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HomeMy WebLinkAboutSMU Fraternity Pi Kappa Alpha DAtLASCQUNTY HEALTH AND HUl\tAN SERVICES Environmenbl Health Division 2377 N. Stemmons Frwy - Room ~07 Dallas, Tex:u 75207 (214) 819-:7.115 Fax: (214) 819-28'08 RETAIL FO on :E:ST ABLisHMENT INSPE'CrION REPqRT . ., .. . . .: - . -.. . . . Purpose oflnspeelion: Regular FoUo\Vup_ Compbint_ Other_ Date ~--ll~Ol, 'Establi;shment: '. '. D EMERrrs1 {p.e"rs~nlii;etJHa?i'd1ni"""'oti"~~Jt~uir€fi,"'mis~f . ;:::...-..... ..,.,,,,~~. .m--..,~'.'".,."". ....,.,..,.""..."'J~,... ~~"''''''~.,"",..........,...,",... 1--K41~)~i~ L,&I.~pn_~.J3.~q4!@..: .mm~91~l~;,%!..T%J,iS~1A4.ttQ.l]j 6. Personnel with Infections RestIictedlE.xcluded 7. Proper/Adequate H2!1dwashing 8. Good Hygienic Practices (Ealin,glDrinkinglSmokingJOther) 9. Approved Sourcell...2beling 10. S.ound Condition' 11. proper Handling or Ready-To-Eat Foods 12. Cross-Contamination of Raw/Coo1<ed Foods/Other 13. ApproveQ Syslems (HACCP PlanslTime as Public Health Control) 14. Water Supply -Approve<:! Sou'rce/Sufficient Capaci'tylHol and Cold Under Pressure D'EME--Rrts~J r~t~~~~nd~'E:--~uT~p. ITi~!fttH1f:;filr~Jiis;~~}.i~~1~~~~# ."." ...,... '<5-''''';';)' '~.s . ~ti~-"'~;Y .''''.,.., ......';:::;1... '" _.....,_...,..c......':\.;;.-~......"'"...,.,..,~;.; .cti..=;t-x....1~.,.t':?".:,;, "'~.' ~-::>{3~t?1.S ~~.:, WlO a ons9=legulre.lmrne{jlate::\:NlTectiVe:r-.. on,.I'P.J .t.Q-;: . ~. :." a . .. . .......'\;.;...... ""':~~\: ";", )~)~-i;,.~..:t.,.lo4/.;~(';:""J>~""'.\~~,~''''';~~''jj::''I:l'~~~~1''~,,",;:'*-'1:';;''':~)'l.~''::,,....""~~.~1t:,:~.,.-::l!-~~~;~~~:~;;:....,..,~-Z., '. 1 S;Equipment Adequate to Malnlaln ProductTemperalure 16. Handwash Facilities Adequate and Accessible 17. Handwash Facifitieswith Soap 2J1dTowels 18, No Evjdence of Insect Contamination. 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly LabeledlStoredlUsed 21. Manu2! Warewashing and Sa.rIitizin,g at ( ) ppmltemperalure 22. M ec:hanjcal Warewashing and Sanitizing at ( ) ppmltemperalure 23. Approved SewageNhstewater Disposal Syslem, Proper Disposal 24. Thermometers ProYidedJAccurate!?roperly Calibrated (:!:. 2'F) Food Conl:act Surfaces ol Equipment and U1ensils CleanedJSa.rIitizedlGood Repair 25. Posling of Consumer Advisories (Heimlich'Raw ShelJ1i.sh WaminsJBuffet Plate) . 27. FOod EslabTIshment Permit.' . . . .:~t:a~:"; '~~"'i;:; ~'I'::<:::~..!"<;E<\r.;...,-:;.t"""'~.o""-"""~:;";::""""~::::ii'..",;:i:~~;r&~"d:SO-:-Da~~~N~'~~r'''~~~~~s'ff~eSl~~ t . ~ .........-~..;~2; l~u':::.t~.!.C?.?.~..!.~~.~:!:I~~QS....:U~~~~tt.~y c....~~ It,...-..-....._.... ..._~,_-!_~ .....~~-"'""-~~~~~.m!;J..!.L~........_..---.~ 5~ L . 4Pts . ~~ 1~A-UtzA.J~ . 3 ttht-I'tr ~ (~) . '. .. : OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. '. Handling offaad (ice) minimized. Utensils properly stored. Clean clothes, hair restrai~ts Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaJ/clean. Food (ice) contact surfaces: designed, constructed, maintained, ir:stal1ed, located. ' . '/l Floors, constructed, drained, clean, good repair, c~v~ring " installation, dustless' cleaning metho~s.' . , . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipmen.1;.constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r7quired, 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 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, .lli:Q, 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:\'G - Pot~ntially hazardous food cooled from 1400 F to 700F more than 2 hours OR 70'F to 41'F (4S'F) more than 4 hours OR preparecl::foods cooled to 41'F (4S'F) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 410 F (450 F) more than 4 hours: ACTIO:\': Voluntary destruction - Potentially hazardous food held above 410F (4S0F) Jess than 4 hours: ACTIO:>:: Rapid cool. (e,g.lce bath) HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:\': \'oluntar)' destruction - Potentially hazardous food held below l..JooF I.ess than 4 hours: ACTIOl'\: Rapid reheat to I6S'F or more' COOKl:\'G - Potentially hazardous foods undercooked: ACTIO:'\': Re~ook to proper temperature Rum REHEA TI:\'G - Cold potentiallyhazardous food improperly reheated: ACTIO;\,: Reheat rapldl)' to I6soF HAi\D WASHI:-\G - Food employees observed not washing hands: ACTIO:\': Emploj'ees 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'OUi'iD CO;";DITION - Foods from unappro\'ed sources/unsound condition: ACTr'O;\': Detention or ,'oluntar:r destruction i. PROPER l-V..:\'DLI.'\G OF READY~TO.EA T FOODS -Ready to Eat foods handled with bar~ hands and employee did not properl)' wash hands before handling: ACTIO:\': \'oluntar)' destruction CROSS CO:\1 A:lIl.'\A TIO;--'; OF R\ W/COOKED FOODS - Re:Jdy-to-Eat foods contaminated b)' r3\l' potentially hazardous foods: ACTIO:'\: VoluntH)' destruction of read)' to eat foods APPROVED SYSTE.'I - HACC? Plans for ROP, shellfish tanks, variances. others. Written procedure for lime as a public he~lth control.