HomeMy WebLinkAboutRUDY'S BAR B Q 2018.09.07.-Dallas County Health and Human Services -Environmental Health Di~,\'0 0~ijll Retail Food Establishment Inspection Report /(:
231".STD'."O,Sf'R WY.•R"607.DALLAS.TX 75207 21H 19·211S fAX."'·819·2868 •\Q1~\a 17 IJ?
Da:/'A 1,'X I Til11e in:I Til11e Ollt:I License/Pennit #I Esl.Type I Risk Category Page!of_f_
...,.-7"I I D /'
purposehllnspection:I I l-Comnliance I I 2-Routine I 1/1.3-Field lu\'cstil!ation I 14-Visit I I 5-0ther TOTAUSCORE
EstaQis~7;14;:7:Ao.v g -()--I conJ;!~'X~;re:.~tU()/qt-I
*'lumber of Repeat Violations:__@./:-.iumbcr of Violations COS:--
Ph~1~Dre){CI?Y1 ivt?i ~ffLf I CitY'f-rrlf?~'~~\f ~;~etP~;lL _?t)~_rgolloW-UP:Yes.5 '?:'0/0 (circle one)
I -
Compliance Status:-Out =not in compliance IN =ill compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the aDorooriate ooint.in the OUT box for each numbered item Mark •./,a checkmark in appronriate box lor 1:'\.NO,NA,COS Mark an asterisk'*.in annropriate box for R
Prioritv Items (3 Points)violations Reauire Immediate Correctil'e Action "ot 10exceed 3 dal's
Comnliance Status
Comnli.nce Status
0 I N N c Time and Temperature for Food Safe~'R 0 I N S C R
U N 0 A 0
t:0 A 0 Employee Health
T S (F =d~grees Fahr~nhcit)T S
II I,Propcr cooling time and temperature /12,Management,food employees and conditional employees;
JI
•.....•knowicdgc,resoonsibilities,and reoorting
V 2,Proper Cold Holding tcmperature(41°1'/45°1')V
13,Proper use of restriction and exclusion::-Jo discharge ti-om
V_
._,eves.nose,and mouth
./3 Prooer Hot Holding temoerature(135°F)-Preventing Contamination by Hands
V 4,Prooer cooking time and temnerature --1 14.Hands cleaned and oroperlv washed!Gloves used oroperlv
vV 5,Proper reheating procedure for hot holding (165°F in 2 vY 15,:--10 bare hand contact with ready to eat foods or approved
Hours)
alternate method oroperlv followed (APPROVED y N )
I V 6,Time as a Public Health Control:procedures &records Hi~hlv Susceptible Populations
ApproYed Source ..r 16,Pasteurized foods used;prohibited food not offered
Pasteurized eU1!S used \vhen required
7,Food and ice obtained from approved source;Food in
(//good condition,safe.and unadulterated:parasite
Chemicals
destruction
V 8 Food Received at proper temperature vl 17,Food additi\"es;approved and properly stored;Washing Fruits
(/
&Vegetables
Protection from Contamination
18,To~ic substances nronerly identified,stored and used
1/9,Food Separated &protected.prevented during food
Waterl Plumbing
V nreoaration,storage,displav.and tasting
1/"
10,Food contact surfaces and Retumables :Cleaned and J
19,Water from approved source;Plumbing installed;proper
Sanitized at pprn/temperature back flow device
{//
II.Proper disposition ofretumed,previously served or ..•.../20,Approved Sewage/Wastewater Disposal System.proper
reconditioned
disposal
Priority Foundation Items (2 Points)violations Re<"ire Correclivl!Actio"withi"10 daJ's
0 I N S C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge!Personnel u N 0 A 0 Food Temperature ControU Identification
T S T s
21.Person in charge present.demonstration afknowledge,./27.Proper cooling method used;Equipment Adequate to
t/,and perform dutiesl Certilied Food :vtanager (CFM)
,/~taintain Product Temperature
v 22,Food Handler'no unauthorized persons!nersonncl ."28,Proper Date Marking and disposition
Safe \Vater.Recordkecping and Food Package /29,Thermometers provided.accurate,and calibrated;Chemical!
,Labeling V Thermal test strips
t 1/23,Hot ancl Cold Water available;adequate pressure,safe
Permit Requirement,Prerequisite for Operation
t,..-V
24,Required records available (shellstock tags:parasite 30p'Y ;sla~Ame,ljLf~rp')j_'(.Q-rrent"',~alrE.1
destruction):Packaged Food labeled
Conformance with Approved Procedures
v "'"UtensilI,Equipfnent,and Yending-'
,+25,Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properly
HACCP pian;Variance obtained tor specialized ,/
processing methods:manufacturer instructions
•.....supplied.used
Consumer Advisory ,/
32.Food and Non-food Contact surfaces cleanable,properly
t....-designed,constructed.and used
~
26,Posting of Consumer Advisories;raw or under cooked V 33,Warewashing Facilities:installed,maintained.usedl
foods (Disclosure/Reminder/BufTet Plate)1 Allergen Lahel //Service sink or curb cleaninl(facility provided
Core Items (I Point)Violatiolls Rtmllire Corrective Actio"Not to Exceed 90 Days or Next ItlSl1ectioll ,Wllic/re,'er Comes Firsl
0 I N N C R 0 I N S C R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T s
//34,]';0 hidence of Insect contaminafion.roden~other /-11,Original container labeling (Bulk Food)
v animals V
c_"35,Personal Cleanlinessfeatinq,drinking or tobacco use
Physical Facilities
I '/36,Wiping Cloths;properlv used and stored v 42.Non-Food Contact surfaces clean
,...37.Environmental contamination u 43.Adeouate ventilation and lighting:designated areas used
_"38,Appro,ed thawing method v 44,Garbage and Refuse oroperlv disposed:facilities maintained
Proner Use of Utensils
~-15.Phvsical facilities installed,maintained.and clean
•....y 39,Ctensils.equipment.&linens;properly used,stored,_,~-16.Toilet Facilities:properly constructed.supplied,and clean
dried.&handled'In use utensils:properly used
V 40,Single-sen ice &single-usc articles:properly stored /"47,Other Violations
./ancY\'i);ed
_..
Received by:~1/(/L,.,f/~-----print:)'(~~l llr~/{?v Title:Person In Charge!Owner
(signature)!,.
Inspected b;U JL_t12 _J;.L"1/Print:C ~<0PA /0.Busine~s Email:
(signature)---/}
iP V_;',JAA
Cn ••~o,",_nt;(R~09-2015)I /h'_V~,C£ty')x)1tL (~/IA
,_....,1,5-~,.,