HomeMy WebLinkAboutKuby's Sausage House 2012.08.08TY Op DALLAS COUNTY HEALTH AND HUMAN SERVICES
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'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
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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,..`
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.:Food Temperature. me Itesluiregraents
Vlolatzons°Require_Tznmediate Corrective Action Remarks
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1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
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3. Hot Hold (135 degrees Fahrenheit
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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
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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
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A
I
C��O
COS
Facility and Equipp ent Requirements '!
Violations Re wire Irxanediate" Correction, Not To Exceed 1.Q Q#$ Remarks r
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15. Equipment Ade uate to Maintain Product Temperature
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16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
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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 ,�