HomeMy WebLinkAboutPOKEY O'S COOKIES AND ICE CREAM 2017.08.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\,S FR\\,Y.,R'1607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
D~'-II-rrl Time in:I Time alit:I
License Permit #71~I r,t rlPe
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Risk CategolJ Page _j_of i
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Purpose of Inspection:I J I-Compliance I A 2-Routinc I I 3-Field Inwstil.(ation I I 4-Yisit I I 5-0ther TOTAUSCORE
Ef1j/r7?YLJ~S Co%liSf IC£I Contact~)}!ff!7v~I
*~urnhl'r of Repeat Yiol:Hions:__(9,f ;'Iiumhcr of\'iolations COS:--
Physical MlJressjOJl-f1u 1ti7VJ~CtJf!/Y~1 ,-;,1Jd '5~~slPhone:I Follo\\-up:Yes
;\0 (circle one),
Compliance Status:Out -not in complimlce 1:'01=in compliance :\0 =not obse"ed :'1'.\-not applicable COS =corrected on site R =repeat violation
Mark the appropriate points 111the orT box for each numbered nem Mark ../.a cheek mal I-in aporooriate bo,for 1:-'.1'0.:"/'\.COS \-Iark an asterisk'*.111aooropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti>'e Actio/!not to exceed 3 days
Comoliance Status Compli,mce Status
0 I 1"1'1 C Time and Temperature for Food Safety R ()I N "C R
U N 0 A 0 V N 0 0 Employee Health
T S (F =degree,Fahrenheit)T S
I.Proper cooling time and temperature I~.;\l3nagcmcnl.food employees and conditional employees:
,/,/kno\\kdge.rc,ponsibilities.and reponing,Proper Cold Holding temperaturef -II 'F -I5'F)v.....13.Proper usc of restriction and exclusion:No discharge from,/\.~\e"i.no>.;c,and mouth
."r 3.Proper Hot Holdinu temperature(135°F)Preventing Contamination bv Hands
V'-I.Proper cookin~time and temperature ~1-1.Hands cleaned and properly washed!Gloves uscd properly
V·5.Proper reheating procedure for hot holding (165'F 111~f 15.t\o barc hand contact with ready to cat foods or appro,ed
Hours)alternate method properlv follo\\ed (APPROVED y N )....-6.Time a~a Puhlic Health (,ontrol:procedures &r~con.b HighlV Susceptible Populations
Appro\ed Source
~
IIi.PasteuriLed foo,"used:prohibited food not offered
PasteuriLed ClWS used when required
7.Food and ice obtained Irol11appro,ed source:Food Inv•....good conditton.safe.and unadulterated:pan"ite Chemicals
---destruction~8.Food Recei,ed at pruper temperature ·t 17.Food additi\'es;apprmed and properly stored:Washing Fruits
&Vegetables
Protection from Contamination -1 Ig.Toxic substances properlv identilied.stored and used
9.Food Separated &protected.prevented dunng food Water!Plumbing•....•preparation.storage.display.and tastin~
(.....---10.Food con~f surface,and Returnables:Cleaned and /-19.Water Irom approved source:Plumbing installed;proper
Saniti7ed at 0 ppnlttempcraturc back tlow de,ice
/II.Proper dispnsition of returned,previously sen cd or ~..-~O.Approved Se\\,age!Waste\\ater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls ReI uire Corrective Actioll with ill 10 days
0 I :-;,C R ()I N "C R
t.:N 0 A 0 Demonstration of Knowledge!Personnel L N 0 A 0 Food Temperature Control/Identification
T S ---T S
vV 21.Pt:rson in charge present.demonstration of kno\\h:dgc.~.-27.Proper cooling method used;Equipment Adequate to
V and perl()I'ITIduties Certitied Food :Vlana~er (CF\I)~Iaintain Product Temperature
('22.Food Handler,no un3uthori7ed pcrsons/personnel 28.Proper Date i\.larkinl!and disposition
Safe \oVater.Recordkeeping and Food Package '-~~9.Thermometers pro\'ided.accurate.and calibrated:Chemica!!
L:lbelin!!Thermal test ,trips
V""0'Hot and Cold Water a\'ailable:adequate prcssure.safe Permit Requirement,Prerequisite for Operation_J.
•.•...~-I.Required records a\'ailable (shcllstock tags:parasite +-1 30.Food Establishment Permit (Current &Valid)de<truction):Pack3~ed Food laheled
Conformance"itll Appro\ed Procedures Utensils,Equipment,and Vending
if I~t25.Compliance \I ith Vananee.Speciali7ed Process.and •..V 31.Ade4uate iland\\ashing facilities:Accessible and properl)HAeCI'pbn:Variance obtatned for ,peclUlilcd
processing methods:manufacturer instructions supplied.u,ed
Consumer Ad\'isory .......•.••3~.Food and ;>.;on-l'ood Contact surt:,ces cleanable.properly
designed.constructed.and used
~
26.Posting of Con;,umer Ad",ories:ra\\'or under cooked .......v 33.Ware\\ashing Facdities:installed.maintained.used!
l'oods (DisclosurC'l~eminder Buffet Plate),Allcr~en Lahel Sen ice sll1k or curb cleanin~facility pro\'ided
Core Items (I Point)Violatiolls Require Corrective Actioll Not 10 Exceed 90 Days or Ne'(tlllspecrioll,JH,ichel'er Comes First
0 I ~"C K 0 I N "C R
II "0 A 0 Prewntion of Food Contamination l '"0 "0 Food Identification
T s T S
v"V 3-1.\;0 E\idcnce of Insect contamination.rodenLother •.....<l1.Original container labeling (Bulk Food)
animab•...35.Personal Cleanlincss'ealln(!.drinkln~or tohacco usc Physical Facilities
V 36.Wipin"CIOlh,:properly used and stored •.....•-12.;>.;on-Food Contact surfaces clean
v 37.En\irollmcntal contamination v -13.Adequate \entdation and li~hlin~:designated areas used
V 3X.o\pprm cd tll,,\\in!.!method "-1-1.Garbauc and Refu,"properlv disP'hed:facilities mall1tained
Proper LOseof l'tensib ~45.Ph"iral facilnie,installed.maintained.and clean
~/39.Ltelbib.equipment.&IlI1ens:properly used.'torcd.•-16.Toilet Faclhtie;,:properly cOI1,tructed.supphed.and clean
dned.&handled,In usc uten,il>:properly u;ed /
,,/-10.SlI1gle-,en'lce &>ingle-tl"~articles:properly ,tored II 47.Other Violations
an.d ~sed 1'\.
Received by:1Y''J<(l r'it'\A ~~
Print:Title:Person In Charge/Owner
(~IgllatureJ _,.,
Inspected by:'tA-/~(~I~AUJ Yh'S print:!fu0'r fh iLLtjJS'Bu~ille~sEmail:
(::'lgJ1a{llr~)
Form EH-06(Revised 09-UllS)'/,I I