HomeMy WebLinkAboutPOKEY O'S COOKIES & CREAM 2019.01.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>.STDL\oIO:--;S FRWY .•R.\'1607.DALLAS.TX 75207 21-1-819-2115 FAX:214-819-2868
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Dale IOl1Jif2Jr in:I
Time out:~LiccnsdPermit:;olo)~I
Esl.Type I Risk Catcgor)Pagt_of_j_
Purposj of In'spection:I I I-Compliance •....•2-Routine I I 3-Field Investieation ••4-Visit •5-0ther TOT ALiSCORE
Establ~t cr;::A LDOVtlL ~~or~C~~l~at11e I
*:"iumber of I{epeat Violations:__(9Ol...e......._./:"iumbcr of Violatio11'COS:--
Physical Addres~tH.tJI\'~ityl~rT::t ~~zip ~c:I
Follow-up:Yes
,.~f)Ji'J I ('IL..IVC-V\IUJ I ,No (circle one)
Compliance Status:Out =nOl~,mpliance IN =in compliance ~~b~ervcd NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for eae lInbered item Mark 'v"a .,ark in appropriate box tilr I•••.NO.:"A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiQlls Re lIire immediate Corrective Actioll 1I0tto exceed 3 days
Compliance Status Compliance Status
0 I N :'I C Time and TemperalUre for Food Safety R 0 I N :-.;C R
U N 0 A 0 L'I'()A ()Employee Health
T ./s (F =degrees Fahrenheit)T /s
/I Proper cooling time and temperature 12.:vtanagement.toad employee>and conditional employees;
"knowledge.responsibilities,and reporting
V /2.Proper Cold Holding temperature(41°F 45°F),/13.Proper use of restriction and exclu,ion:No discharge fromveves.nose.and mouth
V /3.Proper Hot Holding temperature(135"F)/Preventim!Contamination hI'Hands
.//4.Proper conkin!!time and temperature ../I .A 1-1.Hands cleaned and properly washed/Gloves used properly
./V 5.Proper reheating procedure for hot holding (165"F in 2 y 15.No bare hand contact with ready to eat foods or approved
/'Hours)alternate method properlv followed (APPROVED Y N )
./6.Time a,a Puhlic Health Control:procedures &records Hi!!hll'Suscelltible POilUlations
Approved Source y 16.Pasteurized foods used;prohibited load not offered
Pasteurized eQ!.!S used when required
7.Food and ice obtained from approved source;Food in
/good condition.safc.and unadulterated:parasite ChemicalsIdestruction
/8.Food Receil cd at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination /18.Toxic substances properl"identilied.stored and used
/9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage.display.and tasting.•.,..•...10.Food contact~t~~~'rnable~aned and )19.Water Irom approved source;Plumbing installed;proper
V Sanitized at ,_/tem erarure 1..1 A i backflow device
V II.Proper disposition of~.previously servedar /20.Approved ScwagefWastel\ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls ReI lIire Corrective Actiollwithill 10 days
0 I N "C R 0 I N 101 C R
u N!»'VA 0 Demonstration of Knowledge/Personnd v ,'I 0 A ()Food Temperature Control/Identification
T .£......I./s
'Y ./21.Pcr::;on in charge present,demonstration or knowledge.I 27.Proper cool ing method used;Equipment Adequate to
and perform duties!Certitied Food Manager (CFM)Maintain Product Temperature
7 22.Food Handler'no unauthonLed personsl personnel /28.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated;Chemical!
-/Lahelill!!I Thermal test strips
V",.l'Hot and Cold Water 3\ailable:adequate pressure,safe Permit Requireme~t,Prerequi~ite for Operation_J.
V ~4.Required records available (shell stock tags;parasite 30.Food Establishmept I'rq,c1711lWil~""destruction):Paeka~ed Food labeled
.•...Conformance with Approved Proc('dures Utensils,E~llipment,and Vending
G1 ~5.Compliance II'ith Variance.Specialized Process.and 1/31 Adequate handll ashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialiLed /supplied.usedproccssinumethods:manufacturer instructions ,
/Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
j .designed,constructed.anclusecl
1 26.I'o>ting of Consumer Advisories:raw or under cooked /'"33.WarcII·ashing Facilities;installed.maintained.used!
food,(Diseiosure/ReminderfBufTet Plate)!Allemen Label Sen icc sink or curb clean ina facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Actiolll'''()(to Exceed 90 Dal's or Next blSpectioll •~n,icl,el'er Comes First
0 t N ;>i C R ()I N 'I C R
U I'1/A 0 Prcnntion of Food Contamination V N 0 A 0 Food Identification
T 1 s T S
VV 34.No Evid~nce of Insect contamination,rodt:ntiolher V 41.0rigil1al container labeling (Bulk Food)
animals ./
•.IV .....35.Personal Cleanliness/eating.drinkin!!or tobacco use Phvsical Facilities
./V 36.Wiping Cloths:properlv used and stored V -12."on-r-ood Contact surfaces clean
../V 37.Environmental contamination v 43.Adequate \lcntilation and lighting:clcsiunated areas L1sedv3~.ApprO\ed thall in!!method "II 44 .Garbage and Refitse properly disposed:facilities maintained
~Proller Use of Utensils ./-15.Phvsical facilities installed,maintained.and cle.1I1
/W Ctensib.equipment.&linens:properly u"ed.stored.V -16.Toilet Facilities:properl)'con>tructed,supplied.and clean
/dried.&handled'In use utensils;properly used ./
./40.Single-service &single-usc articles:properly stored -17.Other Violations
and used
Received by1.{(1 j X~....vtv Print:k'(1 tt\\/(h2l6-k1(C;?Title:Person In Charge/Owner
(signature)J J A j Ml 1 1-r,,~
I nspected by::A1\(.(A (t4 (j 1.'1-/1h,J11 ~~
Print:f Business Email:
(signature)
Form EH-06 Revised O~15
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