Loading...
The URL can be used to link to this page
Your browser does not support the video tag.
Home
My WebLink
About
Peggy Sue BBQ (3)
C~~~tyTY p~~ ~~ ,T ( , q r r '4^~ ~ •~T9TE OF'SF.~P~. 7~ ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 o~ (21~) 8 9j~ 115 Fa~c~: j214) 819-2868 ~' G=~1y'Ti~2a~ / iC '"~CJ (.~I'~~"~ ~~37~~ C "z3"'~~ CITY/TOWN ~~~~~`~'~Y~ Establishment: ~°~"~(?' siJ~~ ~~ Owner: ~~'~ /r"fi'~LL- Physical Address: ~ ~ ~K/~ ~ Zip: ~~ (~ ~ Phone: ( ) 7 ~/ / 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature ~'~~~ l~It~S ~~"~'''F ~c~ /7a°~ 5/p~s'y~/.~4 ~ -• e: W 1~1~.L1M1:I1i~s~\C1 1f11LC tLli1I1G~6LQlG I.~V'Ll"C9411YL: L'3LLLlFt1>. . -b?l\+iL1CtA71M1~1 ~.;s - 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin Y/' 8. Good Hy ienic Practices (Eating/Drinldn /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 ,~/-L~ ~iu ~"~$'T~' C. 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ouT rrr rr~ rra eas Faei~it~ and Equipment Requi~re~ents 3 P~ Vit~Ta~a~ns 32equire Immediate Correction, .NoC To Exceed' 10 Days Remarks / 15. E ui ment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Ade uate 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 Pro erly Labeled/Stored/Used ~~/' 21. Manual/Mechanical Warewashin and Sanitizing at ~ tem erature 22. Mana er Demonstration of Knowled e/Certified Food M er V' 23. A roved Sewage/Wastewater Dis osal System, Pro er Dis osal /~ 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) ~O' 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair !: 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) /~ _ . . ' ' 27. Food Establishment Pernut 4 t / (.,.~„"J'vS ~6~11^~y ~~L•li~G ~ ~~7fa rj 3 t • '~+'~~-- ~~ ~1l~1'L f~11J ~t G~1'D''T ~~f/~ ~/!~t'/~ Total Inspected by: ~ Print: ~p ~"j F/U ` f c i ~, ,,., Received bY~ /L-,~'.... . ~ o w~.+lh;ti .si ;l~ ~ , Print:~.~-I :~ ~~~ ~r+~ zn~N,S~a~. ~ 1 Titl~