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 ,-
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