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HomeMy WebLinkAboutUniversity Sandwich Shop DALLAS -COmITY HEALTH AND HUr.rAN SERVICES ' Environmental Health DivisIon 2377 N. Stem mons Frwy- Room 607 D:lIlas, Texas 75207 . (214) 819.::111S F:lx:(214) 819-::1868 '. '. -. RETAli,'FOUD:E:STABLISHMENT INSPE'CrION REPORT . ., . . ~ :.. ~ . -: 'P~oseopnspeclion: Re~ular~Fcillo\VuP_ Comptaint_ Other_ Date 'EslabJi;shment '. D EMERrrs'l f8e'rsznnKliHalY81njg/~oti'?cEi:'fR~dir€m"'mfS:<:;f;'~!5i ?X4rP.tS"l~~~ ;'\7.ola:m:rnS:R ~'''u''''IJ'nimeffi-aie::cii''<<ecfNe1c\Cti"cM'A~!': 'f. ,c......... ~..,N.. _.._ .._... _. ..____q.~ ._u....._..._,__.'_____._._.__. _..._"'"'. 6. Personnel \'lith Infections Restrictedl'Excluded 7. Proper/Adequale H21ldwashing 8. Good Hygienic Practices (Eatins'DrinkinglSmoking/Other) 9. Approved Source!l...2.beling 1 O. ~ound CondItion' 11. proper Handling of Ready-To-Eal Foods 12. Cross-Conlamination of Raw/Cooked Foods/Other 13. Approved Syslems (HACCP PlanslTIme as Public Health C<lnlrol) 14. Water Supply -Approved Source1Sufticienl C2pacitylHol and Cold Under Pressure D'EME"Rrf's~llN~!lliY~rrd1~U7~P' m~!fttffe'Hair~_hrs~~~S1:1i%~~~%:' ~ ',' ", ~~fif~ ~1.--"''' '<(fjl~'f"'j~ .;~.~ " ~ti"..c ...~~...~ .<~...-,",< ......,. ~1......~...._..":;..:.."""C.....~...n.~:llo.~\.:.--......,,..,l'A..~cti.....-;):~',:..1::::~t::~..:,;~ ".Of>-. "" _, -c.;~~~:' tI",'{3!t:?.tS ~$''', ~:YIC a ons'oRegulre. mmedlate':0vrrecuve' . on ';1'A.J .t,.o-;: . ~. '.' a~.. .. -v. ....... '\;:.~.. 04'.;~'?J,;:" >'f""': )~~;""""'~.,lI4;.i:;;};(",^".Jo"-"-; '~~~>"~'''';~~.M''''~~")lo;'l''''..J:'':\;o;f*.~~~:.7.:''r,..,.~-.::.,........,..~:r...);,l'~",-:'I-~~~:~--:?r:'d.':~,;,::"",'.,...~ '. 1S;EquipmentAdequale 10 Maintain ProductTemperalure 16. HandW'2.Sh FacTIities Adequale and Accessible 17. HandW'2.Sh Facilities with Soap 21ldTowels 18, No Evjdence of Insect Contamination . 19. No Evidence of RodenlslOtherAnimals 20..Toxic Items Ploperly Labeled/StoredJUsed 21. Manual Warewashing and Sani6zing at ( ) ppm'lemperalure 22. M echan!ca1 Warewashing and Sani6zing at ( ) ppm/lemperalure 23. Approved Sewa,g eNlaslewaler Disposal Syslem, Proper Disposal 24. Thennomelers ProvidedlAccuraleIPloperly Calibraled (:!:. 2'F) 25. Food Contact Surfaces of Equipmenl and U1ensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichIRaw SheTlfish WaminsJ'Buffet Plale) . 27. FOod EstabTIshmenl Permit ' .' . .' .'. . . . .:.sutqOfars<~: '~M ~fMi1"E<m~....~..r'''''~R''''"''''''~CO~~,~::ifon-'f~;r&~''d:S{)':'Da~or.:~Fi~1nS'~~~~<%~.rsj.~~ ~ . , ...'......-.-.-; : #> .u..."';.....!.~..'?......._~~.~..:IY1f'~QS"""'..;....~~.. _tT_...._ .,.,.:.;,....., (;.;._..........~...........~-'!-~.... ~.....",...~~--.:-_:::J:1,~_..,p..;:~~..........-...____ 5Pts !~ 4Pts 3 Pts',2 .. foW De~ms . ~oUow -tIP. YES t-v Inspe~ted by: OTHER V~OLA TIONS 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) minim'~ed. Utensils properly stored. - _ Garbage & refuse co~ners covered: adequate number, ~ -.....:..... . ~ insect/rodent proof, freq1l'eqfY of disposal/clean. Clean clothes, haige*"\i.~ " "t:,. '\ . . . . .' '~. ' '. :. ,.,' \'~. .~ '\~IO~,co~ted;-.~i~~\z~~epair'COVering' Food (1~&Q;l~"Qtgfa~~e~, cons~cted~~, '~\ ~\.~~~~~ t. \cxa~~s. " . mainta~~~talled, loca~s~\ ~~\0~\t\~ 0\\ ~N;j - - \. \ 2S.-r.., ~'tall.s', ceiliJlg, attached equipment: constructed, good Non-food contact surfaces: designed, constructed, "repair, clean: surfaces, dustless cleaning methods. maintained, installed, located. \ ....l. Lighting-provided as r7quired, fixture, s s,hie~. " --'" Ware washing facilities, designed, constructed,rnaintained, ~ installed, located, operated. Ventilation: Rooms and equipment - vented as required, - Accurate;Jhermometers, chemical test kits prov~ded, gauge ...,.. ~(~, ~reSSi~g,r.?~s - [~QR~~a'~"",,~kers pro\'ided, facilities ~,('if\1~~\~~ve\\",~~(:,:-2~\ ,~~ \~~\~~ :S';'~\\.'.:!l . "-elean,~-ate\i-pr~V}\ ~~\' Wiping cloths: clean, use restricted. Premises maintained' free of Jitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. -"",.,.-e."'.' '~'''''''''--~.'"''-; ~Single-service article~, sto.rag~,'dispensing. 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 Man'ager registered with City; on site. :;-'Ii'\O. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl:'\'G - Pot~ntially hazardous food cooled from 140" F to 70" F mor~ than 2 hours OR 70' F to 410 F (45 'F) more than 4 hours OR preparecl::foods cooled to 41'F (45 "F) more than 4 hours: ACTION: Voluntar,y destruction 2. COLD HOLD. Pot~ntially hazardous food held above 41"F (4S'F) more than 4 hours: ACTIO:'\': Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:\': Rapid cool. (e.g. Ice bath) 3. HqT ~LD. p~t,ent",i,a,IIY haz, ardous food held l?el?\t,140oF more than 4 ~ours: .ACTIO:';: \'oluntary destru,ction '\ :)Y~~~~~~q$l~'"5~I~~J,e~~ 4 hours: ACTIOl'\:. R:lpJd reheat to 16~of or more COOKI:\'G . Potentially hazardous foods undercooked: ACTIO:';: Re~ook to proper temperature :~ t ;. R..\PID REHEA TI:';G - Cold potentiallyhazardous food improperly reheated: ACTIO:\': Reheat rapidl~' to 16soF 7. HAi'\D WASHIi'\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. . . . 1,10 APPROVED SOURCE/SOUi'\D CO:';DITIO;-.I- Foods from unapproved sources/unsound condition: ACTfo:'\: Detention or roluntal)' destruclion 1. PROPER l-l.\.:'\'DLI.'\G OF READY~TO.EA T FOODS - Ready to Eat foods handled with bar~ hands and employee did not properlr \\'ash hands before: handling: ACTIO:'\: Voluntary destruction 2. CROSS CO:-'T A:'>lI:\'A TIO:'\ OF RAW/COOKED FOODS. Ready-to-Eat foods contaminated by ra\\' po'tentially hazardous food;: ACfIO:'\: Voluntarj' destruction of ready to eat foods 3. APPROVED SYSTE,\I . HAeC? Plans for ROP, shellfish tanks, variances, others. Written procedure for lime as a public h~alth control.