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HomeMy WebLinkAboutPeggy Sue BBQ .... DAi;.LAS COUNTY HEALTH AND HUlIfAN SERVICES Environmental Health Division 2377 N. Sfemmons Frw)' - Room 607 Dallas, Texu 75207 (214) 819-2115 Fax: (214) 819-2868 "\ " ....'.. ~ , RETAIL FoqD ~TABLisHMENT INSPEcrION REPORT .' . .,.' . . :.. ; .'. ": p~se opnspcction: RegUlar/- Follow up ___ Complaint_ Other ~ Date ./~~5-t!JG:; " ". '. ~fJ:;: 'DEMERITSi' iRe'~nn;eUHai'(cm1j~"&j"'~~~AAtTIr€meFits :::" '4""'P.fS"<.~~~ N"iOI~''''''''''B-'''''-'~~J' -...trr......I~.... .,...~~ti 1=~c..ls.. i};;;.-s; ~..,. ...... .on~'::".>.!tqL!!@:;.!:J:ll!lILLiL~.:~.rr~____::......__._ 6. Personnel with lnfecUons Resltictecl/E):ctuded 7. Proper/Adequate H211dwashing a. Good Hygienic Frac:lic:es (EatingIDnn}-JnglSmokinglOlher) 9. Approved Sourcell.2beling 1 o. ~ound Conortion . 11. froper Handling of Ready.To-Eat Foods 12. Cross.Conl.aminalion FoodslOlher Approv~ Syste CCP Pl2llSl1i as Public Health Control) . 14. Water Supply -Ap ov c Sufficient C2flacilylHol and Cold Under Pressure lEaHn~~"~~rm1"~ur"-7m . :~(~~fiir~1SiB~~~l:~~~ ~~'I , ""ti$!,,-- ....$-..!?I-....'O;-:f.:'i"~~~.......~~,...~ir-'.:.:...~... ;WIO a ons~eqlllre, !Iun"::ulclIo:.wuTT""",,,ehl.:ouon.., ' ">*""l~w;"'~.,I:~';'\:";-';"";.~"A"~~::'~'~Clo:;t~~W':"A~~~::,ll:''''P!o~>>":ot.'~f'''.....~.r.u...~~... ", 15; Equipment Adequate to Maintain Product Temperature 16. Handwash Facnities Adequale an 7~ Hand....-ash Facilities with Soap d Towels 18, No Evidence of Insee! Contami 19. No Evidence of Rodents/Other hlimals 20..Toxic lIems Property LabelecllStoredlUsed 21. Manual Warewashing and Sanitizjng at ( 22. Mechanical Warewashing and Sanitizjng at 23. Approved SewageN/aslewaler Disposal System, er isposal 24. Thermometers FrovidedlAccuraleIPloperly Calibrated (+ 2ioF) , Ood Contact Surfac:es of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisones (HelmlichIRaw Shetlfish WaminsfBUffet Plale) .' 27. FOod Eslabtishment Permit . : .', . .':.~la~ '~~~~~-I:~~..!"~"r.~~"..-.:~,_....~~~--~...~7:~fjo.;~~idSo"'iik~~~.N"'~~f'o'~~~~m;:..srFJ~~~.~ .. - .......-:?'..:~ i~.r~.!.'2.~.~.!~:?!':!~~~QS...:~...~~~~...!.E;~~~..;.J....;.. ..-._~..;.~ ""~-~~~..JH~~i$~~..~~,"~""""'- .. ~. . 5 Pts ... /.. ' . 4 Pts (l~ Sf:> h~ N'';Z.'2:~~~IJ~ ~ ./3~ ,,6e~ 3 Pts' ra :. 10 fote] Demerits :=oUow-up Insp YES NO OTHER VIOLA TrONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. . Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean clothes, hair restraints " . . .. 'L Floors. constructed, drained, clean, good repair. cov~ring ',' fns't'atTation, dustless cleaning metFioqs.' : ' Food (ice) ~ontact surfaces: designed, constructed, maintained, installed. located. . . Non-food contact surfaces: designed. constructed. maintained, installed. located. ~. Wal~s. ~e!lini&Jttached equipment: constructed, good repair. clean, surfaces. dustless cleaning methods. .--- Ware washing facilities. designed. ~onstructed, maintained, installed, located, operated. ' Lighting provided as r7quired. fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits proviaed~ gauge (114" IPS valve).. , , _ Wiping cloths: clean. use restricted. ' , '. A. -Il~on-rood con.ac' surfaces of ~uipment and ute _ Single-service articles, storage, dispensing. ' . ~ Dressing rooms - rooms clean, lockers provided, facilities dean, located properly Premises maintaine~ffree of litter, unnecessary articles. ctnnlhg ti1arm~n~l1eb L"fJ:fl.\!!!lt properly stores. Authorized personnel. No re-use of single service articles. Complete separation from living/sleeping quarters. Laundry. ., Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enaIosed, self-closing doors, fixtures, good ," repair, clean, proper waste receptacles., , , Registered Food Service Manager registered with City~ on site. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (45oF) more than 4 hours OR preparec!::foods , cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntarj' destruction ' 2. 3. COLD HOLD - Potentiallj' hazardous food held above 410F (45 oF) more than 4 hours: ACTIO=': Voluntary destruction - Potentiallj' hazardous food held above 4loF (45 oF) less than 4 hours: ACTIO;'\: Rapid cool. (e,g.lce bath) · HOT HOLD- Potentially hazardous food held below 1400F more than 4 hours: ACTIO=": "oluntar)' destruction - Potentiall~' hazardous food held below 1400F I;ss than 4 hours: ACTION: Rapid reheat to 16soF Or more" COOKI:'\G - Potentiall~' hazardous foods undercook-ed: ACTIO~: Re~ook to proper temperature 4. 5. RAPID REHEA TI="G -Cold potentially hazardous food iinproperly reheated: ACTION: Rebeat rapIdl)" to 16soF 7. HAND WASHING - Food employees observed not washing hands: ACTIO=": Emploj"ees should be instructed to wash bands before starting work and after smoking, eating, drInking, using tbe toilet, and all other times specified in tbe Rules. . II. , " APPROVED SOURCE/SOUND CO:'\DITIO;'ll- Foods from unapproved sources/unsound condition: ACTfoN: Detention or voluntalj' destruction, PROPER H..I,SDLl:\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and emploj"ee did not properl)" wash hands before handling: ACTIO:\: Voluntary destruction ' . CROSS CO:-''T A:'>lI:'\ATIO:'ol OF RAW/COOKED FOODS. Ready-to.Eat foods cont:uninated bi" raw potentially hazardous foods: ACTIO:'\: Voluntarj' destruction ofreadj" to eat Coods 9,1!) 12. 13. " , APPROVED SYSTE:'>I . HACCP Plans Cor ROP,shellfish tanks, nriMces. others. Written pr{lcedun: for time as a 'public health control.