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HomeMy WebLinkAboutKuby's Sausage House 2012.08.08TY Op DALLAS COUNTY HEALTH AND HUMAN SERVICES �o 0 'ry ENVIRONMENTAL HEALTH DIVISION . 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 �T're °F ���P�� 214- 819 -2115 FAX 214- 819 -2868 a� 1' CITY/TOWN f�d i` San Code Date Time In Time Out Establishment Number ' Permit Number Risk Category Purpose of Inspection: i - Complialice - Routine ) " 3 Field Investigation' 4 Visit 5 -Other �.., Establishment: Owner: .L A L A l (,1' o Physical Address: 6 6 b l :54.j j o nr, PZA,4A, Zip: 75f C6 1 Phone: ( 36 `— !7- ,� OUT : IN' NA NO COS 5 Pis,..` .. .:Food Temperature. me Itesluiregraents Vlolatzons°Require_Tznmediate Corrective Action Remarks e.- 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) d..- 3. Hot Hold (135 degrees Fahrenheit v 4. Proper Cooking Temperatures 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs Item/Location/Temperature �� OUT 4 Pts; . IN' " NA " NO `COS Personnel/Handlizbg/Source I2equirerinents" " Violations Require Immediate Corrective Action . " _ Remarks v " 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8. Good Hygienic Practices (Eating/Drinkin /SmoUn /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 3 Pts 1N ,� A I C��O COS Facility and Equipp ent Requirements '! Violations Re wire Irxanediate" Correction, Not To Exceed 1.Q Q#$ Remarks r 1 15. Equipment Ade uate to Maintain Product Temperature w/ 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels g/ 18. No Evidence of Insect Contamination 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used CV- n ✓ 21. Manual/Mechanical Warewashin and Sanitizing at m/tem erature 22. Manager Demonstration of Knowledge /Certified Food Manager 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Calibrated ±2 degrees Fahrenheit) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories Heimilich /Disclosure/ReininderBuffer Plate) 27. Food Establishment Permit Subtotal" Other Violations Require "Corrective Action, Not to Exceed ;90 Days or the Nekt Inspection; Whichever Comes First Total Inspected by: VU_ i Print: F/U Received by Print: Title: Yes/No ,�