HomeMy WebLinkAboutI HEART YOGURT SMU 2019.08.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE\I.\IO~S FRWY.,R;\1607,DALLAS.TX 75207 21-t-819-21IS FAX:21-1-819-2868
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~~.~V?T,j2:r in.I Time out •I License.Permit #2 (I(()tJ <;N-f~tPe I
Risk Category Paget of -J.(;1 c 1 -
Pur Jose 0 Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investigation I I 4-Visit I I S-Other TOT ALL"CORE
EstilJliShm01l-L(,.:Jv--t 'Ire.lA I.t 'OI ~'~~w7 Name.I *\umher of Repeat Yiolations:__V'D.L _./:'I'umber of Violations COS:--
PhySict Addre~<::..lit I IrS.I ~'etl~~TT\j ~·~.hlV.ftfr~lJ~Follow-up:Yes I,'"'No (circle one),\
""Compliance Statu.:Out:not in compliance 1:'1'=in comPli3l;{:'1'0 =not obsened :"IA=nO!applicable COS =corrected on site R =repeot violation-
Mark the appropriote pOIllLSin the OUT box lor each numbered item Mar ../.a.checkmark in appropnate box for I:"'.:"'0.'1A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiollsRe lIire Immediate Correctil'e Actiollllot to exceed 3 dalls
COmlJliance Status Compliance Status
0 I N ~('Time and Temperature for Food Safety R 0 I ""C R
L N o tl'A 0 l :-.0 0 Employee Health
T /s (F =degree"Fahrenheit)T S
V V I.Proper cool ing time and temperature ,•....12.Management,food cmployees and conditional employees:V /knowledge.responsibilities.and reporting
)',Proper Cold Holding temperature(-I 1°F.-I5'F),v-13.Proper use of restriction and exclusion;No discharge Irom,eves.nose.and mouth
:r /3 Proper Hot Holdin!!tempcrJture(135°F)Preventing Contamination by Hands
./_/v-I.Proper cookilH!time and temperature ....r 1-1.Hands cleaned and properlv washed/Gloves used properly
/"5.Proper reheating procedure lor hot holding (165CF in 2 ,Y 15.'0 bare hand contact with ready to eat foods or approved
"Hours)alternate method propcrlv followcd (APPROVED Y N )
./6.Time as a Public Health Control:proccdures &records Hi!!hl\'Susccotible PODulations
Appro\'Cd Soul'ce %16.Pasteurized foods used:prohibited food not offered
Pasteurized el!!!S used \\'hen requiredv-7.Food ond ice obtained Irom apprm·ed source:Food in
/good condition.safe.and unadulterated:parasite Chemicals
./destruction
I 8.Food Recei,ed at proper temperature /j 17.Food additives;approved ancl properly stored:Washing Fruits
-&Vegetables
/Protection from Contamination A'18.Toxic substances properlv identilied.stored and used
../9.Food Separated &protected,prevented during rood Water/Plumbing
preparation.stornge~.display,aT,d tasting \
//10.Food contarf!!;{,~andJetur'tOOs'S{:~~l!td )~...v 19.Water Ir0111approved source.Plumbing installed;proper
Sal1ltlled at ,mite 11perature back flow device
,/II.Proper disposition ofreturn"t'O.previously sen cd 011'
/1/
20.Approved Se\\"age/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Re~lIire Corrective ACTioll with ill 10 dal's
0 I I'<'<('f{()I :'\'\C R
L'N 0 A 0 Demonstration of h:nowledge/Personnel l':-.0 A 0 .Food Temperature Controll Identification
T ./~T V s
It'~I Person in charge present.demonstration ofkno\\'lcdgc./27.Proper cooling method used:Equipment Adequate to
""/and pertorm duties/Certilied Food t-.lanager (CFyl)Maintain Product Temperature
/22.Food Handler/no unauthori/ed persons personnel /2X.Proper Date :Vlarking and disposition
Safe Water,Recordkeeping and Food Package /1'29.Thermometers provided.accurate,and calibrated;Chemical/
./Labelino Thermal test strips
/'23.Hot and Cold Water available:adequate pressure.safe ../Permit Requirement,Prerequisite for Operation
/2-1.Required records avoilable (shellstock tags:parasite -VI 30.Food Establishllt'l.f~r 9Cf"+~t')i1)~-1destruction):Packaged Food labeled
f1 Conformance with Approved Procedures Utens\ls,Equ pment,and Vendingn25.Compliance \\"ith Variance.Speciolized Process.and ./31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained lor specialiLcd
proccsr.;in!!Illcthods:manufacturer instructions II suppl ied.used
Consumer Advisory ./32.Food and Non-food Contact surt"ces cleanable.properly
[/dcsigned.constructed,and used
-{'26.Posting or Consumer Advisories:ra\\"or under cooked ,/33.Warc\\"ashing Facilities:installed,maintained.used/
lood;(DisclosureIReminder.'8utfet Plate)/Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)ViollltiOIlS Require Corrective Actio/l .'l/otto Exceed 90 Days or IVexllllspectioll 0 IHlicilel'er Comes First
0 I :-;"('R 0 I N "C R
V N 0 A 0 Pre"cntion of Food Contamination l-:.;0 ,\0 Food Identification
T S T S
....v 3-1.1'0 E,idence of Insect contJmination.rodentlother /-II.Original container labeling (Bulk Food)
1/animals
"'v 35.Personal Ckanliness'eatiIH1.drinking or tohacco use Phvsical Facilities,36.Wiping Cloths:properly used and stored ..•.42.Non-Food Contact surfaces clean-r 37.Em iron mental contamination "-13.Adequate,entilation and lil!hting:desil!llated areas uscd"•...3X.Apprm ed tha\\in!!method ./44.Garhagc and Refuse properlv disposed:facilities maintained
Proper lOse of Ctcnsils ,-15.Ph)sical lacilities installed.maintained.and clean
/~3<).Ctensils.equipment.&linens:properly u;ed.stored.~/-In.Toilet Facilities.properly constructed.supplied.and clean
dried.&hand lcd'In use utensib:properlv used
/-10.Single-sen icc &singlc-use articles:properl)stored -17.Other Violations./and used
Recci\'Cd by:
~
Print:1:{l\"~R (.\Lk -L(.....Title:Person In Chargel Owner
(signature)/'I
Inspected (?:-'\
(.../.(~J/1·+1ltJ ,0\Print:Business Emait:
(slgn3ture)~j I'\A ,h 'Xrl
Form EH-06 ('l\d ~09-2015)I ,