HomeMy WebLinkAboutKUBY'S 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STE;\nlO:\,S FRWY .•R;\I 607.DALLAS.TX 75207 21.t-819-2115 FAX:214-819-2868
I 1/
D~1-)o I Time in:I Time out:I License/Permit #I
Est.Type I RiskCategory Page!_of!_
Purpose of Inspection:I I I-Compliance 1'.1'I 2-Routine I 3-Field Investh!ation I I 4-Visit I I 5-0ther TOT AL/SCORE
Establ iSh'R:/j ar~I Contact/Owner Name:
I
*Number of Repeat Violations:__
:J--./Number of Violations COS:--,
Phy:t(~fes{(n/t&1 fib-I ~~j;;;;;;)VM 7~5 I Phcr;J(!f_?j/}~-M Follow-up:Yes
No (circle one)
v =in co,!,pliance -v
Compliance Status:Out =not incompliance I o =notobs.",cd NA=not applicable COS =corrected onsite R =repeat\iolation
Mark theappropriatepointsintheOUT box for each numbered item Mark''/'acheckmarkinappropriate box for IN.NO.NA.COS Mark an asterisk'*.inappropriateboxfor R
Priority Items (3 Points)violations Re /lire Im",ediate Correctil'e Action 1101to exceed 3 days
ConlDliance Status Compliance Status
0 I N "C Time and Temperature for Food Safety R 0 I N N C R
U NJ'A 0 U Nj6 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
V /I.Proper cooling time and temperature 0il 12.Management,food employees and conditional employees:
knowledge.responsibilities,and reporting
/r1v 2.Proper Cold Holding temperature(41°F!45°F)'/13.Proper use of restriction and exclusion;No discharge from
J eyes.nose.and mouth
"II I 3.Proper Hot Holding temperature(135°F)I I Preventing Contamination by Hands
~II 4.Proper cooking time and temperature ,J.14.Hands cleaned and properly washed!Gloves used properly
'II 5.Proper reheating procedure for hot holding (165°F in :2 I 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
~6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible POllulations
I Approved Source II 16.Pasteurized foods used:prohibited food not offered
Pasteurized eIH!Sused when required,7.Food and ice obtained from approved source:Food in'/good condition,safe,and unadulterated;parasite !Chemicals
destruction
8.Food Received at proper tcmperature (/17.Food additives;approved and properly stored:Washing Fruits,A &Vegetables
I Protection from Contamination I 18.Toxic substances properlv identified.stored and used
9.Food Separated &protected,prevented during food /Waterl Plumbing
preparation,storage.display.and tasting
10.Food contact surfaces and Returnables:Cleaned and /1 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backf10w device
I II.Proper disposition of returned,previously served or 20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~uire Corrective Actioll lI'ithill 10 dal'.~
0 I N "C It 0 I N N C R
U NI/O A 0 Demonstration of Knowledgel Personnel (J N ~0 A 0 Food Temperature Cont·rol!Identification
T J S T J"S
1/V 21.Person in charge present,demonstration of knowledge,J/~27.Proper cooling method used;Equipment Adequate to
and perfornl duties!Certified Food Manager (CFM)Maintain Product Temperature
/22.Food Handler!no unauthorized persons!personnel 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package {2'1.Thermometers provided.accurate.and calibrated:Chemical!
Labeline:Thermal test strips
I /23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation/
24.Required records available (sh'ellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packal!ed Food labeled
I Conformance with Approved Procedures /Utensils,Equipment,and Vending
~
25.Compliance with Variance,Specialized Process.and
~
/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
/supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory 1/32.Food and Non-food Contact surfaces cleanable,properly
-~designed.constructed,and used
~
~osting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure!ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaninq facility provided
I Core Items (1 Point)Violations Req/lire Corrective Action Not to Exceed 90 Dal'S or Ne.:r:llnsDectioll.Whichel'er Come.~Fi~t
0 I)1\C R 0 ~~
N C II
U N A 0 Prevention of Food Contamination U A 0 Food Identification
T s T S
(,34.No Evidence of Insect contamination.rodent/other t /41.0riginal container labeling (Bulk Food)
animals
I.~35.Personal Cleanliness!eating.drinking or tobacco use I I Physical Facilities
II /36.Wipin~Cloths:properly used and stored 1///42.Non-Food Contact surfaces clean
37.Environmental contamination 11//43.Adequate ventilation and lighting:designated areas used
.'38.Approved thawing method 44.Garba!!e and Refuse properly disposed;facilities maintained
'J Proper Use of Utensils 45.Physical facilities installed,maintained,and clean
/V 39.Utensils,equipment,&linens;properly used.stored.46.Toilet Facilities:properly constructed,supplied.and clean
dried,&handledi In use utensils:properly used
40.Single-service &single-use articles:properly stored I 47.Other Violations
a~d usecL -
Received by:~-/z Prillt:)(I~",~Title:Person In Charge!Owner
(signature)-•....,...
Inspected b~~~~\P:t:A~~~-~////X'/A //(_I Business Email:
(signature),=---_'\
TV --
Form ~06 (Revised 09-2015)-/'t:///'"
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-.i.STE:\J:\IO:-.iS FRWY.,R.V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Esta/t)hh;3mC:I p~~O!clrcs~.J~/J;L}f I C7ln;'trtP iU License/Permit #
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I TEMPERATURE OBSERVATIONS ,I
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TlON IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:
~~/y-Print:/~j-t~~Title:Person In Charge/Owner
(signature)-Inspecte~/A p7 ~\~~AfA#/LJ I ,4-;//_.1 _"(/~D(signature)'\Samples:Y N #collected
Form 6 (Re1:/ised09-2015)r r ~--/