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HomeMy WebLinkAboutRUTHIE'S ROLLING CAFE # 3 2018.07.24I - 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 J n Date: 1 ~ ~ 2Ll IJL.:Ot: I K ~icense!Permit # r?f~·s I Est. Type I Risk Category Page j_ of_ l- Purpl)H""Ul 1 nwection: J 1-ComJ !Julce !"J 2-Routine L J 3-Field Investigation I J 4-Visit L J S-Other TOTAUSCORE Establis~ ~T~l-t I ( kiJl 'rrh 'Cdtacr~ef?:#-~ I *Number of Repeat Violations: __ " l .. /~ \ .! Number of Violations COS: __ 8 Physical ~Hu crto~tu_v'S\ u~~: l Follow·up: Yes No (circle one) Compliance Status: Out= not in compliance IN= in compliance -~bserved NA =not applicable COS = corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark •./'• a c eckmark in appropriate box for IN, NO, NA. COS Mark an asterisk' * 'in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days CollljlUance Status Compliance Status 0 I ~v c Time and Temperature for Food Safety R 0 I N ..{ c R u N 0 u N ))' 0 Employee Health T s (F =degrees Fahrertheit) T s yt / I. Proper cooling 0mtc7flure l ~ S 'f1) I~ ~~ l / 12. Management, food employees and conditional employees; 10.. knowledge, responsibilities, and reporting X V roper Cold Ho~ing temperature( 41 °F/45°F) CH:: ( 13. Proper use of restriction and exclusion; No discharge from / ,_. / eyes, nose, and mouth \ ~ v 3. Proper Hot Holding temperature(I35°F) / Preventin2 Contamination bv Hands l'v / 4. Proper cooking time and temperature I I IJ 14. Hands cleaned and properly washed/ Gloves used properly v ~ v 5. Proper reheating procedure for hot holding (165°F in 2 -1 15. No bare hand contact with ready to eat foods or approved Hours) alternate method properly followed (APPROVED Y N 'j ..... 6. Time as a Public Health Control; procedures & records / Ai2hly Susceptjble Populations Approved Source A' 16. Pasteurized foods used; prohibited food not offered A Pasteurized eggs used when required v 7. Food and ice obtained from approved source; Food in r v ,/1 good condition, safe, and unadulterated; parasite Chemicals destmction ./ tl v / 8. Food Received at proper temperature 1 17. Food additives; approved and properly stored; Washing Fruits v & Vegetables / Protection from Contamination /I I I 18. Toxic substances properly identified, stored and used VI' v ,/ 9. Food Separated & protected, prevented during food Water/ Plumbing preparation, storage, display, and tasting I / I 0. Food contact surfaces and Returnables ; Cleaned and / 19. Water from approved source; Plumbing installed: proper / Sanitized at ppm/temperature back flow device [v ,/ 11. Proper disposition of returned, previously served or I 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points vioflltions R e uire Corrective Actio11 within 10 da)'s 0 I N N c R 0 I N N c R u N 0 A 0 Demonstration of Knowledge/ Personnel ~l 0 A 0 Food Temperature Control/Identification T s s "" ~ v 21. Person in charge present, demonstration of knowledge, >< 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manaoer (CFM) II Maintain Product Temperature ,/ 22. Food Handler/ no unauthori zed persons/ personnel / 28. Proper Date Marking and disposition / Safe Water, Recordkeeping and Food Package I v 29. Thermometers provided, accurate, ana calibrated; Chemical/ Labeling Thermal test strips ;/ )3. Hot and Cold Water available; adequate pressure, safe Permit Requirf11ent, Prer~uisite for Operation v 24. Required records available (shellstock tags; parasite 30. Food Establis~mfr~t\ (C ~~~ifl11 v destmction); Packaged Food labeled / Conformance with ApproYed Procedures / Utens/Js, Equipment and Vending ~ 25. Compliance with Variance, Specialized Process, and / 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized supplied, used processing methods; manufacturer instmctions v / Consumer Advisory / 32. Food and Non-food Contact surfaces cleanable, properl y designed, constructed, and used LV 26. Posting of Consumer Advisories; raw or under cooked I/ 33. Warewashing Facilities; insta.lled, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (I Point) ViolatiotiS Require Corrective Action Not to Exceed 90 Da •s or Next lnspectio11, Whicht!'•er Comes First 0 I N N c R 0 I N N c R u N IJ' A 0 Prevention of Food Contamination u N 0 A-"~ Food Identification T s T ,./ ~ 34. No Evidence of Insect contamination, rodent/other / V' 41 .0riginal container labeling (Bulk Food) ~ animals [/. v / 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities v v 36. Wiping Cloths; properly used and stored ;r 42. Non-Food Contact surfaces clean v / 37. Environmental contamination / 43. Adequate ventilation and lighting; designated areas used v 38. Approved thawing method / / 44. Garbage and Refuse properly disposed; facilities maintained / Proper Use of Utensils / iJ 45. Physical faci lities installed, maintained, and clean v // 39. Utensils, equipment, & linens; properly used, stored. ~ v 46. Toilet Facilities; properly constructed. supplied, and clean dried. & handled/ In use utensils; properly used 4 40. Single·servicc & singlc·use articles; properly stored 47. Other Violati ons and used Received by: .1' JjlfrJ;u ~\lfV2f Print: AWI~ev P~Vi',) Title: Person In Charge/ Owner (s ignature) ,., J /"'\ Inspected v "\ IM\\~ hh-h1l-h ,I ~ Business Email: (signature) ,......-! Form EH-06 (Revrs u-u~· 015) -~ " I ....._, - Dallas County Health and Human Services -E~~~t~~th Division Retail Food Establishment In~r~~-?""•ort 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 14-819-21 1 FAX: 214-819-2868 ...---.. ....---, ,.- I fst~ll:.H/\l~ \~ eo\ II ~h~c~ddress1Ate ~ ~ s ~~j 0 ("u ~~en~ I Page~ef _ • ..--1 TEMPERATURE OBSERVATIONS r-4 ... Item/Location Terfp Item/Location Temp I tem!Loc(.tion Temp ~ - 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: ....... ./"\ /_ r;, ~v Ll~ 'ct ,.._,_ ta·-hJv j/ 1_ l. ~f\Z~r r-:::::.:1 \ ,........ c-l "-"' ,..J c. J ,(\ • LV Ill /J. -ills~+ lrl ~ 1'?-!c.n.-. _ty / ( )lv, lA '5(• J\ f\1" \ I ~ I "'""' Received by: (signature) /. ~tlwv {A J~ Print: A"VVJ b~v;., J?£11. Vi V Title: Person In Charge/ Owner Inspected ba (signature) ~ I~ l\)A 1-Jt AM ~ ~~ Samples: Y N #collected Form EH-06 (R~~-015) '-.J.-...___... -.J I