HomeMy WebLinkAboutI HEART YOGURT 2019.01.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
ST ""IONS FRWV R\1607 DALI AS TX 7"207 21-'8192115 FAX 21-'819 28682377:\.E..,"-,-:--
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Date:l '7f11'1':01~I Time out:1License/Permit #2.(;\'\-DOD US ~""l TItJf I
Risk Category Page j_of .a-"-
Purpose of Inspe'ction:I I I-Compliance I Y 2-Routine I I 3-Field Invesnl!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establish~~7 •.1IIV '"D(,I 1 V 1-rB I~lr1t~o~ner Name:
I *:-iumber of Repeat Violations:__()./:--lumber of Violations COS:__
PhYSicat1~\h ':t1 \I \(11~+-rCfYiO~T vi ~\hl ~~:<I Phone:I Follon,up:Ves
No (circle one)
.Compliance Status:Out =not in compliance IN =in compliance ,~not ob er\'ed NA =not applicable COS =corrected on site R =repeat violation
Mark the annrooriate noints in the OUT box for each numbaed item Mark ,./.,c eckmark ill aODroDriat~box for IN.NO.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Actifm /1(1(to exceel13 days
Compliance Status Cornpli,mce Status
0 I N :;("Time and Temperature for Food Safety R 0 I N :;C R
U N OVA 0 L :;0 A 0 Employee HealthT/s (I'=degrees Fahrenheit)T ~S
V I.Proper cooling time and temperature I I~.Management.food employees and conditional employees:~r//knOll kdge,responsibilities.and reporting
~~Proper Cold Holding temperature(41°F/.f5°F)/13.Proper use of restriction and exclusion;No discharge fromv~
./v eves.nose.and mouth
LV,/.A.ProDer Hot Holding temperature(J3SCF)/'Pl'cwntin!!Contamination by Hands
.//4.Proper cooking time and temp~rnture /,.l.f.Hands ckaned and properlv washed!Glol'es used orooerlv
1/'"S.Proper reheating procedure for hal holding (I 65'F in 2 /IS.No bare halid contact with ready to cat foods or approved
Hours)alternate method properly followed (APPROVED y N )
..I 6.Time as a Puhlic Health Control:nrocedures &records Hil!hlv Susceptible POlllllations
Approved Source /f 16.Pasteurized foods used:prohibited food not offered
/Pasteurized eggs usedlVhen required
/7.Food and ice ohtained li'om approved source:Food in
1/good condition.safe.and unadulterated:parasite Chemicals
ckstruction /
I S.Food Receil ed at proper temperature I 17.Food additives;apprm ed and properly stored:Washing FruitsI&Vegetables
Protection from Contamination /18.Toxic substances properlv identified,stored and used
j 1/9.Food Separated &protected.prevented during food Water!Plumbing
preparation.storaQe.disnl.a.l.l_and tasting ./
V "V 10.Food contac~\tSes an~Jeturnables :Cleaned and /19.Water trom approved sourc,,;Plumbing installed:proper
Sanitized at ppm!t ,perature 1/back now device
V I I.Proper dispositiOl~med.previously served or .I 20.Approved Sewage/Wastewater Disposal System.proper
V reconditioned disposal
Priority Foundation Items (2 Points)violations Rei lIire CorrectiV('Actioll withi/l 10 daJ's
0 I N ~I/C'R 0 It)~C R
U :;0,..>0 Delllonstr!ltion of Knowledge/Personnel c :;A 0 Food Temperature Control!Identification
T S T S
\.,..V V 2I.Person in charge present,demonstration of knowledge,./I)27.Proper cooling method used:Equipment Adequate to
,and perform duties/Certified Food 'Vlanager (CF:\I)Maintain Product Temperature
"22.Food Handler'no unauthoriLed persons!personnel ./28.Proper Date Marking and disposition
/Safe Water,Recol'dkceping and Food Package /29.Thermometers provided.accurate,and calibrated:Chemical.'
Labeling Thermal test strips
.//?'Hot and Cold Water available;adequate pressure,safe ;/Permit Requirement,Prerequisite for Operation_0 .
./24.Required records available (shcllstock tags:parasite vr 30.Food Establishmenl renril (~[+J rW<ll1,destruction):Packaged Food labeledmI-{Conformance with Approved Procedures Utensils,Equiprt.ent.anI!Vending
2S.Compliance with Variance.Specialized Process.and .,J/31.Adequate hand\\'ashing facilities:Ac~essible and properlyHACCPpian:Variance obtained for specialized supplied,usedprocessin1!methods:manufacturer instructions V
;/
Consumer Advisory ./32.Food and Non,food Contact surlaces cleanable,properly
/designed.constructed.and used·r 26.Posting of Consumer Advisories:ralV or under cooked ,V 33.Warew3shing Facilities:installed,maintained,used!
foods (Disclo5ure/RemindcrlBuITet Platc)/Allergen Lahe1 Ser,ice sink or curh cleaning facility provided
Core Items (I Point)Violatiolls Reallire Corrective Actioll Not to Exceed 90 Days or Nexl Illspectioll ,IH,ic/,e.'er Comes First
0 I N ~C R 0 I N N C R
U N )/A 0 Prevention of Food Contamination lJ l'\0 A 0 Food IdentificationTSTS
V ~34.No Evidence of Insect contamination.rodenUoth~r /4J.Originai container labeling (Bulk Food)
animalsv../3S.Personal Cleanliness/eating.clrinkin!!or tobacco use Phvsical FacilitiesVV36.Wiping Cloths:properly used and stored /'42.Non,Food Contact surfaces clean
,//37.Environmental contamination /43.Adequate \ciltilation and lil:.!htinu;desienatcd area~u~ed
v 38.Approved thall inu method ,44.Garbauc and Refuse properly di5posed:facilitie>maintained
/'Prover Usc of Utensils ,45.Physical facilities installed.maintained.and clean
r/39.Utensils.equipment.&linens:properly used,stored./46.Toilet Facilities:prop~rly constructed.,upplied.and clean
/'dried.&handledl In u>c utensils:!Jroperly u5cd ,/
I 40.Single,serviee &single-use articks:properly stored 47.Other Violations
and uSi/tI
Received by:C1",,,,-~
Print:r;/.j'~•••1(;:(L.A..f'Title:Person In Charge/Owner
(signature)/'I
Inspect~~IIAn,[I 'tr)D-tt?h.k -t r(]
Print:Business Email:
{signature
Form EH,06 Rei7ised d~'201S I