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HomeMy WebLinkAboutPEGGY SUE'S BBQ 2015.12.17/f)--l'}-J5 DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION CITY!fOWN I )JJ!vt:nSI~ft-- San Date Tbaela Tillle6ut Eetablishmtllt Number 1 Penok Namber I Risk Category Cede _. Purpose oflnspection: 1-Compliance ((1-Routine _;; 3-Field Investigation 4-Visit 5-0ther Establishment: ~&f~ SuE Owner: /?/ffzc.-1-Jiu- Physical Address: {p(pOd (}'AJ;DEf{ f/I.AzA Zip: 75~00 I Phone: (2/t./J ]fJ-9/~ OUT IN NA NG cos Food Tem~atureffime Requirements 5 Pts Violations equire Immediate Corrective Action ~ . ' Remarks ., I. Proper CaolinK for Cook~pared Food ,.-2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ......... 3. Hot Hold (135 degrees Fahrenheit) V" 4. Proper Cooking Temperatures ,...... 5. Rapid Reheating {165 degrees Fahrenheit in 2 Hrs Item!Locationffemperature OUT IN NA NO cos Persoonei!BandUng/Source Requirements 4 Pts Violations Require linmediate Corrective Action Remarks '-"""' 6. Personnel with Infections Restricted/Excluded t-7. Proper/ Adequate Hand washing. V"" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V" ..., 9 . Approved Source/Labeling ....... 10. Sound Condition ,L--11. Proper Handling of Ready-To-Eat Foods v 12. Cross-contamination of Raw/Cooked Foods/Other v 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 3Pts Violatitms Reamre Immediate Correction. Not To Exceed J 0 Days Remarks '-' 15. Equipment Adequate to Maintain Product Temperature 1.-16. Handwash Facilities Adequate and Accessible L-~. l7. Handwash Facilities with Soap and Towels c.. ,... 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/U;ed v 21. Manual/Mechanical Warewashing and Sanitizing at CXJ)pprn/temperature v 22. Manager Demonstration of Knowledge/Certified Food Manager / 23. Approved Sewage/Wastewater Disposal System, Proper Disposal v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) 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 Vi_,lations -Require Corrective A~9n. Not to Exceed 90 D..a.XS or the NextJnsoeotioa Whichever Com~ First 5pt 4pt 3pt LJ To~ /) ll Inspected by: I h~/1 ~~s Print: f6.xutltw~ FlU Received by: 'i{~ Z£~ Prin$, /(. f I 341Jv1JtJI\) I Title/Jf A} Cf /l Yes/No / (../' ~ I -