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HomeMy WebLinkAboutKuby's Sausage House DALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2Il5 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT 3. 4. 5. ')odfTemperaturesL,.lju.kDJ (JfiJ()F . fJ1& JJla 'F . tablishment: rpose oflnspection: ~n/( I'I()'F {}~A.'-ty /1f5"F B1{i~ ~o6'F 91pS..{z;:.&; I#r [~~lilr.~i~~~~I~~&;iiif~'.:. 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) . :i 9. Approved Sourc~eling 10. Sound Condmon 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply. Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~:~~~~liUIII'ili1~~.l.i~.I!I~",~:""",,,,J'~~~~~,,,,,,%"":""""""""""""" uipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities wi1h Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Ware washing and Sanitizing at ( 22. Mectianical Warewashing and Sanitizing a 23. Approved SewageIWaste.....ater Disposal System, roper Disposal 24.llJermometers Provided/AccuratelProperly Calibrated (:l:. . ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair '1/JEa/8J.S .26. Posting of Consumer Adviscries (HeimlichIRaw ShellfishWaming/Buffet Plate) 27. Food Establishment Permit . . SUP.t9~~:.q: . ~~ C071!2Nj)/8fJLhu. .Ms/) 5'*L.$S ~~ r-u'-; I I Total Demerits t=ollow-up Insp Received b YES NO ,b p TE~I i'\0. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, cleai controlled incineration. Handling oHood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, . e ent proof, frequency of disposal/clean. Clean clothes, hair restraints ,Food (ice) contact surfaces: designed, constructed, maintained, installed, located. >"r; Non-food con'.clslll"faces: des ed, cost~CIe : maintained, installed, located. , Lighting provided as requir ; Ware washing facilities, designed, constructed, maintained, installed; located, operated. ' Ventilation: Rooms and equipment - v ted as required. Accurate thennometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - room's clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. No'n-food contact surfaces of equipment and uten i Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: inst~lIed, maintained. Clean, soiled linen properly st()red.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food SerVice Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOU'\G - Potentially hazardous food cooled from 140'F to 70,'F more than 2 hours OR 70'F to 41'F (4S'F) more than 4 hours OR prepared foods cooled to 41'F (45'F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 41 'F (45 'F) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 41'F (4S'F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) HOT HOLD. Potelitially bazardous food held below 140'F more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held below 140'F less than 4 hours: ACTION: Rapi,d reheat io 1'6~~~ or more 3. ~. COOKI~G - Potentially hazardous foods undercooked: ACTION: Recook to properlemperature 5. RAPID REHEATING -Cold potentially hazardous f~~~ i~~roperly reheated: ..\(:rrmllf: ~,~lieahapialy tO~~5~i.' " ~ .~.-. --......, .-.--." ,t~'~"'~-i:." .-; > .,.'- ,,"~ . .._"l~~~...~:~,..~"". _ HAND W ASHI1'iG - Food CDlprC?y~~s obJeryed not Washing hands: ACTIO~: Em"plqtt:cssliiiiild fie i.nstrutted to wash hands before starting work and aCter smoking, eating: drinking, usin~ 'thetoild';'jindailoth~r 'timblspecifiediri' t!ie'liiiiii.: . "' ". "" . - : ~..:,,~__u ....: ..' _......_ ~. ---.,':' -.....- :~'......, '.--' ". .' '. ~ -'. , 7. 9,10 A~PRO\'ED SOURCEJsOUNDCONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention' or v~luntary destniction 11. PROPER HAJ'\DLING OF READY-TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:-:: Voluntary destruction CROSS CO:\'TA:\IINATIO:'l OF R.\W/COOKED FOODS - Ready.to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat Coods 12. 13. APPRO\'ED SYSTEi\1 - HACCP Plans for ROP, shellfish tanks, variances, others. Wrinen procedure for time as a public health control. .