HomeMy WebLinkAboutKuby's Sausage House
DALLAS COl":'\TY HEALTH AND HUMAN SERVICES
Environmental Health Division
2377 N. Stemmons Frwy - Room 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose ofInspection: Regular ~ Follow up _ Complaint_ Other_
Establishment: ..-14,,($'..t\ G-Z..
I Physical Address: [,lP. 1 I. I DCA LlNlvO'<Sl
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1. Proper Cooling for CookedlPrepared Food
Cold Hold (410F/450F)
3. Hot Hold (140oF)
4. Proper Cooking Temperatures per PHF
5. Rapid Reheating (1650F in 2 Hrs)
Foodffemperature~vs /5<5 or
/:JiJ~ 165"F
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6. Personnel with Infections RestrictedlExcluded
7. Proper/Adequate Handwashing
Good Hygienic Practices (Eatin
9. Approved SourceJLabeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
. Cross-Contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP PlanslTIme as Public Health Centrol)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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... ipment Adequate to Maintain Product Temperatur wA LfiC ..>~. cC!..cz;,'
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/StoredlUsed
21. Manual Ware..vashing and Sanitizing ate
22. Mechanical Warewashing and Sanitizing at (
23. Approved SewageIWastewater Disposal Systa , 0 ISposaJ
24. Thermometers Provided/AccuratelProperty Calibrated (:t. 20F)
. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish Waming/Buffet Plate)
27. Food Establishment Permit
...
.. 'SUbtOtalS:@::
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5 Pts
4 Pts
3 Pts
Date 7-/I-O~
~/Jvlro 15t:>t.
C ifuJtt:N IS~'F
king/Other)
COMMENTS:
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Inspected by:
Received b
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 fif~" od {i.C.e~d. Utensils properly stored.
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Clean clothe~.hair ~trainy /.4
Food (ice).con~s~:designed,cohstructed, .,~.
maintaine~,' installed, located. .. ..".;...-..... A
1/ ~. /"'- . ~' ~ Wall~ ceiling, attached equipment: constructed, good
~ No~-f~od c~ntact surfaces: design d, ~cted, repair1._de~7 surfaces, dustless cleaning methods.
I!!..mtamed, mstalled, located. -,,' l:::
ra;:;[).th4 J:>c.x.#l.. I,,{Il....j '~L/C' IJ...) 11'-rz:"t:E::J,;:J Lighting provided as required, fixtures shielded.
Wire ~~shing facilities, designed, constructed, maintained, ~
installed, located, operated. Ventilation: Rooms and equipment - vented as required.
Garbage & refuse containers covered: adequate number,
insect/rodent proof, frequency of disposaIiclean.
. flQQ~~I~nstrUcted, drain~dk.~~n, good repair, covering
installation, dustless cleaning metliods.
Accurate thermometers, chemical test kits provided, gauge
(1/4" 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 s~paration from living/sleeping quarters.
Ll;lundry.
No re-use of single service articles.
Plumbing: installed, maintained.
Clean, soiled linen properly stored.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, proper waste receptacles.
Registered Food Service Manager registered with City, on
site.
ITEM NO.
1.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING. Potentially hazardous food cooled from 1400F to 70'F more than 2 hours OR 700F to 41 OF (450F) more than 4 hours OR prepared foods
cooled to 41 OF (45 OF) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 41 OF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTION: Rapid cool. (e.g. Ice bath)
HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: ACTION:Rapid reheat to 1650F or more
COOKING. Potentially hazardous foods undercooked: ACTIO:'i: Recook to proper temperature
3.
4.
5.
RAPID REHEATING. Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 1650F
7.
HAND WASHING - Food employees observed not washing hands: ACTION: Employees 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.
9,10
APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
11.
PROPER HANDLING OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before
handling: ACTION: Voluntary destruction
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
12.
13.
APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.