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HomeMy WebLinkAboutSMU Fraternity Sigma Chi lJAJ,.LA~ COUNTY HEALTH AND HUMAN SERVICES Environmental Health DiviSIon :2377 N. Stemmons rrwy - Room 507 Dalla:, Tens 75207 . (214) 819-:1.115 Fax: (214) 819-:1.868 RETAIL FOOD ESTABLISHMENT INSPECTION REPqRT Purposcopnspeclion:Re~tl'ar V Followup__ Complaint_ Othcr_ Date . Cl- /,,- Olt?' ---:-:----.. 'Eslabli,snment ;nOvcTJ-j7Ves 'M.)~;::= o EMEfHts) 1FfE?rsaM;ertJH3ti'd"iih'"'~"~""~~R:"""dir€m"~f ~ Y-4"~~~""~~"" '~:I",,;:;;~~-'~'6 """"."-".''''I'~'''!::-'''''I''''''';''~,",,''':H1:1'A<:t.i:: f. -~ (.J.ro;.~.J;!t~ }~,Mc;:_u_O n.~::r.:I.El.q l,!!@._:J.mm.~':!.Li?~k~!I~.~~u.Q. .,/ 6. Personnel \'lith Infections ResliictedlExdud ed 7. PloperlAdequate H2.f'Idwashing 8. Good Hygienic Practices (E2lin,g/DrinXinglSmoXing/Other) 9. Approved SourcelL..2heling 1 O. ~ound Cond"rtion . 11. ['roper HaIldling o/Ready-To-Eat Foods 12. Cross-Contamination 0/ Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as PubTic Health Control) 14. Water Supply -Approve<! Source/Sufficient CapacitylHot aIld Cold Under Pressure D.EME~8fts~JfIF:a-a-~~~~nBl~~UlP~rTi~~!f(ffe;:;urr~:n1s~E~M:~~~~~~s~~~~f~. ..." .-.,.... .'rJ""....ll ,,1,_,. -:';ti.:_~ .''''~'' .,...'::::;i....;, ~'.../-..,:,..~..,....":!... .,.......'-'......,...~;.; -;::.; -:j.':r-''''''';''''t'~''':';'~:W''O'~'''' 'd. . 3iR-iS ;':;:l.:', ~,Yi'C a ons... e u)re.lmri'H:i<:licrte:;COTTectNe:n.\;.uon'''l~ .tiO';' . ,.}, :.o~ . ':>,{ ..~ .-.. ...,.,,,.,~.;,.,:,.,,,.,..4:11J...s.._ ..~"'."...,'_.":.,.."~"""",."""""',.~,,,:,,,.~...,,,,........~~.,"''''''...,~''''''''''''"'''.'''.,,''''',....'.,.... ".'- 15: Equipment AD equate to Maintain Product Temperature 16. Handwash FacTIities Adequate 2.f'Id Accessible 17. Handwash Facilities wi:h Soap and Towels 18, No Evjdence o/Insect Conl.arnjnalion 19. No Evidence 0/ RodenIslOtherMimals 20..Toxic Hems Ploperly LabeledlStoredlUsed 21. Manual Warewashing and Sacilizing at ( 22.. Mechanjca! Warewashing and Sanitizing at ( pmlle perature 23. Approved Sewage/Wastewater Disposal Syslem, Proper Disposal 24. Thermometers ProvidedJAcctJraleJ?roperly Calibraled (:!:. 2'F) ood Conl:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlidv'Flaw ShelJii.sh Wamin,gJ8uffet PIal e) 27. FOod Establishment Permit . . . , . ........, ,.. "', "~~~.""'~'i' -:~fuJS<.'S': '~M 'T:"&'rr'E<vt;"'~:''''':;:R'''''''''''~co~~~~~;rd~''d~xFDa~~Th''Ef.N~1nS'~~~~ff&irnes.r.m~-:::" " . .. ..-........-.........: ; "" .'::_____.~.e...!3........._:?..:.!...:J~~QS_..;...~~, !:T_..._ ^~....., r;...~......~_........._~,_.._~..... ~""""..:.:.;.J?-~~__::J:';.~_.'J>i___""'.~.......--.........-. 5 Pts 4 Pts 3 row Demerits ~oUow-t1p Insp Received b YES NO Inspc~tcd by: ,i', OTI1ER VIOLA TI i. p{./Ii . _/ _ : NS WHICN MUST BE CORRECTED /?~(' " Food protection during storage, preparation . ~ I: service, transportatlOn. 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'cIean. Clean clothes, hair resrr:ai~ts Food (ice) contact surfaces: designed, constructed. maintained, iIJstaIled. located. ' , Floors, constructe~,drained, clean, good repair. c~v~ring " installatioo,.dustfess cleaning methoqs,' ' , Non-food contact surfaces: designed. constructed. maintained, instaIled, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed. constructe'd, maintained, installed, located, operated, , Lighting pr9vlded as r:quired, fixtures shielded. -. Ventilation: Rooms and equipment - vented as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Single-service articles, storage, dispensing, Dressing rooms - rooms clean, lockerspro\'ided, facilities clean, located prop~r1y _, Wiping cloths: clean, use restricted, _''-Non-food contac't surfaces 'of equipment and uten Premises maintained' free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles, Complete separation from living/sleeping quarters, . Laundry. .. 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, \II'{O, CORRECTIVE ACTIONS TO ENSURE SAFE FOOD o COOLI:\G - Pot~ntially hazardous food cooled from 140',F to 70'F mor~ than 2 hours OR 70'F to 41 OF (45'F) more than 4 hours OR preparec!:foods cooled to 41 OF (45'F) more than 4 hours: ACTION: VoluntarJ' destruction COLD HOLD - Potentially hazardous f~od held above 41'F (45 OF) more than 4 hours: ACTIO:\: Voluntarj' destruction - Potentiall)' hazardous food held above 41' F (45 "F) less than 4 hours: ACTIO:'\: Rapid cool. (e,g. ice ba lh) HOT HOLD - Potentially hazardous food held below'140'Fmore than 4 hours: ACTIO:\: Yoluntary destruction - Potentblly h3.Z21'dous food held below 140' F I,ess than 4 hours; ACTION: R:!pid reheat to 165' F or more ' COOKI:\G - Potentially hazardous foods undercooked; ACTIO:-l: Re700k to proper temperature R..\.PID REHEATI:\G - Cold potentiallj'hazardous food improperly reheated: ACTION: Reheat rapidl)' to 16S'F HAND '\"ASHI;\"G - Food emplo)'ees observed not washing hands: ACTIO:-l: Emploj'ecs should be instructed to wash hands before starting work and after smoking, cating, drinking, u~sing the toilet, and all other times specilied in the Rules. ' APPRO\'EDSOURCEfS'OUi''iD CO.'\iDITlON - Foods from unapproyed sources/unsound condition: ACT(O:,\: Detention or roJuntal'"j' destruction, PROPER H.-\:\DLlSG OF READY:TO.EA T FOODS - Read)' to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:\: Volunt3rj' destruction ~ CROSS CO:-'l A~llSA TIO:'\ OF R-\ WfCOOKED FOODS. Ready-to-Eat foods contaminated by raw poicntially hJZa.rdous foods: ACTIO:';: Voluntar)' destruction of ready to cat foods APPROVED SYSTE.U - HACCP Plans for ROP, shelllish tanks, variances, oth~rs, Written procedure for time as a public he~Jth control. ~\