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw Shellfish Wamin,gIBtrffet PIal e) . 27. FOod Establishment Permil.' . . . . . .:.stlNOfuJs:<-::' '~':.~.'''':;'r. ~'I'::-'::::7..!"'M,;:';."'"';&.!"""'~.o.:",,,_....~~=..........~::::<t"'~;"-''>::'N'"'''~o'~~9{):-Da~''''''~~~'~~I'.~~~~s'~0O'~eS!W~' t . - ...~.....__.:~~; :~u ':r=:~~.!.e..?~l~:':.f!:'~~QS";u~~~~~~" c:~~~~......~_.~. .__#_~~~ ....J~....~~~~~.:.-.~~..Qi?~~~~.~:'___~._.....~,.. .. _ 5~s . 4Pts 3Pts' ~ .. ~ .. OTHER VIOLATIONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Clean clothes, hair restrai~ts Food (ice) contact surfaces: designed. constructed. maintained, i~stalled, located. ' , Floors, constructed, drained. clean, good repair, t~v'ering " installation, dustless cleaning rnetho~s,' : ' , . Non-food contact surfaces: designed. constructed. maintained, installed, located. /. ,/ \.. W allS~.lin~ttached equipment: eonstrueted, good repair. an, s'U,rfaces, dustless cleaning methods. ' Lighting.....provided as r7quired, fixtures shielded, Ware washing facilities, designed, constructed. maintained, installed, located, operated. Ventilation: Rooms and equipment - vented as required. Accurate thennometers, 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 contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing, Complete separation from living/sleeping quarters. Laundry. t No re-use of s' ervice articles. 1':"",.. .. \. Pi~mbi~;lntained.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles, Clean, soiled linen properly stored. /C 30 Registered Food Service Manager registered with City~ on If~.t_e,r..;'. /' - LJ"I A/Ona:. b/t/C7V :\1~O, 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:"G - Potentially hazardous food cooled from 1400 F to 700F mor~ than 2 hours OR 70'F to 410F (450F) more than 4 hours OR preparecl::foods cooled to 410F (4S"F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Pot~ntiall)' hazardous food held above 41" F (4S0F) more than 4 hours: ACTIO:": Voluntary destruction - Potentially hazardous food held above41"F (45 "F) Jess than 4 hours: ACTIOX: Rapid cool. (e,g. Ice bath) I, HOT HOLD - Potentially hazardous food h~ld below 140"Fmore than 4 hours: ACTIO='i: Voluntary destruction - Potentially h=dous food held below l.JooF l,ess than 4 hours: ACTION: R:lpid reheat to 16sof or more' COOK.!:"G - Potentially hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature RO\PID REHEA Tl='iG - Cold potentiallyhazardous food improperly reheated: ACTIO='i: Reheat rapidI)' to 16sof HA1'\D WASHIXG - Food employees observed not washing hands: ACTIO:\': Emplo)'ecs 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. ' 10 APPRO\'ED SOURCEIS'OU~D CO:\'DITION - Foods from unapproyed sources/unsound condition: ACTIO:\: Detention or \'oluntal')' destruction, I PROPER HA:\DLl.'\G OF READY~TO-EA T fOODS - Ready to Eat foods handled with bare h:mds and employee did not properly wash hands before handling: ACTIO:": ,"oIuntar)' destruction CROSS CO:'.-r A:'IlI.'\A TION OF RAW/COOKED FOODS - Re:tdy-to-Eat foods cont:tminatcd br raw potentially hazardous foods; ACTIO:\: Voluntary destruction of ready to eat foods APPRO\'ED SYSTE.\I - HACC? Plans for ROP, shellfish tanks, vari:tnces, oth~rs, Written procedure for lime as a public health control.