HomeMy WebLinkAboutSMOOTHIE KING 2019.04.16(\')V\11\)()[/~,rYl tJ'
Dallas County Health and Human Services -Environmental IUalth DivlSIOrt
Retail Food Establishment Inspection Report {\
2377 'i,STE\nIO:-;S FRWY.,R.\I 607.DALLAS.TX 75207 21.t-SI9-21IS FAX:214-SlrSj .1 ",m(j liM.
eft :\Ia 'Ll)t Lrc in:I Time Ollt:I License Pennit "
I 4-Visit I ...•IS-Other
COlllplianre Status:Out =not in com~iance IN =in compliance :'\0 =nOlobsG,ed :'IIA=nnt applicable COS =corrected on site R=repeat violation
Mark the aopropriate points 111the OtT box for each numbered item Mark ,,/.a (heckmark in appropriate box for 1:,\,;'1.'0.:,\A.COS Mark an asterisk'*.in appropriate box for R
Priodtv Items (3 Points)violatiollS Rc uire Immediate Correl'til'e Action "ot to exceed 3 dar.~
COllllllianre Status
Employee Health
II.Proper disposition of returned.pi't:\'!ously servcCl or
reconditioned
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UNO A 0
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Time and Temperature for Food Safety
(F =degree,Fahrenheit)
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I.Proper cooling time and temperature
2.Proper Cold Holding temperature(~IoF'~5"F)
3.Proper Hot Holdin~temperature(135cF)
4.Proper cookin£!.lime and {cmoerature
5.Proper reheating procedure ror hot holding (I liS F in 2
Hours)
6.Time as a Puhlic Health Control:procedures &records
Approwd Source
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7.Food and ice obtain~d from apprO\ed source;Food in
gnod condition,safe.and unadulterated:parasit~
destruction
R.Food Recei\ed at proper temperature
Protection from Contamination
9.Food Separated &protected.pre\,entcd during food
preparation,storage.display,and tastil!e,
10.Food contact suri1lces and Returrylble,k';CI.e'l'~and
Sanitized at DDm!tempen(tu~<I(J<.i'f)
('oll1ulia"ce Status
RR()I ""('l ~o /VA t)
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12.\,lanagement.food employees and conditional employees;
kno\\'lcdl!e.reslJonsihilities.and reporting
13.Proper use of restriction and exclusion:No discharge from
c\.es.nose.and mouth
/P"ewntin!!Contamination b"Hands
1-1.Hands cleaned and properly washed!GlOves used DroDeriv
15.No bare hand contact \\ith ready to cat foods or approved
alternate method properly follo\\'ed (APPROVED Y N )
Highh Susceptible PO(lulations
16.Pa,teurized foods used:prohibited food not offered
Pasteurized eggs used when required
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
IR.To,ic substances properly identified,stored and used
Water!Plumbing
19.Water from approved source:Plumbing installed;proper
back flow de\'ice
/20.Appro\'ed Sewage/Wastewater Disposal System.proper
disposal
c
o
s Demonstration of Knowledge!Personn(')
Priority Foundation Items (2 Points)violations ReI "ire Correct;"e Actioll with ill 10 days
Food Temperature Control!Identification
R
21 .Person~charge present.demonstration of kno\\'ledge.
and perfolill du~c'lt Certified Food Manager (CFM)
22,Food Handi/r/no unauthorized persons!personnel
.Safe W;rl'er,Rccordkeeping and Food Package
./Labelin!!
23.Hot and Cold Water available:adequate pressure,safe
24.Required records available (shellstock tag,:parasite
destruction):Packa!!ed Food laheled
Conformance with Approved Procedures
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1/25.Compliance \\ith Variance,Specialized Process.and
HACCP plan:Variance obtained for specialized
orocessin!!methods:manufacturer instruclions
Consu mer Advisoryv
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v 27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
2R.Proper Date Marking and disposition
29.Thermometers provided.accurate.and calibrated;Chemicall
Thermal test strips
Po.:!!!1it Requirement Prerequisite for Operation II
.1>\_Ut~sils,Equi )ment,a~d Vending
·1 ~~31.dequate handwashing facilities:~ccessible and pr~~er~.f\.
L"supplied.used f?rJ()(V 1l"JLJ I (J I~f ,~/r'1,6
;)"32.Food and Nonlfood C"ntact surfaces cleanable.properly -,
~designed.construc'ted.and used
26.Posting of Consumer ,-\dvisories:ra\\or und~r cooked 1,,/"'"33.\\'are\\ashing Facilities:installed.maintained.usedl
foods (Disclo,urdRcminder'Bulkt Plate)Allemen Label Sen ice sink or curb cleaninl.(facility pro\ided
PrcHntion of Food Contamination R
Core Items (l Point)Violatiolls Re(tl/ire Corrective Actioll Not to Exceed 90 D(/ys or ,Vext b'S(Jcctio/l.JH,icl,el'er CtJmes First
39.L.;tensik equipment.&linens:properly us~d.st0red.
dried.&handledl In use utensils;properlv uscd
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34.1\'0 E\·idcIlCe of Insect c0l1taminatioll.rodent/other
animals
35,Personal Cleanlincss,eatin~.drinkinu or tobacco use
36.Wiping Cloths:properly used and stored
37.Environmental contamination
3R.Appro\ed tha\\inl!method
ProneI'l'se of Utensil~
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I 40...,single-,er':)l?e &ingle-use at1icles:properly stored
~I-~ed /
Food Identification,41.0riginal container labeling (Bulk Food)
Phvsical Facilities
./-12.Non-Food Contact surfaces clean
43.Adequate \·entilation and lighting:designated area,used
~-I.Garba~e and Refuse properly disposed:facilitic>maintaineci
45.Phv~icJI facilities installed.mall1wined.and clean
46.Toilet Factlities:properly constructed.supplied.and clean
.j7.Other Violation,
Received by:
(signature)~I'n {V\..;I,,Title:Person In Chargel 0"ner
Inspect~d b~l
(SignaltlC);¥
Form EI\?6 (~d 09-2015)
Print:
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