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HomeMy WebLinkAboutPOKIES O'S COOKIES AND CREAM 2018.03.30Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 i\.STDJ:\10:\S FR\VY.,R"1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,~D3 30 11--Jr~n:I Time out:I LicenseiPerlllit #I Est.Type I RiskCategory Page .!:_of <- / PurDl se of 1051eetioo:I I I-Comoliaoee 1-'2-Routine I 3-field Investi!!atioll I I 4-Visit I I 5-0ther TOT .uJ"rORE ES~T~r:;t~e:()~(miA/fS4 VC"ontactJOwner Name:I *"umber of Repeat Violations:__/( .L(2~./:"umber of Violations COS:--J-.&Phy:~~~~t r{1)(Vv(-nLl'?1 vvf I Ci ~J:nty;,\"u s rJJ;~~o~~;':~DtoS I Follow-up:Yes ( :-<0 (circle one) Compliance Status:~not incompliance IN =in compliance :-;~t obsened NA =not applicable COS =corrected on site "'./R =repeatviolatlllTI'- Mark the appropriatepoints intheOUT box for eachnumbered item Mark'./·acheckmarkinaDoropriatebox for 1;\'.1'\0.NA.COS Markan asterisk'*'in aDoronriateboxfor R Priority Items (3 Points)violatiolls Re,uire Imlllediate Correcth'e Actiollllotto exceed 3 days Comnliance Status Compliance Status 0 I N r;C Time and Temperature for Food Safety R 0 I N ...•C R U N ~",A 0 C N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T [/S VV I.Proper cooling time and temperature 1/i/12.Management,food employees and conditional employees; knowledge.responsibilities,and reportin!! ./2.Proper Cold Holding temperature(41 of/45°F)v'13.Proper use of restriction and exclusion;Nodischarge trom)'./eves.nose.and mouth 1"-/3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands1//4.Prooer cooking time and temperature .-/14.Hands cleaned and properly washed/Gloves used orooerlv/5.Proper reheating procedure for hot holding (165°F in 2 vr 15.1'\0bare hand contact with ready to eat foods or approved."/'Hours)alternate method properlv followed (APPROVED y N ) ./6.Time as a Public Health Control:procedures &records J Hi!!hlv Susceptible PODulations Approwd Source 0'16.Pasteurized foods used;prohibited food not offered Pa,teurized eggs used when required V 7.Food and ice obtained from approved source:Food in./1I good condition.safe,and unadulterated:parasite /Chemicals destruction 1)8.Food Received at proper temperature /VJ 17.Food additives;approved and properly stored;Washing Fruits &Vegetables /Protection from Contamination vi'18.Toxic substances properly identified.stored and used.IV 9.Food Separated &protected.prevented during food /Water/Plumbing preparation,storage,disolay,and tasting /10.Food contact surfaces;~ceturnables:~anand +L-rl 19.Water from approved source;Plumbing installed:proper~,_.Sanitized at PPI :tJ l~flrL'\11A .~i'l c _backflow device17II.Proper disposition of returned.previoul;'Iysr~(k vi 20.Approved Sewage/Wastewater Disposal System,properIIreconditIoneddisposal Priority Foundation Items (2 Points)violations Re,"ire Corrective Actioll with ill 10 days 0 I N 'i c 1/R 0 I N N C RUN~r)2-Demonstration of Knowledge/Personnel c Ii 0 A 0 Food Temperature ControU IdentificationTT-S ~ 11<./V 21.Person in charge present.demonstration of knowledge,~27 Proper cooling method used:Equipment Adequate to and perform duties!Certified Food Manaller (CFM)1...-Maintain Product Temperature IX 22.Food Handler/no unauthori7ed persons/personnel ,'"28.Prooer Date Marking and disposition Safe Water.Recordkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated:Chemical!-Labelinl!Thermal test strips1//23.Hot and Cold Water available:adequate pressure.safe ./Permit Requirement,Prerequisite for Operation V/24.Required records available (shellstock tags:parasite -1 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vending 125.Compliance with Variance.Specialized Process,and /v 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized processing methods:manufacturer instructions 1/ supplied,used Consumer Advisory /32.Food and Non-food Contact surt:1cescleanable,properly 1/designed.constructed.and usedJ/26.Posting of Consumer Ad"isories:rm'or under cooked 1./33.WarclVashing Facilities;installed.maintained,used/ foods (DisclosurelReminder/Buffet Plate)/Allenren Label Service sink or curb cleanitH!facility provided Core Items (I Point)Violatiolls ReQuire Corrective Action N()t to Exceed 90 Dal's or Next Illspectioll ,Wllic/,el'er Comes First 0 I N N C R 0 I N N C RUN!J A 0 Prevention of Food Contamination c N 0 A 0 Food IdentificationTSTS C/l/34.No Evidence of Insect contamination.rodent/other ---V 41.0riginal container labeling (Bulk Food) animals-v 1/35.Personal Cleanliness/eating.drinking or tobacco use Phvsical FacilitiesvV36.Wiping Cloths;properlv used and stored /'"'42.Non-Food Contact surfaces clean,.,V 37.Environmental contamination --43.Adeauate ventilation and lightim!:designated areas usedy'38.Approved tha"inil method ,/./44.Garbage and Refuse properly disposed:facilities maintained ProneI'Use of Utensils '"45.Phvsical facilities installed.maintained,and cleanV39.tensils,equipment.&linens:properly used.stored.I.-'V 46.Toilet Facilities;properly constructed,supplied.and clean./dried.&handled/Inuse utensils:properly used I 40.Single-service &single-use articles:properly stored 47.Other Violations I land used Received by:7'1 (r:t;:j 1 I J {.J/J~'A.J 1l);Ju.u LA~Print Ka+f\\/OSJ US-n,,)IC?Title:Person In Charge/Owner(signature) Inspected by:~~(\\'\i.t~I/)--H~E"[9:rint:J ,Business Email: (signature)IP-d IN Form EH-06 (Revised1r9':1015j 1