HomeMy WebLinkAboutRUTHIE'S ROLLING CAGE 2018.08.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STOnIO:\S FRWY .•R:\[607,DALLAS.TX 75207 214-819-2115 FAX:214-81~-;j"7-~--;(1
Da~11<Dinili~I Time out:I LicensdP~nnit #X\q'~I
Esl.Type /egory Page _of
Purllos of Inspe,tion:I I I-Compliance I I 2-Routine I I 3-Field In"Vestigation I I 4-Visit IV'I 5-0ther TO_);.&1''N"'O R E~'rr~~12D1 I'(\6 /'.1 Fo~ac.JtOwner Name:I *,,"umber of Repeat Viotations:__V(";\umber of Viotations COS:I..'\I \{--0PhYSiCI~(r{)D \Anil)C~l'ri'hTv~(Lt ~~~~d:l~I Follow-up:Yes (
No (circle one))--./Compliance Stutus:Out:not in comp~I'~in compliance NO =not obsened ~t .;'pplicable COS -corrected on site R =repeal vio'l\-.
Mark the appropriate points in the OUT box toreaeh numbered item Mark 'or'a checkmark in appro riate box for IN.l'o'O.NA.COS Mark an asterisk'*.ill appropriate box for R
Priority Items (3 Points)violations Re lIire Immediate Correct;"e Actiolll/otto exceetl 3 tla)'s
Compliance Stutus Compliance Status0IN..•('Time and Temperature for Food Safety R 0 I N i'\C R0A0Vi'\0 A 0 Employee HealthTS(F :degrees Fahrenheit)T V S
.....-V I.Proper cooling time and temperature r 12.Management.food employees and conditional employees:
kno"leduc.responsibilities.and reporting
.....V ~Proper Cold Holding temperature(41°F!45°F)"...V 13.Proper usc of restriction and exclusion:No discharge from......V eves.nose.and mouth
;3.Propcr Hot Holding temoerature(l3S0F)/'./Preventing Contamination by Hands
;4.Proper cooking time and temperature t'A 1-1.Hands cleaned and properly washed!Gloves used properly
""V 5.Proper reheating procedure for hot holding (16S0F in 2 ,/15.No bare hand contact with ready to eat foods or appro,edHours)alternate method properlv followed (APPROVED Y N )..•.•V 6.Time as a Puhlic Health Control:procedures &records V Highly Suscelltible Populations
Approved Source t.Y 16.Pasteurized food,used:prohibited food not offered
Pasteurized c>rgS used when required
",/7.Food and ice obtained rrom appro'ed source:Food in
good condition.safe.and unadulterated:parasitt:!Chemicals
destruction ~V R.Food Rceei,cd at proper temperature 17.Food additives:approved and properly stored:Washing Fruits/&Ve(!etables
Protection from Contamination .r IR.Toxic suhstances properly identilied.stored and used
~V 9.Food Separated &protected.prc"ented during food Water!Plumbing
preparation.storage.display,and tasting I/'10.Food contact surfaces and Returnables;Cleaned and {19.Water from approved source:Plumbing installed:proper'"Saniti7cd at ppm!temperature /backtlow device
"V I I.Proper dispo,ition of returned.previously served or ,20.Approved SewagelWastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)vio/atiolls ReI uire Corrective Actioll with ill 10 days
0 I N 'I;('
Demonstra~of K~~¢~I
R 0 I V 'I;C RVN0A0Ui'\0 A 0 Food Temperature Control/IdentificationT~S T '"S_...v 21.Person in charge present.demonstration of knowledge,27.Proper cooling method used:Equipment Adequate to~and perform duties!Certified Food Manager (CF'vI).IV Maintain Product Temperature
1/22.Food Handler no unauthorized persons personnel 28.Proper Date Marking and disposition
./
Safe W,ltcr,Recordkeeping and Food Package .-29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strips
/'23.Hot and Cold Watcr mailable;adequate pressure,sare /Permit Req~~rell1ent,Prerrquisite for Operation.....•.
/24.Required records a,ailable (shellstock tags:parasite /f 30.Food Esta~IiShr ent~~(~'rcfj4PaId)destruction):Packa~cd Food labeled
Conformance with Approved Procedures Uten ils,Equipml1.t,and Vendingm{25.Compliance with Variance.SpecialiLed Process.and I 31.Adcquate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed
processing methods:manufacturer instructions supplied.used
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used)--26.Posting of Consumer Ad\isories:raw or under cooked j 33.Warewashing Faeilitks:installed.maintained.used!
foods (OisclosurelRelllinderlBuffct Plate)!Aller~en Label Scrvice sink or curb clean inc facility provided
Core Items (I Point)Vio/atiolls Reqllire Corrective Actiol1 Not to Excced 90 Da)'s or Nextll1spectioll,JH,ic/le"er COniCSFirst
0 I N i'\C R 0 I N N C RN0A0PrewntionofFoodContaminationt;i'\0 A .5?/Food IdentificationTST
/34.No Evidence or Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
-'"animals...-::-35.Personal Cleanliness!eating.drinking or tobacco use Phvsical fucilities,
'"36.Wiping Cloths:properlv used and stored -42.Non-Food Contact surfaces clean/
./37.EI1\ironmcntal contamination r 43.Adequatc ,entilation and lighting:designated areas used/38.Appro\'ed tha"in!!method "v 44.Garbaue and Refuse properly disposed:facilities maintained
Proper Use of Utensils /'u 45.Ph~sical facilities installed.maintained.and clean/3':1.Utensils.equipment.&linens:properly used.stored../46.Toilet Facilities:properly constructed.supplied,and clean1/dried.&handled!In use utensils:pnmcrlv used
I 40.Single-sen icc &single-use articles;properly stored -17.Other Violations
and used _.
Received by:,.".-./..r "'-Print:hJr/J )3~1,<,e,t Title:Person In Charge/Owner(signature)q.t-r\yr-~c-~
Inspected b~N-'AII~h,j;~If,V'\int:Business Email:
(signature)
Form EH-06 Revised 09-2015 ...__...,J--I -