HomeMy WebLinkAboutPOKEY O'S COOKIE & ICE CREAM 2019.07.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1377'1 ST[\'I\IO'lS FRWY RM 607 DAI L<\S TX 75207 2148192115 FAX'214 819 2868-.....,"r ----,,e'Ai
D~\~-1CJT41 I Timeout:I License/Permit #rWl4_0 D D 111}~~Type I
Risk Category
P;1--~
Purpose of Insl eetion:I I I-Compliance I I 2-Routine I 3-Field Investi!!ation I 1~4-"isit I I 5-0ther ~JfAII.~ORE
Est~)~111~:\;\()'"')Coo ""\'I-(C~~:f(:o\\ner ame:I *:'Iiumber of Repeat Violations:__I .U.J )I 'r4 (""Y\./:'Iiumher of Violations COS:__
PI?)l)'~tr\l{~k'lYA1i1ird Ie 'f>\'TCt ~~\Jh~:kY120)Follow-up:Yes \
No (circle one)
Compliance Statlb,./Out =not in compliance IN =in complian~(.NO =~ot observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate poinls in the OUT box for each numbered item Mark '-,><heckmark in appropriate box for 1:\"NO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)vi()lations Re uire Immediate C()rrective Acti()n Iwt t()exceed 3 days
Compliance Status Compliance Status
0 I N 1'1 C Time and Temperature for Food Safety R 0 I N Ii C R
U N ~A 0 U "0 A 0 Employee Health
T s (F =degrees Fahrenheit)T ~S1/I.Proper cooling time and temperature ('12.Management.food employees and conditional employees;-.1/knowledge.responsibilities,and reporting
V /'/2.Proper Cold Holding tempcrature(41 OF'.J5°F)r'13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and mouth
XLI ,.3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands
.I 1/4.Proper cookin~time and temperature r 14.Hands cleaned and properly washed/Gloves used properly
1/1/5.Proper reheating procedure for hot holding (165°F in 2 1 IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
,j 6.Time as a Public Health Control;procedures &records Highlv Susceptible Populations
Approved Source y 16.Pasteurized foods used;prohibited food not offered~Pasteurized eggs used when required
V 7.Food and ice obtained from approved source:Food in
.;good condition.safe.and unadulterated:parasite Chemicals~destruction /
II 8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
I .&Vegetables
Y I Protection from Contamination /18.Toxic substances properly identified.stored and used
I[I 9.Food Separated &protected.pre,ented during food Water/Plumbing
preparation.storage,display.andJastin[!
I)1,/0.Food contact surfaces ande~t~~nables ,:~eal~':~<:D /19.Water from approved source:Plumbing installed;proper
/Sanitized at ppm/te 1m,1,IIlJtf'-'),back flow device
I II.Proper disposition of retumC!['preVIously served or I 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Rei "ire C()rrective Acti()11withill 10 days
0 I N :0;C V R 0 I N N C R
U 1'1 0 A 2-Demonstration of Knowledge/Personnel U N 0 A 0 Food Tempcrature ControU IdentificationT./T S
V "'i/21.Person in charge present.demonstration of knowledge./27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Fooel Mana!.(cr (eFM)"'Maintain Product Temperature
,/::!:!.Food Handler no unauthorized personSi personnel /28.Proper Date I'vlarking and disposition
./Safe Water,Recordkeeping and Food Package !/29.Thermollleters provided.accurate.and calibrated;Chemical!
Lllbelin!!/'Thermal test strips
V /23.Hot anil Cold Water mailable:ackquate pressure.safe ./Permit Requ itement,JPrerequisite for Operation
1/24.Required records available (shellstock tags:parasite v('30.Food Establi¥/>-J ,
I it~(r:;rJfaj))destruction):Packaued Food labeled •·..7'1'
Conformance with Approved Procedures IJtcns Is,Eqn pment,and Vendingy25.Compliance with Variance.Speciali7ed Process.and ,,-31.Adequate handw~shing facilities:Accessible and properlyHACCI'pian:Variance obtained for specialiLed /'
orocessint!methods:manufacturer instrllctioll~supplied.used
Consumer Advisory /'"32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and usedt26.Posting of Consumer Ad\'isories:raw or under cooked ./33.Warcwashing Facilities;installed,maintained,used/
foods (Disclosure'Reminder Buffet Plate)/Alkrgen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Villiatiolls Require Corrective Action Not to Exceed 90 Dal's ()r Next IIrspection.JHrichf!l'er Conres First
0 I N I'C R 0 I N 1'1 C R
U N ~VA 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS
V V 34.No Evidence of Insect contamination.rodent/other /0/41.0riginal container labeling (Bulk Food)
-'~animals
•V 35.Personal Cleanliness/eatin~.drinking or tohacco use Phvsical Facilities
"..•V 36.Wiping Cloths;properly used and stored ,/42.Non-Food Contact surfaces clean
/"..,-37.En\ironmcntal contaminatioll ./43.Adequate vcmilation and lighting:designated areas used
;/3R.Appro,cd tha\\inu method ../v 44.Garbage and Refuse properly disposed;facilities maintained
Propel'Use of Utensils /'45.Phvsical facilities installed.maimained.and cleanV39.Ctcnsils.equipment.&linens;propcrly u"ed.stored.V 46.Toilet Facilities:properly constructed.supplied,and clean.../dried.&handled!In use utensils:properly u,cd /
/'40.Single-service &single-usc articles;properly storcd 47.Other Violations
and used
Received by:.~./~print:'r(cJlIt;/(j<f.fryl)Title:Person In Charge/Owner
(signature)n.....v:--T
Inspect~r1\I'\n(\I \~~(-u,~7<:;.Print:I Business Email:
(signature
Form EH-O~•09·2015)-
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