HomeMy WebLinkAboutKuby's Sausage House 2013.12.10 ��i T Y p,
�° ��� 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
_ <� _I, ) > ENVIRONMENTAL HEALTH DIVISION
% �v� 2377 N. STEMMONS FRWY. ROOM 607
�2,, '—use- DALLAS, TEXAS 75207 / `; �j
f pp C .±y l °t� �
p 'r (Arri / 819-2115 FAX 214-819-2868 i�
12 /013 CITY/TOWN Jim y il,Ariz--
San .Time In ‘ °.-° :Tme Out .'Establishment Number<.: Permit Number,.. Risk Category
Code
Purpose of Inspectio . 1-Compliance 2 outine 3-Field Investigation 4-Visit 5-Other
Establishment: IS - 9)5 E Owner: MA L /ily
Physical Address: 6 le 0 1 4iDoz /9L Zip: 7223Phone: ( )C22 /
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
+..4 1. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
4..." 3. Hot Hold (135 degrees Fahrenheit)
`� 4. Proper Cooking Temperatures
✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
<.., 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
,,/ 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
ice.' 12. Cross-contamination of Raw/Cooked Foods/Other
"0°' 13. Approved Systems (HACCP Plans/Time as Public Health Control)
fo'' 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Reciuire Immediate Correction,Not To Exceed 10 Days Remarks
V' 15. Equipment Adequate to Maintain Product Temperature
ate' 16. Handwash Facilities Adequate and Accessible
i� 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
V, 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
—
ew''' 21. Mana1/Mechanical Warewashing and Sanitizing at )ppm/temperature
✓' 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
/ V 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
'/- 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
i/I 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt :i IA;61-4-u- by C��
4pt
M1
Inspected by: S Print: V J3 1J ._ >1
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No Received by:\ / -( — Print: Kest, i' f< y ,fir.- Title: �'