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HomeMy WebLinkAboutKUBY'S 2018.03.26Dallas County Health and Human Services -Envi~16al ;Walth Uo1~/~.,Retail Food Establishment Inspection_~~L\r\-L \S~ 2377;-';_STnl.\10:\,S FRWY_.R'V1607.DALLAS,TX 75207 214-819-II::_FAX:214-819-2868 r:.LAlV\f. Dat~L.("'()T~in I Time out:I LicenselPermit # lu;e_I~~:fJe_Jof~ Purpos4 of Inspe tion:I I l-Comoliance I 1 2-Routine I I 3-Field Invcsti!!ation I I4-Visit I t/l S-Otlier TOTAI/j;rORE Establishment Name\l\l1 hA \:::>I ~ntactIOlVnl;;l~,V I V\:bL2l ;\umbcr of Repeat Violations:_-Vb ..•. \..\..;L :'lumber of Violations COS:__ ~Physical Address:(1 U 0\~~\dtlCit~~r (~V1 ;l~~]~;/~I L\\3\o31~tz~~1)(" Compliance Status:Out =not in compliance 1 =in compliance ;\0 =not obser\~A =not applicable c'OS =corrected on site R =repeatviot;;n-v.. Mark the approoriateooints inthe OUT box for each numbered item Mark',,-acheckrnarkinaOllrooriatebox for 1:\'_1\0.:'IA.COS Markan asterisk'*.inappropriateboxfor R Prioritv Items (3 Points)violations Re lIire Immediate Correctil'e Action 1I0t to exceed 3 dol's Compliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N O/'°u N o /A 0 Employee Health T S (F =degrees Fahrenheit)T /s //'I.Proper cooling time and temperature ~"12.Management,food employees and conditional employees: V ~/knowledge.responsibilities.and renorting V'/1'2.Proper Cold Holding lemperalure(4 Iof/45°F)i/13.Proper use of restriction and exclusion;No discharge from //eves.nose.and mouth vi /).Proper HOlHolding temperature(135°F)~I.Preventin!!Contamination bv Hands ""II'4.Pr""er cooking lime and temoeralure V /14.Hands cleaned and orooerlv washed!Gloves used properly /VProper reheating procedure for hot holding (165°F in 2 ,J [)5.No bare hand COnlaClwith ready to eat foods or approvedv/'Hours)alternate method properlv followed (APPROVED Y N )•...6.Time as a Public Health Control:orocedures &records /Highly Susccotible Ponulations /" Approved Source vi I6.Pasteurized foods used;prohibited food nOloffered Pasteurized eggs used when required V 7.Food and ice obtained from approved source:Food in VVVgoodcondition.safe.and unadulterated;parasite ChemicalsVdestruction/ V 8.Food Received at proper lemperature V1{17.Food additives;approved and properly stored:Washing Fruits V &Vegelables /'Protection from Contamination v'1 18.Toxic substances pronerlv idenlified.sLOredand used V ,/"9.Food Separated &prolected.pre,ented during food /Water/Plumbing V ./preparation.storage.display,and tasting V 10.Food contact surfaces and Returnables;Cleaned and 1//19.Water from approved source;Plumbing installed;proper V 5ffnitized at oomltemoerature back flow device "" /'II.Proper disposition ofretumed.previously served or J 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Prioritv Foundation Hems (2 Points violations Re~flire Corrective Actioll withill 10 dOl'S 0 I N N C R °I/o N c R U N o ?-:0 Demonstration of Knowledgel Personnel u :-<0 A 0 Food Temperature Conlroi/identification T ./S T I s/ V ,21.Person in charge present,demonstration of knowledge,V /~7.Proper cooling method used;Equipment Adequate to /and perform dutiesl Certified Food Manager (CFM)/J iVIainlainProducl Temperature V 22.Food Handler/no unaulhori7ed Dersonslnersonnel I .,.28.Proper Date Marking and disDosition ~ Safe Water.Recordkeeping and Food Package j 29.Thermometers provided.accurale,and calibraled;Chemical! Labelin!!Thermal test strips V ~Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation /'24.Required records available (shellstoek tags:parasite -1 30.Food Establishment Permit (Current &Valid)V destruction):Packailed Food labeled /'Conformance with Approved Procedures ./Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Process,and I<' HACCP plan;Variance obtained for specialized 31.Adequate handwashing facilities:Accessible and properly processinl!methods:manul:,cturer instructions 1/supplied.used Consumer Advisory ,-32.Food and Non-food Contact surfaces cleanable.properlyv-I/designed.constructed.and used t'26.Posling of Consumer Advisories;raw or under cooked 1/33.Warewashing Facililies:inslalled,mainlained.used! foods (Disclosure/Reminder/Buffet Plale)!Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)Violatiolls ReQllire Corrective Action Not tlJExceed 90 Dol'S or Next IIIsDectioll.JH,icllel'er Comes First °I N N C R 0 I N N C R N 0/0 Prevention of Food Contamination u N 0 A °Food Identification T _;~S T ~S v:/,34.No Evidence of Insect conlaminalion,rodent/other /'4 I.Original container labeling (Bulk Food) 1",nnimais "/,/35.Personal rlp=·I·ift~"atin!._~dril1king or tobacco use J ••/'.Physical FacilitiesI' '/~.W.~Cloths:properlv used and s~d ~IC I{~-tLl\'\"d'.A 42.Non-Food Contact surfaces clean II /'3T.Environl1lental contamination "\.__..../t-"'u.Aj(r Inc,/43.Adeauale ventilation and lighting;designated areas used V >'--_.='~j _yJ~._.)I "//44.Garbage and Refuse nroperlv disposed;facilities maintained /'Proncr Use of Utensils --\r//45.Phvsical facililies installed.maintained,and clean, _//'39.utensils,equipmenl.&linens:properly used.stored.e!'46.Toilet Facilities;properly constructed.supplied.and cleanv'dried.&handledl In use utensils;properly lIsed I'40.Single-service &single-use articles;properly stored -17.Other ViolationsvanduseJi_/.. Received by;~~~_,____.,--."._77~"1"i'Int;/L,//fP-I--/~1/(_15 y'Title:Person In Chargel Owner (signature) Inspected hy:'P~-M\i~(~~I"Print:Business Email: (signature) Form EH-06 (Revised (9-2015 '--' Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-;.STE~"L'\'IO:-;S FRWY .•R.\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 /-,- Establi~~11 ~all1c:\V\l)..~h~Address:,\r\I clo_I~ylm~U·~i~n~~~~kage~-<~""/_;.,.....I II leO \.._,.\...c I ~TEMPERATURE OBSERVATIONS l.......- Item/Location Temp 1tern/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: ~,I ~I 11 , ·t02X NI \\(l VO (if_~l\J \:'1.J(W f-tn(\)tJ~--\ I ,,\-----,/,I \\\<-c...__ /.I I ,~--J '",\\-r , ~lv\\D\'1-/K'U K / J(/\._I (/ \~-.~/11 ~If\,1Vl {/\I J V l U (V ()A/_lI "-, ~-~..-- //.~-//p---- Received by:;~?~r ?-7 -Print:I~J...L_/.<.tt rSy Title:Person In Charge/Owner (signature)r,n ~~ Inspected ~~1\1'01 11'X?i ('-7,v r-f1tJ1.~~_;\(signalurel _/Samples:Y N #collected Form EH-06 (~~C)-2015)--,- Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 0/d4;Jr2377N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 E7rt;bV~:~t1V~F I P(j~~"JN/~~I CI);J~/!Zt~License/Permit #1 I Page_of_ /TEMPERATURE OBSERVATIONS I Item/Location Temp Item/Location Temp Item/Location Temp OBSERV ATIONS AND CORRECfIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: -CL8lp.J Ifu-!3ti vI iYJJENJ /}~/di£/IJ m1I?J/A/y,I // J1~r_~'/..I/!--f .hf;t h//Atr--/-/}'JnEcI?t?A.Ir(U'-~/AJ /,-J ,-/./I' ~,/////'~~...)/,.?r"~-~;::.//--(~-"/'T--v Received by:.._.•.. ~/ v ,,/Print:Title:Person In Charge/Owner (signature)7'Y:I(\ Inspected by:7~~0J/ujnPlS Print:f~'J[),J)}JJUJ{)~(signature)I Samples:Y N #collected Form EH-06 (Re~sed 09~~I ,I I