HomeMy WebLinkAboutRUTHIE'S ROLLING CAFE 2017.04.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DAC;AS,TX 75207 214-819-2115 FAX:214-819-2868<13L,~
rqr:.J 1-J ~I Time in:I Time Ollt:./I License/Permit #1915 I Est.Type I RiskCategory Page t oV
PUrDOse of Ins ••••••tion:I I l-ComDliance I V I 2-Routine I I 3-Field Investil!ation I I4-Visit I I S-Other TOTAUSCORE
EstabliShm~~'Tm I ~LLJ ~conA~kme:)(Ll7~1 *Number of Repeat Violations:__
U £,c:;,()r](_.,.y;v'Number of Violations COS:--([)
PhYSif2.jr:z:Po ie I 'V'~C/~~1'7&/j Zip Code:I roif~380 ,-If 233 I Follow-~p:VesNo(cIrcle one)
Compli.oc~Status:Out =notincompliance IN =incompliance NO =notobsClVed NA =not applicable eos =correctedon site R =repeat violation
Mark the anDroDriateooints in the OUT box foreach numbered item Mark ,./,acheckmarkina"nrooriate box for IN,NO,NA.eos Markan asterisk'*.in ·~r"""ate boxfor R
Prioritv Items (3 Points)vioilltions Re uire Immediate Co"ecm'e Action not to exceed J dfJ1l!1
eomnllanc~Status eomoli_on Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T s
•..v I.Proper cooling time and temperature 12.Management,food employees and conditional employees;
Lv knowledge.responsibilities,and reportin!!
l--L--2.Proper Cold Holding temperature(4 I°F/4S0F)
I\..13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
v 3.Prooer Hot Holding temperature(135°F)Preventine Contamination bv Hands~4.Proper cooking time and temperature 4 14.Hands cleaned and properly washed!Gloves used oroperly
J;'5.Proper reheating procedure for hot holding (16S0F in 2 't IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )•...6.Time as a Public Health Control;procedures &records HiI!hlv SusceDtible Ponulatlons
Approved Source J-16.Pasteurized foods used;prohibited food not offered
Pasteurized ee:gs used when required
7.Food and ice obtained from approved source;Food in
1.J.....-good condition,safe,and unadulterated;parasite Chemicals
destruction
~i..--8.Food Received at proper temperature 't 17.Food additives;approved and properly stored;Washing Fruits
&Ve!!etables
Protection from Contamination '-f-18.Toxic substances properly identified,stored and used
v "9.Food Separated &protected.prevented during food Water!Plumbing
oreparation.storage,display,and tasting
\...'-10.Food conta~ces and Returnables;Cleaned and \.1,..-19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow device
v-II.Proper disposition of returned,previously served or ..~20.Approved Sewage/Wastewater Disposal System,propervreconditioneddisposal
Priority Foundation Items (2 Points violllliolU Re.llire Corrective Action within 104llvs
0 I N N C R 0 I N iii C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControllideotificationTsTS
LV 21.Person in charge present,demonstration of knowledge,_'-27.Proper cooling method used;Equipment Adequate to
and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature
/22.Food Handler/no unauthorized persons/personnel .•.28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ~.__29.Thermometers provided.accurate,and calibrated;Chemical!
Labelln!!Thermal test strips
Iv 23.Hot and Cold Water available;adequate pressure,safe Permit Requiremeot,Prerequisite for Operation
•....~24.Required records available (shellstock tags;parasite "I 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingt2S.Compliance with Variance.Specialized Process,and
V~31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods:manufacturer instructions 1..--
Consumer Advisory v 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
i 26.Posting of Consumer Advisories;raw or under cooked \.0'33.Warewashing Facilities;installed,maintained,used/
foods (DisclosurelReminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (J Point)ViollldolU Ref/"ire Correcti1>eAction Not to EJc«ed 90 Dill'S or Next Insoectiolf.WiIkIIner Coma Fint
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationu0A0FoodIdentincatiooTsTs
34.No Evidence of Insect contamination,rodent/other
./4I.Original container labeling (Bulk Food)
'"animals
."3S.Personal Cleanliness/eating.drinking or tobacco use -Phvsical Facilities.,.,36.Wioing Cloths;prooerlv used and stored ,.;42.Non-Food Contact surfaces clean.,:;.37.Environmental contamination •..43.Adequate ventilation and lighting:desiQnatedareas used..38.Aoorovcd thawing method ."44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils ..4S .Physical facilities installed.maintained.and clean
IV 39.Utensils.equipment,&linens;properly used.stored....•.46.Toilet Facilities;properly constructed,supplied,and clean
-dried.&handled!In use utensils;properly used.•"40.Single-service &single-use articles;properly stored rI'47.Other Violations
and used
Receivee~dJf/lvJ!!;~~~~Print:Title:Person In Charge/Owner(signature).....',-
Inspected ~y:llC-(~V~-oo rA~Print:'F(UD1 Ph/U-tp~Business Email:
(signature)
Form EH-06(Revised 09-201SL/I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-
Estab'trJ17l1&:s I Phr:t:.ei(;k I ~~:I?r:n-~171~#I Page'J..e.f z-
TEMPERATURE OBSERVATIONS
ltemlLoj;ation Temp ltemlLocation Temp ltemlLocation Temp
1(t::F7?11 ~AJ Dj:-tJ/,,
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATfENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
..
Receive~~~~Print:f~V1~y ll\h \h 1LVl1 ~Title:Person In Charge!Owner(si~nature)•
Inspected b~_/IV,Q ~~-fV'1'710 Print:,...UfN l-f}/L4~(si"nature)"Samples:Y N #collected
Form EH-06 (Revised 09~I ,