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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 ,