HomeMy WebLinkAboutKUBYS 2015.12.17~-11--J-5
San Date Time Ia Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
IZ-11-J_j 214-~~~~s. ~~Ai~J~82~:2868 (;~& J/zr;J /\3D~
CITY!fOWN UN} \}!II?SJiy!kl~
TimeOu~ _1101.
...L ~m~•• Number j'Pennk Number I Risk Category _,
Purpose of Inspec~o': !-Compliance {i.-Routine ) 3-Field Investigation 4-VtSit 5-0ther
1\UB y's ~ -/\;4/?L /fUby Establishment: Owner:
Physical Address: f.t;(p' 0 I SA.tiDE I(_ flLAZA Zip: 75205 I Phone:/Jv/p-0{g3-.223)
OUT IN NA N0 cos Food Tem~eratureiTime R~irements I
5 Pts Violations equire Immediate orrective Action .._ Remarlcs .,.,. l. Proper Cooling for Coekc41Prepared Food .... 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit)
.......... 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO cos Personnei/Bandling/Source R~uiremeots ~
4Pts Violations Require Immediate Corrective Action Remarks
"" .-6 . Personnel with Infections Restricted/Excluded
t. .--7. Proper/ Adequate Hand washing
.. ,.. 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
~,. ... 9. Approved Source/Labeling
""' 10. Sound Condition
•/ v 11. Proper Handling of Ready-To-Eat Foods
•t.-1-12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Plans/Time as Public Health Control)
"" v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3Pts Violations Reatnre Inunediate Correction. Not To Exceed J 0 Days Remarks
1/ 15. Equipment Adequate to Maintain Product Temperature
(., r 16. Handwash Facilities Adequate and Accessible
\..-1/ 17. Hand wash Facilities with Soap and Towels
£..1-' 18. No Evidence of Insect Contamination
(., 19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly Labeled/Stored/Used
v ,..--21 . Manual/Mechanical Warewashing and Sanitizing at Q(J)ppm/temperature
...... 22. Manager Demonstration of Knowledge/Certified Food Manager
v .I 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) v 27. Food Establishment Permit
Subtotal Otber Violations -Require Corrective Actio~t, Not to Exceed 90 Days or the Next lllliPt=OJion, Whichever Comes First
Spt j lbr 1PtNo w-lt:5t-J c51 6AJ.S 4pt
3pt ~ ~ fL-"' .
Inspected by: ~H ~Y~'lS Print: J~·VJJY ,Q~ U-t p7 Total
FlU Receive~~ Prin~1;lr f3~U I Titl~C{if Yes/No
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