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HomeMy WebLinkAboutPeggy Sue BBQGOJr1TY pF,Q ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ q ENVIRONMENTAL HEALTH DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 •~T9T£ ~F ~(E~Py (214) 819-2115 Fax: (214) 819-2868 ~~ CITY/TOWN ~~~5~ ~~ v ~~e °lls~t~ ~ina~c ~ri e a~~~~ . . . .. 4 / } ~t~~lei~~~l~b~~r ~ ~ ~ '~xq~lt'Number ~ . Itisk Category ~iiparr~e d .. . ., ~~~ec~ion. `..;l~~t~rnp~aa~~~ ~. . ~ ~ _ ` ~ ~Y;~,outi[ , ... . T, ~e 3 Field In~esi~~~.t~~n ,, :LL '` ~ Visit 5-Cjt~er ~. ~ ~ . Establishment: ~(~~ S(/~ Owner: ~"~//~ s /~/p^/ Physical Address: ~ ~ /~R Zip: 5 (~ "Jr Phone: (~~) ~~~ ~3~ T ~1 NA Nfl . COS T+i?+-~ ~~~~~~i'~~~li'#1e ~.~jui~"eilii~It'~5,: ~a~c~~as~t~~~ ~kir'~ ~m~1ei~.ia~~ ~o~:re~~t~:~~~~ °' Rem~rks 1. Proper Cooling far Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) j 3. Hot Hold (135 degrees Fahrenheit) ' / 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperatu e ~~~ ~- ,~~~--~y~a~- ~/~~~~~ ~~~ ~G+~Q/4~/~/ /~a{ / aCrr a pts ' ~+t rr~ ~10 ' cos '., ~+'er~~rtuel/Ha~tdling/Saurce Requirem+~nt~ ` V~ola~i~n~ 1~~ ~a.ire ~ediate ~~rre~ti~e A~ti~n '' Remarks 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin t/~ 8. Good Hygienic Practices (Eatin /Drinking/Smoking/Other) /' 9. Approved Source/Labeling /' 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other ~ e 13. Approved Systeins (HACCP Plans/Time as Public Health Contro ~/' 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ~ITT 3 Pts IN NA NO COS F~c~lity ~nd',Equipme~lt ~equirements V101a~lOIlS ReqtiiTB 11t11ri~~idtE ~OiI'ECtiOri, Nbt ~o ~~C~0C1 10 Days Rem~rks ~/ 15. E ui ment Adequate to Maintain Product Tem erature ~/' 16. Handwash Facilities Ade uate and Accessible ~/ 17. Handwash Facil' ' ' Soa and Towels ~` 18. No Evidence- sect ontamination / 19. No Evidence of Ro nts/Other Animals ~ 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( ) m/temperature / 22. Mana er Demonstration of Knowled e/Certified 23. A roved Sewa e/Wastewater Dis osal S stem Pro e Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibra renheit) , 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re /' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate 27. Food Establishment Pemut sbr~Eat i t .[}t~i =~'ol~ i~~sns - ,Re ~~~ ~ii~~?'~~ ~~t~,an,'', ~T~at to.~xcee~i: ~€~;~~.' s ~ar;th~;~T~xt .In ection, ~hichever`C' /Y7b~l~ O/!l ~'~D v^/it1 1Z /~s7'd~J ~T~ /z F t . + / ,. ~ /!/~/ ~V~ ~ ` ~ ~ S t ~t.a {/~/ /v ~4. V~ ~ ~ (/~/ ~// ~/"~`~ ~ ~ at Inspected by: ~, S Print: ~ I~t,~ s ~ TP /Nn Received b ~ E y~~~ , Print/ ~ /`i Tit~