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.,,,----
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~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""'•}