HomeMy WebLinkAboutPeggy Sue BBQ 2013.01.24 041- 0,c
o DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
�/ 2377 N. STEMMONS FRWY. ROOM 607
"sit DALLAS, TEXAS 75207
OF��� , �,,�-� 214-819-2115 FAX 214-819-2868 - Tarp 'o �/~
p
1-.20-/3
CITY/TOWN .-•Vi�l£?1S�/7 /901-AD
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: G � - (50E. ,3 ( Owner: /' MACS
Physical Address: (2 G a al,ID Zip: 752.05 Phone: ( j /)
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
I. 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
OUT IN NA NO COS PersonnellHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/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
13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
✓� 15. Equipment Adequate to Maintain Product Temperature
►� 16. Handwash Facilities Adequate and Accessible
t/ 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
r/+ 19. No Evidence of Rodents/Other Animals
/i-- 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at (50)ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
✓� 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
I/1 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
t• 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt 2iL ,1 4,rias IL)h
4pt
3pt
_a►
Print: Dj
Tota
Inspected by: 'fr► �{-�.� U0 f � 5
F/U Received by: A Print: Title:
Yes/No