HomeMy WebLinkAboutPOKEY O'S COOKIES & CREAM 2021.03.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:YIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Da~\c()'l1LJrr I Time out:]License!Permit V;~0 2l -C0J'J )tffr 1 Risk Category Page _j of-f
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PurpjlJ '"-"I losllection:1 I I-Compliance I ...•2-Routine 1 3-Field Investigation 1 I 4-Yisit I 1 S-Otber TOTAUSCORE
EstabliT ~~VI (1'<)(~))I/\J\o~r7i~:~I *Number of Repeat Violations:__(6),(:"lumber of Violations COS:--
PhYSica~ty)\(1 ~oL~th1lID~VaCitYf~~rl}ZiJ)."{ij l Phone:Follow-up:Yes
No (circle one)
Obnot in compliance IN 2 ill compliance NO ~not observed NA =not applicable COS =corrected on site -Compliance Status:R ~£qlC3t violation
Mark the annmnriate ooinlS in the OUT box for eacb numbered item Mark 'y"a chedanark in "'""""'"ste box for IN.NO.NA,COS Mark an asterisk '*'in aomonriate box for R
Priority Items (3 Points)violations ReuJirt!Immedillie C.,.,.ective Actio"ItDt to exceed J tlmJ!;
ComDlla~Stag,CompUall«Status
0 I N N c Time and Tempuature for Food .fery R 0 I N N C R
V N 0 A 0 U ill 0 A 0 Employee BeaItII
T s (F =degrees Fahrenheit)T -S
V I.Proper cooling time and temperature 1(''''12.Management,food employees and conditional employees;
.././knowledge,resoonsibilities,and reoorting
/"2.Proper Cold Holding temperature(41°FI 45°F)/'"13.Proper use of restriction and exclusion;No discharge from
/~eyes.nose,and mouth
/3.Proner Hot Holding temperature(135°F)/'Prenlltino Contamination by Hands,4.Prooer cooking time and temoerature /14.Hands cleaned and properlv washed!Gloves used orooerly
,V I 5.Proper reheating procedure for hot holding (165°F in 2 r1 IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
6.Time as a Public Health Control;orocedures &records Hh!hlv Susceotible l'epalatiou
Approved Source y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
/7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated;parasite /'CIlemicals
/destruction
,/8.Food Received at proper temperature ,/17.Food additives;approved and properly stored;Washing Fruits
/&Vegetables
ProtectioD from Contamination /l 18.Tox.ic substances orooerlv identitied.stored and used
\..,..V 9.Food Separated &protected,prevented during food Water!Plambln&
-orcoaration,storage.disolay.and tasting
,/V'10.Food contact surfaces and Returnables;Cleaned and I 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature !/back flow device
/V II.Proper disposition of returned,previously served or '/20.Approved SewagefWastewater Disposal System,proper
reconditioned disposal
Prllrity Foundation Itelbs (1 Poiats vWI4tiollllJrili.w Con~.ActiM .,."".,1'•••••~'.:,,~.,'"
0 I !II !II C R 0 J N N C R
U N 0 A 0 Demonstration of Knowledgel Penonnel u ill 0 A 0 Food Temperatun ContrOv IdeadflatJoa
T s-T S
V VV 21.Person in charge present,demonstration of knowledge,//27.Proper cooling method used;Equipment Adequate to
and oerfonn dutiesl Certified Food Manager (CFM)Maintain Product Temperature
.v 22.Food Handler!no unauthorized oersonsl oersonnel ./28.Proper Date Marking and disDosition
./'Safe Water,Recordkeeping and Food Package ("29.Thermometers provided,accurate,and calibrated;Chemicall
Labelln!!Thennal test strips
23,Hot and Cold Water available;adequate pressure,safe ./Perlllit JtequJremeot,p'-ereqalsite ror Operation
1/24.Required records available (shellstock tags;parasite l/f 30.Food Estab\iShl hen~T1t~id)destruction);Packaged Food labeled
Conformance 'With Approved Procedures Utr~sUa,EqaiJment,and Vmafng
{25.Compliance with Variance,Specialized Process.and /V'31.Adequate handwashing facilities:Accessible and properly
HACCP plan;Variance obtained for specialized .
processing methods;manufacturer inslnlctions supplied,used
CORsu_r AdvL'IOry /'/32.Food and Non·food Contact surfaces cleanable,properly
designed.constructed,and used
~
26.Posting of Consumer Advisories:ra'"or under cooked /V 33.Warcwashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/Buffet Plale)1 Allergen Label Service sink or curb cleaning facilitv orovided
Core Items (1 Point)VwlatiotlS Refluire CorncJive Action NtIIlfJ ~III.D.n tWNext IlI$p~."""k"~C_Fint
0 J N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Cnntamination v N 0 A 0 Food Identification
T S T S
V 34.No Evidence or Insect contamination.rodent/other JV 4l.0riginal container labeling (Bulk Food)
"""animals-(..._/35.Personal Cleanlinessieatin!!,drinkmg or tobacco usc /Pbvskal Facilities
"/1 36,Wiping Cloths:properly used and stored "/42.Non-Food Contact surfaces clean
"_/37,Envlromnental conramination "43.Adequate ventilation and lighting;designated areas used
,/38.Approved thawlI1g method /'44.Garbage and Refuse orooerlv disoosed;facilities mamtained
/Proner Use of Utensils /:/45.PhYSIcal t"Ct!illcs IIlstalled,maintalllcd,and clean
/3'-1.Clensl!>.cqulptnent,&linens:properly u,cd.,wred.I /46.Toilet FaCIlities:properly constructed.supplied.and clean
dried.&handledl In use utensils:oroDerlv u,eu I
.v 40.Single·service &single·use articles:properly stored 47.Other Vioi3tlOns...•
And used
Received bY:~t'f1JL.<.j(C //Print:KC.t\-h.\1 ()s711 ~('1.\)1 (~-;
Title:Person In Charge!Owner
«ianature)fI.;/I _X_
Inspected by:C "i."'~tt~~(~h,(J'Print:/Business Email:
(signature)
Form EH-06 Revisec ug:'2015 --r -I