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HomeMy WebLinkAboutBubba Cooks Country~O~pITY pFO 7 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 •~T9TF ~p't~~P~ (214) 819-2ll5 Fax: (214) 819-2868 ~a~"° ~~~72~L ~ l~~ ~ ~~ / ~"~`~~ l~Z~~~~ crrYiTOwN ~'v~ ~5l~ ~~ Zc~Z~.~, ~.~ Establishment: ~~ C~~ ~~ ~~~` ~~ Owner: j o~ ~- Physical Address: Cp Cy ~ ~ ~~~ Zip: ~ 5 ~~^ ~ Phone: (~~~) ~~"'~~~~ ~-- -`~~ ~+T ~9 ~t~5 ~~5 ~,~ ~~` ~ ~'e/'~'~e Re~uil'elri~sri~5 , ~ , , ; ~ ~ ~ i ., , , ~, r ., ~.~ ~ ~ .. s .. ~ ': ~~ ~~~ . ,`~?`~~~~'~. '~t~t~C~W~~~~te°C~~r~ic~it~ ~1~~ ~° a ° ~ ~ ~Eetnarks~~' ~~ ~,/ L Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Location / Temperature ~ ~ y 13~~ m ~~ ~+~~15~~~ t~'`/ ~~ ~~ ~ ~ 137 °r ~-~ , ~ c~s 1 ~°~ c.~ w,~ I ~3 ~~ ~- S 3 ~" ~ ~ ~~,~,~ ~~a~ C~ -1L ~.~ ~s ~r~r. I~~ I~t°f . ~,~L.~ si.m,.14~ C r ~..r ~11~ ~ ~ c~zrr uv ~a ~ro c~iis ~~ ~,~rsc~i+~ilHa~t~l~ng' So~x~ce ~ ±~~ir~mer~~ `~ ~s . ° Viola~tans ;Tt~c(~ire Zinmec~iate C4rrectiu~ .~~tipn "" Remarks' / 6. Personnel with Infections Restricted/Excluded ~•/ ` 7. Pro er/Ade uate Handwashin ~ 8. Good H gienic Practices (Eatin /Drinlan /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 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ouT ~r NA 1vo Cos ~'aciIity and ~quipment Req~irernents ' 3 Pts Vx~ylafians i~ectuire ;Immediate Conection, Not TQ'Exceez~ 10 Davs Re~narks 15. E ui ment Adequate to Maintain Product Tem erature ~~~7~ ~/' 16. Handwash Facilities Ade uate and Accessible ~' 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination ;d 19. No Evidence of Rodents/Other Animals ~ ° 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( m,,tem erature 22. Mana er Demonstration of Knowled e/Certified Food Ma er ;~/' 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/SanitizedlGood Re 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate 27. Food Establishment Permit ~nbtor~` . °Qthe r'V~o~~ ~ions - R ui re +~+~~r~taue ik~ac~n ~Tot ta Exce~ti ~t~°Da :s,fl~;the °1~Tex't T~as ectivn, Whichever C+ 5 t C "` Ea!'T ~ ~~ fj t'Tl ~ /tiI`~ t ~72 ~~ ` ' ~ 4 t /, - ,C .. N / '.. L. c ta J / l t + C~'L ~~ ` ,~ 3t ~ . ~~~ ~L~. / C dila ~if~-/ ~ J ' > ~~ctt~ ~ tJ ~ -, N L~,~, ' ~~" /~'f~/'A ~.. T~ Inspected by: ~~ ~ Print: ~~ ~~(_y„~i:~~ v/Uii.r„ Received by: f~.r, '~l~~A ~ Print:~~~ ,,,,~o,- ~~ j,~ /==~-t;) f, ~ Title~ .1 Jr1TY OF G° ° DALLAS COUNTY HEALTH AND HUMAN SERVICES x~~ 9 ENVIRONMENTAL HEALTH DIVISION F 2377 N. STEMMONS FRWY. ROOM 607 •~T"rF oF ~e~'"~Y (214) 819-2115 Fax: (214) 819-2868 ~~; c.~~~L 7~-l~ Q ~ ~ ~°~?~~~ ~~Z~/ ~~ crrYiTOwN ~vi ~Sl~y ~~ 2c~Z~ ~.~ Establishment: ~~ C~-~ ~~ ~~~~~ Owner: p j,,,~ G- Physical Address: ~ Cry `~ ~~s'r ' Zip: ~ 5 ~~^yy~j Phone: (Z.~~-) ~'~~'~,~~~~- f,/ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature r~ ~-~ 13~c ~~~ ~~~15~~~ ~~/ $~-~ ~,,~~,.~ 137°r i~~1, ~'~~s !'fb~' Go w~.Y 143 ~5 cF ~ ~j °~" ~G~ ~+:,V,u~~ ~~f~~ C~di ~.~r~:s ~ ~~'. 13~ I~r°f e~L.~ ~~14~ ~ r ~.r ~~ otrr ~ ~t~ ~to ~os g~irsari~~~a~ud#i~g ~our~ee quire~es~fs .. 41~cs Viiala~icat~s :R~cruire 7,~nmediate Carrectiue Action Rernarl~s 1~ 6. Personnel with Infections Restricted/Excluded vf 7. Pro er/Ade uate Handwashin I~" 8. Good Hygienic Practices (Eatin /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/Otl~er 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ovT IN NA No cos FaciliCy an~ Eqnipment Requirements s Prs Vit~lations Require'Imtnediate Correetion, ~Tot`T~,~xceed 10 Days Remarks 15. E uipment Ade uate to Maintain Product Tem erature G.,~l.~7"~' ~//' 16. Handwash Facilities Ade uate and Accessible ~' 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination ~ 19. No Evidence of Rodents/Other Animals ~% 20. Toxic Items Pro erl Labeled/Stored/Used • 21. Manual/Mechanical Warewashing and Sanitizin at ( m;temperature 22. Mana er Demonstration of Knowled e/Certified Food Ma er ;~' 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ~~° _' 27. Food Establishment Pernut 5 t r ~.~,,~ ~~-~ ~~~ .~~ ~~ ~ ~ ~ ~~~ ~ ~~~ .~ . ' . , . c ~ ~ ~ ' l 3 t ~ ~~~ / ,~L~a~ '-` ~ ~~ '/ ~ - ~ ~~ ' . ~^ /U ' ~~ s~ l ~ .rctc,5 ~ ~ `~7-" ~ T~ Inspected by: ~ .~ ~ Print: ~ ~~(„jf~,~~ ~~U~*T ~, Receivedby:~J, , ; ~~~: ,~°--, Print:~~„a >.~. ~~.,,~~:,~•k~~p~~,N Title~ .~