HomeMy WebLinkAboutRUTHIE'S ROLLLING CAFE #1 2021.10.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI,YIO:-;S FRWY.,R'\'1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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DatfL,1/2 r1~~'I
Time out:_J Licc~1 Ul (\-AuDLf 71,1)C;1 I
Est.T>pe
I
Risk Category Page L of _::-
Purpose 0 Ins,*ction:I I I-Comoliance IV I 2-Routin~I 3-Fleld Investie.ation-I I 4-Vlsit I I S-Other TOTAUSCORE
Establishn~~a~
~pO~\h,'l(J ~0r~?~Wine:I *Number of Repeal Violations:__
!~~~R)-'11-(,/:'Iiumber of Violations COS:--
PhYSi~~trt '\Nt\.V"_~30:DtCL~W:1 T [(\_::j>ZiP~(bJonc:
I Follow-up:Yes ••.....
No (circle one)~~11--/Compliance StlItus:Ollt -not in compliance I'=in compliance NO a not ob en/ed NA -not applicable COS a corrected on site R ~repeat vi(~oo
Mark the annmnnate POints in the OUT box for each numbered IItm Mark 'y"a checkmark in Ilnnmoriate box for IN,NO.NA.COS Mark an ft.<terisk·*'in ,,_eboxfor R
Priority Items (3 Points)violQlions Re~ujrt!Immt!(/iaJe C6rrewVt!Action not 10D.·cud 3 dizv<I
Como.i.Ott Statu ComnU.nee Status
0 J N l>ij c Time lind Temperature for Food arety R 0 I 1'1 1'1 C R
U N ol.--c'0 u 1'1 0 A 0 Employee Health
T "S (f =degrees Fahrenhell)T S
"V I.Proper cooling time and temperature V V 12.Management,food employees and conditional employees;
knowled"e,resnonsibilities,and renorting
2.Proper Cold Holding temperature(41°F/45°F)1/13.Proper use of restriction and exclusion;No discharge from-;V /'eves,nose,and mouth
<'V 3.Proper Hot Holding temperature(135°F)/Prevtntino ContaminatieD bv Ha.ds
././"4.Proper cooking time and temoerature .-Y 14.Hands cleaned and orooerly washed!Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 ./15.No bare hand contact with ready to eat foods or approvedVHours)f/'alternate mcthod oroperly followed (APPROVED Y N )
(6.Tune as a Public Health Control:orocedure,&records /""HI~hl"SU5cendbie Ponalatlou
Approved Source r 16.Pasteurized foods used;prohibited food not offered
./Pasteurized eggs used when required
/V 7,Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated;parasite /Chemicals
/destruction
,V 8 Food Received at proper temperature r r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/'Protection from Contamination 18.Toxic substances orooerly identified.stored and used
/9.Food Separated &protected,pre\'ent~d during food W8t~r/PlambiDg
/preparation,storage.display.and tasting
/,..10.Food con;2t sJlr!acC,~nd'~et~~t:l;Cleaned ant I 19.Water from approyed source;Plumbing installed;proper
../Sanitized at .J)m!le!}1pe lit/.IA It'backtlow device
V 11.Proper disposition 01 relurned.previously serve(1or /20.Approved SewagefWastewater Disposal System,proper,/reconditioned disposal
Priority Foundation Items (2 Poi.11I ,,;oUtdo,..,It'''Iliff ClJrTtctt.r Actiotr wltJIM II ~.~
'."'.
0 I N 1'1 C It 0 J N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel u 1'1 0 A 0 Food Temperature Control!Idratiflatlo.
T s T S
V V 21.Person in charge present.demonstration of knowledge,.I 27 .Proper cooling method used;Equipment Adequate to
.I and perform duties!Certified Food Manager (CFM)Maintain Product Temoerature.-22.Food Handlerl no unauthorized persons!personnel 28,Proner Date Markinu and disnosition
Safe Water,Recordkeeping and food Pa~kage /29.T~mometers provided,accurate,and calibrated;Chemical!
'"Labelin~Ther I test strios
.vv 23.Hot and Cold Water available:adequate pressure,safe -7 Permit Requinment,Prenlqulsite forjOperatlon
.V"'24.Required records available (shellstock tags:parasite IlU 1.0 1/30.Food Establishment perii!(Il~ttY~(t7 '1destruction):Packa~ed Food labeled
Conformance with Approved Procedures Utensils,Equipme~t,aDd ~erldllt!(.•..•.-
-}25.Compliance with Variance,Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Ad,'i~ory I 32.Food and Non-food Contact surfaces cleanable,properly
/designed.constructed.and used
I~26.Postlllg of Con;umer AdVISOries;r3"·or under cooked 1/33.Warewashing Facilities;installed,maintained,used!
foods (Disclosurc!RcminderlBuffct Pldte)'Allergen Label Service sink or curb clcanin!!facilitv orovided
Core Items (l Pojnt)VlOltlliom Rt!quirt Co,"cJive Actrofl NtH.ttl Excud J()DIlYS or Next Inspemt1lf.Whkllevb'CliMes FirYt
0 I N N C R 0 I ~N C R
U 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Idenrification
T S T S
Y 34.No EVIdence of Insect contamination.rndent/other /v 41.0riginal container labeling (Bulk Food)...•animals.,"35.Personal Cleanllness/edting.drinklll~or tobacco use /PbvslCllI FacUlties
",.,V 36.Wioing Cloth,:J)roo~,ed ~d ==-:J:=J 42.'lon-Food Contact surfaces clean,37.Environmental con tam illation I f '"43 .Ade(luat~venulation and lightin~:dcsiunated areas used
,/v 38.Approved tha"Inl!method ./,44 Garballe and Refuse orooerly di;oosed:facilities maintained
Proper Use of Utensils /45.Pln,ical t~,cdltICS inslalled.maimall1ed,and clean
...V 3').Utensds,eqUIpment.&linen;:properly u,ed.,{()red.1./,1/46.Toilet Facdlllc,.properly constructed,supplied.and clean
dned.&handll:df III u:'c utcn~Jls;prnpc:rJv u....ccJ
V I 40.Slllgle-serviee &singlc;-use arllcie,;plnperJy stored 47.Other VIolation.•.and usey7 '/..1"'\-
Received by:n Print:I)Title:Person In Charge!Owner
(signalure);.,.-,t---
'nsP~~\kt11 ~nY1-1i-J1 ,h Print:
,_.Rusines.,Email:
(si~natl I,,r;):
Form EH·06 (ReVIsed 09·2015)
Dallas 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
.....__/'~TEMPERATURE OBSERVATIONS
IPage '-_of~
ItemILocation Temp.Temp.Item!Location'\.Temp.Item!Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS
OBSERVED AND NOTED BELOW:./"l __.•I e'l
l ~u d
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Received by:(~~
(signature)~\/!\./
Inspected bY.']'i.I ~
(signature)~..A '/\IllJA ,-..;._\;Samples:Y N #Collected
Title:Person In Charge/Owner
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