HomeMy WebLinkAboutBubba's Cooks Country 2013.10.11 Y OF
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° ■` °, DALLAS COUNTY HEALTH AND HUMAN SERVICES
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F ',A°�;` r`y ENVIRONMENTAL HEALTH DIVISION
• 4J��r,,+ V • 2377 N. STEMMONS FRWY. ROOM 607
r�rf of' ' DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868 "
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San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine (3-Fieinvestigati ) 4-Visit 5-Other
Establishment: f3J,3S15 CC C 4 s at,,,o7R
Owner: C1 1 ,,
Physical Address: (c(() i 7 Zip: 7 5'ZO5 Phone: ( i f 3l 64,27
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
......- 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
v.` 3. Hot Hold (135 degrees Fahrenheit)
°'r 4. Proper Cooking Temperatures
:.7 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
tit im:A/11, 0-4 i/,e474- ,- 4 c - • ..,
)... * (,(, (\.)t_ L6/e6c,
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
y-" 7. Proper/Adequate Handwashing
*''" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
,✓ 9. Approved Source/Labeling
1.--- 10. Sound Condition
---' 11. Proper Handling of Ready-To-Eat Foods
V' 12. Cross-contamination of Raw/Cooked Foods/Other
../ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - AI'roved Sources/Sufficient Ca,acit /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
15. Equipment Adequate to Maintain Product Temperature __ - ---- - -
16. Handwash Facilities Adequate and Accessible
:--'1 17. Handwash Facilities with Soap and Towels
,, - 18. No Evidence of Insect Contamination
.-- 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
22. Manager Dem _ 'on of Knowledge/Certified Food Manager
23. Approved age/Wastewater Disposal System, Proper Disposal
24. Thermometer.-Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,,r, 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
i■,, 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
19.-' 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt /, /) j?` 'i/ /46111` `/ 114=P1#1/V=JJ
4pt / (' ici )
/ 'i n h /1�c � 7 /s,L, ti- i.i Imi.)-17:5'i fZP-A',s , it/447.--Ls. cfe-)41
Allifr - z' Py - ' .--77
Total Inspected by:/ ..l ', # 741 Print: / 26 A 7 i kh 4„.1,9�
F/U Received byi, � - �` �"` ii '�N 1'1'
`(1 fl t Title:
` Print' �
Yes/No �►.....