HomeMy WebLinkAboutBUBBA'S 2017.08.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STL\L\IO:-;S FRWY .•R\1607.DALLAS.TX 75207 21.t-819-21IS FAX:21.t-819-2868
Da~.--'].}{_1'1--1 TIllle in I Tillle out:'"I License Pcrmit ~79Q_3 I E,l.T)pc I
Risk Catcgor>Page ..!of2_.
Purpose of Inspection:I J I-Compliance I ",1 2-Routine I I 3-Firld 1m estigation I ,4-Yisit I I 5-0ther TOTAL/SCORE
Establit)th7~A i,->(_c~As[(;.(.;;....r~/on'iM!l(\Cr:Slt_(!~
1
*.\umlll'r of ({('PC,I[\'iobltions:__3./'\1Imher of Violation,COS:--
Physical Addres{tt [,.7 /-JJ LLLflC'S(1 1J COUI~':,,f.tikl~1''tl~··I Phon'~¥-(373'~GJ1
Follow-up:Yes
NI y&::n.,')I ,.:>'\0 (circlc one)
I •Compliance St:ltu>!Out -not in compliance I"-IIIcompliance '\0 not "b,ened :'\.\not applicable CUS -corrected on site R ~repeat'iolation
Mark the appropriate 0010[;.10 the OUT bo,for each numbered item Mark ../.a check mark IIIJppropriate Po,for 1'\.",0.'A.COS ~lark an asterisk'*.III appropriate box for R
Priority Items (3 Points)violatiolls Rewire Immediate Correctil'e Actiof1l1ot to exceed 3 days
ComlJiiance Status Cumpliancc Status
0 I N :0;C Time and Temperature for Food Safety R 0 I ;\'\('R
IJ 1'1 0 A 0 (F =de>rrce,Fahrenheit)L ...•0 A 0 Employee Health
T S T ~
'-'V-i.Proper cooling time and tempcrature LV I~.:'vlanagemenl.food employees and conditional emplo)'ees:
knOll led!.!e.responsihilities.and reporting
'"2.Propcr Cold Holcling temperature(-1I"F -15°F)tV 13.Proper u,e of restriction and e"elusion:No discharge li'om
v e....e~.110"~.and mouth
../3.Proper Hot Holding temperature(135'1')Preventing Contamination by H:mds
,/4.Proper cook in!..!lime and tempc.:raturc .-1 1-1.Hands cleaned and properlv washed,Glol'es used properly
5.Proper reheating procedure for hot holdlllg (165 F in ~15.:-';0 hare hand contact lI·ith ready to eat loods or appro,ed
Hours)t-alternate method nroperlv foliOll'cd (APPROVED y N )
6.Timc as a Public Health Control:procedure;,&records !liehh Susceillible POIJUlations
Approved Source tV 16.Pasteurl/ed foods used;prohibited food not offered
Pa,teuri7ed e!!gs used II hen required
7.Food and ICCohlaliled from approl cd sOllrcc:Food in
•.•.•1.----good condition.safe.and unadulterated:para,ite Chemicals
destruction
.....-v-8.Food Received at proper temperature 17.Food addllil"es:approl cd and properly stored:Washing Fruitsl&Vcgetables
Protection from Contamination vr IK.To~ic >ub>tances properlv identilied.stored and used
9.Food Separated &protected.prel ented dUring food \\aterl Plu mbing
1'/prepar.nion.Sloraae.display,and tasting~".,.IO.Food contact surf~lld Returnable,:Cleaned and V 19.Water Irom approl ed souree;Plumbing installed;proper
Sanilized at £,'"111;_'temperature V hack 11011'del ice
j;.y I I.Proper disposition'or retumed.prel iously served or V :>0.Approved Sewage WastelVater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re~llire Corrective Actioll with ill /0 days
0 I 'i "('Il 0 I ""r R
U 1'1 0 A 0 Demonstration of Knowledgel Personnel L ...0 \0 Food Temperature Control/Identification
T S -~J ---s
21.Person in charge present.demonstration of kIlO\\ledge.,-Proper cooling method used:Equipment Adequate to
,/and llcrtiml1 duties Certilied Food ~Ianager (CF~I)VV ~Iallllain Product Temperature
:/"Fond HJndler no unauthorized persons pcr;,onnel L/:>X.Proper Date \Iarkina and diSPOSition
Safe Water.Recordkeeping and Food Package ,....V ~9.Thermometers prol ided.accurate.and calibrated;Chemical!
Labelill!!Thermal test ,trips
",."HOIand Cold \\ater al ailable:adequate pressure.sare Pcrmit Requirement,Prerequisite for Operation~_J.
1/
2-1.Required records al ailable (shellstock tag';parasite --r 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
f-n 1-1
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compltance IIlth Variance.SpecialiLed Process.and /'31.Adequate handll'ashlllg facilities:AcceSSible and properlyHACCPplan:Variance obtained for speci.lliLed L.-
processillt!methods:manufacturer instruction~suppl ied.used
Consumer (l\isol-Y
~.tV 3~.Food ,Illd :\on-food Contact surfaces cleanable.properly
/cleslgned.con,tructed.and useci
·1 26.Posting OrCOllslllller Ad\isories:raw or under cooked /33.\Varc\\"(lshing Facilities:in~talkd.1l13imalllcd,llsc(L
foods (Disclo,ure Rcminder Buffct Plate),\Iler!!en Lahel \,./Serllce sink or curb cieanin!!facility prol ided
Core Items (I Point)Violmiolls Require Corrective Actioll ;Yot to Exceed 90 Days or ,'''ext /llspectioll.Wlticl,elw Comes Fir~t
0 I r-...(R 0 I ,'\C R
U 1'1 0 A 0 Prenntion of Food Contamination I'1i 0 .\0 Food Identification
T s T s
3-1.~o EI iclence or In,ect contaminalion.rodent other vV -1I.Origll1al cont3111cr laheling (Bulk Food)
t,."animals
"35.Pcr~onal Cleal1lil1c~~eatlll!.!.drinkill!!or toh.1CCO lbe Phvsical Facilitiesv
vir 36.\\ipilH!Cloths:l)]'(l])erll used and ,torcd •....-12."on-Food Contact surfaces cleanv,...·37.EIl\ironmC'ntai cOlll3min3tioll •...v 43.,\deQU31e \cntilation ~lI1d li~htlllu:clc.,iunated areas used....3g '\pprOled thall ing mClhod •V -1-1.(jarha~e and Refuse properil dlspo,ed:factiitieJr!!'i1iilltall1ed
Proper Usc of Uten~i1,Y "-15.Ph,,ical ('KJiitie,llbtalJcd.maintained.an<Yflcan ../
ll-'l 3').Ltcnsib.equipment.&lincn,:Jlropcrl~u,ed.stored.....-V -16.Toilet Facilities:propcrl)constructed.sup~and clean
J dried.&handled'In use utensils:proper!,used
V /-11).Single-sen ice &Sll1gJe-u,e arti"les:propcrl~,tared <-;/-I'.Other \'iol3l1on,>
I and Uh-rp -I
Receil'ed b,~Kl r.xn"(\,~Print:1)-)f'CJ\t~A(1'-(n (~Title:Person In Charge/Owner
(s.ignaturc)~;,-
Inspected by:f~.(~\'t.fn '0~Prinl:'L /':)~IJI1(LL (J Y Bll~illr"Email:
(~igll:l.tllre)
Form EH-06 (Revised 09·2I'HS)I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STF.MMONS FRWY ..RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
....•.-
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I Page .:?'-sf t/
__);6 DA S .C L-L(_j?£sr
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
,
£0 nI T7Z UnJfl..I 15~1·r Ci'l;/(W L./hdf6J f,)17J:-:-;'oeF
(~/2~"_~/)e~l7">Jf;t)t~/,
(im LJ{£N b-tr:.,...")rs '2c~..pp
IS IVrz.P/7"r
(!,I lv'I)(.;.I'~I/jqcj-
(~J'2rJ::nS
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
_i/J.CJl.elN INS)OZ /c'P !'fA cfhnl'_,
#5 (!~r/C1,)15 J"v)7J:::::rJ r=:N~'\PJ)
/
/\
"\\_1/0 .''--
Received bY~J___J1)print\_)L:X'(~~CI,r;YI }~-\-Title:Person In Charge/Owner
(signature)I ~/I""_Af1
Inspected by:lhJ V{J1,~1.I¥)f~~print=/~.'D li H1 -I(signature)\./"ILJ._j ;')._2;>SamDles:Y N #collected
Form EH-06 (Revised 09'2Ql~
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