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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
Proper Cooling for Cooked/Prepared Food
Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
Hot Hold (135 degrees Fahrenheit)
Proper Cooking Temperatures
Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/ Location/Temperature
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Personnel with Infections Restricted/Excluded
Pro er / Ade uate Handwashin
Good Hygienic Practices (Eating/Drinking/Smoking/Other)
Approved Source / Labeling
Sound Condition
Proper Handling of Ready-To-Eat Foods
Cross contamination of Raw/Cooked Foods/Other
Approved Systems (HACCP Plans/Time as Public Health Control)
Water Su 1 - A roved Sources/Sufficient Capacit /Hot and Cold Under Pressure
E uipment Adequate to Maintain Product Tern erature
Handwash Facilities Adequate and Accessible
Handwash Facilities with Soa and Towels
No Evidence of Insect Contamination
No Evidence of Rodents/Other Animals
Toxic Items Pro erl Labeled/Stored/Used
Manual/Mechanical Warewashin and Sanitizing at (5CJ m/ em erature
Mana er Demonstration of Knowled e/Certified Food Mana er
A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal
Thermometers Provided/Accurate/Pro erl Calibrated (:t2 de rees Fahrenheit)
Food Contact Surfaces of Equi ment and Utensils Cleaned/Sanitized/Good Re air
Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
Food Establishment Permit
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Total
FlU
Yes/No
Inspected by:
Received by:
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