HomeMy WebLinkAboutRUTHIE'S ROLLING CAFE 2019.09.10.-.,
Dallas County Health and Human Services -Environmental Health Division UOl1RetailFoodEstablishmentInspectionReport
2377:'>1.STE:vn'IO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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D~\()~eCl I 0-1 I Time out:~cense!perIl1it #2__O ,~-'QV01-\?f[f{ype
I Risk Category PageL o~
Purpose of Inspecti ~n:-I 1 I-Compliance I •.••.•••2-Routine I -I 3-Field Investij!ation I I 4-Visit'I I 5-0ther T01At:::1iCORE
Establishmem ~;~~k'ol I IrYJ crcact/o~at11e:I *,,"umber of Repeat Violations:__
~'.".0'-,f :\'umber of Violations COS:__
Physi Ift,~J 1/t~YloOrccr51V(;Tl~~e:
Follow-up:Ves
No (circle one)-Out =not in compliance R =repeatvi~ion /Compliance Status:.=in compliance NO =notobserved NA =nOlapplicable COS =correctedon siteMarktheappropriatepointsintheOUTboxforeachnumbereditemMark',f'a checkmarkinappropriate box for IN,NO.NA.COS Markan asterisk'*'inappropriate box for R
Priority Items (3 Points)violation.v ReJuire Immediate Correctit·e Action not to exceed 3 dalls
ComDliance Status Compliance Status
0 I N 1'1 c Time and Temperature for Food Safety R 0 I N :0;C R}1'1 ,A 0 U 1'1 0 A 0 Employee HealthS(F =degrees Fahrenheit)T ./S
,/V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;
knowledge.responsibilities.and reporting
./V 2.Proper Cold Holding temperature(41°F/45°F)/v 13.Proper use of restriction and exclusion;No discharge from.eves.nose.and mouth/-'"3.Proper Hot Holding temperature(135°F)"Preventing Contamination bv Hands,/1/4.Proper eooking time and temperature ,,I 14.Hands cleaned and properly washed!Gloves used properly
.I V 5.Proper reheating procedure for hot holding (165°F in 2 V 15.No bare hand contact with ready to eat foods or approvedHours)/alternate method properly followed (APPROVED y N )./6.Time as a Public Health Control:procedures &reeords Hiehly Susceptible Populations
~Appro\'ed Source ;f 16.Pasteurized foods used;prohibited food not offered
Pasteurized e~!!s used when requiredVV7.Food and iceobtained from approved source:Food in.11/good condition.safe,and unadulterated;parasite /Chemicalsdestruction
I 8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits1/,.....&Vegetables
/Protection from Contamination /18.Toxic substanees properlv identified.stored and used
II'9.Food Separated &proteeted,prevented during food
~
Water/Plumbingpreparation.storage.display.and tasting I
)<V 10.Food contact surfaces and Returnables;Cleaned and /19.Water tram approved source:Plumbing installed;proper/Sanitized at ppm/temperature back flow deviee~".II.Proper disposition of retumed,previously served or 1/20.Approved SewageIWastewater Disposal System,properreconditioneddisposal
Priority Foundation Items 2 Points violations Re~"ire Corrective Action withill 10 dal's
0 I N 1'1 C R 0 I 1'1 N C RuI'll.!A 0 Demonstration of Knowledge/Personnel U 0 A 0 Food Temperature Control/IdentificationTST/SIII21.Person in charge present.demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate toandperformduties/Certified Food Manager (eFM)1/Maintain Product Temperature•22.Food Handler/no unauthorized persons/personnel ,28.Proper Date Marking and disposition
J Safe Water,Recordkeeping and Food Package ~~/V 29.Thermometers provided.accurate.and ealibrated;Chemical/Labeling Thermal test stripsrx23.Hot and Cold Water available:adequate pressure.safe l J Permit Re ,uir ment,Prere ~uisite for OperationJ
J 24.Required records available (shellstock tags;parasite 1\,1 30.Food Establisl t~(C rfulflal If;destruction):Packaged Food labeled me
~Conformance with Approved Procedures /Utel1sill,Equipmenl and Vending
25.Compliance with Variance,Specialized Process.and
~V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for speeialized 1/processing methods:manufacturer instructions supplied,used
Consumer Advisory I '(32.Food and Non-food Contact surfaces cleanable.properly/designed.constructed.and used126.Posting of Consumcr Ad,isories:raw or under cooked I)V 33.Warewashing Facilities;installed,maintained.used/foods (DisclosurelReminderlButret Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViolatifJIIs Reqllire Corrective Action dot to Exceed 90 Davs or Next Inspection,Whichel'er Comes First
0 I N 1'1 C R ()I N N C RU1'1 ~A 0 Prevention of Food Contamination U 1'1 0 A 0 Food IdentificationTsT/s,34.No Evidenee of Insect contamination.rodent/other /,'41.0riginal eontainer labeling (Bulk Food)"/animals
//35.Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities'v 36.Wipine Cloths:properly used and stored '1...-4~.Non-Food Contact surfaces clean-37.Environmental contamination ,43.Adeauate ventilation and lighting:desifmated areas used,,-38.Approved thawing method /'-'44.Garbage and Refuse properly disposed;facilities maintained
-'Proper Use of Utensils /'/45.Physical facilities installed.maintained.and clean
/39.Utensils.equipment.&linens:properly used.stored.,~46.Toilet Faeilities;properly constructed.supplied.and clean/dried.&handled/In use utensils:properly used
V ~]ingle-Servic~gle-USe artieles;properly stored 47.Other Violations
Ised f
Received by:J//ho/1}I/dA'JA-PrintjVI 4r r I'e/('e.Title:Person In Charge/Owner(stgnature)1\"CI(,f
InSP~~Jr\\M I wf t'{~-t'6tt1 '('J Print:I Business Email:(signat e)./I ~
Form E~ised 09-2015)~
Dallas County Health and Human Services _Environmental Health Division
'&71 Retail Food Establishment Inspection U£'nnrt
2377 N.STEMf\10NS FRWY.,RM 607,DALLAS,TX 75207 214-19-2115-F:~4-8.19-2868
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OBSERVAnONS AND CORRECTIVE ACTlONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bV ////;~tVU~Print:I~111r 1'~Z61 Title:Person In Charge/Owner
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(sign Samples:Y N #collected
Form E~69-2015)--