HomeMy WebLinkAboutI HEART YOGURT 2018.08.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-.i.STnnIO:-.iS FRWY.,RiYl607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I I
Dat'<l'\L(17ir~I Til11e out:/I LicensefPerl11it if I Esl.Type
I
Ri>k Category Page7_or_J_
Purnose °InsDec lon:r I I-ComDliance IV I 2-Routine I I 3-Field Im'esti!!ation I I4-Visit I I 5-0ther TOT ALiSCORE
Establis~Dt I al11]>,J--."()(,J iA V -tt-s0ntactiOwner Nal11e:I
*:-'umber of Repeat Violations:__
(/)i ~I ./:\umber of Violations COS:--
Physical Adc .sp'2f\~tii IItC(J 1~'cot111\I t1 I.~1~C;de:~J1N\I Follow-up:Yes
No (circle one)--"'V':t:-Compliance Status:Out =not in compliance IN =in compliance NO =not served NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark'./'a check ark in llDoroDriale box for I~.NO.NA.COS Mark an asterisk'*.in annropriate box for R
Priority Items (3 Points)violatiolls Re uire Inlim!iliate Correctil'e Actio"1I0tto exceed 3 days
ComDIi.nce Status ComDiiance Status
0 I N S C Time and Temperature for Food Safety R 0 I N N C RL'
N I)'A 0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature ,.1/12.Management.food employees and conditional employees:
./kno\\ledge.responsibilities,and reportin"
V 2.Proper Cold Holding tcmperature(41°F/45°F)",1/13.Proper use of restriction and exclusion;No discharge trom
./eves.nose.and mouth,
./3.Proper Hot Holding temperature(135°F)Prewntill!(Contamination by Hands,/4.Prooer cooking time and temperature ....r 14.Hands cleaned and properly washed/Gloves used oronerly
/5.Proper reheating procedure for hot holding (165°F in 2 .....r 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 Hil!hlv Susceotible Pooulations
Approwd Source %16.Pasteurized foods used;prohibited food not offered.Pasteurized eggs used when required
/'7.rood and ice obtained from approved source:Food in
good condition.safe.and unadulterated:parasite Chemicals
destruction
/8.Food Recei,·ed at proper tempcrature r 17.Food additives:appro,·cd and properly stored:Washing Fruits
&Vegetables
Protection from Contamination .,18.Toxic substances propcrly identified.stored ancl usee!7 9.Food Separated &protected.prevented during food Water/Plumhing~preparation.storage.display.ane!tasting ,
••.....V 10.Food contact surfaces and Re~ms :Cle3l~c't~~d It".....19.Water from approved source;Plumbing installed:proper
j,Sanitized al ppm/temper r e _\(1'\.1'backllow de,icc
V II.Proper disposition of retumed.previousTy ser-ed or ""''-""v 20.Approyed Sewage/Wastewater Disposal System.proper/reconditioned disposal
Priority Foundation Items (2 Points violatitlll.~Re."ire Corrective Actioll withill 10 da)'s
0 I N ....C R 0 [N r;C RUNOV0DemonstrationorKnowledge/Personnel l!:"I 0 A 0 Food Temperature Control/IdentificationT~S T S
.,/1/I~I.Person in charge present,demonstration of knOWledge.I 27.Proper cooling method used:Equipment Adequate to
./and Dertorm duties/Certified Food Manager (CFM)Maintain Product Temperature
./22.Food Hand len no unauthorized persons/personnel .••.....~8.Prooer Date Marking and disposition
Safe Water.Recordkeeping and Food Package
,/V 29.Thermometers provided,accurate,and calibrated;Chemical!
./~Labelin!!Thermal test strips
c//
v Hot and Cold Water a\ailable:adequate pressure.safe ./Permit Requirement,lirerequisitl for Operation,~3.
I 24.Required records available (shellstoek tags;parasite .f 30.Food Establishment permIt furfnt &?2.!i()\Xdestruction):Packa>!ed Food labeled
---Conformance with Approved Procedures Utensils,Equipment,and'ending{-'/25.Compliance with Variance.Specialized Process.and ,31.Adequate hane!washing facilities:Accessible and properlyHACCPpian;Variance obtained tor specialized ,_..,
processing methods:manufacturer instructions supplied.used
1/Consumer Advisory ./3~.Food and Non-food Contact sur laces cleanable,properly
designed.constructed.and used
~
26.Posting of Consumer Advisories:raw or under cooked ......v 33.Warew3shing Facilities:installed.maintained.used!
foods (Disciosure/Rel11inderfButTet Plate)1 Allergen Label Service sink or curb cleaning lacility provided
Core Items (I Point)Violatiolls Reqllire CorTl'ctive Actio"Not to Exceed 90 Dol'S or NexlllIsl1ectiOlI.Wlrid,el'er Comes First
0 I N ......r c R 0 I N N C RUN~0 Prevention of Food Contamination U 0 A 0 Food IdentificationTSTS
V 34.No Evidence of Insect contamination.rodentJothcr 1/41.0riginal container labeling (Bulk Food)'-animals --_1-35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities•....,36.WiDing Cloths:Drooerlv used and stored __.-42.Non-Food Contact surfaces clean.__",.....J7.Environmental contamination c-43.Adequate ventilation and lighting:desienated areas lIsed....-38.AODroved thawing method _'-44 .Garbage and Refuse properly disposed:facilities maintained
ProDer Use of Utensils .••••L--45.Physical facilities installed.maintained.and clean,...•...39.Utensils.equipment.&linens:properly used,stored,i..--46.Toilet Facilities:properly constructed.,upplied,and clean1/dried.&handled/In lIS.Cutensils:properlv used I.••.....
k 40.Singk-Senice~usc arti'f:i;properly srred ~.tr W ,...Id,)j..V 47.Other Violations
~used D I j Y:)J \.
Receiyed by:
~
-Print:~rl .Title:Person In Charge/Owner(signature),h~f04 ~~~-
Inspected ~~)tl~G~-0r-H 1;>\Print:Business Email:
(signature)V\O"\\-.Form EH-06 (ReVised 09-2015)