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HomeMy WebLinkAboutBubba's Cooks Country ~ \ .e' ," DAI,.LAS COUNTY HEALTH AND Hu~iAN SERVICES Environmental Healtb DivisIon 2377 N. Sfemmons FrwY-Rooln 607 Dallas, Texlu 75207 . (214) 819-2115 Fax: (214) 819-2868 . It: .. . .~. . . .. " . RETAILFOODESl'ABL.ISHMJ::NT.1NSPECu.ONRE. PO..~T . . pEt;T J1>7>r1rT 4'Jrep i;:-'!Z.ii~' FOll;VUP ,/"compJaint .' .Olh~t_. Date g ....2.0/::.. 0& ..... ;' :~. . .. p~se oflnspeetion: Regular ~ . eEstabl~hrn~nl: '. ~. /,v b"OJM~ f8'F ':,~;I'" '.'. . ...)':._....~....m..+' :I'.~ ~~~~:~....~~~;,.....~,wt~....~~"^':so~-....~*!-")#"~~ R.~~~t ~~"1:t~WJ;.B~Q~lm.~..9g~I~~~~~~"':IJh:;<::!-ti-. ~-~hi"~!.:vs.~~ iiY,M,,,,"~o.n~. '. ~ql:!!@.:J.mm~'!.~~_~;.~!:f~.!:Q'E~_Q._"" 6. ~~rsonnel with lnfec:tions RestiictedlExc:tudel1 ". .... ....~:., 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EalingIDrinldnstSmokinglOther) 9. Approved SourceJl..abeling 1 O. ~ound Concretion' 11. f'roper Handling of Ready-To-Eat Foods" 12. Cross-Contamination of Raw/Cooked FoodsfOther 13. Approved Systems (HACCP Plansrrime as Public Health Control) 14e Water Supply -Approyf:d Source/Sufficient C2.flacitylHot and Cold Under Plessure 6EMElif.f.s~ {Ea"dnRY~hB'f~uj"""p' . merrttf&~air~'l5" -'=;l' '3-'~'.' .'-'=~"f<'i1i >~~,,~ -ti-" A...... ....~-.. ..I."".....~~~~~.;.;:~.....~~ , ~Kl ~o..." .;,>..~:. .,Vl'O a ons~egulre. m"rculC1\l:,:~TTc:;;wu"e'. ,., .: ' :.; ~-"","".\..._\;;:.... A~~'ro' .' ., >''-'''W::;-.:r,..l:~:~~...~.#.' '~''':o.fo:;~'''''W~A~~~~~''''''.:not...._oJ':~'''''''..''~~"..,~~~~~~~~.. 15: Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Hand....'aSh Facifities with Soap and Towets 18, No E'idence of Insect Contamination . 19. No Evidence of RodentsfOtherAnimals 20..Toxic Items Property labeledlSlorecllUs& 21. Manual Warewashing and Sanilizjng ~i!( ) pplTll'\emperature 22. Mec:han!c:al Warewashing and Sarli 1.4'og at ( ) ppmllemperature 23. Approved Sewa.9eN{~le ter Disposal SJ's,etil, Proper Disposal 24. Thermometers Proyidi!C:IIAccurale/PloperttCaJibrated (:!:.20F) . 25. Food Contact. Surfaces of Equipment and Utensils C1eanedlSarlitizedlG:ood Repair 26. Posting of COnsumer AdYisones (HeimtichlRaw Shellfish WaminsIBuffet Plate) 27. FOod Establishment Permit. -: ~ta~ '~<"~".r.~-I"':'::'...!"~\i':~~...-..,.;......,......~~"",,~~..."'!:'i:-'-lNOt~~'+d90'1D:a~O;:-~o:',~I .~~~~~~~~~.s; . . -'..-.-' >( ;~"'r::.t~Jp...~.~.!.~:':.t:!h'?<'~QS':'!:'_~~..i.'*'tt~..!S:~$",........l~.,;..~_._<~-->-...01r':"-.~..:J~~.r...~EU,,jJl.f..~,.~ .. _.:;.~.~.. 5 Pts <' ".' . j.. 4 Pts 3 Pts' ..J '. ~.a;i;.', Nil- r~lal Derl1,ems :=oUOW-tlp Insp .L YES NO Received by-"...... OTHER VIOLATIONS WHICH MUST BE CORRECTED. " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. .' ..... Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposal/clean. ,f/' . . . l'\.-....:Floors~ ~$)..itructed, drained, clean, good repair, cov~ring ',' 1nstallaHon, dustless cleaning methoc!s.' . . Walls. ceiling. attached equipment: constructed, good repair. clean. surfaces, dustless cleaning methods. Clean clothes, hair restraints Food (ice) !=ontact surfaces: designed. constructed, maintained, installed, located. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washing facilities, designed, ~onstructed, maintained, installed. located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms 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. . Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re~use of single service articles. ., Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enalosed, self-closing doors, fixtures, good repair, clean,proper waste receptacles. . , . . Registered Food Service Manager registered with City~ on site. 1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLl:'\G ,Potentiall)' hazardous food cooled from 1400F to 700F more than 2 hours OR 70'P to 410F (4S'F) more than 4 hours OR preparecl::foods cooled to 41 OF (45 oF) more than 4 hours: ACTION: Voluntary destruction z. COLD HOLD - Potentially hazardous food held above 410 F (45 'F) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiall),' hazardous food held above 41'F (45 OF) less than 4 hours: ACTIO;";: Rapid cool. (e,g. ice bath) · J. HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACfIO:\: Volunta!')' destruction . Potentiall)' hazardous food held below 140'F ~ 4 hours: ACTION: Rapid reheat to 16SoP or more' I. COOKI:'\G - Potentiall)' hazardous foods undercooked: ACTIO:\: Re~ook to proper temperature i. RAPID REHEATI:\G. Ccild potentially hazardous food improperly reheated: ACfION: Reheat rapidl)' to 16soF HAl'iD WASHI:\G - Food emplo)'ees observed not washing hands: ACTI0:'\: Emplo)'ees should be Instructed to wash hands beCore starting work and aCter smoking, eating, drinking, using the toilet, and all other times specified In the Rules. . r; ',iO APPROVED SOURCEISOUl'\D CO:'\DITlON - Foods from unapproved sources/unsound condition: ACTfo;,,;: Detention or ,"oluntal'}' destruction. PROPER I-V..:\DLI:'\G OF READY:TO-EA T FOODS " Ready to Eat foods handled with bare hands and employee did not properly wash hands beCore handling: ACflO:\: Voluntary destruction . CROSS CO:'\T'\:,>n:'\ATIO~ OF RA W/COOKED FOODS . Ready~to.Eat foods contaminated b)' raw poientiall)' hazardous foods: ACflO:'\: Voluntalj' destruction of ready to cat Coods . APPROVED SYSTE:'>I . HACCP Plans for ROP, shellfish tanks, vari"ances. olhers. Written pr{lcedure for time as a 'public he~lth control. I. .2. 13.