HomeMy WebLinkAboutPeggy Sue BBQ 2013.07.09 0.4TY0A •
co ,,,, 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
le c,04 lil > ENVIRONMENTAL HEALTH DIVISION
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• ����";�� • 2377 N. STEMMONS FRWY. ROOM 607
sr, of-i-' DALLAS, TEXAS 75207
r i. IP Y77ri 214-819-2115 FAX 214-819-2868 ClQ3z'
7-9-1,3 CITY/TOWN LJ�/1��'4 i —
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code '
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Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
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Establishment: //'G/� -e Bx3Q Owner: /"Jj/ ' 13 ,
Physical Address: L a Ca O <� P M,I , Zip:76 Za5 Phone: )987 9/e
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
V 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 Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
1/ 6. Personnel with Infections Restricted/Excluded
1/ 7. Proper/Adequate Handwashing
tf 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
tr 9. Approved Source/Labeling
10. Sound Condition
►' 11. Proper Handling of Ready-To-Eat Foods
// 12. Cross-contamination of Raw/Cooked Foods/Other
P. 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
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, 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
L 18. No Evidence of Insect Contamination
tom/ 19. No Evidence of Rodents/Other Animals
V 20. Toxic Items Properly Labeled/Stored/Used
,f 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
1dr 22. Manager Demonstration of Knowledge/Certified Food Manager
" 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
1 1 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
0 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
V 27. Food Establishment Permit
Subtotal O ther Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt / 01-G��It1/lili zz , ✓ /5/172 ,fz
4pt 01e = It/-jZ4$ C.41LIAJ
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Total Inspected by: �►� / s A 6 Print: Rat/ �� Z,41.4
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Yes/No Received b cK �t `P+( jChPrint: Title: