HomeMy WebLinkAboutKuby's Sausage House 2013.01.24 0,11Y OF
C.o ,�o DALLAS COUNTY HEALTH AND HUMAN SERVICES
i ' ' e) > ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
T, +" DALLAS, TEXAS 75207 l
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of�� pZST (.iv'' rnit 1—Z6214-819-2115 FAX 214-819-2868 f��1�19t,��� ;}� 'i /'//C,J
L �J CITY/TOWN Iif'�-Ci ,
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation J4-Visit 5-Other
Establishment: /f(Ja {$ � 1 Owner: XIV?L irGlig y Jr'"
Physical Address: ��
0 ' 01J / s` _A / � Zip: /1 5 Phone: (vim►q) 3( 3 —2ZZJ
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1.--7 1. Proper Cooling for Cooked/Prepared Food
% • 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
L" 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS PersonneUHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
.�, 6. Personnel with Infections Restricted/Excluded
r,,, 7. Proper/Adequate Handwashing
r,,. 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V 9. Approved Source/Labeling
10. Sound Condition
.— 11. Proper Handling of Ready-To-Eat Foods
v, 12. Cross-contamination of Raw/Cooked Foods/Other
V 13. Approved Systems (HACCP Plans/Time as Public Health Control)
1/ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
i■---- 15. Equipment Adequate to Maintain Product Temperature
�' 16. Handwash Facilities Adequate and Accessible
✓7 17. Handwash Facilities with Soap and Towels
,i ' 18. No Evidence of Insect Contamination
✓' 19. No Evidence of Rodents/Other Animals
v.^ 20. Toxic Items Properly Labeled/Stored/Used
4^ 21. Manual/Mechanical Warewashing and Sanitizing at cSgppm/temperature
4 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
vn 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
t/') 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt l /14) / /2-1 h U C-0 1 I 72S
4pt
3pt
.
Tota� Inspected by: (, ( i r, ,
Print: �� Pki r
F/U �� • Title:
Received b Print: n r � it
Yes/No C /l/ ' I c„, /� z 1/10 ' � 11/