Loading...
HomeMy WebLinkAboutKuby's Sausage House~uNTY ~F v a 9 W ~ ~ ~~., F N Y~~9TF OF 1~~P~ ~ 2~~ ~--t~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214} 819-2868 /TOWN Establishment: ~`(t ~ ~3A`~~5~ Owner: h/',~L ~~Q Physical Address: ~+r~ ~ s~/ ~E~ ~ Zl~ Zip: ~ 5 z('~ Phone: o~~ t~~sr ~v : ~a ° r~o C~s ~~;`~t~ ~~~tr~lT~rne Re ~~em~ 3''~ts , ~ ~ ~ ~ ,~ ; , ~~i~t~t~[~s ~ , i~r~ ~r~amieet~~t~ Carr~~~~s ~,~~~~i ~ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~ unr u„1~ r7'1G ao,.roo., L'..w_,...t~_:.. 3 ~. c3 ~ -a---.. _ ....~.. .... ,.~ 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature ~~4U. ~ t~-',,t~, ~ ~,2, °F' !~ 1~UL8 G~r~ ~lsM'rM~r~.XSr' ~'Z°f' ~; Sa'"P , o~S uv rrA xb cos ~!ersar~et/~auc~linglSource :Req~rea~~nts ,..' 'Vi~~aktaris ~e~uire Tmniediate ~tirrecti've 1~ctiori . Remarks 6. Personnel with Infections Restricted/Excluded ~ 7. Pro er/Ade uate Handwashin / 8. Good H gienic Practices (Eating/Drinkin /Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other J 13. Approved Systems (HACCP Plans/Time as Public Health Control) ouT 3 Pts Itv rta NO Cos 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure Faeility and Equipment Requi~ements Violat~~ns R~ u~re Immediate Carrection, Not T:o Exceed 10 Days Remarks ` 15. E ui ment Ade uate to Maintain Product Tem erature t~ 16. Handwash Facilities Ade uate and Accessible / l7. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Anim 20. Toxic Items Pro erl Labeled/Stor /Used V 21. Manual/Mechanical Warewashin a am izin at (5 pm/temperature 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~ 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Disposal 24. Thertnometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit) N 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Postin of Consumer Advisaries (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit Subz~r~1 5 t (~t1~er Vi~tIations - ~i~ C~~ct,i~e'' :~c~ic~~; ~Tot- to Excee~ ~C~.°I~~ ~;~~:~e ~T~ct: ~t ctzc~n, Whi~chever Comes' First 1 l 4t '-"'~"I~v ~ 6~f G. '~LK,fILJ L--00 t?~1~'T ~'~'~l.1~,C'T 3t ~+' Total Inspected by: Print: ~ T~~ ~' ~ V ~ F/U Yes/No Received by:19~ ~r ~ / Print:/~. ~ ~+ L ~ ~ ~ ` s , ~ ~ ~ Titl~ ~f' \