HomeMy WebLinkAboutRUDY'S FOOD TRUCK 2019.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
~2377:\.STDL\IO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:21~868
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~'1JC\I~\in:I Time out:/ficel1s~7Ur[I'_'CcV .l-Q(,\q ESLTypc 7Categor/?_:-~\I
Purpose ~r I'nS(lectioll:I I I-Compliance ~I 2-Ro~tine r I 3-Field Investieation I I 4-Visit 1/1 5-0ther RITltLfSCO EEstablishmertt"Nal'ne:I \~-~tcot~Pr~{tr,-I *"umber of Repeat Violations:__
l I ~(\.\~U .L .-./Number of Violations COS:__I r(!]Physical a:m:--\.,~f1~~i I I City!~otY~tl\l \_L/.~~hZ~~t<~~tL~1$2Q!I Follow-up:Yes)1 )#l 1 No (circle one)
Com;liance Statu~'Out =not in compliance IN =in compliance NO ~not ~NA =nO!applicable COS =corrected on site R =repeat'~rn 'i~Mark the appropriate ooints in the OUT box lor each numbered item Mark '''''a checkmar in aooropriate box for IN,NO.NA,COS Mark an asterisk'*.in oori'xfor R
Priority Items (3 Points)violations Re,uire Immediate Correcti,'e Action IlOttO exceed 3days
Compliance Status Compliance Status0INNcTimeandTemperllture(or Food Safety R 0 I N N C RUNOvA0UN0A0EmployeeHeaUhT'"s (F =degrees Fahrenheit)T Sv1.Proper cooling time and temperature /12.Management.food employees and conditional employees;,-.•./knowledge.responsibilities,and reportingV/2.Proper Cold Holding temperature(41 of/45°F)13.Proper use of restriction and exclusion;No discharge from1/....•.\eyes,nose,and mouth
./3.Proper Hot Holding temperature(135°F)iI~r·U.l.\·ltl\..~.I Preventing Contamination bv Hands"4.Proper cooking time and temperature ,'-'-l'l VI .14.Hands cleaned and properly washed!Gloves used properly,.-5.Proper reheating procedure for hot holding (165°F in 2'I 15.No bare hand contact with ready (0 eat foods or approved."-Hours)alternate method properly followed (APPROVED y N )6.Time as a Public Health Control:procedures &records /Hil!hh'Susceptible Populations
Approwd Source
~16,Pasteurized foods used;prohibited food not offered
Pasteurized e!!gs used when required
",V 7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated;parasite Chemicals
J destruction
v 8.Food Recei ved at proper temperature /17.Food additives:approved and properly stored:Washing Fruits.-
1-&Vegetables./Protection from Contamination ./18.Toxic substances properlv identified.stored and usedv9.Food Separated &protected,prevented during load Water/Plumbing'/preparation,storage,display,and tasting
/10.Food contact surrtes and Re~r~~bles :Cleaned and ./19.Water trom approved source;Plumbing installed;properSanirizedat-wrhIta.I11P4ra llr~back flow device
/'
II.Proper disposition of returned,previdlsly served or I 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Action withill 10 dal's0INNCR0INNC RUN0A0DemonstrationofKnowledge/Personnel U N 1/A 0 Food Temperature ControU IdentificationTSTS,V 21.Person in charge present.demonstration of knowledge.I 27.Proper cooling method used:Equipment Adequate toandperformduties/Certified Food Manager (CFM),"Maintain Product Temperature~22.Food Handler/no unauthorized persons!personnel 28.Proper Date Marking and disposition
Safe Water,Recordkecping and Food Package
./
,...-29.Thermometers provided.accurate.and calibrated:Chemical!
Labelin!!Thermal test strips___"...
23.Hot and Cold Water available:adeqll3te pressure,safe /Permit Req~1 ,.t,PrereqlJisite for Operation
1/24.Required records available (shell stock tags:parasite 1 30.Food Establish~~e;,,)fJful Ire~~a:lo/J7/destruction):Packa{!ed Food labeled
Conformance with Approved Procedures Utensils,E ~uipment,hnd Vending
25.Compliance with Variance,Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processing methods;manufacturer instmctions ,supplied,used
Consumer Advisory v 32.Food and Non-food Contact surfaces cleanable.properly..•.designed.constructed.and used~
~
26.Posting of Consumer Advisories:raw or under cooked 33.Warcwashing Facilities;installed,maintained,used!foods (Disclosure/ReminderlBuffet Plate)/Allergen Label ,
Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Require Corrective Action Not to Exceed 90 DOl'Sor Next InsDection.Whiche"er Comes FiNt
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationT/s T Sl'34.No Evidence of Inscct contamination,rodent/other 41.0riginal container labeling (Bulk Food)'V animals ...-,
v-35.Personal Cleanliness/eating,drinking or tobacco use '"Phvsical Facilities/V 36.Wiping Cloths;properly used and stored v 42.Non-Food Contact surfaces clean//37.Environmental contamination 43.Adequate ventilation and lighting;desi{!nated areas used/38.Approved thawilH!method /44.Garba!!e and Refuse properly disposed:facilities maintained,...Proper Use of Utensils ".45.Phvsical facilities installed.maintained,and clean;39.Utensils.equipment,&linens:properly used.stored,/46.Toilet Facilities:properly constructed.supplied,and cleandried.&handled!In use utensils;pronerlv used
/40.Single-service &single-use articles:properly stored 47.Other Violationskandused".J I
Received by:I/~v,!0 Print:__,..-
'h'//I I //If?(/,/"'.f /'I Title:Person In Charge!Owner(signature),r.,")
Inspected bf./1 .,/,I \Print:..>,I Business Email:~-1 I