HomeMy WebLinkAboutYUMILICIOUS FROZEN YOGURT 2018.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STE'''IO'o"S FIn,Y..R'1607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868
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Time ill:
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Time out:I Liccm,c'Pcrlllit;'gm~1 hI.Type 1 R",Cltegory Page ~of ,
Purpose of Inspection:I I I-Compliance •••....••-1 2-Routine •I 3-Field InHsti!!ation I I 4-\"isit I I 5-0ther TOTAUSCORE
Esta~~m'in[~ll()IJ~Fi~~t1Yr/4 ff
Contact:OIl ncr '\.lmc:
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*\umber of Repeat \iolatioIlS:__
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./:'Iumher of Violatioll'COS:--
PhYSi&t~7 ~/I/rH/IJH~J C?;~~;;ld1l/!!J/II i:ip Code:I Phone:I Follo,,·up:,es
No (circle olle)
-,.r V'I".;'ill con-tliallce :'i0 -not ob,c"cd ".\not applicable COs.corrected 011 siteComillianccSlIItu,;Out not III rump lance R =repeat ,iolation
Mark the appropnate pomts m the alIT box for each numbered item Mark •.".a checkmark tn :llmropriate bo\for 1:\'..•••.0.:\,A.CO~Mark an asterbk .*.ill appropriate box for R
Priority Items (3 Points),'io/utions Re.uire Immediute Correcti1'e ActiO/1 not to exeeetl3 days
Compliance Statu,COIllIl(jllnce Status
0 I '"...c Time and Temperature for Food afety R 0 I i\,(R
l!N 0 A 0 l ,If \0 Employee Heallh
T I/.~(F =d~gr~e,fahrenhClt)T !-
.;I.Proper cooling time and temJ1~ratllre (v 12.'vlanag,cl11cI1L food Cmpll)ycC::t .1I1d conditional employees:
klh)"ledl!c.responsibilities.and reporting
~0 Propcr C(lld Iioiding temperatllre(-I I'1"-15'F)t)13.Proper lise or rc ...lrictioll ~lI1dc'\clusi<.'ll:~o di~charg~Ii'om
1//C\lC:-"110')('.and mouth
1/,3.Proper Hot Holding tcmperatllre(135°F I "Prewntino Contamination by Hands
r /-I.Proper cO(lking time and temperature v1 /1 1-1.Iland;,cleaned and llropcriv ""hcd,Glo\es used prorerly
1/V
5.Proper reheating procedure for hot holdlllg (165'F in 2 -vr 15.:\0 bare hand contact with ready to eat food,or appro\ed
Hour,1 alternate method properlv folloll ed (APPROVED Y :-.;)
"6.Time ,I>a Public He.llth Control:procedure,&record,/HiQhlv Suscenliblc l'ollll13tions
ApprO\cd Source vr 16.Pa;,tcuriLed tllOds used:probibited food not offered
Pa;,teuriTed e!!gs u,cd \\hen required
V I 7.Food and icc l,hwined trum apprm cd ;,ource:Food in
r /goud (onciiuoll.~<lf~.~mclul1.1dlIitl!r.lh:d:par3~ile Chemicals
de ...•trllcti()ll /,k.FO(lJ Recei\cd at proper temperature
~
17.Food additi\es;opprm cd and properly stored:Washing Fruit;
(I &Ve2ctables
Protection from Contamination ,/18.To~ie substances orooerl"identilied.stored and lIsed
/9.FO(lJ Separated &protected.pre\ented during food Water/Plumbing
V "preparation.:,toraue.di~plav.and ta::,tin1!/
l/In.Food contact suri:1ees and Returnahles ;Cleaned and ./19.Water from appnl\ed sOllrce:Plumbing installed:proper
SanitiLcd at ppm/temperature /backOow device
(/II.Proper dispo;,ition of returned.pre\iously ,en cd or /'20.Approved Se"age/Waste IIater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violation.1 Re,lIire Correcth'e Actioll withill 10days
0 I "...C R 0 I '"...•C R
t:;\0 A 0 Demonstration of Kno\\ledge!Personnel l ,Vo 0 Food Templ'raturc Conlrol/ldenlification
T 1/S -e-!..[Iv "
~V 21.Per!"lon in charge pre::-.ent.demon~trJt1on of kno'\-ledge,n.Proper cooling method w,ed:Equipment Adequate to
and perform dutiesl Certilied Food \lanU[!cr (CF\I)"'Iaintain Product Temperature
y 11 FO(ld Handler no unallthnri/ed person'personnel v'/28.Pro!)er Date "'larkin\!and disposition
/Safe Water,Rccordkecping and Food Package J/29.Thermometers pro\Ided.accurate.and calibrated:Chemical
Labelin!!Thermal test strips
"/l'Hot and Cold Water a\ailable:adequate pres,ure.,ati:/Permit Requirement,Prerequisite for Operation_.l.
,,/2-1.Required records a\ailahle (,hell51ock tags:parasite v{30.Food Establishment Permit (Current &Valid)de;trllction):Packaued Food laheled
Conformance \\itlt Appro\cd Procedures ,Utensils.Equipment,and ,"cndingrlf25.Compliance \\ith Variance.SpccialiLed Process,and X V @.dequatc hand03~1g f.leilitie,:A17\;OO~properlYHACCPpian:Variance ohtained for ;peciali/ed
pn)ce:-.sinl!I1h::th0d::,:mallu fdcturcr instructioll~V ,upplicd.u,ed M~er
Consumer A(h isory /32.Food and ,,"on-food CorJac[l;urfaces cleanable.properly
/dl.!signi..!ci.con::,tructed,dlld u~ed
I 26.Po:-.tingorcon~ul11t.;r.\d\isorie~:ra\\,(lr under cooked /3.l.Warell ashing Facilrties:installed.maintained.used/
food;,(Di,closure Reminderil3utlet Plate)'Allergen Lahel Scn ice ,ink or curh eleanin~facility provided
Core Items (I Point)ViolClliolls ReQuire Corrective Actioll ,vot ttl Exceed 9Q Dol'<or Se:<tlllsnectilJl'.WlricJ,e"er Comes Fir<t
0 I ;-,...•C It 0 I :-.:\c It
U NV A 0 Prc\'cnlion of Food Contamination r "0 ,\0 Food Idenlification
T ~T J S
v'l/3-1.~o E\oidcllce of In:-,cct cOlltaminatiLlIl.rodent/other Iv'-II.Origmal container labeling (Bulk Food)
animals
V'I 35.Personal Cleanliness/euting.drinking or tohacco LI,e /Ph"s;cal Facilities
If /36.Wiplllu Cloth,:properh lbed and ,tared VV 42."\'on-Food COnl.ret surfaces clean
"V 37.En\in.Jl1llh!lltai c0ntamin.1tltlll J!~.j'\dctluate \cntildtloll and IH!hting:d~~I!.!llatedarca~u$cd.'.
III 3t(Arrro\cd tha\\inl!mctlHld j/,44.Garha~e and Rell!>e properlv di,po,ed:faeilitie;,maintained
/Proller lIse of Uten,jJ,;;1/45 Phv,ical t'lcilitie'in;,tallcd.maliltaliled.dnd clean
lV 39.L.:telbik equipment.&linen,:properl:u,ed.,torcd.IV -Ill.Toilet Facilities:properly C<lnsrrlleted.,,,pplled.and ele.lIl
dried.&handled!In use 1Itcn,ib:properl\used
V 40.Single-,cn ICC&,inglc-ll>e ,,,·ticks:properl),wred I -17.Otltcr \iolations
and u'ed
Recei\e<1 by:---:;..-~Print:AC/~/~0rC Title:Person In Charge!0\\ner
(~igIl3ture)-~-::;~S
Inspected b):::5?_Yk f!,_S P~t:.'A£~~//_"./),,(BlI~illcs'"Email:
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Form EH-06 ~evised 09-2015)~4",1..<11 '._)"·iffil,__~tf _;.r 1-.1 va ~«'"(-......;~.pt'):J_.(,ICXt