The URL can be used to link to this page

Home My WebLink AboutRUTHIE'S ROLLING CAFE 3 2018.09.17Dallas County Health and Human Services -Environmental Health Divisi@ ~"\)'~J Retail Food Establishment Inspection Report :J /\I 2.11".ST",,"O,",RWY.•.,1607.DAI.LAS.T"5207 21<·819-'115 'AX.214-819-2868 •\Q~, &ellll (0/I Time in:lTime alit:I License!Permit #I Esl.Type I Risk Category Page l_of _j_ ./ Puni!!e'ol Inspection:I I I-Compliance I 1 2-Routine 1·L/1 3-Field Investil!ation I I 4-Visit I I 5-0ther TOT AL/SCORE Esta l;s:~f~7~R<0 fI~~~:!l~ contML"lb(j_lle l!11!A h~vt \ *:-Iumber of Repeat Violations:__ A ,/:'lumber of Violations COS:_-@ PhYlr3~s51l/1A 1,vol!14dAtr~ciA~jt{j_dY1 I~de:,\Plqf9 -1 ><n 13~~w-up:Yes 2>1 _)-f (J :-;(circle one) Compliance Status:Out =not in compliance IN :II in compliance NO =not ob erved NA =not applicable COS =corrected on site R =repeat violation Mark the aopropriate noinl~in the OUT box for each numbered item Mark './'a chockmark in appropriate box for ll'i.~O.NA.COS Mark 3n asterisk'*.in aopropriate box for R Priority Items (3 Points)violations Re uire Immediate Correctil't!Action not to e.:>.:ceed3days Comnliance Status ComDliance SlalUS 0 I N N c Time and Temperature for Food Safety R 0 I N N C R U N 0 A 0 U 1'1 0 A 0 Employee Health T S (F =degree Fahrenheit)T S l/I.Proper cooling time and temperature ••.••1- 12.Management.food employees and conditional employees; •..... kno"kdge.resnonsibilities.and reporting ,./ 2.Proper Cold Holding temperature(41 OF!-15°F)c....v 13.Proper use of restrict·ion and exclusion:No discharge from eves.nose.and mouth v 3.Proper Hot Holding temperature(135°F)/Preventin"Contamination bv Hands _.,4.Proper cooking time and temoerature '"1 I 1-1.Hands cleaned and prooerly washed!Gloves used properly / 5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact lVith ready to eat foods or approved vi Hours) alternate method properly follolVed (APPROVED Y N ) 1/6.Time as a Public Health Control:orocedures &records Highlv Susceptible populations Approved Source j/'16.Pasteurized foods used:prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained trom approved source;Food in V good condition.safe.and unadulterated;parasite Chemicals '\;..-destruction t,/V 8.Food Received at proper temperature -{/17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination 18.Toxic suhstances crooerly identified.stored and used V 9.Food Separated &protected.prevented during food Waterl Plumbing '---'preparation.storage.disolav.and tasting 10.Food contact surfaces and Rdumables:Cleaned and l/19.Water from approved source;Plumbing installed;proper J Sanitized at oPlnltemoerature '--'back now device V II.Proper disposition of retumed.previously served or 61/20.Approved Sewage!Wastewater Disposal System,proper ./reconditioned disposal Priority Foundation Hems (2 Points)violations ReI "ire Corrective Actioll withill 10 dal's 0 I 1'1 ~C R 0 I N N C R l'N 0 A 0 Demonstration of Knowledgel Personnel C N 0 A 0 Food Temperature ControU Identification T S T S V 21.Person in charge present.demonstration of knowledge.1/27.Proper cool ing method used;Equipment Adequate to L / and perform duties!Certified Food Manager (CD I) {!/I Maintain Product Temperature ~22.Food Handler!no unauthorized oersons!personnel v 28.Prooer Date Marking and disnosition Safe Water.Reeordkeeping and Food Package vi 29.Thermometers provided.accurate.and calibrated;Chemical! Labelil1Q Thermal test strios ,-,V 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation k..."Y 24.Required records available (shellstock tags;parasite y.??:.Jo;!_d ~~~lis~t}:"erl1J!.2 )Curref)&~a)~ destruction):Packaged Food labeled Conformance with Approved Procedures I UteJsils,Equip'j;le~1t,and Vending 25.Compliance with Variance,Specialized Process,and 1/31.Adequate handwashing facilities:Accessible and properly HACCP pian:Variance obtained for specialized processing methods:manufacturer instructions ./supplied.used / Consumer Advisol1'1./32.Food and Non-food Contact surfaces cleanable.properly ,.....designed.constructed.and used 1-.1 26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewashing Facilities;installed.maintained.used! foods (Disclosure!Reminder!Buffet Plate)!Allergen Label (/Se"ice sink or curb cleaning facility orovided Core Items II Point)ViollltiotLY Reqllire Co"••ctive Action Not to Exceed 90 Daj'S or Ne:rllnsDt!ctioll •Wllicl,t!\,er Comes First 0 1 N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination l!N 0 A 0 Food Identification T S T S --~34.No Evidence of Insect contamination,rodenL'other •....v 41.0riginal container labeling (Bulk Food) animals v 35.Personal Cleanliness!catin!!.drinking or tobacco use Phvsical Facilities ,.,36.Wiping Cloths;oroDerly used and stored {/t,4:2.Non-Food Contact surfaces clean 37.Environmental contamination ..•43.Adeuuate ventilation and lighting:designated areas used L.,.,3X Approved thaIVing method ""44.Garbage and Refuse orooerly disnosed:facilities maintained Propcr l'sc of Utensils _.,45.Physical facilities installed.maintained,and clean V J 39.Utensils.equipment,&linens:properly used,stored./ 46.Toilet Facilities:properly constructed,supplicd.and clean dried.&handled![n use utensils:oronerly used 1/40.Single-service &single-usc articles:properly storcd ,47.Other Violations V and u,ed - Received by:-f--jj ~Jf----~Print:r ~,0<-\w S\f'fkf Title:Person In Charge!Owner (signature)\1 - Inspectcd by:-I r7 -,,{!_~7:I Print:C ..o~~~rx19 Business Email: (signature)-<t V'pA_- --_.-./~ Form E~~~sl.Q;l:2 ,.~~~)S (hvI;!I'Jf't{:i~~/e}IJ;;h-/;.::,:_