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HomeMy WebLinkAboutI HEART YOGURT 2017.04.14Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 71e 11'rr Time in:I Time out:/I LicensefPermit #7833 I Est.Type I RiskCategory Page _j of _!_ Pulnose of Insnection:I I l-Comnliance I VI 2-Routine I I 3-Field Investil!ation I I 4-Vlsit I I S-Other TOTALISCORE Establtmm7tar Yo 0.U~r Contac;rneN h7.:tlhtJ,I *Number of Repe.t Violations:__ ,/Number of Violations COS:--0PhysicalAddr:;sos Itl LLlj?&sfT;(£ounty:.~B.rJ 41YmJ5 Phone:I Follow-up:YesIVEnS/,t.'_.No (circle one) Compllanc~Status:Out =not incompliance I =incompli{nce NO =notobsel\ed NA =notapplicable COS =corrected on site R =repeat violation Mark the appropriate ooints in theOUT box foreach numbereditem Mark''''.acheckmark inannmnriate boxfor IN,NO.NA.COS Mark an asterisk '*.inaoorooriate box for R Prioritv Items (3 Points)violationsRe.·uire Immediate Co"ecm'e Action not to exceed J days Compliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N 0 A 0 U N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T s •.•.....I.Proper cooling time and temperature ~....12.Management,food employees and conditional employees; knowledge,responsibilities,and reportin!! V 2.Proper Cold Holding temperature(41 of/45°F)l.V 13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouth t/3.Prooer Hot Holding temoerature(135°F)/Prevtntinl!Contamination bv Hands v 4.Prooer cooking time and temperature ""1'14.Hands cleaned and properly washed!Gloves used proper Iv V 5.Proper reheating procedure for hot holding (165°F in:!t}--I 15.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;procedures &records Highly Susceptible PODulations Approved Source .t 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source;Food in ,V good condition,safe,and unadulterated;parasite Cbemlcals destruction ,•...8.Food Received at proper temperature 1'"17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination '-1'18.Toxic substances properly identified.stored and used ,,10'9.Food Separated &protected.prevented during food Waterl Plumbing oreparation,storage,disolav,and tasting AI--10.Food cont~"fa~;:t Returnables;Cleaned and tV 19.Water from approved source;Plumbing installed;proper Sanitized at temperature backflow device ,,1-II.Proper disposition oTretumed,previously served or t.1---20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points I1iollltionsR~uire Correctiv~Actio,.with;"If}tIiws , 0 I N N C R 0 I N N C R U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Control/IdentificationTsTS ....v 21.Person in charge present.demonstration of knowledge,\.-V 27.Proper cooling method used;Equipment Adequate to l-and perform dutiesl Certified Food Mana!!er (CFM)Maintain Product Temperature...22.Food Handler!no unauthorized persons/personnel •....28.Proper Date Markin!!and disposition Safe Water,Recordkeeping and Food Package t.-V 29.Thermometers provided,accurate,and calibrated;Chemical! Labelinl!Thermal test strips...-7'Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation_0. v"",24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled Conformance with Appro\'ed Procedures UtensOs,Equipment,and Vendingt25.Compliance with Variance,Specialized Process,and vV 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized orocessing methods:manufacturer instructions supplied,used Consumer Advisory •..V 32.Food and Non-food Contact surfaces cleanable,properly .,r designed,constructed,and used 1 26.Posting of Consumer Advisories;raw or under cooked \.<""'-33.Warewashing Facilities;installed.maintained.used! foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (l Point)JIloIMUJmRelltlire CorrectiveActio,.Not to Exc~ed IJODill'S or Next ItfSll«tio,.,Wltldtewr €:0_First 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTsTS.,34.No Evidence of Insect contamination,rodent/other y'41.0riginal container labeling (Bulk Food) ,-animals v 35.Personal Cleanliness/eatin!!,drinking or tobacco use Phvslcal Facilities•...•_36.Wioing Cloths;properly used and stored .",.42.Non-Food Contact surfaces clean <V 37.Environmental contamination ...---43.Adequate ventilation and lighting;designated areas used '"38.Aooroved thawin!!method "'v 44.Garbage and Refuse properly disposed;facilities maintained ProDer Use of Utensils L..o 45.Physical facilities installed.maintained.and clean V ~39.Utensils,equipment,&linens;properly used.stored.\,v'46.Toilet Facilities;properly constructed,supplied,and clean ./dried.&handled/[n use utensils;prooerlv used ./ ;I 40.Single-sf)'ice &single-use articles;properly stored C)'47.Other Violations and used Received by:t1~~l~~\j v\()S-\e~Print:Title:Person In Charge/Owner (signature) Inspected by:/f:c:7 I/J.i.."~~"S printf)U[)..r pt11 LLt p<Business Email: (signature)" Form EH-06 (Revised 0'-2015)I ,- \