HomeMy WebLinkAboutPEGGY SUE BBQ 2017.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STE:\I:\10:\S FR\VY .•R:\1607,DALLAS,TX 75207 21-'-819-2115 FAX:214-819-2868
~/1-/71 Time in:I Time out:I License!Permit #9890 I
Est.Type I RiskCategory Page T of;.,(,
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Purpose of Inspection:I I I-Compliance I VI 2-Routine I I 3-Field Investi!!ation I I4-Visit I I S-Other TOT ALISCORE
Es~ent Nam.:5lJ _~8130__I cOI/OfAaC::1-1:4LL-I
*;'\lumber of Repeat Violations:_~
0'AV 'C ./Number ofViolations COS:--
Plfysical Adff:,lo ()/)iJ IDBltfbd cr/fJNens IItt/j,),;__l~)'A4Phoill/Lf 9879 /8~I Follow-up:YesNo(circle one)-IN =in complian!eComplianceStatus:Out =not incompliance NO=not observed NA=not applicable COS =corrected on site R =repeatviolation
Mark the appropriate oointsintheOUT box foreach numbereditem Mark ,./.ncheckmark in appropriatebox for IN,j\'0.NA.COS Markan asterisk'*'inaonronriate box for R
Priority Items (3 Points)violations Re·uire Immediate Corrective Action II0t to exceed 3 dOl's
Comnliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N l'C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
•.•••1.;I.Proper cooling time and temperature VI-!12.Management,food employees and conditional employees;
kno\vledge.responsibilities,and reportin~
\.,.j..,
2.Proper Cold Holding temperature(41°F/45°F)•..."'"13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth~3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands•...4.Prooer cooking time and temperature I ---r I 14.Hands cleaned and properly washed!Gloves used prooerly
L.v 5.Proper reheating procedure for hot holding (165°F in 2 {-IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
"lA 6.Time as a Public Health Control:procedures &records Hil!hh'SusceDtible Ponulations
Approved Source vr'vf 16.Pasteurized foods used:prohibited food not offered
Pasteurized e~gs used when required
7.Food and iceobtained from approved source:Food in
",,1/good condition,safe,and unadulterated:parasite Chemicals
destruction
.•.1.7 8.Food Received at proper temperature t{17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .A'18.Toxic substances properlv identified.stored and usedfY9.Food Separated &protected.prevented during food Water/Plumbing
preparation,storage.display,and tasting
v 1--10 Food cont~~c~Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper
Samtlzed at emperature t-l-o backfiow device
1 ••••••••1/
II.Proper disposition of returned.previously served or 1.oV-20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Corrective Actio"withill 10 dal's
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature ControV IdentificationTSTS
1..[,-21.Person in charge present.demonstration of knowledge.'vI--27.Proper cooling method used:Equipment Adequate to
I,and oerform duties!Certified Food Manager (CFM)Maintain Product Temperature-.;;22.Food Handler'no unauthorized persons!oersonnel V'28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package l.-t---.29.Thermometers provided,accurate,and calibrated;Chemical!
Labelinl!Thermal test strips
v 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite ~l 30.Food Estahlishment Permit (Current &Valid)•••••i--->destruction);Packaged Food labeled
Conformance with Appro,'ed Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process,and
V ",....31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods;manufacturer instructions supplied.used
Consumer Advisory !I-32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
'1 26.Posting of Consumer Advisories;raw or under cooked ••••1.-33.Warewashing Facilities;installed.maintained,used!
foods (DisclosurefReminderfBulTet Plate)/Allergen Lahel Service sink or curb cleaning facility provided
Core Items (J Point)Vio/atiOlIS Reqllire Corrective Actioll Not to Exceed 90 Dol'S or Next /llspectioll,Whichever Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTs
-1.1/'34.No Evidence of Insect contamination.rodent/other
,)'41.0riginal container labeling (Bulk Food)
animals
"'"35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities.~""36.Wipin!!Clolhs:prooerlv used and stored \.42.Non-Food Contact surfaces clean
•.1/'1-37.Environmental contamination ,,'~43.Adequate ventilation and lighting:designated areas used
V 38 Approved thalVin~method .'/'44.Garbage and Refuse properly disposcd:facilities maintained
Proper Use of Utensils JI ~45.Physical facilities installed.maintained.and clean
If 39.Utensils,equipment.&linens:properly used.stored.II/'46.Toilet Facilities;properly constructed.supplied,and clean\;11/dried.&handled!In use utensils;properlv used \
II 40.Single-sen-ice &single-use articles:properly stored CV 47.Other ViolationsVandused
Received by:~'/XI?)-,~.I\A'~'__Print:Title:Person In Charge/Owner(signature)
Inspected by:rM~~rhS Print:f<\J D-.I PhlWd Business Email:
(signature)
Form EH-06 (Revised 09-2IhS)/,I w
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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/TEMPERA TURE OBSERVATIONS
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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-,-~"Received by:~-L7 ~,'~~Print\Ot/{~~V'Q$.l Title:Person In Chargel Owner(si~naturc)'_"V'\'"7~.1\
Inspected by:~VlJ~f,C,Print:Hv~Ph))JJn'(si"nature)Samples:Y N #collected
Form EH-06(Revised 0to/I /,