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HomeMy WebLinkAboutPokey O's 2013.07.10 0.1TY 0, • • `, ,,•, �6, DALLAS COUNTY HEALTH AND HUMAN SERVICES i '9 ��4J y ENVIRONMENTAL HEALTH DIVISION ,� • 2377 N. STEMMONS FRWY. ROOM 607 '1 't of°.' 214-819-2115 TEXAS 75207 214-819-2115 FAX 214-819-2868 770-13 3 CITY/TOWN 1-4lV 7ZSCik7 Pte/)2J San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance `1'outine 3-Field Investigation 4-Visit 5-Other Establishment: Pi,/p 6 8 Owner: Jl ti 4 'y Q$7LJS fl i✓1�'_ Physical Address: 303/./ Mo c rM1C�// J E Zip: 75 2a5 Phone: (21' • (787-J'WO OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) t/ 3. Hot Hold (135 degrees Fahrenheit) 1/ 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts. Violations Require Immediate Corrective Action Remarks ✓' 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V' 9. Approved Source/Labeling >X' 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods '✓' 12. Cross-contamination of Raw/Cooked Foods/Other V 13. Approved Systems (HACCP Plans/Time as Public Health Control) 9." 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO COS Facility and Equipment Requirements 3 Pts Violations Require Immediate Correction, Not To Exceed 10 Days Remarks • 15. Equipment Adequate to Maintain Product Temperature 1./ 16. Handwash Facilities Adequate and Accessible 1/ 17. Handwash Facilities with Soap and Towels v' 18. No Evidence of Insect Contamination i/./ 19. No Evidence of Rodents/Other Animals ,/ 20. Toxic Items Properly Labeled/Stored/Used 1/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature 22. Manager Demonstration of Knowledge/Certified Food Manager J 23. Approved Sewage/Wastewater Disposal System, Proper Disposal / ✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) ' .' 27. Food Establishment Permit Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First 5pt 4pt 3pt \ r� r Inspected by: k ! / 1 1.4 1115 Print: L Jb Pe -u_i_,c Total FAT �!�' 0 -°�,f Print:Received bye Title: Yes/No