HomeMy WebLinkAboutPEGGY SUE BBQ 2015.07.24DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607 . ~ ~ . LJ ·I :;--DALLAS, TEXAS 75207 /} '!7:1AD t·~(}.-JC pwrurnrnc 1&-,~14-819-2115 FAx 214-819-2868 Cc/~t:?JSe /P~ 1v
7,zq-1$~ CITY!fOWN LINIV£mlh, ~f:-
San Date Time In TimeOut Establishment Number I ,Permit Number I Risk Category Code
Purpose of Inspection: 1-Compliance ~tine ) 3-Field Investigation 4-Visit 5-0ther
PeG c...'-~ S'<..E 6 1.3{;) -Owner: ~"J/ /1'£ S/PJN~ltJA/ Establishment:
Physical Address: (o(_p 00 I SN I DEl\ .~d-lr Zip: 7 fJ Zc.Q5 J Phone: r-J 'f) '-/7:1 /kj /B8
OUT IN NA NO cos Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
""""
1. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold ( 41 de!ITees Fahrenheit/45 degrees Fahrenhei!l_ .'' . ';.
........ 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper CookinJ!; Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Location!femperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
> -
4 Pts Violations Require Immediate Corrective Action Remarks
""~ 6. Personnel with Infections Restricted/Excluded
t,..-1--7. Proper/ Adequate Hand washing
"" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
vi"' 9 . Approved Source/Labeling ..... 10. Sound Condition
V"' 11. Proper Handling of Ready-To-Eat Foods -....r 12. Cross-contamination of Raw/Cooked Foods/Other v 13. Approved Systems (HACCP Plans!fime 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 Requrre Immediate Correction, Not To Exceed 10 Days Remarks
vf' 15. Equipment Adequate to Maintain Product Tem_Q_erature
.... ~ 16. Handwash Facilities Adequate and Accessible
"" 1--17. Handwash Facilities with Soap and Towels
..... 18. No Evidence of Insect Contamination
........ -19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used
v -21·. Manual/Mechanical Warewashing and Sanitizing at~)ppm/temperature
v"" 22. Manager Demonstration of Knowledge/Certified Food Manager
~ 23. Approved Sewage/Wastewater Disposal fu'stem, PrO}:l_er DiSQ_osal
...... 24. Thermometers Provided/ Accurate/Properly Calibrated _{+2 degrees Fahrenheit) v v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
·,/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
v 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action, Not to Exceed 90 Days or the Next Inspection Whichever Comes First
5pt I:. '-IP'?-r {) i't:J..Uit..c&_ 4pt
3pt z.. Gk?Jr.~ I 1\..f s lf:f:~ _ke Jt 1 J/C;p,._e
3 t1 /~
Inspected by: II---~j;lA\ ~ r2b Print: fJ, Jt'>-1 Prhw~ Total ~~
FlU
Received byA,..·~~.·~~It Print: l I j Title: Yes/No ---~ '-'