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
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