HomeMy WebLinkAboutPOKEY O'S COOKIE & ICE CREAM 2020.07.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDI.\I0:\S FR\\Y.,R.\1607,DALLAS,TX 75207 21-t-SI9-2115 FAX:21-t-819-2868
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Purnose of hlSI)Cction:I I I-Complialll'c 1 •..........1 2-Routine I I 3-Field IrIHstigatioll I I -t-\"isit I I 5-0tller
I R'"Category
TOTAUSCORE
Pagb __o~
Comptiance Statu.:O~t nN in <"mplian"e t:"l in compliance ",,0 not ob.cned NA not applicable COS corrected on site R "'peat 'iola~
Mark the allorOori'1le points in the OUT bo~ch number~d nem Mark ../'a checkmark in aoprooriate bo~lor I;\',:\0.:-.'.\.COS Mark an a!>temk'*.in aporooriate box for R
Priority Items (3 Points)violatiolls Re uire'm",ciliate Corrective Actioll 1I0tto exceed 3 days
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
J.Proper cooling time and temperature
2.Proper Cold Holding temperature(41°F'45°F)
3.Prooer Ilot Iioiding temperature(135°F)
4.ProDer cooking time and temperature
5.Proper reheating procedurc for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records
Approved Source
7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated;parasite
destruction
8.Food Received at proper temperature
Protl'ction from Contamination
9.Food Separatcd &protected,prevented during food
DreDaration,storaue,display.and tastin!!
10.Food contact surlaces and Returnables:Cleaned and
Saniti/cd at ppm/temperature
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II.Proper disposition of returned.previously served or
reconditioned
Priority Foundation Items (2 Points)viola/iom Rt'/lIire Corrl.'ctit:1!Actioll withill 10 days
COlllllliance Status
Il o I •••''i C
t:0 A 0
T ~S
20.Approved Sewage/Wa,te\\3ter Disposal System,proper
disposal
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Employee Health
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12.,\Ianagement.lood employees and conditional employees:
kno\\ledgc.responsibilities,and reportin!!
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and moulh
Preventi,!!!Contamination bv Hands
14.Ha~ds cleaned and properly \\ashed!GIO\'es used DrOllerl.,
15.No 'akJl13\ld~ntaclf\itl~ready to eat foods or appro\ed
alternat~~U,perlf t<~wl (APPROVED Y N )
-HighlV Su~ce(ltible POilUlations
16.Pasteurized foods uscd:prohibited food nol offered
Pasteuri7ed e"gs used whcn required
Chemicals
17.Food aclditi\cs:appro\cd and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properlv identified.stored and used
Water/Plumbing
19.Water from apprO\ecl source;Plumbing installed:proper
backtlow device
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~8.Proper Date Marking and disposition
7 21.Person in charge present.demonstration of knowledge,
and perform duties/Certilied Food 1vlanager (CFM)
R 0 (•••'(C
Demonstration of Knowledge/Personnel t:~0 •••0 Food Temperature ControV Identification~~-+__4-~S~~__1
27.Proper cooling methoclused;Equipment Adequate to
Maintain Product Temperature
J 22.Food llandler/no unauthorized persons/personnel
S"f.Water,Rccordkeeping and Food ('aeka!,:.
L!lbelin!!
/23.Hot and Cold Waler available:adequate pressure.safe
I 2-1.Required records available (shellstock tags:parasite
destruction):Packaucd Food labeled
Conformance \\ith Approved Procedures
ITI f 25.Compliance with Variance.Specialized Process.and
HACCP pian;Variance obtained for specialtzed
nrocessing mcthods:manufacturer instnlctions
Consu mer Ad\isor~'
.
29.Thermometers prO\ided.accurate.and calibrated:Chemical,
Thermal test strips
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/
Permit ~,luiremcn ,Prerequisite for Operation
l:t 'n~ils,Equip;;;e'ii't,a~d Vending
31.Adequate handwashing facilities:Accessible and properly
supplied,used
32.Food and Non-food Contact surfaces cleanablc.properly
designed.constructed.and used
26.Posting of Consumer AcI,isories:ra\\"or under cooked /33.Warc\\a,hing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allcmen label Sen ice sink or curb cleaning facility provided
Core Items (I Point)Viol{/fiolL<Require Corrective Actio"No//tl E\:Cced 90 Days or ,vex/Illspectioll,Wlticltel'er Comes Firs/
0 I N N C
U N 0 ..•0
T l;-S
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17
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41.0riginal crlllainer labcling (Bulk Food)34.No E\idence of'Insect contamination.rodent/other
animals
R 0 (~'i C
Prevention of Food Contamination t·N 0 A 0 Food Identification
T S
35.Personal Cleanliness/eatinl!.drinkin~or tobacco use
36.Wiping Cloths:properly used and stored./V 37.En\·ironmcntal contamination
7 38.Approved thawing method
Prooer l'se of Vtcmils
39.L"tensils.equipment.&linens:properly u,ed.storecl.
dried.&handled/In usc ut..:nsils:properiv uSl.:d
I 40.Single-service &single-usc articles;properl)stored
and used
Title:Person In Charge/0\\ncrReceivedbv'('C''-,~\.r\""""'_-
(.ignatllre)lin ~"Iv--...
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PhvsicalFaciUties
/'42."on-Food Contact surlr,ces clean
43.Adequate \cntilation and li!(htin£!;designated areas used
44.Garbage and Refuse properly disposcd:facilities maintained
/'45.Physical f:leilitie,installed.maintained.and clean
1/46.Toilet Facilities:properly constructed.supplied.and clean
-17.Other Violations
Print:
Form ~-_;:;'-"vised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STL\t:\IO:\,S FRWY ..R:\1607.DALLAS.TX 75207 21-t-SI9-2115 FAX:21-t-819-2868
E'Sta~IV~I:~~0'5 I PhY~~~HLJe-Vt {v1dol~r L(v I License/Permit II I Page:&--L_
t ~TEMPERATURE OBOE}WATIONS
Item/Location Temp Itcm/Location Temp Item/Location Temp
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OBSERYA T10.\'S AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
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~7 cill L -bTl r:b ~~.-f+-V\.Q t""~r'\l,)(1 ~j(P/\
y '-~-Rcceived by:Print:\~\V~\~~~~Title:Person In Charge/Owner
(sionature)/'"11<11\,(T __
InsP:Zjl:.r vYUl;;IM-ftv-fL I r.A Print:
(sil!na Ire Samples Y N #collected
Form EH-Of!(R)vised 09-2015 I -