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
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~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:
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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
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/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:
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Received by:.._.•..
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(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