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HomeMy WebLinkAboutSMU Fraternity Lambda Chi Alpha DALLAS COUNTY HEALTH AND HUMAN SERVICES . Environmental Health DivisIon '-377 N. Stemmons Frwy - Room 607 x>allu. Texas 75207 . (214) 819-1115 F:ax: (214) 819-:2868 RETAIL FOOD ESTABLISHM.m'riNSPECTION REPqRT purpose opnspection: Other _ Date 'Establi.shmen . O.K .....-. /6 tijJ&J . D EMERrrs1 (p.Ef~n.n;~tJffiti'8Ini"'~"~n:~-Ft,~'<tnr~fu~f.'~' PX41~":'ft~ WiOl'atJbnS:R~'''u'A'''J'~eill"ifK€81-ecli\fe'':ACti"c%~ ':f. ,C._'A' G..,.,. _..A ...... - ...--._q .~ ......_.~._,.-_"'_____._.A.___. . _....,' 6. Personnel With InTections Restticledrc:r:cluded 7. Proper/.Adequate H2fldwashiog 8. GOO<! Hygienic Practices (Eatins'DrinkinglSmokingJOther) 9. Approved Sourcell.2beling 10. S.ound Conortion' 11. Froper Handling or Ready-To-Eat Foods 12. Cross-Contamination or Raw/Cooked Foods/Other 13. Approve<! Systems (HACCP PlanslTime as Public Health Control) 14. Waler Supply -Approve-d Source/Sufficient CapacitylHot and Cold Under Pressure r>'EME'-'Rrrs~J f~tWti'?~fili1ffg'uJ~p' . m~;ttffgri'arr~Jits~~~~1i~~~~~~~~%g~~4;~ "':1 ._.~.. '<fj~'r,~, ,~.J . ":';ti.~-;.J; "",~., .,..~", -" "'1~'''''-'';''~''''-:'';;:~''''''-~~'''~~-:::':-;/''1o''''='''''t'~'':;'~~1'''O'''''''~'''~.' ti'~73?P.iS ,~.=; WIO a ons5ReqUlre. mrrnfdlate::0vrr=...u~e:n.",uon "I""" .tlo-;, . .}. .:CJa~. .. ,\. ..- ........ "".:~:.'~':;,', >,-=~~~~'~):"lo. .'~/.:':'>';(-:'^';"'~'AI".~~~'~'''';~~~~~:~4>.~'';''!c'~{";;~~::"t,-:,.:~....:.J:'''::'f'V~!J.i.~..).:,:'~.,.-:'!-~~~:~~r.-t:~.~;:.. ~ .,~' 15;EquipmentAdequale to Mainl.ain Product Temperalure 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18, No Evjdence oT Insect Contamination 19. No Evidence or RcxlenlslOtherAnimals 20.,Toxic Ilems Properly LEheled/StoredlUsed 21. Manual Warewashing and Sani~zing at () ppmltemperature 22. M ec:hanical Warewashing and SanitizinB al ( ) ppmllemperalure 23. Approved SewageN/astewater Disposal System, Proper Disposal 24. Thermometers ProYidedlAccuratel?roperly Calibraled (:!:.2'F) 25. Food Contact Surfaces or Equipment and Utensils Cleaned/Sanitized/Good Repair 25. Posting of Consumer Advisones (Heimlich/Raw She1ffi.sh Wamin,glBuffet Plate) 27. FOod Establishment PelTl"Ut . .:~tars:"". '~~"'i;:: "I'::-.::::r..!"'M\r.;:"'~""""lI"';"""""""~=~~::::<:'''''':.:''~N''--';rO'~''dOO"':'Da~'<'''r-;;:-n..~N~'~~I. 'o~~~~~~r.-~gs:n~.~ t . .. .....~.. ..._~...;~~; i~U ry:.~~.!.~..?~!~::.~:::I~~QS"':~~~,'\J'UtT~ y c;":~1o.A 1f!.....9'ir_.~. __~~_~-:.~ ...J;.-~~~~~~.m.~ll...~f?;i.~..~-.---'- .. ... 5Pts 4Pts 3Pts' '>:I.~~~ foW Demems :=oUow-up Insp YES NO ReceIved 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 restraiqts Food (ice) contact surfaces: 8esigned, constructed, maintained, i~stalled, located. . . It> Floors, constructed, drained, clean. good repair, c~v~ring " i~~n, dustless cleaning methods.' ' , . \~lIs. ~i1ing, attached equi~ment: constructed, good 1r, clean,s~rfaces, dustless cleaning methods. Lighting provided as r~quired, fixtures shielded. Non-food contact surfaces: designed, constructed, maintained, installed, located. 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 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. " Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. ~r ,,0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLr:\G - Pot~ntiaJly hazardous food cooled from 1400P to 700F mor~ than 2 hours OR 70'F to 410F (4S0F) more than 4 hours OR prepare4:;foods cooled to 41 'F (4S0F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 41 op (4S0P) more than 4 hours: ACTIO:\': Yoluntar;i' destruction - Potentially hazardous food held above 4loP (450F) less than 4 hours: ACTIO;\,: Rapid cool. (e.g. Ice bath) '. HOT HOLD. Potentially hazardous food held below 1400P more than 4 hours: ACTIO:\': "oluntar)' destruction - Potentially hazardous food held below I-lOoP I.ess than 4 hours: ACTION: R:lpid reheat to 16soF or more' COOKL\'G - Potentially hazardous foods undercooked: ACTIO:\': Rec:ook to proper temperature R-\PID REHEA Tr:\'G - Cold potentiallyhazardous food improperly reheated: ACTIO;\,: Reheat rapid!)' to 16soF HA"D WASHI:\"G - Food employees observed not washing hands: ACTIO:"i: Emplo).tcs 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. ' APPROYEDSOURCE/S'OU"D CO:\DITION - Foods from unapproved sources/unsound condition: ACTz'O:"i: Detention or rolunta!J' destruction. PROPER !-L-l..:\DLI.\'G OF READY ~TO.EA T FOODS - Ready to Eat foods handled with bO!~e h;mds and employee did not properly wash hands before handling: ACTIO:\: \'olunt3Q' destruction 10 CROSS CO:\1 A:'IH.\'A TIOi'i OF R-\ "'/COOKED FOODS - Re<ldy-to-Eat foods conl<lminal~d by raw potentially hazardous foods: ACfIO:'\: Voluntarj' destruction of ready to eat foods APPROVED SYSTE.\r - HACC? Plans for ROP, shellfish tanks, variances. oth~rs, \\'rilt~n proc~dur~ for time as a public h~alth control.