HomeMy WebLinkAboutBUBBA'S 2020.06.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77:'1i.sn:.\I.\lO;\S FRWY.,R\1607,D.\LL,\S,TX 75107 11-1-819-1115 F.\.\::11-1-819-1868
/I I -I Time Ollt:
I-Compliance I
/I License Permit ~
/2-Routine I
I hL ",pe I Ri,k(meg""Page _~)r L-
3-Field hl\estigation I I .:I-\·isit I 5-0thl'r T~/S('ftREPurpo'c of Inlllectiol1:.I
I Cl)nt~ct.()\\ner ~~l1lc:
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*\ullIbl'f uf I{['peat \iO(;lIiOIl~:V
./:\urnbrr of\iotatioll'IC~:I:I(=:;::Yel/5)1
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CompliaO(,'{'S'atu\:Out Ih)l in cnmpliancc "
Mark the atJ~wtJrt"te Doin!:>in the OtTT box fiJr each numbered item
ill compli.mte \0 not nh;cneu ;\A .tIlt applical>ie COS corrected on site R repc~'olati""~
"13r~',1'a (he"~m"r~in "DPfllDrtate t-<"tor 1:'\.'\0.'\\.CO~~lark an ,"Iert,k'*'i;-;-;;;;or<Joriatt'Nl~[or I{
Comuliance Statu,
Priorit"Items (3 Points)"iolatitl/l~Re /lire Immediate Correctio'e .4etion 1I0t to l~\'ceetl3 till.\'5
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II.Proper di,position ~Iurned.pre,iOllsly sen cd or
reconditioned
Time and Temperature for Food ~afct~
(I'degr~e,Fahrenheit)
I.Propt.!r cooling rim('and temperature
"Propcr Cold Holding temperaturc(.j IOF -+5°F)
3.PralleI'Hm Holding temll~rature(135°F)
-L ProDer conkin!.!time and t(,l1lpCr~tllre
5.Proper reheating procedure I(lr hot holding (165'1'III2
Hours)
6.Timc as a Public Hcalth Control:procedures &recon"
ApprOHd Source
7.Food and ice obtaincd from approved source:Food in
goot!condition.safe.and unadulterated:parasite
de;tructIOI\
I 8.Food Recei,cd at proper I~mperature
Conllllianl'o Status
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REmplo)ce Health
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12."-'Ianagcment,I()od employees and conditional employees;
kno\\ledge.respl)nsihilitie~.and reponin1!
/Preventing Conlamination bv Hand~
13.Proper usc of restriction and exclusion:'\10 discharge from
evcs.1l0'iC.and mOllth
Protection from Contaminatiun
'}.F(lod Separated &protected.pre,cnled during food
Dreoaration.stora(!c.di,pbv....o.nd lasting
10.Food cOl1la4lsur\a~~and r\l:tUrIl:1tJ..(,~C:1'ia~~and \
Saniti/ed al ~I lnnn,;!.<'1\1Peratu~eV J t,lCfllU.1O
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1-+.II,onds cleaned and properly \\'ashedt Glo,es u~cd Drooerl,
15.No barc hand contact \\ith ready 10 cat foods or appro,ed
alternate method pr<'perlv 1'0110\\ed (A,PPROVED Y '\i )-1 I
16.Pasteurized foods used;prohibiled f(lOd not offered
P~htcllril'ed CU{!Sur.,edwhen required
High"SUSCclltiblePOllulalions
/
Chemical.
1 17.Food auditives;apprO\ed and properly stored;Wa,hing Frui"
&Ve~ctables
IR.To\ic ;uh,tances properly identilied.stored and used
,\:lIer!Plumbing
(19.Water from apprmed source;Plumbing in;t31Ied:proper
back flo"dc,icc
20.Appr(l\cd Se\\agd\\'3ste\\ater Dispo,al System.proper
dispn,al
\
A Demonstration of Knowledge!Pusonnel
Priority Foundation Itcm~(2 Points)~iolatitlll~Re,lIire Correctil'"1ctioll with ill 10 days
Food Temperature Control!Idl'nrification
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2T'Per~on in charge present.demonstration of kno\\'lcdgl:~I---
and perlortn duties'Certilied Food "Iana~cr (eT"I)
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22.Food Handler'no unauthori7ed person~'pcr;onnel
VSafe Water,Recordkecping and Food Package
Labclin!!
..-?-3.Hot and Cold Water availahle;adequate pressure.safe
2-+.Required records J\ailable (shellstock t.lgS;para;ilc
destructiolll:Packa~ed Food laheled
~Conformance with Appro'ed Proceduresnr;r 25.Compliance "ith Variance.Specialized Proce,s,and
HACCP plan;Variance obtained for speciali/ed
oroccssint!method:,:manufacturer instruction..;
Consumer Ad\isory
R
---27.Proper cooling method used;Equipment Adequate iO
~,Iaintain Produel Temperature
28.Proper Date "'larkin'!and dispo>ilion
:!i).Th~Tf110ml'tcr::,pn)\ided.nCClifate.and calibrated:(_he-mical
Thermal te,t slrips
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I'ermit ¥cquiremerft,Prerequisite ror Operation
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43.Adequale ,cntilation and Ii~hting:de>lf!nated areas u,ed
-I t.:tensils,I{quipmrnt,and \'ending
26.Po~ting of Consumer Atl\isories:raw or under cooked .//33.Ware\\ashing Facilities:installed1 maintained.lIscdl
f(lOd,(Oi,c1osure ReminderfBufTet Plate)f Alkr,!en Lahel Sen ice sink or curh cleaninl!facility prO\ided
31.Adequate hancl\vashing lucilities:Accessible and propcrly
supplied,used
32.Food and Non-food Contact surfaces c1eanabJc.properly
designed.constructed,and used
Prewntion of Food Contamination
Core Items (I Point)Violtltioll<Re(/Ilire Correc/i,'£,Action ,'1;1/1to Exceed 90 Dar.,or Sext Inspectioll,'~1licllel'er Comc,Fir<t
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40 Single-,en ice &single-u,e article;;properly >tored
and lhed ~
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34.1'\0 Evidence of In;cct contamination.rodcnl!other
animals
35.Personal Ckanlinc ....~'eatin!!.drinking (Jr tooaeco u~c
36.WiDing Cloths;oronerlv used and ;tored
37.En\lronmcntal contamination
3M.,A,norO\cd Iha\\ing method
Propel'l'se of Ute",i"
19.Ltens.b,equlpmcnt.&lil1en,:propcrly used.qored.
dried.&handled In lise Llten~il...•:proner!\-Ul.,cd
Food Identificatiun
Phvsieal Facilities
Print:
-+I.Ongll1al container labeling (Bulk F(lod)
l /-+2.;o..on-Food Contact ,urfaces clean
//
44.Garhaue and Refu,"properlv dlspo"cd:facilitie,maintained
•
-+7.Olhcr Violations
46.Toilet F.lciliIIC';properly con;trueted.supplied,and clean
Inspected byrl..I IV,.f _;_LA..I.A .rr \
(,igll.llllrc).:VI\1m I~(,~n Irr l I ILjJ BlI,illl'"r:llIail:
Title:Person In Charge/0\\ncr
Form EH-06 (ReViSed'09-2015),
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO"\S FRWY ..R.\1 607.DALLAS.TX 75207 21.t-SI9-21IS FAX:21.t-819-2868
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ES\illtf~:~~,>PhY5r"JA((:rt-+f I \\((J ~~'Statc:UY I License/Permit i!I PageU[-{_.
TE~IPERATURE OBSEI~V~\1 O~S
Item/Location Temp 1tern/Location Temp Item/Location Temp
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OBSER\'A T10:\iS A~D CORRECTIVE ACTIO:"lS
Item AN I SPECTIO~OF YOUR ESTABLlSH:VIE;'\1T HAS BEE)\;:VIADE.YOUR ATTENTION IS DIRECTED TO THE CO]\;DITIONS OBSERVED ANDumberNOTEDBELOW:
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Received b~I J ~"'I.fl I J '1 Print:JY\JI 10,I)\\1'"tc 1'1'I~Title:Person In Charge/Owner«io,,"tu;,;:r;,(I,,£,,,'/'--;-~
In~~t MI,~a.(tM--}--1\--(LI C~Print:
(SI[!l e Samples:Y )\;;I collected
ForlTltR'·061Revised 09-2015)\.