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HomeMy WebLinkAboutPEGGY SUE BBQ 2018.0906DalJas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection ReportIb;_'-=-•.••2377 :\.STDL\IO:\S FRWY .•Inl 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-r~r'v\O~:n+---__., Dti (4 ~ToTr ITimc out:/i Liccl1sdPerlllit #I bt.f)pc 7cal:gory Pagc_j of-L Puroosc of Inm clion:I J I-Compliancc I V I 2-Routinc I I 3-Field Invcsti!!ation I I4-Visit I VI 5-0ther TOT AL/SCm E.. ~tQaLT~~ue.D.'5,(1)I ContacUOwner :'-lame:I *~umb('r of Repeat Violations:__ ~~~ r,.._.,..:"iumbe •.of \,iolation,COS:--- C])~SS9nLde.r~QiLl CrInTvfut ~i~ne I Follol\-up:Yes :-10 (circle one) Compliance Status:Out ~n';;rin compliance IN =in compliance .~=not ob>el"\ed NA =not applicable COS =corrected on site R =repeat'iolation Mark the anoroDriate ooints m the OUT box for each numbered item Mark './'a checkmark in appropriate box I(lr IN."'0.NA.COS Mark an asterisk'*.in aoorooriate box for R Priority Items (3 Points)violatiolls Re aire Immediate Correetil'e Aetioll 1I0t to exceed 3 days Comnliance Status Compliance Status 0 I 'II "C Time and Temperature for Food Safety R 0 ~I/o "c RuNitA0t:A 0 Employee HeallhTS(F =degree,Fahrenheit)T ,S I.!Ii I.Proper cooling time and temperature /I~.\IIanagement,food employees and conditional employees; kno\\ledge,resllonsibilitie"and reporting j If ~Proper Cold Holding tempemturc(.J I°F'45°F)/13.Proper use of restriction and exclusion:No discharge from,e,c"no'o.and mouthVI'"3.Prorcr Hot Holding tempemture(135'F)Prenntin!!Contamination bv Hands I,I -1.Proner cooking time and temperature !V II 1-1.Hands cleaned and properly washed/Gloves used nronerlvXI5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approvedIHours)alternate method properly followed (APPROVED Y N )t/6.Time a,a Puhllc Health COl1trol:procedures &records /Hil!hlv Susceptible Populations /Appro\Cd Source q /16.Pasteurized foods used;prohibited food not offered Pasteuri7ed eggs uscd when required V 7 Food and Ice obtained from approled sourcc:Food 111 \/good condition.safe.and unadulterated:parasite / Chemicals dc~trltction I X.Food Recei,ed at proper temperature II 17.Food additives:approved and properly stored;Washing Fruits.&Vegetables /Protection from Contamination /IR.To~ic suhstances properly identiiied.stored and used tjII 9.Food S~parated &protected.prevented during food Waterl Plumbing1/preDaration.storage.display,and tasting I vi /10.FOlld COI!rn~/~~"2!~~~l\{~')J ,.e.11/19.Water li'om approved source:Plumbing installed:proper Sal1lllLeci at ppn Item eratl L--backllow device J I I.Proper di'position aTretumed.previously sef\;ed or /20.Approved Se\\agc/Wastewater Disposal System,proper reconditioned disposal Prioritv Foundation Items (2 Points)violatiolls Re.lIire Corrective Actioll with ill 10 days °II}"c R 0 I ~"C Rl'/\A 0 Demonstration of Knowlcdge/Personnel l'N ~VA 0 Food Temperature ControV IdentificationTSTS .I"") 21 Person in charge present.demonstration of knowledge.v 27 .Proper cooling method used:E4uipmcnt Adequate to and pertorm duties/Certilied Food "'Iana~er (CF"'I)\/Maintain Product TemperatureIA.~,Food Handler'no unauthoriLed persons'per>onnel X r 28.Proner Date Marking and disposition Safe Water.Rccordkeeping and Food Package ,/29.Thermometers pro,ided,accurate.and calibrated;Chemical! Labelin!!Thermal test strips X /"Hot and Cold Water a'allable;adequate pressure,safe /'Permit Require lent,Prerequisite for Operation_0. j 2-1.Required record,availahle (shellstock tags:parasite 1 y 30.Food Establis~m\n ~(P7eflfl'alid)destruction):Packaged Food labekd 11 Conformance with Approvcd Procedures Utensils,quill-;;IC t,and Vending 25.Compliance \\ith Variance.Speciali/ed Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali7ed ,I proces,ing methods;manufacturcr instruction,,,tI supplied,used Consu mer Advisory ~lG l Food and Non-food Contact surtaces cleanable.properly igned.con,tructed,and used.i/26.Posting of Consumer Ad,isories:ra\\or under cooked X.V 33.Warewashing Facilities;installed.maintained.used! loods (Disclosure/Reminder/Buffet Plate)/Allemen Lahel Service sink or curb cleaning lacilit'pro,ided Core Items (I Point)ViolatiollS Require Corrective Actio"NO(to Exceed 90 Dar~or Next Illspectioll,Whicl,el'er Comes First 0 I N ,. ~R ()I N N lA Ro[_>Prel'Cntion of Food Contamination t:1"0 A Food IdcntificationT,S T ./S.,....l/3·:L No EVidc~o~ct !1\A'i~nt.~her v 41.0riginal container labeling (Bulk Food)/~al)lmals '1.IIf;z ././35.Personal Cleanlines>/eatinu.drinking or tobacco u,e \,/Physical Facilities V '/36.Wining Cloths;properly [bed and stored /'4~."ion-Food Contact surfaces clean V ./37.En\ironmental contamination ,/J.43.Adeauate ,entilation and lighting:designated areas used l./3S.Anprm cd thawing method 0/1'/4-1.Garhaee and Refuse properlv disposed:facilities maintained Proper Use of Utcnsils vi ./45.Ph,sical facililles installed,maintained.and cleanv-39.L:tensils.equipment.&linens:properly [bed.'Wred.Iv 46.Toilet Facilities:properly constructed,supplied.and clean(I 1./dried,&handledl In u,e utensil,:properly used V 4().Single-sen icc &single-usc article,;properly stored 47.Other Violations'v and u,ecl Reecind by: ~,~Print:TO V\c,____---rtv~s_L Title:Person In Chargel Owner(signature)/\ InsP~~\MI'~(~I~1"('Print:(j 8usinl'!)s Email: (signat rto:((~ L --,Form EH-06 (ReVised 09-2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;'1i.STL\I:\IO:\S FRWY.,R"1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Item/Location Item/Location Item/LocationTempTemp Temp OBSERVATIO~S AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTEi-ITION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: