HomeMy WebLinkAboutPEGGY SUE BBQ 2019.09.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\DIO:\S FRWY .•R\1607.DALLAS.TX 75207 214-819-2115 fAX:214-819-2868
-;,-D~1'_S ~1()\e4 I Time out:pense!pem;!;0 Iq _('(v)()~3G1fS!Type I
Risk Category PageL of-L
Purpose Iof Ins~etion:-I I I-Compliance I vi 2-Routine 1 3-Field Investl"!!3tiOn I I 4-Visit I I 5-0ther T01'"~RE
Esta611~[lrJi j \I f -p;W I Contact!O'vner Name:I
*:>iumber of Repeat Violations:__7(zy,f 'Illmber of Violations COS:---.::---.,
~r/(»~es~j'r1 al{-j)rY-if),I ~[y~t1~((JFiI~~~12\I Follow-up:Yes I "INo(circle one)
""-••bie,Compliance Slatus:Out =nol in compliance 1:'<=in compliance :\0 =not ob 'r"ed NA =not applicable COS =corrected on site R =repeat viola~
Mark the aooroonate ouints inthe OUT box for each numbered item Mark ../.a checkmark in appropriate box t(lr IN.NO.NA.COS Mark an asterisk'*.in annro na e box for R
Priority Items (3 Points)l'iolatiollS Reuuire Immediate Correcti"e Action 1I0ttO exceed 3 dm1s
Comnliance Status Compliance Status
0 I N N C Time and Temperature for Food Safet),R ()I N "C R
U N 0 A 0 t_;"If A 0 Employee HealthT~S (F =degree Fahrenheit)T S
1/V 1.Proper cooling time and temperature j ]I I~.:vlanagement,food employees and conditional employees;V /knowled!le.responsibilities.and reporting
./17 2.Proper Cold Holding temperature(41°F!45'F)..J 13.Proper use of restriction and exclusion:No discharge from
/,eyes.nose.and mouth
':'1_I;',3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination by Hands_,//4.Proner conkin!!time and temperalllre '"14.Hands cleaned and properly washed!Gloves used properly
.I 5.Proper reheating procedure for hot holding (165'F III 2 I 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
6.Time as a Public Health Control:procedures &records /Hi!!hly Susceptible Populations
J Approved Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required1/It 7.Food and ice obtained Ii'om appro\ed source:Food in
J '/good condition,safe.and unadulterated;parasite /Chemicals
destruction
j,I 1/8.Food Received at proper temperature 1,-17.Food additives;approved and properly stored:Washing FruitsJ&Vegetables
/Protection from Contamination .•18.Toxic substances Droperlv identified.stored and used~9.Food Separated &protected,preveI1led during food Water!Plumbing
preparation,storage.display,and tasting I
~10.Food contact surfaces and Returnables.Cleaned and I 19.Water from appro\'ed source;Plumbing installed;proper,-Sanitized at ppm/temperature ~'hackOow de,ice
1/II.Proper disposition of returned.pre\iously served or I 20.Approved Sewage!Wastewater Disposal System,properIFreconditioneddisposal
Priorin'Foundation Items (2 Points violations Re.lIire Corrective Actio"withi"10 dal's
0 I N N C R ()I :'I :;C R
U N 0 '.'1.0 Demonstration of Knowledge!Personnel v :;I/O A 0 Food Temperature Control/IdentificationT~~S T S
Cjj,f7 21.Person in charge present,demonstration of knowledge,I ~7.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food i....lanager (CFM).Maintain Product Temperature
"22.Food Handler!no unauthori7ed persons!personnel I ~8.Proper Date Marking and disposition
/Saf.·'Vater,Rccordkeeping and Food Package /29.Thermometers pro ided.accurate,and calibrated;Chemical!
Labelhl!!Thermal test strips
V'/23.Hot and Cold Water available;adequate pressure,safe ./Permit Require nent,Prerequisite for Operation
V 24.Required records available (shellstock tags:parasite y 30.Food Establit,en ~1'1(uqn(&)y~1)/destruction):Packaf!ed Food labeled
Conformance with Approved Procedures Utensils,Equ-lpmen -'"I..,and Vendingy25.Compliance with Variance,Specialized Process,and :V'
HACCP plan:Variance obtained for specialiLed /1)
31.Adequate handwashing facilities:Accessible and properly
processing methods:manufacturer instructions supplied.used
J Consumer Advisory ,I 32.Food and Non-food Contact surfaces cleanable.properly
!j designed,constructed.and used
.{~6.Posting of Consumer Advisories;ral\"Or under cooked /33.Warel\"ashing Facilities;installed.maintained,used!
foods (DisclosurefReminder!BufTct Plate)!Allergen Label Sen icc sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Actioll Not to Exceed 90 Days or NexllllsDectio".W/ric/,el'er Comes First
0 I N "C R 0 I N :;C RUN0A0PreventionofFoodContaminationvN0A0FoodIdentificationTsTS,V.34.No Evidence of~ect cora~+10'~'rodent/other I 41.0riginal cOn1ainer labeling (Bulk Food)
animals ,....''''\l .I ~\•.11/35.Personal Cleanlihess!eatiJ1!!.drinkinl2 or t~acco use I Physical FacilitiesAI,36.Wipinl2 Cloths:properlv used and stored /42.Non-Food Contact surfaces clean~/37.Environmental contamination /43.Adequate ventilation and lighting:desi!!nated areas lIsed
"38.Approved thall in!!method /44.Garbage and Rct'u,e properly disposed:facilities mailllained.Proper Use of Utensils /45.Physical facilities installed.mail11ained.and clean1739.Utensils,equipmcl11,&linens:properly used,stored,t.46.Toilet Facilities;prorerly constructed.supplied,and clean.J /dried,&handled![n use utensils:properly used I
.I 40.Single-service &single-use articles:properly stored 47 .Other Violations~
Received by:"-~\,~-S"-/l-Print:l)l\\l LO YI_0)~;ritle:Person In Charge/Owner
(signature)/,..•....-•...•...
Inspected bY:,___f ~\\~~~.r r~nt:Business Email:
(signature)\
Form EH-06 Revisedl'9'-2015)-::_../
Dallas County Health and Human Services -Environmental.~'-"-'.u.!
Retail Food Establishment Inspection ort
2377 N.STEM MONS FRWY.,RM 607.DALLAS.TX 75207 214-819-
ion ..A~I.S4
Est
Item/Location Item/LocationTempTemp Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TfON [S D[RECTED TO THE CONDITlONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
Sam les:Y N #collected