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HomeMy WebLinkAboutKuby's Sausage House ,"" lJAf;.LAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Sfemmons Frwy-Room 607 . D:allu, 'I'ex::u 75207 (214) 819-2115 Fax: (214) 819-2868 "\ 0' ..f'" 0/ .p~seopnspeetion: Regular ~ Followup___ Compbint_ Oth~~ .~ . RETAIL FOqD ~TABLisHMENT INSPECTION REPORT . . '.. . :.. ; ." ":. OEstabli;shment: " .:s ' ~lZ c..' PhyslcalAddress": (., I JN10Eh P~Z6. L.JV~'r~1 . .......,. ...... hsl _.~~..-..._. 1n"".:';"~~,,\~ ...,.....,.~y:;.:<<.c~...~'to;""....~... q~~~'<~ ~o:&i~.,...j(ft!;V~)~~m~r~~Wn~~~g~m..... <!- 0.: ~..:...~ m . e;; I _ I "\.)'Q " " -t..~. - ...{EiJ~t$J""", 11. ".a~q~...'B~Qt.tH: ...m..... ~.. _ .Il~~}.\j:;U.O_ _~_ 1. Proper Cooling for CookedIPrepared Food ~Cold Hold (41.FJ45tf) otHold (140'f) 4. . Proper Cooking Temperatures per PHF 5. Rapid Reheating (16StFln 2 Hrs) FOodJTemperaturesOC'"\~. '. .... lu~ . . . ~~ J:z:A '1'''':/-' '. '. ~a IJ/~r '. ~ , ~'?7Jro-E(5, I~t.~, ~k4:u / Il/twF' ~~* ''&dj'/''uF 1~7/k', (} Itir/'.~. I~e;::- "" D EMERrrsl rp.e-~nn:eOH:aRmr1t~""3U"'ffi"e~1mTI~€"""'~ . ::::." ~A""OZ:'"'l..~~~ :l'I"'''''1':'i:S~-'~"'6-''''-'~~I'~...tr.''''''I'''~~'''':i~~:...'<::!;;- '{.-~hkl\~J~ lY,!:Y.',~.u.on~':''G~ql!!@~'{!J.!m~~L~_~~[T~~r.J,.,i-''_Q. 6. Personnel with Infections ResltlctedlExctud ed 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EatingIDnnkinglSmoking/Other) 9. Approved Sourcell..abeling 10. ~ound Concretion' 11. froper Handling of Ready-To-Eat Foods ~2. Cross-Corilaminalion Foods/Other . Approved Syste cop PlansITi' as Public Health Control) 14. Waler Supply-Approv I cient Cepacityn-lol and ColdUnder Pressure D"EMEarT.S~ {~c<n;-"'WhB"f:=<r"uf''''metr(fffi'~mr~nrs{i~~ ~:f ._,,... .<D~'iill >~4 . ""ti~"-' '~-"!:I'''-';-'';-:t~~;-:;~'"''''~i:'.'''''A''~ ..:,.,.13:I:?L$ .;;".,"":, .w~ a ons~egulre.. !Ilrr=uIOll::::"""rr~"e' ,,"uon -:-yo.\.:..,..,':::..... 4~:"l''';;'U' .".., >.-:,.w;,..-;r~4A~~~...,...,..,..a.':i::.:~,~t&:;~~~~~~::I:,,'$~.n~..,.,,""! 15; Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIitiesAdequate and Accessible 17. Handwash Facililieswith Soap 2JldTo'Hels 18, No Evjd ence of Insect Conlaminalion . 19. No Evidence of RodenlslOtherAnimals 20..Toxic Ilems Properly labeledlStorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmftemperature Mechanical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approved SewageNlastewater Disposal System, Proper Disposal 24. Thermometers ProYidedlAccurateIP,operly Calibrated (:!:. 2tF) ". Ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HelmlichIRaw Shellfish Waming/i3uffet Plate) ", .. ~ .' 27. FOod Eslablishment Permit ' , .. .', . .~ ~ia~ '~"';"~ir.l'I"'1:~..!",<r.(~~:"~";''''''''''''''~~'"''''~~.....,,;!;i:-'~N''''O.t'1f(f~'''od901k~~~t~~~f' '.~~~~er~rT$..srF~~.:}~.~ . - _....__~w~ i~I~J.e.!1.~.!~:':.t:!:l~~QS...:~..~~...:..~tt~...!.::~f!!r~..",......t....~..,~~_.o;~~,",,:..1~-~~~~~..~~t:r . "~",;",,,:,-_,~";;"1""" '":- 5Pts · , . : ~:. S;;;::~/~:Z;t:rrrt;;~. .J;:Z;;:;~~ ReceIved b ._ Inspe<;,tcd by: ~ OTHER VIOLATIONS WHICH MUST BE CORRECTED -. . .,.,....-."..~-;... \. .v Food protectr~;dG;:ing storage. Pjaration., display, service. transEortation. ~. ' , :'J-..---------,. : , Handling of fO~) m~imi~ed. Utensils properly stored. Clean clothes. hair restraints " Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage &. refuse containers covered: adequate number. insect/rodent proof. frequency of disposaVclean. .' . '. " . ,(- ',~ ~' ~ Floors. constructed. drained. clean. good fepair.cov~ring '.' :ll.ilallation. dustless cleal'l'ingrmetft!~s.',,: ' , Food (ice) ~ontactsu.rf~ces:"designed'..'constructed, maintained, installed. located. ' . . ,', t Non-food contact surfaces: designed. constructed, maintained, installed. located. Ware washing facilities. designed. constructed. maintained. installed. located. operated. ' ' Wal!s. cc;!lillil attached equipment: c?nstructed. good repa~~~an.~~:e~ d:t~~ss cleanm .~~~. Lighting provided as r7qui d. fi' res shielded! Accurate thermometers, chemical test kits provided: gauge (1/4" IPS valve).. . Dressing rooms. rooms clean. lockers provided. facilities clean, located properly , Wipingdoths: ~Iean. use restricted. .A....- Non-food contact surface.s of equipment and ut~ Single-service articles, storage. dispensing. Premises maintaine~ffree of litter, unnecessary articles. cleaning maintenance equipment properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. .- Plumbing: installed. maintained. Clean, soiled linen properly stored. Registered Food Service Manager registered with City~ on site. Toilet rooms endosed. self-closing doors. fixtures. good- repair. clean, proper waste receptacles. , :1\1 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD .' . COOLI:'\G - Potentially hazardous food cooled from 1400f to 700f more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparecl::foods , cooled to 4l'F (4S0F) more than 4 hours: ACTION: Voluntary destructioll 2. COLD HOLD - Potentiallj' hazardous food held above 4loF (45 oF) more than 4 hours: ACTIO:\: \'oluntary destruction - Potentiall)'hazardous food held above 410F (45oF) less than 4 hours: ACTIO;":: Rapid cool. (e.g. Ice bath) · HOT HOLD - Potentially hazardous food held below l400F more than 4 hours: ACTIO:\: Voluntaf')' destru~tion - Potentially hazardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to J6S'F or more' COOKI:'\G - Potentiall:i hazardous foods undcrcooked: ACTIO:\: Re~ook to proper temperature 3. :to 5. RAPID REHEATI:\G -Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 16soF 7. HAl'\D WASHll'\G - Food emploj'ees observed not washing hands: ACTIO:\: Emplo)'ecs should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ' 13. . . APPROVED SOURCEISOUl'\D CO:'\DITlO:-l. Foods from unapproved sources/unsound condition: ACTfo;,,:: Detention or voluntalj' destruction. PROPER HA:'\DLI,'\G OF READY:TO.EA T FOODS. Ready to Eat foods handled with bare hands and employee did not prop,erl}' wash hands before handling: ACTIO:'\: Voluntary destructiOll ' CROSSCO~'T A:\II:'\ATIO~ OF RA W/COOKED FOODS. Ready-to-Eat foods cont:uninatea b)' ra\\' potentially hazardous foods: ACTIO:'\: Voluntar)' destruction of read)' to eat foods APPROVED SYSTE:\J - HACCP Plans for ROP,shellfish tanks, nrfances. others. Wriuen procedure for time as a 'public he~1th control. !>,10 II. 12. " ,!