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HomeMy WebLinkAboutKUBYS SAUSAGE HOUSE 2021.03.17Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N STEMMONS FRWY RM 607 DALLAS TX 75207 214 819 2115 FAX'214 819 2868.,,,---- ·r, ~t:)?)f I Time in:I Time out:I License!Permit #h(Jo)l!(~~I Est.Type I RiskCategory Page -'-of_ Puroose of Inspection:I I I-Compliance .'-,;.2-Routine ••3-Field Investigation •I 4-Vlsit •I S-Other TOTAUSCORE Establis~~a'Pe: ~/)(M~mlMJ Contact/Owner Name: I *Number of Repeat Viotations:__0/5 ,/Number of Violations COS:-- PhYSiC")10J:s .5J11~/-I 11~7V1;~fv!hi ~ei;I Phone:Follow-up:Ves No (circle one) Compliance Status:Out =not incompliance IN=in~m;liance NO=not observed NA =not applicable COS =corrected onsite R =repeatviolation Mark the annronriatenoints in theOUT boxforeachnumbered item Mark ''/'a checkmark in annt'ooriatebox for IN.NO.NA.COS Mark an asterisk'*.in aoorooriatebox for R Priority Items (3 Points)violations Re~uire Immediate Corrective Action not to exceed 3 days Compliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N J A 0 U N J A 0 Employee Health T s (F =degrees Fahrenheit)T S "V I.Proper cooling time and temperature IV 12.Management,food employees and conditional employees; knowledge,responsibilities,and reporting ,~t/,2.Proper Cold Holding temperature(41 OF!45°F),v 13.Proper use of restriction and exclusion;No discharge from eyes,nose,and mouth VI /3.Prooer Hot Holding temoerature(l35°F)I Preventing Contamination bv Hands V I 4.Proper cooking time and temperature 14.Hands cleaned and properly washed!Gloves used oroperly /V 5.Proper reheating procedure for hot holding (165°F in 2 III 15.No bare hand contact with ready to eat foods or approved Hours)aitemate method'properly followed (APPROVED y N ),6.Time as a Public Health Control;procedures &records j Hiehly Susceptible Ponulations /~Approved Source 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required j /I ~OOd and ice obtained fromapproved source;Food in ood condition,safe,and unadulterated;parasite Cbemica15 destruction / ~I/8.Food Received at proper temperature 1."1 17.Food additives;approved and properly stored;Washing Fruits 'J &Vegetables Protection from Contamination I 18.Toxic substances properly identified.stored and used ~~'9.Food Separated &protected,prevented during food (Water!Plumbing preparation,storage.displav.and tasting I,10.Food contact surfaces and Returnables;Cleaned and I II 19.Water from approved source;Plumbing installed;proper Sanitized at ppm!temoerature backflow device J II.Proper disposition of returned,previously served or I 20.Approved Sewage!Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points viollltiolU Re,illiTeCorrective Actio"within 10 davs 0 I IJN N C R 0 I N N C R U ~,0 A 0 Demonstration of Knowledge!Personnel U N/0 A 0 Food Temperature Control!IdentificationTSTS /2I.Person in charge present,demonstration of knowledge,'l 27.Proper cooling method used;Equipment Adequate to ,and perform duties!Certified Food Manager (CFM)Maintain Product Temperature,J 22.Food Handler!no unauthorized Dersons!Dersonnel ,28.Proper Date Marking and dispositionVISafeWater,Recordkeeping and Food Package 29.Thermometers provided,accurate,and calibrated;Chemical/ Labelinl!Thermal test strips /V 23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for OperationI I 24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending I 25.Compliance with Variance,Specialized Process,and /;31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized processing methods:manufacturer instructions supplied,used /Consumer Advisory (32.Food and Non-food Contact surfaces cleanable,properly ox-.designed,constructed,and used I~osting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,usedl ods (Disclosure/Reminder!Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (1Point)JIiollllions Retluire Correctiw:AdJorI Not••B:xcutl1JlJ D,w or Nail .•Whichnet'C.",IIS First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u NJ 0 A 0 Food IdentificationT)S T S j~ 34.No Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food) animals 'I /35.Personal Cleanliness!eating,drinking or tobacco use Physical Facilities 'I 1/36.Wiping Cloths:properly used and stored 42.Non-Food Contact surfaces clean I 37.Environmental contamination 43.Adequate ventilation and lighting:desil!nated areas used,I 38.Approved thawing method 44.Garbage and Refuse properly disposed;facilities maintained Proner Use of Utensils 45.Physical facilities installed,maintained,and clean II;39.Utensils,equipment,&linens;p;:J:,erly used,stored,46.Toilet Facilities;properly constructed,supplied,and clean dried.&handledl In """'-"tensils;or erlv used I 40.S/$.servicJ ,If s~use arties;properly stored 47.Other Violations and u.d Received by:_\V)JxJ ~lnl~Print:_L)/i!V~(ifol1fOt.1 Title:Phl,n Charge/Owner(signature) Inspec~~~A {!_~Pj:!}iJ1tJ!ad!/)l.tflJi1I4//,j!,Business Email: (signatur ~..-_.,--._-~ Form ~RtliiSed 09-2015)~./-v .11""'•}