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HomeMy WebLinkAboutBUBBA'S COOKS 2019.04.25Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\STDI\lO:\,SFRWY R\l607 DALLAS TX75207 214-819-2115 FAX:21.t-819-2868-..-...,, I• D2X-2.§>It{l Time in:I Timc Ollt:I Licensc/Permit l'/J fA1<..o9fd--I Est.Type I RiskCategory Page~U- Purnosc gf InsDcction:I I I-ComDliancc t-.,..:{2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0thcr TOTAL/SCORE Estab'l5//1';;;:0 £e0k5.I Contact/Oil.ncr ~ame: I *:"'umber of Repeat Violations:__CJ./:"'umber of Violations COS:-- PhysF~17 JlltUY Av~17~~JlllifJfatf I"'$,de:1P!J_rq ~7~109'71 FolI,l\\-up:Yes-'()No (circle one).- IN=inco/pliance ., Compliance Status:Oul =not in compliance :-10 =not obse"ed NA =not applicable COS =corrected on site R=repeat ,iolation Mark theaoorooriate ooinlSintheOUT boxlor eachnumbered item Mark,./.a checkmarkin appropriate box for 1;'1.',NO,!\A.COS Mark an asterisk'*'in aoorooriateboxfor R Priority Items (3 Points)violatiolls Re lIire I",mediate Correctil'l!Action 1I0tto exceed 3 days Comnliance Status Compliance Status 0 I N ~C Time and Temperature for Food Safety R 0 'II ~c R U N J 0 U N A 0 Employee Health T S (F =degrees Fahrenheit)T /S V I.Proper cooling time and temperature ,;V 12.Management,food employees and conditional employees; 1//knowledge,responsibilities.and reporting ~1//2.Proper Cold Holding temperature(41 OF!45°F)/.,.13.Proper usc of restriction and exclusion:No discharge fromV//cyes,nose,and mouth (/VI 3.Proner Hot Holding temperature(135°F)/,Pl'C"entin~Contamination bv Handsr/f 4.Proper cooking time and temperature II /14.Hands cleaned and properly washed!Gloves used properly L?'/5.Proper reheating procedure forhot holding (165'F in2 V 15.No bare hand contact with ready to eat foods or approved Hours)/alternate method properly tollowed (APPROVED y N ) I 6.Time as a Public Health Control:Drocedures &records /Hi!!hly Susceptible POl}ulations Approved Source Vi 16.Pasteurized foods used:prohibited food not offered /',/Pasteurized eggs used when required V I/V 7.Food and ice obtaincd from appro\ed source;Food in /~good condition.safe,and unadulterated;parasite Chemicals destruction U 8.Food Received at proper temperature Iff 17.Food additives;approved and properly stored:Washing Fruits..,&Vegetables /Protection from Contamination V /1 18.Toxic substances properly identified.stored and usedI;L0 9.Food Separated &protected.pre\.emed during tood II Water!Plumbing preparation,storage,display.and tasting III 10.Food contact surtaces and Returnables:Cleaned and ,V 19.Water from approved source;Plumbing installed:proper Sanitized at DPmitel11Derature backflow device J II.Proper disposition of returned,previously served or j 20.Approved SewagelWastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Re.lIire Corrective Action with ill 10 days 0 I N l'C R 0 I N :\C R U N I~A 0 Demonstration of Knowledge!Personnel lJ NV>A 0 Food Temperature Control/IdentificationTST,'"s ~21.Person in charge present.demonstration of knowledge,V ~v 27.Proper cooling method used;Equipment Adequate to and pertonn duties/Certified Food l\'lanager (CFM)Maintain Product Temperature Iv t/22.Food Handler/no unauthorized Dersons!personnel '11 ~8.Proper Date Marking and disposition /Safe Water,Recordkeeping and Food Package ";'/29.Thermometers provided,accurate.and calibrated:Chemical! t.••.Labelin~Thermal test strips II')23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prerequisite for Operation I 24.Required records available (shellstock tags:parasite VIf 30.Food Establishment Permit (Current &Valid)destruction);Packa~ed Food labeled I Conformancc with Approved Procedures Utensils,Equipment,and Vending'y 25.Compliance with Variance.Specialized Process,and VI 3I.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for speeialiled Drocessing methods:manufacturer instructions /'supplied.used /Consumer Advisory ·1 32.Food and Non-tood Contact surfaces cleanable.properly designed,constTucted.and used V 26.Posting of Consumer Ad\isories:raw or under cooked 33.Warewashing Facilities;installed,maintained.used! foods (Disclosure/ReminderlBuffct Plate)!Allergen Lahel r Service sink or curb cleaning facility provided Core Items (1 Point)Viollltiolls Reqllire Corrective Action Not to Exce"o 90 DaJ's or Next 11/,~peCfioll,In,ic/,el'er Comes First 0 ')~C R 0 ~~ s C RUNA0PreventionofFoodContalllinationt.:A 0 Food IdentificationTSTS £1V 34.No Evidence of Insect contamination.rodcnuother ~IV 41.0riginal container labeling (Bulk Food) animals ~//.35.Personal Cleaniiness/eatinu.drinking or tobacco lise '/'/Phvsical Facilitiesv'/36.Wiping Cloths;properly used and stored \///42."on-Food Contact surfaces clean V 37.Environmental contamination •),'"43.Adelluatc ,entilation and lighting:designated areas used V /'3R.Appro"ed thall,ing method ..//44.Garbage and ReIllsc properly disposed:facilities maintained,/PrODcr Use of Utensils '//45.PI1\sical tncilities installed,maintained.and clean¥V 39.utensils.equipment.&linens:properly u>cd.stored.t'46.Toilet Facilities:properly constructed,supplied.and clean dried.&handled!In use utensils;properly used I 40.Single-sen ice &single-usc articles;properly stored I 47.Other Violations and uscd . Received by:-!)-Ptry--(l/~01\-\-etyc I--""Print:l~brGf -;.-J ~:JI-'"T~P~;en In Charge!Owner(signature)l-C"I\.....,~""...l\~oW\(\(J .f'(r- Inspected b~-/h ~~~Pr~-~Af//A'?~~~-'/~~\Business Email:j (signature)----'If •f\ Form~t'I'{evisea 09-2015),.,.~-</'f '/'