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HomeMy WebLinkAboutKuby'sG~vriTY ~FQ 7~ ~ ~ p r ~ ~V! y •~T9TE OF'Ck.~P~. ~~-9'- o$ CITY/TOWN ~-~"'~'~ ~ ~ ~ ~ ~ Establishment: (f~ ~~g Owner: ~~/~~, ~~ Physical Address: ~j `~~ ~~1~.,~. Zip: ~ ~~ Phone: ( ~ ,~~-~~ j ~'#/,i~~C~~~°~~..~~„~~C~~'C~~~:r~~~fi~~~ ~ ~ ~ ,~~ l~etf~ar~~ _. ",.. , ~ 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 / Location / Temperature ,~-~:~, ~.~~- y~~~ ~5q Q ~.~~~~~>~- ;.,~ ~~s° ~;gs ~c~~= I `X"I~'.1F~~4~1V1~3 ;~~lu{,i{LLL~i -#41t11i4CL110.LV ~ L4!11LV4iYi.~ k'iVk~r~~'.~ ; 1`~.VLLl41A'~3 /' ' 6. Personnel with Infections Restricted/Excluded ~ 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling ~ 10. Sound Condition 11. Proper Handling of Re _ -EaI ods 12. Cross-contamination o Raw ked oods/Other a/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure C7LT!' ~N NA Nb COS ` ~'aCf1i~G~ ~d.~~+ t~~pment Requinem~*u~s ~ _.~~ ~ ' ~ P`5 ~Vialatic~ns,~Lequire;~rnme~iace Correetio~,, ~T~t ~"c~~~~~~~ceee~ ~0 Da~s Remarks ~ V 15. E ui ment Ade uate to Maintain Product erature t/h./pcL'~- %! / l~+L~4~. y~' 16. Handwash Facilities Ade uate and 'y essibl rjlr' /f'7~~ /~ 17. Handwash Facilities with Soa and owe s 9/' 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals .~~ 20. Toxic Items Pro erly Labeled/Stored/Used r/ 21. Manual/Mechanical Warewashin and Sanitizin at ( ) m/ perature t/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~f~ " 23. A roved Sewa e/Wastewater Dis osal S stem, Proper 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) ~ibto~t ~ ~C~e r ~fala ; ;. ~ia~~s - ~,t 27. Food Establishment Pernut n~~~i~e~, ~~~i~~t,: ~1cit. f~ '.Ex~~ ~~:~ ` s ,~$ ;~~~. ~s ectian, ~hiehe~~r ~om~s ~~irst t i ,~~ ~i ~}'~.¢ p t~p'~~7 ~i'~,~s .~ - ~v-ST~z.~ .~bt~~ ~ ~.i ~Ji'`~. t c :~ ~/ ~ ~ ~~ ~ ~~~.~.~.re~ ~l 6,~~ Inspected by: ~ ~ ~ Print: ~p ~~,~~- /U ` es!/No Received by: ~i! 3,;` , Print;ir. ~~~ ~ ~ Ti~ ., ~ yJ, DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 23'77 N. STEMMONS FRWY. ROOM 607 (214) 819,-2115 Faac: ) 819-2868 ~~ma~ ~'I-/-c~~ ~~~~ ~' S~-~5 t~z~ GOVr1TY pF,Q 9` ,~ ~ , ~ r r y +~T9Tf OF T~~P~ ~-9'-a8' CITY/ TOWN ~"'~'~ ~ ~ ~ ~ ~ Establishment: Cf~ ~~ Owner: ~~/~~ ~~ Physical Address: ~ ~ Nf~~ ~~ ~.,~ Zip: ~ ~Q `'~j Phone: ( ~ ~~ ~ ~ ~ ~~' ~r ~~ ~~ ~c~~ ~~'~ro~ ~ ~~~~'~'~e ~e~~r ~ ~~~ ~ ~ ~ - S ~s ` ~?1~~~~ 5 ~~1~~ ~~?~~a~~e ~' ~~~~. m ~ ~ ~~~ . ~2~;mar~s 1. Proper Cooling for Cooked/Prepared Food~ ~~ ~~~ ~~ ~~ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~ 1/~ 3. Hot Hold (135 degrees Fahrenheit) ,/' 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature ~ G Ituk6.~ l'Z;X~ ~`,-lS ~ ~t'S ~ ~ ~~~ 5~~~~ ° /~rgs lc~'~= Lr ~ 6. Personnel with Infections Restricted/Excluded ~/' 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eatin /Drinking/Smokin /Other) 9. Approved Source/Labeling ~`'~ 10. Sound Condition 11. Proper Handling of Re :.-EaT ods 12. Cross-contamination o Raw ked oods/Other s/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Colct Under Pressure atrr trt N~ ~o cos Fac~lity and Equipment B,eqiairei~ae~s ~~rs Vio~ations.R~quire;Immediate Cartectic~n,, N~t TQ;~xceed lU Days Remarks' 1/ 15. E ui ment Ade uate to Maintain Product erature 4/~/pc^L~ /f I~r~L'L~'~~ ~ 16. Handwash Facilities Ade uate and "~r essibl ~"' /~'7=~~ /~ 17. Handwash Facilities with Soa and owe s 9/~ 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals ~- 20. Toxic Items Pro erl Labeled/Stared/Used ` / 21. Manual/Mechanical Warewashin and Sanitizin at ( ) m/ erature i/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er i% 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal ~ 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit) / 25. Food Contact Surfaces of E ui ment and Utensiis Cleaned/Sanitized/Good Re air / 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Pernut snbzora~' " Q~~;r°Vt~c~la~s -'R '' ir~<<~i~~%t~;A~~c,~,"~ia~~c~ ~x~ee~s~b ~~. 2~`~ '~`~f~t:~ I~s ectia~, Wh~chev~r'~Cc~me~ Fi~st 5 t ` ~ ,~, S~ ~7~t,ep t,,~~s~1' ~~'e.,~'S .3 - i~r~T~h-~-. ,~ba~ ~ a~.i ,t~,!".~ 4t 3 t :~ /~ L~i i ~~--~ - : ~I ~-~~~ ~ ~,~,~~ Inspected by: ~ ' ~'~ ~ Print: ~~ ~~~ ~~~ Received by: I} ` Print;~r. ~ / f~,r~ (~ Tit w.~ ~~f est/ Nn ! 1 el< , a.. i fu'~ ~/Qf t ~ ~ F~~~ I W[ [~ Il ~C~ !~ ~~ 1 1"1 DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819„-2115 Faac: ) 819-2868 wrr~ raa~ '7-/-~f'.~ ~r1~s~ ~ ~ ~°-t5 e~~,