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HomeMy WebLinkAboutPeggy Sue BBQ DALLAS COUNTY HEALTH A~D HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Fr\\-)' - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 _J3.E;rAI~FqOD ~TABLISHMENT INS~CTION RE~T 1-"Q-ro.~ pE!sr ~ ?f7-tJ.!:) G./.1e"19E /~ oL" DV oseoflnspccton: Regular_ Followup_ Complaint_ Other_ Date q--f3r-; .blishment e sical Address: Il>/?/{ ~~i~l.tpj~itW~~L~cL.k'w~~:" 1. Proper Cooling for CookedlPrepared Food Cold Hold (41 "F/450F) Hot Hold (140"F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165"F in 2 Hrs) .clITemperatures' !?n/sf(1J;T I {,5'O ~~.: .;r~il.~~m1:ql"~~iiiliir::"<:<::: 6. Personnel with Infections RestrictecllExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinking/SmokinglOther) 9. Approved Sourcell.al:!eling 10. Sound Condition 1. Proper Handling of Ready-To-Eat Foods 2. Cross-Contamination of Raw/Cooked FOods/Other 13. Approved Systems (HACCP Plansl1ime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure [~ii:"":''1 {II{I~iili1.~~lm~~.i4k,:;,::;""':ti",.;;..:L:.::L:~,,.::::.::::::A:::::<,:.:;,e::," 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequateccess ble . Handwash Facilities with d Towels 18. No Evidence of Insect Contarri 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Ware washing and Sanitizing at ( ) ppmllemperature 22. Mecnanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewageIWaste....-ater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuratelProperly Calibrate Contact Surfaces of Equipment and Utensils leanedlSaniti Good Repair 26. Posting of Consumer Advisories (Heimlic:hlRaw Shet amingIBuffet Plate) 27. Food Establishment Permit s.u~fu~n; . Pts Pts Pts . :; COMMENTS: . J7D~ fimt!a))UofJ IhjffRL-;{~) Received bY~ Inspected by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage. preparation, display, service, transportation. Outside storage area enclosures properly constructed. c(eal controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, Clean clothes, hair restraints ,Food (ice) contactsurfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed, maintained, installed, located. Ware washil}g facilities, designed, constructed; maintained; installed; located, operated. . , Lighting provided as required, fixtures shielded." Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - room's clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premise$ maintained free of litter, unnecessary articles, . cleaning maintenance equipment properly stores. Authorized personnel. , ; Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Clean, soiled linen properly st~red., Ixtures, good Registered Food SerVice Manager registered with City, on site. TE~I KO. 1. CO CTIVE ACTIONS TO ENSURE SAFE FOOD COOll~G - Potentially hazardous food cooled from 1400 F to 700F more than 2 hours OR 700F to 410F (45 OF) more than 4 hours OR prepared foods cooled to 410F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S0F) more than 4 hours: ACfIOi\': Voluntary destruction - Potentially hazardous food held above 410F (450F) less than 4 hours: ACfION: Rapid cool. (e.g. ice bath) HOT HOLD - Poteiltially hazardous food held below 1400F niore than 4 hours: ACfION: Voluntary destruction - Potentially hazardous food held below 1400F less Ihan 4 hours: ACfION: Rapid reheat to 1'6~of or more COOKI~G . Potentially hazardous foods undercooked: ACfION: Recook to properte!flperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: A.<::J.IQ..'f. Rellcatra pidly tOl?S.'F . ....-, -. ~,-.. ,--.., "-;:--::~-;-:',:" , "J '.:: ..,:,- - '," _,: ;''''::-. __ ., HAND W ASHL';G . Food empl~y~~s ob_seryed not 'washing hands: AcrIO~: Em.plC1)'"(esslioiild ficdiislru'ctcd ,to lY,ash hands before st~rting work ' a~d after.smoking, e~t!n~~,d~~,n~n~, ~Si~,~'th~,l~iler.:.a'n~ ~1l o.thet- '~messpeeifie~ilt t!i~'Rulcs.: '- ." . ~ _. ' :.. APPROVED SOURCElSOUND CONDITION - Foods from unapproved sources/unsound condition: AcrION: Detention'or volunbry destniction , PROPER HAi\DLING OF READY-TO-EA T FOODS . Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO;';: Voluntary destruction "- CROSS CO;,\'T A:lIINA TION OF R.\ W/COOKED FOODS. Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction ofready to cat foods 3. .t 5. 7. 9,10 II. 12. 13. APPRorED SYSTEM - HACCP Plans for ROP. shellfish tanks, variances. olhers. Written procedure for time as a public health control. .