HomeMy WebLinkAboutKUBY'S SAUSAGE HOUSE 2017.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\LvIO:\,S FRWY .•R:\01607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
D~_~(--1.11 Time in:I Time out:/I License/Permit t;q_oW I Est.Type Page I ofZIRiskCategory
Purpose of Inspection:I I I-Comnliance I VI 2-Routine I I 3-Field Investi<'ation I I 4-Visit I I S-Otller TOTAL/SCORE
Estar;~hrr~t N<pne:S 1i I C~~~t/~v}ler NameJ,./·/,_I *:-lumber of Repeat Violations:__\Uw S I/\.J..J..s.A'-C ruJUc-F"KJ\H.L I "Li W v'Number of Violations COS:__
/()Physical AtJt 00 S'''-H~RPl::t-1 rJ;dFJ)SlsiI-e,&43Jt~151Phone:'21 '2 _~"8'II Follow·up:Yes..:JJa ~II No (circle one)
Compliance Status:Out;not Incomphance IN =In comphance NO =notobserved NA=not applicable COS =corrected onsite R =repeatviolation
Mark theaDDrooriateoointsintheOUT box foreachnumbered !lem Mark 'v"a checkmark in aooroonate box for IN,NO.NA.COS Mark an asterisk'*.inaDOrOO"ateboxfor R
Priority Items (3 Points)violations Re.uire Immediate Corrective Action 1I0tto exceed 3 days
Comnliance Status Compliance Status
o IN"C
UNO A 0
T S
R o INN C
UNO A 0
T S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
R
Employee Health
I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
knowledge.responsibilities.and reDorting
2.Proper Cold Holding temperature(41°F145°F)13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth."'/
~
V
f'
.).•.••...
._.....-
"L.,...
Iv
,•••••.1.-
0 I N N
U N 0 A
T
0\-V
-[...-
••
v
1
v
3.Proper Hot Holding temoerature(135°F)Preventing Contamination bv Hands
4.ProDer cooking time and temperature 14.Hands cleaned and properly washed!Gloves used oroperly
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
15.1\0 bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Ponulations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Irom approved source;Food in
good condition.safe.and unadulterated:parasite
destruction
Chemicals
8.Food Received at proper temperature 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properlv identitled.stored and used
9.Food ~arated &protected.prevented during food
preparation.storage,displav.and tasting
Waterl Plumbing
10.Food cont'}Sl~l)ffacesand Returnables;Cleaned and
Sanitized at t;:I (£/nnm/temperature
19.Water Irom approved source;Plumbing installed;proper
backflow device
I I.Proper disposition of retumed.previously served or
reconditioned
20.Approved Sewage/Wastewater Disposal System.proper
disposal
Prioritv Foundation Items (2 Pointsl violations Relllire Corrective Action within 10days
Co
s
R 0 I N
U N 0
T
"...V
v
I~
~
N C
A 0
S
RDemonstrationofKnowledgelPersonnelFoodTemperatureControllIdentification
21.Person in charge present.demonstration of knowledge,
and perform dutiesl Certified Food Manager (CFM)
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
22.Food Handler/no unauthorized nersonsl nersonnel 28.PrODerDate Marking and disposition
Safe Water,Recordkceping and Food Package
Labeling
29.Thermometers provided.accurate.and calibrated;Chemicall
Thermal test strips
23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite
destruction):Packaged Food labeled 30.Food Establishment Permit (Current &Valid)
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process.and
HACCP plan:Variance obtained for specialized
DrocessinQmethods:manufacturer instructions
31 Adequate handwashing facilities:Accessible and properly
supplied.used
Consumer Advisory 32.Food and Non-food Contact surf;lces cleanable.properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked .••...33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility orovided
Core Items (I Point)Violafiolls Reauire Corrective Actioll Not to Exceed 90 Dal's or Next JIISl1ectioll,Whicl,e"er Comes First
0 I N N C
U N 0 A 0
T S
,.....h -\.f -•...~
t.-
t.-V
~
t..-V
R OINr;iC
UNO A 0
S
RPreventionofFoodContaminationFoodIdentificationT
...
X ./
.11•.•.•....
'0/
•....
v-
I
34.No Evidence of Insect contamination.rodent/other
animals
41.0riginal container labeling (Bulk Food)
35.Personal Cleanliness/eatinrr.drinking or tobacco use Phvsical Facilities
36.Wiping Cloths:oroDerly used and stored 42.Non-Food Contact surfaces cle:m
37.Environmental contamination 43.Adeauate ventilation and )(Jiiting:'<Iesignated areas used
38.Aooroved thawing method 44.Garbage and Refuse pron\ul~~osed;facilities maintained
Proper US"of Utensils 45.Phvsical facilities installed.maintained.and clean
39.Utensils.equipment.&linens:properly used.stored.
dried.&handledl In use utensils:properly used
46.Toilet Facilities;properly constructed.supplied.and clean
40.Single-service &single-use articles;properly stored
and used .........••.'./)47.Other Violations
Received by:'\..1_/-;:l _/..77 -(signature)rYJ /_I--....,Print:Title:Person In Chargel Owner-
Inspected by:Y/"(1 (IJ 1'/\/J IJ _.f)<-
(signature)If v-L 11~If/})Print:1"{UD.(Ph J LLIoS Business Email:
/I IFormEH·06 (Revised 09-20 5
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
Estf~u~N~e:I Ph~t,AOOSS:~,OeT<FlNA.I CO~~~:.~kt--I License/Pennit#I Page z..of2"
I TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp,
[/-~(.o 4/0 J.~1/
(4Y2.1Nt//Lf/l."p r r -
L,(tt rl5 JC;~oF:
\ibLL ('Itl)LC Itf't/T
0Ar'ln1'.7f2..15).C!J"
~t}1,:JI(fill ('.}\IIl (1.9!fJf'r~,J<rbs P5go/
OBSERVATIONS AND CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
<)STO?l£et.(,.$fJf2v1JCl]fA.-A
't:J...iLu:--71N ~1~D[.et-E&,~,r~C!UJ;J ~/LL -')hap
Jf~IlJsnru_'RULS C-ol/et2$~hbJ~NaJja),
1.0 It-J si7tU.-11>E:r /)'I,1AJ fnL ('~J(I'5
)t{)1l£{Nl\J~IIQ61L~J~
,_...
6Ct df!rZ.E J<Y)II/~~m t---:I
~/r~[.{h..,v-t (,{"-:£'---/CEJLlnc....iN t..Jkt-K IN ~\.I r VtUII'L..
G~blo),t?1Z-PrrN~
t
I~j/i /'/.!/
Received by:'t--.~r~lr lL/Z--;~Print:Title:Person In Charge/Owner(signature)
Inspected by:1/~~V\.W~(j_~Print:~LJ f)'~f-tJII1J n5 #collected(signature)Samples:Y N
Form EH-06(Revised09-201'}L/I I ,