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HomeMy WebLinkAboutBUBBA'S 2017.03.17Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"<.STDI.\IO:\S FRWY.,R;\1607,DAL.LAS,TX 75207 214-819-2115 FAX:214-819-2868 dS-1"1~1"11 Timc in 1 Time out:/I License/Permit #7A1Jfq 1 Esl.Type 1 Risk Category PageJ_orb Purpose of Inspection:1 I-Compliance 1 ';1 2-Routine I I 3-Field In\'esti~:ttion I I 4-Visit 1 1 5-0ther TOTAL/SCORE Estab'lmcbble:I 1~~l/rllC (0 X.I *:'\'umber of Repeat Violations:__ IL!.A 5 ./,",umber ufViolations COS:--CoPhta~dflre }11 L1_.LR~S r I CU~'tJFmJTt1/J;:z;.·I ~1~1fJj.J)I Ph>7/rJ ?!l3-l5'~1Follow-up:Yes ;\0 (circle olle) Compliance Status:Out =not in compliance L :=in compliance :'i0 =not obsen cd NA =nOlapplicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark ../.a checkmark in appropriate box for 1:\,1\0.:-IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re.uire Immediate Correctil'e Action 1I0tto exceed 3 (Iavs Compliance Starus Comllli"nce Status 0 I N ;<i C Time and Temperature for Food Safety R 0 I "I N C R U N 0 A 0 L 1'i 0 A 0 Employee Health T S (F =degrees Fahrenheit)T S V~I.Proper cooling time and temperature /I".Management.food employees and conditional employees; V kn()ll"iedge.responsibilities.and reporting ,/2.Proper Cold Holding temperature(41°F/-15°F)t/13.Proper usc of restriction and exclusion;No discharge from V '"C'ves,nose.and mouth \1'/3.Proper Hot Holdin~temperature(135°F)Preventing Contamination by Hands ./4.Proper cooking time and temperature 1-1.Hands cleaned and properly washedl Gloves used properly "5.Proper reheating procedure for hot holding (165°F in "vi 15.No bare hand contact with ready to eat foods or approved Hours)altemate method properly followed (APPROVED y N ) 0/6.Time as a Public Health Conlrol;procedures &records Hh!hly Suscciltible Populations Approwd Source tY 16.Pasteurized foods used:prohibited food not offered Pasteurized eg!!s used when required ~V 7.Food and ice obtained tram approved source:Food in good condition,safe.and unadulterated:parasite Chemicals -'destruction.8.Food Recei\'ed at proper temperature f 17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic substances properly identilied.stored and used ,,/9.Food Separated &protected.prevented during food Water/Plumbing preparation.storage.display.and tastin£! •....-10.Food cont~lL(I'llrfr;;.uld Returnables:Cleaned and V 19.Water trom approved source;Plumbing installed;proper Sanitized at'•-'";Jtcmperature v back flow device II.Proper disposition of returned,prcviously scrvcd or \..-~"0.Approved Scwage/Wastewater Disposal System,proper l,reconditioned disposal Priority Foundation Items (2 Points)violations Rt'llIire Corrective Actioll withilllO days 0 I N N C [(0 I N ~C R U 1'1 0 A 0 Demonstration of Knowledge/Personnel L 1'1 0 A 0 Food Temperall.re Control/ldenrilication T S T S jV 21 Pt!rson in charge present.d":l11onstration of kno\\ledge,/"'27.Proper cool ing method used;Equipment Adequate to and perform dmiesl Certified Food Manager (CFM)v Maintain Product Temperaturc.,22.Food Handler/no unauthorized persons!personnel vi 28.Proper Date Marking and disposition Safe Water,Rrcordkceping and Food Package ,"9.Thermometers provided,accurate,and calibrated;Chemicall Labeling vi Thermal test strips.-?'Hot and Cold Water al ailable:adequate pressure,safe Permit Requirement,Prerequisite for Operation_.). 24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)1I destruction):Packaged Food labeled 11 Conformance with Approved Procedun's Utensils,Equipment,and Vending 25.Compliance with Variance,SpecialiLed Process.anci V'I/ll.dcquatc handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized \I supplied.usedproeessinl!methods:manufacturer instructions Consumer Ad\isory VV 32.Food and :'>Jon-food Contact surfaces cleanable,properly designed.constructed.and used 1 26.Posting of Consumer Advisories:raw or under cooked /33.Warell a~hing Facilities;installed.maintained.used/ foods (Disclosure/Rcminder/ButTet Plate)/Allergen Label 'v'Service sink or curb cleaning facility provided Core Items (1 Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Days or Next Illspectioll •JH,ic/,e,'er Comes First 0 I N "'C R 0 I N :.;C R 1.:0 A 0 Prevention of Food Contamination U 1'1 0 A 0 Food Identilication T S T S ./3-1.No EI iclcnce of Insect contamination.rodent/other ltV 41.0riginal container labeling (Bulk Food) animalsvJ35.Personal Cleanliness/eating.drinkin!!or tobacco use Phvsical Facilities ~36.Wiping Cloths;properly used and stored .."42.t"\on-Food Contact surfaces clean V 37.En\ironmental contamination v·/43.Adequate ,entilation and Ii~hting;designated areas used,~38.Apprm cd thall in~mcthod /~44.Garbage and Refuse properly disposed;facilities maintained ProDer Use of Utensils VI 45.Phvsical lilCilities installcd.maintained.and clean 1I'i'.I "39.Ctensils.equipment.&linen>:properly used.stored.I .:16.Toilet Facilities:properly constructed,supplied,and clean dried.&handled/In usc utensils;properlv u;ed.,40.Single-sen icc &single-usc article;;properly stored 47.Other Violations,V -./ I -~and used Received ~~;Print:,)t(br1;-rOvc\-rL\r~Ti(i-,!'efVlt In Chargel Owner Isiglwtur;p /'t Inspected by."rt\_;('NAV~fhS Print:J~\JI)Y PhlLl-i p'V Business Email: (signature) Form EH-06 (Revised 09-201S~I I I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ~ Estl61;b;ls C~lU<6.l I Plr;~r7CSS:111LL{fl [)61 ILY~~t~:.:PMf-I LiCenSelPen~t #I Page ~f __..A l.J7tt4 TEMPERATURE OBSERVA TlONS ltem{Location Temp Itcm/Location Tcmp Item/Location Temp l~,iif.t}tlr I')"'1t '--I<;~l h-<,..!.rt:..l~fF" .{lr"·nI"\~~15501" GrlA'l1.f l~j t!;.- (I(1.A-:-u I _.•.•/J1{J..p_Jl"_~1 ~ ( C-I.)DKt;:p (..hi c.,k h.\1''fI5t,/~ Qt:~21 ()ev I OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: 3)i~,)WA.s r\SiNK-16 ~ltA"I\~t-...)A-&r\D/lkt I /fl..(!_L£:nt.J Gr<1 ~/JND ..1LL.17Cl7 j::t.-rp7)U7J'I-JICf ')()/lP/c.&7 i-f5 ~L£.~I ~.t{c1"mJ1 86UYl)v.,.~AfteP6) 14 9rt7}c U~~SII-S DrO--PGa 4~/J (I ,I)-,I Rcccivcd~~l Jr ---:ry "rint:1~t-C>1 -torl-({){;t-~n In Charge/Owncr (signature),-.f"\II Inspected byv-~'~~V~a'£'Print:"""""~ (siunaturc)Samples:Y N #collected Form EH-06 (RevisEt!09-2015)L I ,