HomeMy WebLinkAboutPEGGY SUE BBQ 2015.03.033-3-./5
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
214-fr~~~S, ~;:xAi1J~821°;2868 {1a-c;pe;-;;;Ap
CITYtrOWN l/AJ;yff"/,?Sihf~~
San . I Risk Category Date Time In TimeOut Establishment Number Permit Number Code .....,..., ..:.
Purpose of Inspection: 1-Compliance ~~t~ 3-Field Investigation 4-Visit 5-0ther
Establishment: ["e&Gy Sue A/10 Owner: Mt/(6 31-f~AJc::y./ '
Physical Address: {p(p to SNII)£/? P~A Zip: ~~~~ l Phone: (2-J'fJ ~~7,_. 9/&r
OUT IN NA NO cos Food Temkeratureffime Requirements
5Pts Violations equire Immediate Corrective Action ~ Remarks
........... 1. Proper Cooling for Cooked/Prepared Food 'lj'
,...... 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit} _!C'l~ •. ~_ --~•'t!/":~.:_n '<
"""' 3. Hot Hold (135 degrees Fahrenheit)
""'"' 4. Proper Cooking Temperatures ..., 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
ltern!Locationffemperature
~
OUT IN NA NO cos Personnel/Handling/Source Requirements
. . ~ ,..,. _,_, ......
4 Pts Violations Require Immediate Corrective Action ' Remarks ... r. .. 6. Personnel with Infections Restricted/Excluded '
c.l-"1 7. Proper/ Adequate Hand washing
1,. ,._ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) "" ... 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) ...... 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and EquiJ»ment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks ,.... 15. Equipment Adequate to Maintain Product Temperature
...... 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals
......... 20. Toxic Items Properly Labeled/Stored/U;ed
1/ 21. Manual/Mechanical Warewashing and Sanitizing a~rn/temp_erature
v 22. Manager Demonstration of Knowledge/Certified Food Manager
t;/ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
...... ....-24. Thermometers Provided/Accurate/Properly Calibrated (:+2 degrees Fahrenheit) -v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Reoair v 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
,/ 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action, Not to Exceed 90 Days or the Next InSQ_ection Whichever Comes First
5pt ~ 1-NJ,!Je /a; H~ 4pt :50bA /1/tJ'ZZJ,.E. /fzrt.Ae'7<._ 3pt
7 Al
Inspected by~ 4-,.t~ afl"' /AS &r P#ti.LJp-> Print: Total
FlU
Received b)'(_ ~~~()~i-w--' j Title: Yes/No Print:
\ V'"" ~· 1.-"'-.J ......... "-