HomeMy WebLinkAboutBUBBA'S 2018.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77:\.STE.\I\IO:\S FRWY.,R\1607,DALLAS,TX 75Z07 ZI-t-819-ZIIS FAX:214-819-Z868
•1"1
~,~'()\V I Time out:lLicense Permit #I
hI.T'pe 1 Ri,k ("tegar)PageJ ofL--
Purpo c of Inspcc 011:I I I-ComlJliallce I'VI 2-Routine I I 3-Field Innsti!!atioll I I 4-Visit I I S-Other TOTAL/SCORE
Ent:;lchh~l'5 r
Contact 0\\ner :--:ame:I *~lIl11bcr of Repeat \iolatjon~:__lO)./",umber of \inlatioll;COS:---
PhYfC/lt~dT1--11\II(1.("t I Ci~tUV\1 III (\'~.~~:~~7()\IFollo\\-up:Ye,(
1\"0 (circle OIlC)
Compliann'Slalll>:Oul =not iu ,,'mpliancc I""a ill compliance ~7=~b,er,ed NA =nul applicable COS currected Oil site R =repeat \.iulation
Mark the appropnate DOll1tsinlhe OliT box for each !lumbered item Mark ,./.,lark in al1Propriate bo,for I:".'\0."IA.COS \1ark an asterbk '*.in appropriate ho"for R
Prioritv Items (3 Points)violations Re.flire Immediate Correctire Actio/1 iloilo exceed 3 days
COlUpliance Status Compliance Stalus
0 I N ...•C Time and Temperature for Food afety Il 0 t ;\~C R
U N 0 A 0 l "0 A 0 Employee Health
T /"S (1'=degrees Fahrenheit)T .S
,/'I.Proper c('Ioling time and tempemture 1/12.:'vlanagemenl.food employees and conditional employees:
J ••••••,)kno\\ledge.resPothinilities.and reporting
X ""
~Proper Cold Holding temperature(-1101'-1:'-F)
~
13.Proper use of restriction and exclusion:No ui,charge from
./V e\c::-..IlOSI.!.and mOllth,,-/3.Prol1er Hot Holding temperature(i35°F),~Pre\entin!!Contamination bv Hands
"..,-1.Proper cookim.!time and tt.!mncraturc ,)'1-1.Hands cleaned and ofl1oerlv \\ashed,Gloves used propcrly
./5.Proper reheating procedure for hot holding (165T III 2 V 15.'\io bare hand contact with ready to eat foods or apprQ\cd
V ,.Hours)"iJoalternJte method pwneri\'follo\\ed (APPROVED Y !'i )
V 6.Time '"a Public Health Contflll:orocedure,&records /Highl,'Suscentible Ponuiafions
Approwd Source vi'16.Pasteurized foods used:prohibited food not offered
1-Pasteurized e~gs used \\hen required
V V '.Food and ice obtained Irom appro'cd source:Food in
L V good condillllll.:iafe.and unadulterated:par3~itc J Chemicals
'"de ....truction /t.•..•V ~JOOd Recei\cd at proper temperature 111 17.Food additi,es:apprQ\cd and properly stored:Wa;hing Fruits
&Ve~elabks
/Prot~ction from Contamination Y lR To,ic <;uh,tance,Pflloerlv identified.stored and used
'X 'if>KI v 9.Food Separated &protected,pre,ellled during food Wllter!Plumbing
_,,"preparation.stora~e.disolay.and ta,tin\!I
V•.....10.Food cOIll~f~~ctu~es:l.~ed and l \,/;19.Water IrOln approved ,ource:Plulllhing installed:proper
/'Saniti/ed at'ppml .nner,ef 0 ll'1rqq backllow device
L,,/"11.Proper dispositionllT'fetullled,previousl)sen cd or-VI/'20.ApproHd Se\\age!Waste\\ater Disposal System.proper
reconditi(ln~d di'>posal
/'Priority Foundation Items (2 Points violalions ReGlIire Corrective Actioll withill 10 days
0 I )1""C R 0 I "...•C
,/Food Telllp~rature Control!Identification
R
U I~A 0 Demonstration of Knowledge!Personnel l",0 A 0
T "T'S•...21 Person in charge prcscpt.demonstration of knowledge,X>)~
1i5!n:·oper cooling method used:Equipment Adequate to
and perform dutie,1 Certilicd Food :Ylana\!er (eF"I)/J '"tain Product Temperature
X ~~.Food Handler no unauthorized oersonsl Dcrsonnel I }<..1 ./..,2g.Proper Date :'vlarkinu and disnosition
/Safe \\ater,Recordkecping and Food Package
_
v/29.Thermometers prO\ided.accurate,and calibrated;Chemical
Labelin!!\Thermal test strio,
V 23.Hot and Cold Water a\ailabk:adequate pre,sure.safe /Permit Requirement,Prerequisite for Operation
i,,;V 2-1.Required records a'ailable (,hellstock tag':parasite ,vf ~30.Food Establishment Permit (Current &Valid)de>truction):Packa!!ed Food labeled-Conformance with Approved Procedures /'Utensils.Equipment,and Vending
I"l I~25.Compliance \\ith Variance.Specialized Process.and LV 31.Adequate hand~cilities:Accessible and properlyHACCPplan:Variance obtained for specialized
proce"inu methods:manu facturer in;tructions V supplied.used .',,()
Consulller Ad\"isory V 32.Food Jnd '\ion-food Cont,~cI ;urfaces cleanahle.properly
./'
,,/V de;igncd.constructed.anclused
IvY'26.i'll,ting of Con;umer A(J\isories:ra\\"or under cooked
'"V 3:\.\0\are\\ashing Facilities:ithtallcd.maintained.used,
foods (Disclosure/Reminder/Buffet Plale)!Allergen I.anel Sen ice ,ink or curh cleanit,,!facility l)rO'ided
Core Items (I Point)Violatiolls Real/ire Correclive Actioll NOllo Exceed 90 Dars or \'exi III.SI1ectioll,In,iclrel'er COllies Firsl
0 I N ...•C R ()I ;\...•C Il
U N 0l,)-0 Prevention of Food Contamination l ...•0 ,\0 Food Identification
T ~T ~
\,~V 34.~o E\idence of In;ect contamination.rodent other /41.0rigil1al container labeling (Bulk Food)
/'animals V
vV 35.Per~onal Cle::1I11ines~featin~.drinkinQ.or tooneco u:,c ..I'Ph\"sical Facilities
.-..36.\V iring Cloth;:properl,used and stored \..,/42 .'011-Food Contact surfaces clean
X ./'37.Em ironmentJI contamination vi'/43.Adeouate \entilation and lightinu;de,iunated area,u>ed
V 38.ApnrO\ecltha\\ing method '"I'4-1.Garbarre and Refu,e J)roperlv dtsptbeu:faeililte,maintained
'"Proper Usc of Utensil;.//-15.Ph"ical faeliitie,in;wlled.maintained.and clean
V
•.....3'1.L"tcnsil,.equtpment.&linens.properly 'hed.,wred.Y'46.Toilet faciittie>:properl)cOlhtructed.sLlppitcd,and clean
_",/_dried.&handled!In use utenslis:properly u,ed
V/\40.Single·sen ice &,ingle-use article;:properl)toreu -17.Other \,iol,lllolb
"-
'lI1d used .A I ,.I
Received bY~~C\J~~pr~('ot -~ifl(r{TimS/\'In Charge!0\\ncr
(slgnJturt!)..••..f\-"
InS(lectcd~
\~~,--)~,'U PT,iit:j Hu,ii'i\;'s~Email:
(signature)-/~/l
Form EH-06\Revisecl..a~·201SlL -/.L.:___-v.jf,<:_)-../7Y71/7/!/"'I rTP11"""II'.,'••,t/'<..,.,\.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE;\I.\IO'iS FRWY.,R.\1607,DALLAS,TX 75207 214-819-2115 FAX:21.t-819-2868
Item/Location Item/LocationItem/Location Temp Temp Temp
OBSERVATIONS A~D CORRECTIVE ACTIONS
S OBSERVED ANDItemA,INSPECTION OF YOUR ESTABLISHMENT HAS BEEN
OTED BELOW:
n Charge/Owner
#collected