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-..-...,,
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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 '/'