HomeMy WebLinkAboutPOKEY O'S COOKIES 2020.01.31Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE\I\IO:\S FRWY.,R"1607,DALLAS,TX 75207 21-t-SI9-21IS FAX:21-t-SI9-2S68
,1 I
\~t31 10L~TimCill I Time llut:~censc,Permit ;i
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Est.T)Jlc
I
R"k Catcgory Pagi_of _~
Puruosc of Insocction:I I I-Cot11oliancc I,;'J 2-Routinc I •3-Field Irl\'cstigation I I 4-Visit I I 5-0ther To;I'I\i:7Sro R E
ES~~t~p'\(-:'I"",)(rf"'J l/\\-r""".~Contact,0\\ncr "ame:I
*:'iumhcr of Repeat \'Iolations:__1/~./:'iumher of \'Iolations COS:--0PhysicalA~~\..\\--trY LZ \,Lib ~,?ty{X~(\)v \UJi~k5~nc
Follow-up:Yes I I
:'0<0 (cirele one)
,
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1~1 ~V R ~repeat.\'.io~Coml'll"o<'e Status:Out n compliance I:"'~ill <ol11pliance :'1'0 =not ob,er\"ed ;"<.\=not applicable COS =corrected on site
Mark the appropriate POlllts IIIthe Ol'T box for nlll1locred item Mark ../'a eheckmark in annropnate bo.for 1:-;.'1;0."A.COS \1ark an astensk .*111appropnate box for R
Priority Items (3 Points)do/atim,s Re /lire Immediate C{)rrecth'e Acti{)/1 /I{)tt{)exceed 3 days
C"mullance Status Compliance Statu,
n I ""C Time and Temperature for Food Safety It 0 I :.-"c Rl'!'l 0 A 0 t::'I ~A 0 Employee HealtbTs(F ;degree;Fahrenheit)T S
V •....I.Proper cooling time and temperature /12.:Vlanagemem,food employees and conditional employees:
1/1/knowledge.responsibilities.and reporting
V ~Proper Cold Holding temperature(-IIOF 45°F)II 13.Proper usc of restriction and exclusion;No discharge fromv-·/(,I ./eves.nose.and mOllth
1/3.ProDer Hot H!1ldin(!temperaturc(135'F)/Prewlltin:;:Contamination by Hands/-I.Proper cookim!timC'and temperature .//1-1.Hands cleaned and properlv washedl Gloves used Droocrlv
",V 5.Proper reheating procedurc for hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )...p"6.Time as a Public Health Control:procedures &records HiQhly Susceptible POIlUlations
Approved Source y 16.PastcurtLcd foods used;prohibited food not offered
Pasteurized eggs uscd when required
_"V 7.Food and Ice obtained from appro\"ed source;Food in
good ~ol1dition.sal\:.and unadulterated:parasite Chemicals...dcstruction /'
..•.../8.Food Recei\ed at proper tempernture 1 17.Food additi\"es;approved and properly stored;Washing Fruits
-&Vegetables
Protection from Contamination /1 18.Toxic substances properlv identified.stored and used
\..V V 9.Food Separated &protected.pre\ented during food Waterl Plumbing
oreparation.storage.displav.and tastin"
y'V 10.Food conta~~~~i~"\~;S;C(~d .I /19.Water trom approved source;Plumbing installed:proper
-'"V SanitiLed at,1 'tu'1'\(/hackOow device
I /[/II.Proper disposition ofretun1ed.previously ser\"cd or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire C{)rrective Acti{)11with ill ]0 days
0 I r;"C R 0 I r;"C Rl'~0 A 0 Demonstration of h:nowledgel Personnel L :-.0 A 0 Food Temperature Control!IdentificationTLAT1/S
I 2 I.Person in charge present.demonstration of kl1o\\'l~dge./27.Proper cooling method used;Equipment Adequate to
1./and DertOrtn dutiesl Certilied Food Mana!!er (CF:VI)II Maintain Product Temperature]~~Food Handler no unauthorized persons!personnel ~2R.Proper Date 'vlarking and disposition
.,,/
Safe Water.Rccordkeeping and Food Package "V 29.Thermometers pro\ided.accurate,and calibrated;Chemical!
Labelino Thermal test strios
""0"Hot and Cold 'A:ater anlilahle;adequate pressure.safe /Permit Requiremcn ,Prerequ'sitc for Operation,;'_J.
V 24.Required records ~I\ailable (shellstock tags:parasite l'30.Food EstabliShmen\Pc m~ur '19cfJ[rtlL)destruction):Packaued Food labelednrf
/Conformance with Approved Procedure,/Utensils,Eq ipment,IIld Vending
25.Compliance \\ith Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized /
orocessint!methods:111JI1ulllctlirer instructions /supplied.used
Consumer Ad\"isory
I /32.Food and Non-food Contact surlitces cleanable.properly
dL'signcci.constructed.and llsed
V ~6.Posting of Consumer Ad\isories:ra\\or under cooked /33.Warewashing Facilities;installed.maintained.used,
"wcb (Disclosure Reminder,.BulTet Plate)1 Aller!!en Lahel Sen ice sink or curb clean in!!facility prm-ided
Core Items (I Point)Vio/(I(iorrs Re(/uire Corrective Actioll Not t(l Exceed 90 Days ()r Next b,sDectioll,IH,icl,el'er Comes First
()I N "C It 0 I N .:'1 C R[J '\I 01/'0 Prcwntiol1 of Food Contamination r :.-0 A 0 food IdentificationTSTs"t;3-1.;-':0 Evidence of Insect cOnlamlt1ation.rodentiother /-II.Original container labeling'(Bulk Food)
animals
7 17 35.Personal Cleanliness eatill!.!.drinkill!!or tobacco tbC Phvsieal Facilities,;'/36.Wi"in~Cloths:"roperlv uscd and stored ..",42.:\on-Food Contact surretCeS clean...•V 37.En\iro[ll1lcntai contamlilation /43.Adeuuate \·entilatiol1 and Ii~htinu:desi!!nated areas usedJ3X.A""rm ed tha\\in!!method /1/.j-l.Garn,,!!e and Rcfu,e properlv di,po,ed;facilities maintained-ProDeI"l'sc of Ltcmils •....../-15.Phv~ical ",cilities installed.maintalt1ed.and clean1/39.Ltethils.eqllipment.&linens;properly u,ed.stored.V 46.Toilet Facilities:properly constructed.supplied.and clean11/dried,&handled'In use utelhih;properlv w,ed V
/-10.Single·ser,icc &,ingle-us"drticles:properly stored -17.Other Violations
and lhed •
Receivwl by:1lift ~"~\'\l~tfr U.I tl1J('Print:l<O-\l\1 ()~)LlS1-(){I)f(7 Title:Person In Chargel Owner
(\lgn,:l.turc)
Inspected 1\1M I~1,1 .~lIl-((i-(L I,{A Print:I BlJsille~s Email:
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FormEH-06 ~Id-O~-2015 ~./