OCT 16
2018
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
BUBBA'S BAR-B-QUE.
BEAT. 41/100
4353 GANNON LN STE #101 · DUNCANVILLE, DALLAS
Last inspected October 16, 2018 · passed
12 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
5
5 passed
VIOLATIONS
45
includes 12 critical
RECORDS COVER
1 YEAR
since Feb 2017
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Sweet Baby Ray that is opened. Label states to refrigerate after opening.
*03 Food products not maintained at 135øF or above
Brisket at 131.8F, Brisket in cup at 111.6F, Chicken at 129.7F.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensil in container being held in cold water. PIC states they change every 10-20 minutes.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken above brisket. Eggs above RTE food. COS.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark potato salad that was made 10-15-16, per PIC.
*42 Dirty nonfood contact surfaces
Clean fan of WIC.
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Employee not sanitizing after rinsing. Have 3 compartment sink set up when washing.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Replace or resurface cutting board.
MAY 12018PASSED9 violations3 CRITICALDETAILS
MAY 1
2018
PASSED
9 violations3 CRITICALDETAILS
*01 Cooling -- within 2 hours, 135-70øF
Cooling at room temperature.
*02 Cold Hold (41øF/45øF or below)
BBQ sauce at room temperature, needs to be refrigerated. Sour cream at 50F.
*03 Food products not maintained at 135øF or above
Link at 126.4F, keep at 135F or above.
*10 Chlorine sanitizer concentration, minimum temp.
Change sanitizer every 2-4 hours.
*27 Cooling, heating, and holding capacities. Equipment
Use proper cooling method, do not cool at room temperature
*28 Date marking commercially prepared RTE/ TCS food
Continue date mark procedures, date mark all opened food products.
*39 Store equipment & utensils in a clean, dry place
Utensils found in dirty container.
*41 Food storage containers, identified with common name of food.
Label spice containers
*42 Dirty nonfood contact surfaces
Clean grime off surfaces and floors.
MAR 82018PASSED11 violations2 CRITICALDETAILS
MAR 8
2018
PASSED
11 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Pork chops below 135F. Needs to be above 135F.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Eggs found above RTE food, eggs need to be in the bottom.
*14 When to wash hands before donning new gloves
Employees not washing hands before donning gloves.
*22 Handlers-Certificate Not On Site
Employees working in kitchen without food handler cards. Employee need to have texas food handlers card by next visit.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at HW sink, fix ASAP.
*28 Date marking commercially prepared RTE/ TCS food
Food in WIC had no date mark. Food in WIC needs to be date mark.
*29 Food thermometers provided and accessible
No thermometer in hot hold/nonworking. Add thermometer to hot hold to make sure it is functional.
*30 Does Establishment have a current valid permit posted?
Need Health Permit posted and visible for customers. Call Health office if you need a new copy of Health Permit.
*31 No soap at handsink
There was no soap at HW sink. Provide soap at HW sink.
*36 Cloths in-use for wiping between uses stored
Cloths need to go back in bucket when not in use.
*37 Storing the food at least 15 cm (6 inches) above the floor
Potatoes on floor. They need to be 6" off floor, minimum.
OCT 102017PASSED10 violations2 CRITICALDETAILS
OCT 10
2017
PASSED
10 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
*45 Floor& wall junctures- coved & sealed
*37 Food shall be protected from contamination by storing the food in a clean, dry location
*34 Pest Control
*42 Dirty nonfood contact surfaces
*44 Receptacles tight fitting lids, doors, or covers
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food Label - Bulk food w/ manufatuter labeling
*35 Hair Restraints effective
FEB 232017PASSED7 violations3 CRITICALDETAILS
FEB 23
2017
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM AT 66*F STORED ON PREP TABLE
*10 Clean Sight and Touch
CLEAN ALL
*31 No soap at handsink
PROVIDE FOR ALL
*19 Hand sink water temperature below 110'F
AT HAMDSINK
*45 Walls easily cleanable and light in color
REMOVE/REPAIR EXPOSED WOOD IN STORAGE AREA
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
RAW MEATS STORED NEAR RTE FOODS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →