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Home My WebLink AboutKUBY'S 2018.12.05Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 A to 5_4 Time in: Time out: License/Permit # CgX) i Est. Type Risk Category Page I of r Purpose of Inspection: L_J 1-Compliance 0 111 2-Routine F -I 3-Field Investigation F -1 4-Visit 5-Other . /SC E Establ),skmcnt Nape: Rt.) s Contact/Owner me: Jwis if * Number of Repeat Violations: v Number of Violations COS: ..--.1 PhytaVO. s: 4fid it ,L ,„ ru t Zip Code: Phone: Follow-up: Yes No (circle one) Compliance Status: Out = not in compliance IN - in compliance NO not observed NA -. not applicable COS - corrected o t site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark '.1' a checkmark in appropriate box for IN. NO. NA, COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days Compliance Status J C impliance Status i O I U N T N 0 N C A 0 S Employee Health R O U N O A T I N N C 0 s Time and Temperature for Food Safety (F = degrees Fahrenheit) R 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting I. Proper cooling time and temperature 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth ,(1 roper Cold Holding temperature(41°F/ 45°F) Preventing Contamination by Hands V/ 3. Proper Hot Holding temperature(135°F) 3. l 14. Hands cleaned and properly washed/ Gloves used properly 4. Proper cooking time and temperature 15. No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y N ) Vii/ 5. Proper reheating procedure for hot holding (165°F in 2 Hours) Highly Susceptible Populations 6. Time as a Public Health Control; procedures & records 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required Approved Source Chemicals 1/7/ 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction //: 17. Food additives; approved and properly stored; Washing Fruits & Vegetables V 8. Food Received at proper temperature lg. Toxic substances properly identified, stored and used Protection from Contamination 7 Water/ Plumbing 7 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting y 19. Water from approved source; Plumbing installed; proper backflow device . 10. Food contact surfaces and Returnables ; Cleaned and Sanitized at ppm/temperature 20. Approved Sewage/Wastewater Disposal System, proper disposal 1/1/... 11. Proper disposition of returned, previously served or reconditioned WNW Priority Foundation Items (2 Points) violations Require Corrective Action within 10 dap 4111 O f U T N N N C O A 0 S Demonstration of Knowledge/ Personnel R 0 1 U 31" N NI S 0 A C 0 S Food Temperature Control/ Identification R X /477 \ Proper cooling method used; Equipment Adequate to Waintain Product Temperature 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 3 28. / Proper Date Marking and disposition 22. Food Handler/ no unauthorized persons/ personnel 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Safe Water, Recordkeeping and Food Package Labeling Permit Requirement, Prerequisite for Operation 7 23. Hot and Cold Water available; adequate pressure. safe 30. Food Establishment Permit (Current & Valid) 7 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled - Utensils, Equipment, and Vending Conformance with Approved Procedures I 31. Adequate handwashing facilities: Accessible and properly supplied, used / 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Consumer Advisory 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Y Posting of Consumer Advisories; raw or under cooked ods (Disclosure/Reminder/Buffet Plate)/ Allergen Label • Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First O U T I N N N QQQ A C 0 S Prevention of Food Contamination R 0 U T I N N N A C 0 S Food Identification R 41.0riginal container labeling (Bulk Food) 34. No Evidence of Insect contamination, rodent/other animals ., 3 3- - , - ,-PliAlitall'idlitles 35. Personal Cleanliness/eating, drinking or tobacco use )4 .42. Non-Food Contact surfaces clean Clothsl; properly used and stored 3367.. 43. Adequate ventilation and lighting; designated areas used EWiping contaminationnvironmenta l 44. Garbage and Refuse properly disposed; facilities maintained 7 38. Approved thawing method i 45. Physical facilities installed, maintained, and clean Proper Use of Utensils v 46. Toilet Facilities; properly constructed, supplied, and clean 7 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used 47. Other Violations 40. Single-service & single-use articles; properly stored and used Received by: /.7„...,....1...7 F ...-- _z___) &.-- (signature) Print /4 .724_ c 7<.-ete ir......v - PI'S,e/a/ 4,6wyet_ Title: Person In Charge/ Owner 0 CvAt 6te..- ,:iness Email: inspected yb -" (signature) ......-.....*was t-s,_ 4 hire' Ie .' fi .' Form EH (Revised 09-2015) it. / Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 Establ&neri Nanie: XI 1 C --.,( A ' /30-- Pralress: c e4 .C. / ate: , I 'del / Pt , License/Permi # Pages de' TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS .9.qtswyi404.4i0 Item Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: ; 4 " ad /a/ toter i . eiNSW /YON ►41 1/ ri v-es 4)/ C le ' '/ye dig& •ID . Cri ae ee J ar ° <-\ a).6,kir"' 4 r (6refe i pips' "opt 4)5 / 4ovior 4,,, Airt pske 6reao c i...,___.7 Received by: / (signature) Print: tO,hezz, r k ti tsy „W.: Title: Per4tpXpreeevner Inspected : (signat ,4.5 a7 --N lc ik: c PrOVA960044,eg 4 ..s Samples: Y N # collected For 0 (Revised 09-201 L