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HomeMy WebLinkAboutBUBBA'S 2019.04.251 0, Dallas County Health and Human Services - Environmental Health Divisio Retail Food Establishment Inspection Report 2377 N. STEMNIONS FRWY., RA4 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 ,---• Time in: Time out: License/Permit # Est. Type Risk Category Page L' If Purpose f Inspection: 1-Compliance 2-Routine 3-Field investigation 4-Visit 5-Other TOTAL/SCORE Establ' nent ne:I et2//c..5 Contact/Owner Name: * Number of Repeat Violations: / Number of Violations COS: --C Physica r .41/7e4- /-7/48-/- 4.v iiti c0407...v tav i r,r j4 11i Cod‹-P9 :1-71-- - 37 ,6.s?,-7 Follow-u : P No (circle Yes one) Compliance Status: Out = not in compliance IN = in cohliance NO = not observed NA = not applicable COS = corrected on site R = Mark the appropriate points in the OUT box for each numbered item Mark `,/' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk repeat violation ' * ' in appropriate box for R Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days Compliance Status j Compliance Status j 0 U N OA O T yt C S Time and Temperature for Food Safety (F = degrees Fahrenheit) R 0 1 U T N N N C A O S Employee HealL R I. Proper cooling time and temperature 12. Management, food employees and conditional knowledge, responsibilities, and reporting employees; 2. Proper Cold Holding temperature(41°F/ 45°F) 13. Proper use of restriction and exclusio eyes, nose, and mouth -1; No discharge from V117 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands 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) 15. No bare hand contact with ready to eft alternate method properly followed (APPROVED foods or approved Y N • ) 6. Time as a Public Health Control; procedures & records Highly Susceptible Por ulations • Approved Source . 16. Pasteurized foods used; prohibited fond Pasteurized eggs used when required not offered V r 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction / Chemicals • 8. Food Received at proper temperature 17. Food additives; approved and proper) & Vegetables stored; Washing Fruits Protection from Contamination 1 18. Toxic substances properly identified, stored and used / 9. Food Separated & protected, prevented during tbod preparation, storage, display, and tasting Water/ Plumbi g V:7 10. Food contact surfaces and Remmables ; Cleaned and Sanitized at ppm/temperature 19. Water from approved source; Plumbi backflow device g installed; proper 11. Proper disposition of returned, previously served or reconditioned Disposal 20. Approved Sewage/Wastewater Disposal disposal System, proper Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days 0 1 U N T N N C A O S Demonstration of Knowledge/ Personnel R O I U T N/to N N A O C S Food Temperature Control/ Identification R 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) 27. Proper cooling method used; Equip Maintain Product Temperature _ ent 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, an Thermal test strips calibrated; Chemical/ 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequi ite for Operation 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled 30. Food Establishment Permit (Current & Valid) 777 / Utensils, Equipment, and Vending Conformance with Approved Procedures 31. Adequate handwashing facilities: Accessible supplied,2ned and properly • 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions ' Consumer Advisory . es i used 32. Food and Non-food Contact surfaces d , constructed,and used cleanable, properly V 33. Warewashing Facilities; installed, maintained, Service sink or curb cleaning facility provided used/ 26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/ReminderfBuffet Plate)/ Allergen Label Core Items (1 Point) Violations Require Corrective Action Not to Face 90 Days or Next Inspection , 11,7lichever Conies First ,0 1 U N T N C A O S Prevention of Food Contamination R 0 1 U T ii N C A, 0 S 1 Food Identification R 41.Original container labeling (Bulk Foo ) 34. No Evidence of insect contamination, rodent/other animals Physical Facilities 35. Personal Cleanliness/eating, drinking or tobacco use (47 1 42. Non-Food Contact surfaces clean 36. Wiping Cloths; properly used and stored 43. Adequate ventilation and lighting; designated areas used 37. Environmental contamination 44. Garbage and Refuse properly dispos4d: facilities maintained 38. Approved thawing method 45. Physical facilities installed, maintainkl, and cleanProper Use of Utensils 1 46. Toilet Facilities; properly constructed, supplied, and clean39. Utensils, equipment, & linens; properly used, stored, dried. & handled/ In use utensils; properly used 47. Other Violations I 40. Single-service & single-use articles; properly stored and used Received by: (signature) ---FONA-01\ -- ---- Prinf‘T) jo rq rel\-7-61\i\+-Title; Prpon in Charge/ Owner (--7- matAc\ • -ell- Inspected b ____----R•c (signature) ___,,,,,,, Pr <' 'Business ines otgA/ Akiiiar ,_. Email: Form vised 09-2015)