HomeMy WebLinkAboutPeggy Sue BBQ 2014.01.15 o�TY„O 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
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" %" , ,■ 0 y 2377 N. STEMMONS FRWY. ROOM 607•d), c.,,,,--- P`'
DALLAS, TEXAS 75207
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214-819-2115 FAX 214- -
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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: PE-6,&), x Q Owner: '1/ 5#4iwe kt
Physical Address: (0( O (5AJ/, .A /LA Z Zip: 76205 Phone: !J/) 4w7 -7r eg
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
t,."' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
fi 3. Hot Hold (135 degrees Fahrenheit)
v. 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
t.,' 6. Personnel with Infections Restricted/Excluded
L.••." 7. Proper/Adequate Handwashing
s/— 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
I.-- 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
V 12. Cross-contamination of Raw/Cooked Foods/Other
✓ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
Itt" 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
A../ 16. Handwash Facilities Adequate and Accessible
tsi 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
a,' -- 19. No Evidence of Rodents/Other Animals
,,/ 20. Toxic Items Properly Labeled/Stored/Used
,,i 21. Manual/Mechanical Warewashing and Sanitizing at (-7)ppm/temperature
i/' 22. Manager Demonstration of Knowledge/Certified Food Manager
1 1 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
1 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
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Inspected by: '&�j Print: i Pf f -1..i. 1
b/tI Received by/, --- ' Print: Title:
Yes/No — 1 s if-./'
Page 1 of 10
`fission statement
MARYANN CAMPBELL
Sent: Friday,January 17,2014 2:50 PM
To: Linda Mason
Today at 12:58 PM
From: Heath Campbell <heath(p�peggysuebbq.com>
Date: January 17, 2014 at 9:37:23 AM CST
As requested ,we , the staff of Peggysue BBQ have undertaken the following steps as requested by Mr
Phillips during our restaurants inspection yesterday , January 15th . The following photos will show that we
have thoroughly cleaned our walk in refrigerator including walls, floor and ceiling .We have cleaned all
surface areas in our kitchen and prep areas and stored our uncooked food products in a proper order.
Thank you for allowing us to take care of these issues and we will make sure to keep the restaurant in an
orderly manner. Please let us know if there are any further concerns on your part?Also could you
please contact me as soon as you get this email.
Thank you ,
Heath Campbell manager at Peggysue BBQ
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https://owa.dallascounty.org/owa/?ae=Item&t=IPM.Note&id=RgAAAADD5gf6v8sxRI,%2b3 57U0... 1/17/2014