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