HomeMy WebLinkAboutKUBY'S 2018.08.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-1.STE:vnlO:'IS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I Time Ollt:penSe/permit #~,I Est.Type I Risk Category Page -I-of_J
purno eon spection:1 I I-Compliance I ......•2-Routine I I 3-Field Investigation I I 4-Visit I 5-0ther Ud:.l AL~ORE
Establishv\1 ttt1.\(~I Contact!Owner Nl:1-.1H.1i~.IIj'Number of Repeat Violations:__//
a .~'..U ')\Vmbe •.of Violations COS:__~()
PhYSil'l.vTIn -~~c.V'\~d0 ;--~t~lt~~~I'~ode:I Ptn~t
.I Follow-up:Yes t
:-;0 (circle one)J-1\0 =not'observedComplianceStatos:Out =not in compliance IN =in compliance NA =not applicable COS =corrected on site R =repeat viola
Mark the appropriate ooints in the OUT box for each numbered item Mark ../.a checkmark in aoprooriate box for IN.1\0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations RI!uire Immediate Correcti)'e Action Iwtto exceetl3 day.\'
Compliance Status Compliance Status
0 I N Ii C Time and Temperature for Food Safety R 0 I N 1'\C R
U N ~
i.I~0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature ;'I~.Managemcnt,food employees and conditional employees;r//,/knowledge.responsibilities.and reporting
;/'t 2.Proper Cold Holding temperature(41°F/45°F)
......V 13.Proper use of restriction and exclusion;No discharge from
eves,nose.and mouth
/.'J J.Proper Hot Holding temperature(USOF),Preventing Contamination by Hands
/4.Proper cooking time and temperature "14.Hands cleaned and properly washed!Gloves used properly
f 5.Proper reheating procedure for hot holding (165°F in 2 !/v 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
6.Time as a Public Health Control:procedures &records /Hie:hlv Susceptible Populations
I Approved Source .(16.Pasteurized foods used;prohibited food not offered
Pasteurized e!H!Sused when required
tl/
7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite Chemicals
destruction
)8.Food Received at proper temperature '1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
~Protection from Contamination A 18.Toxic substances properly identified.stored and used
9.Food Separated &protected,prevented during food -Water!PlumbingJ/preparation.storage.diSO>kl.Y.and tasting
-j ,..10.Food cont~1!c~~~Returnables.Cleaned and .....v 19.Water trom approved source;Plumbing installed;proper
/Sanitized at,j{!t,mperature ..backflow device
/II.Proper dispositio~rned.previously served or ,/20.Approved SewagelWastewater Disposal System.proper
••reconditioned disposal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Actioll withill 10 days
0 I N I'i C II ()I N ~C R
U N 0 A 0 Demonstration of Knowledge!Personnel C :;0 A 0 Food Temperature ControV Identification
T S T /S
/•....2 L Person in charge present.demonstration of knowledge._"27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM),Maintain Product Temperature,22.Food Handler!no unauthorized persons!personnel "28.Proper Date Marking and disposition
Safe Waler,Recordkeeping and Food Package .-./29.Thermometers provided.accurate,and calibrated;Chemical!
./Labelill!!Thermal test strips
/0'Hot and Cold Water available;adequate pressure.safe /Permit .BIa!ui ~ment,Pr requisite for OperationI.•••••.-~.
/24.Required records available (shellstock tags:parasite vi 30.Food Estatl~l n0ftit (crt~'1lid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensi s,Equipn eDi;'a.;'d \lending
~
25.Compliance with Variance.Specialized Process.and
,,/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processinl!methods:manufacturer instructions ./supplied,used
Consumer Advisory ...•..V 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedy26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed.maintained.used!
foods (Disclosure/Rcl11inderlButTet Plate)!Allergen Label ,/Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective ACTionNot to Exceed 90 Days or Next Illspectioll,W/Jicl,el'er Comes First
0 I N N C R ()I N N C R
U N 0/0 Prevention of Food Contamination U N 0 A ()Food Identification
T s T S
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34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)
f1'--animals ./
/./35.Personal Cleanliness/eating.drinking or tobacco use -Phvsical Facilities
.//'36.Wipinl!Cloths;properly used and stored '"42.Non-Food Contact surfaces clean
./V 37.Environmental contamination .../'43 .Adequate vel1lilation and lighting;designated areas used
"38.Approved thawing method /.44.Garbage and Refuse properly disposed:facilities maintained
./Proper Use of Utensils ,//45.Physical facilities installed.maintained.and elean
/39.Utensils.equipment.&linens;properly used.stored../46.Toilet Facilities:properly constructed.supplied.and clean
./dried.&handled!In use utensils:properly used,40.Single-service &single-usc articles:properly stored 47.Other Violations
and used _.,-Received by:/~fi1 !~.(~Print:/(4'1U.-I::l<Cu~y1f Title:Person In Charge!~wner )
(signature)/'
Insp~~m l';~rL (~)It1-11rrL ,~~~Business Email:
(signa Ire)
Form E~d o§':'20iS)'-./.,