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
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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)