The URL can be used to link to this page

Home My WebLink AboutRUDY'S BBQ 2018.11.03Dallas County Health and Human Services - Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEMMONS FRWY., RBI 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 tato: 1 j S ell) r Time in: Time out: License/Permit # te2e2c) A-6 lc( Est. Type Risk Category Page 4_ of / Pu pos Inspection: 11_1 1-Compliance I-1 2-Routine 3-Field Investigation F-i 4-Visit 1/./1/ 5-Other TOTAL/SCORE Establishment Name: g IA 4 05 igen' - 8 -CI-- Conlact/Owner Name: R a 13.-e-f d , * Number of Repeat Violat'ons: / Number of Violations COS: Physical Addre : 17-em a9h-A4' (APO City/Zi Code: )....1.7,6--1,.. Phone: 2.1p _ ,03 eg ._..s-zs -. ollow-up: Yes (circle one) Compliance Status: Mark the appropriate points in the OUT Ou = not in compliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation 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 Comp lance Status j O I U N O A T N N C O S Time and Temperature for Food Safety (F = degrees Fahrenheit) R 0 1 U N T N 0 N C A 0 S Employee Health R 1./ 1. Proper cooling time and temperature Li 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting 41.../5,/ 2. Proper Cold Holding temperature(41°F/ 45°F) Li 13. Proper use of restriction and exclusion; Na discharge from eyes, nose, and mouth 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands 27 4. Proper cooking time and temperature ‘,...,' 14. Hands cleaned and properly washed/ Gloves used properly / 5. Proper reheating procedure for hot holding (165°F in 2 Hours) t.../ 15. No bare hand contact with ready to eat foods or approved alternatemethod properly followed (APPROVED Y N ) I./(.../ 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations Approved Source ti 16. Pasteurized foods used; prohibited Pasteurized eggs used when required food not offered i/ / 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction Chemicals ,../.. 8. Food Received at proper temperature 4/ 17. Food additives; approved and properly & Vegetables stored; Washing Fruits Protection from Contamination 18. Toxic substances properly identified, stored and used .--,.. 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Water/ Plumbing 10. Food contact surfaces and Retumables ; Cleaned and Sanitized at ppm/temperature r.,19. Water from approved source; Plumbing backflow device installed; proper I/.11. Proper disposition of returned, previously served or reconditioned ....7 20. Approved Sewage/Wastewater Disposal disposal System, proper Priority Foundation Items (2 Po nts) violations Re uire Corrective Action within 10 days :: • O I U T N N O N A C 0 S Demonstration of Knowledge/ Personnel R 0 1 u T N N N C 0 A 0 S Food Temperature Control/ Identification R t 21. Person in charge present, demonstration of knowledge, and erform duties/ Certified Food Mana er CFM./ r...." 27. Proper cooling method used; Equipment Maintain Product Temperature Adequate to 28. Proper Date Marking and disposition 22. Food Handler/ no unauthorized persons/ personnel Safe Water, Recordkeeping and Food Package Labeling /' 29. Thermometers provided, accurate, and Thermal test strips calibrated; Chemical/ t..- 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation .../ 3 0. Foo d Establis m germAiy (el kyr.., I n ) (II 24. Required records available (shellstock tags; parasite destruction): Packaged Food labeled , Cu ensils, quipment, and Vending Conformance with Approved Procedures 31. Adequate handwashing facilities: Accessible supplied, used and properly 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions ..../ 32. Food and Non-food Contact surfaces designed, constructed, and used cleanable, properly Consumer Advisory 26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label c/ 33. Warewashing Facilities; installed, maintained, Service sink or curb cleaning facility provided used/ Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Dar or Next Inspection , Whichever Comes First 0 1 U T N N N C 0 A 0 S Prevention of Food Contamination R 0 1 U T N N 0 N C A 0 S Food IdendfIcadon R r.I. 41.0riginal container labeling (Bulk Food) s'i; 34. No Evidence of Insect contamination, rodent/other animals Physical Facilities ..." 35. Personal Cleanliness/eating, drinking or tobacco use i..../ 42. Non-Food Contact surfaces clean t." 36. Wiping Cloths: properly used and stored V 43. Adequate ventilation and lighting; designated areas used c./ 37. Environmental contamination e_.,,, 44. Garbage and Refuse properly disposed; facilities maintained 38. Approved thawing method c......- 45. Physical facilities installed, maintained, and clean Proper Use of Utensils L./ 46. Toilet Facilities; properly constructed, supplied, and clean .../ 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used e....," 47. Other Violations ....7 40. Single-service & single-use articles; properly stored and used Received by: (signature) 1 4 4f ree"..1 0 Print: 7 C---4-2 . PI \ 0 Title: Person In Charge/ Owner Inspected by: (signature) ,,,t. el -e_ -:f'- C7....., r.g2i Print: FPI--,Yorr 1 74 24-1 usiness .... Email: Form EH-06 (Revised 09-2015)