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Pokey O's Cookies and Ice Cream
W\.LLAO LUUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular / Follow up _ Complaint _ Other_ Date5~ J.I- 0 & 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (41DF/45DF) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165DF in 2 Hrs) FoodfTemperatures Personnel with Infections RestrictedlExcluded Proper/Adequate. Handwashing Good Hygienic Practices (EatingIDrinklnglSmokinglOther) Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods .12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure >'" ~-,.;;-" 15. Equipment Adequate to Maintaln Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StorecllUsed anua/ Warewashing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuratelProperly Calibrated (:!:. 2DF) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit ':' $tibtOta@iiH: . '-'- .'.:.', 5 Pts 4 pts 3Pts COMMENTS: blm D':]rils =ollow-up Insp Received by: YES NO /' 1-..____ OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. L Non-food contact surfaces: designed, constructed, maintained, installed, located. . d, constructed, maintained, ical test kits provided, gauge Wiping cloths: clean, use re:>tricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposalfclean. Floors, constructed, drained, clean, good repair, covering installation, dustless cleaning methods. / -r-.'.~'~ LWalIs; ceiling, atb.ched equipm..': constructed, ~ T ~lean, surfaces, dustless cleaning methods. _ ~g provided as required, fIxtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained free ofIitter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site.