HomeMy WebLinkAboutBUBBA'S 2019.08.27Dallas County Health and Human Services -EnvironmentalHealth Division
Retail Food Establishment Inspection Report
2377:\.STE.\L\IO:\,S FRWY .•R:\I 607.[)ALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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gtl J_1-II~I Time 111:I
Time out:J License.Permit f;
I
Est.T)pe I Risk C.Hegor)Page.L of L
Puroose of Inspection:I I I-Compliance I \-::::y'2-Routine I I 3-Field Investigation I I 4-\"isit I I 5-0ther TOT ALISCORE
Estab~n~c:H he::{I,I COlrX~IIIV{~LP1 /lIl{'\vh '\t1(~
*:\ulllber of Repeat \"iolations:__cyIf'?,/:\uIII b,'r of \"iolatiolls COS:__
PhYSic'hAXT1 H,/.J_t'ypJ\Ilr;~IQ\';'MLi/~~/.y~i~.irl?l~eb 111.6''r Follow-up:YesS'Z No (circle 0110)
Compliance Slahl>:Oul =1I0tin compliance 1:'1=in compliance 1'iO~nOlobsen ed :"IA -not applicable COS =corrected on site R =:repeat vlOlation
Mark Ihe apDroon,le 0011115in the Ol'T box for each numbered ilem Mark ''/'.check mark in .nDraDnale t>oxfor 1:\.,,0.:-IA.COS :Vlarkan aSlerisk •*.IIIappropriale box for R
Priority Items (3 Points)violations Re,lIire Immediate Correcti"e Actioll not to exceed 3 days
Conllliiance Stalus Cnlllilliance Statu,
0 1 ...'\C Time and Temperature for Food Sufety R 0 1 '\'\C R
l'1'1 0 A 0 l :..0 A 0 Employee Health
T S (F =degree.Fahrenheit)T S
I.Proper cooling time and temperature 12.:Vlanagement,food employees and conditional employees:
(./:./kllOlI ledge.responsibilities,and reporting
v'2.Proper Cold Holding temperature(-II of'-15°F)
L/V
13.Proper use of restriction and exclusion;No discharge from(.....eves.nose.and mouth
~3.Proller Hot Holding temDcrature(135°F)Pre"cnting Contamination hv Hands
L-I'-I.Proper cooking time and temperature 0 1-1.Hands cleaned and properlv ,,"shed!Gloves used DroDerlv
--1---'5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact \I ith ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
V 6.Time as a Public Health Control:procedure'>&records Hi2hl~Susceptible Populations
Approved Source
~16.Pasteurized foods used;prohibited food not offered
PasteuriLcd eggs used when required
7.Food and icc obtained li'om approved source:Food in
V good condition.safe.and unadulterated:parasite Chemicals
V destruction
'I./'
1/8.Food Recei,ed at proper temperature
~
17.Food additives;approved and properly slored;Washing Fruits
&Vegetables
Protection from Contamination Y 18.Toxic substances properlv identified.stored and used
v'Y.Food Separatcd &protected.pre\'ented during lood Waterl Plumbing
preparation.storage.display.and tastina
l/10.Food contact surf:lccs and Returnables:Cleaned and v"19.Waler from apprO\·ed source:Plumbing installed;proper~Sanitized at ':,:;/l p~m/temperature back flow device
L"L'II.Proper disposition of returned.pre\"iously sen ed or vV 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Relllire Corrective Actioll with ill 10 days
0 1 :->'\c R 0 t ..."C Rt:r-0 A 0 Demonstration of Knowledgel Personnel t:"0 A 0 Food Temperature Controll Identification
T S T ~
V 21.Person in charge present.demonstration of knowledge.27.Proper cooling method used:Equipment Adequate to!/and perform dutiesl Certified Food Manager (CF:V1)V Maintain Product Temperature
ft-o 22.Food Handler'no unauthorized personsl personnel (/28.Proper Date Ivlarking and disposition
Safe Water.Recordkceping and Food Package "29.Thelmometers provided.accurate,and calibrated;Chemical!.Llibelin!!./Thermal test strips
V "Hot and Cold Water a'ailable:adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
1/2-1.Required records available (shellstock tags:parasite
(.....30.Food Establ,W,vnt Cz,rmit (Currcntf'Valid)(../destruction):Packa~ed Food labeled n f /),II/~,I j"J~,f I-n fI
Conformance wilh Appro,ed Procedur~s -,I Utensils,Equipment,and Vending
25.Compliance II-ith Vanance.SpeeialiLed Proce,s.and 31.Adequate handwashing I>lcilities:Accessible and properlyHACCPpian:Variance obtained for speciali/ed
L.-V supplied.usedorocessill!!methods:111anuf~lcturcr instructions
Consumer Ad,isory
./'V 32.Food and Non-food Contact surfaccs cleanable.properly
designed,constructed.and used
26.Posting of Consumer Ad\isories:rail'or under cooked ,./33.Warewashing Facilities:installed.maintained.usedl
/foods (Disclosure/Reminder/BufTel Plate)1 Aller~en Label Service sink or curb cleaning facility provided
Core Items (1 Point)Vio/atiom Relillire Corrective Action .vot /I)Exceed 90 Days or Next Inspectioll.IVllicJ'e"er Comes First
0 t r-"("n 0 1 N '\C R
V "0 A ()PreHlItion of Food Contamination I'.'1 0 II 0 Food IdentificationTSTs
34.~o Evidence of Insect contamination.rodent/other
{/,/
41.0riginal container labeling (Bulk Food)
:/animals
,_,.35.Pt:rsonal Clennlille~s earim.!.drinking or tobacco usc Physical Facilities
v 36.\\'iping Cloths;prorerl,used and stored C./-12.~on-Food Contact surfaces clean
../37.En\'ironmcntai contamination ./43.Adequate ventilation and lighting:desif!'Htled areas used
I ~JR.AnDrol'cdthawing melhod ./4.:1.Garbage and Refuse properly disposed:faciltlies maintained
Proper l'se of Utensils ,/45.Ph,sical facilities installed.maintained.and clean
3'.1.Ltcnsils.equipment.&linens:properly used.slored.-16.Tollct Facilities;properly constructed.supplied.and cleanvdried.&handled In tbC utensils:properly used ./
Iv'40.Single-service y,ingle-u,e articles:properl)stored .....,v -17.Other Violations
and used/'?/'I ,-/1 ,
Recehed by:
-f.-/If "v I!fr£t/,'1'1.Print:(1////4J.k2 Title:Person In Charge!Owner
(sigI1Jtlln:)-L /}'/'//.-J/
I nspected by:I
_/--~-p_p Prin7:~f,'yfl'}v)Cj"~/L'f-'Bilsine>s Email:
(-.igllature)-~..--7 ~
Form EH-06 (Revised 09·2015)~/I'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77~.STE.\I:\IO:-;S FRWY.,R;\1607,DALLAS,TX 75207 214-819-2115 FAX:214-81'1-2868
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{>tic~I1SCIPCrl1lil #I Page~'~,.._
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TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/I.ocation Temp Item/Location Temp
K,:;/1 1/\s?1~7"'F
r.::P.,~(2._£)_a~//'IC'(
C-:---r..e Jl.1...-.-f<:v/lAJ i ftJ '1
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ei,,',.,0 L I L-tt-v-pV.J ,---/e...-v "-_,oC-I ~""'"'v •I (
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN :VIADE.YOUR ATTE TION IS DIRECTED TO THE CO DITIONS OBSERVED AND
umber NOTED BELOW:
9.C).i L·v\fJ.•t~~Y1 '.".>dOt ri...b'......O-..--I'!L..L.,.+,J j ('L ",.2 _~LJ ('='L )J
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('/~,yf_;;,..,-J.iv'Q I D~-J)J,dopJ'Jv,y IJ.-!~J/A'IlIAA/v'/f'~dll
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Received by:.~I:0~rl///z/&0'l-f Print://L".//'4rr/,f!Title:Person In Charge/Owner
(signature)-r-
Inspected by:,-,1....Print:E .fl._/av,~~-J.e(signalure)-_/)-'_t2(?.~/)."~.A Samples:Y N #collecled
Form EH-06 (Revised 09-2015)~//
Dallas County Health and Human Services :..Environment~l Heaith Division'
"Retail Food Establishment Inspection Report '
23i7 N.S1'EMl\10NS FRWY,,'R,\1607,'DALLAs,TX 75Z07 214-819-2115 :FAX:214-819-2868
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llnstne$i Email:
TItl~:Person In Chargel Owner
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RECEIVED 08/29/2019 08:04AM 2148192868 ENVIRONMtNIAL HtALIM
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