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HomeMy WebLinkAboutSMOOTHIE KING 2020.01.15Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 ".STE.\L\IO"S FRWY.,R\1607,DALLAS,TX 75207 21-t-SI9-2115 FAX:21-t-819-2868 /I Dal' I~11)llCill I Tillie OU1:1LiCellse'Pennil ~:I (it -I S I Est.1")pc I RISkCllegor)Page _J_or~I -j(__/{\~"I "nl Pu Jpose of IrJ meclion:I I I-Compliance I \.~.-r 2-Routine I I 3-Field InHsti!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE ESI~blishlllenr ~allle:I (ollla<:I,OIl Iler \allle: I *:\lImher of Repeat \-iolation~:__(~-~l \1 ,.\lll~L \!~\-/:'(ulIlher of \_i0lali,,"s }:O~~('7) Plni~A~drc:~II I 1('U y\l-ilc (liC~~Y4~ounly.~1 L I\~IIP;f1~e ~Pte~(.i III )-~ttt0(:ff.I~Yes ___..,I(II'C 1~,e)-:\0=not ob,er.cd /."A =not applicable .-Compliance Status:Oul =nOl in compliance I~-=in .:omplbnce COS =correcled on site R ::repe:H violation Mark the aooroorlate OOllm tn the OCT bo,for each numbered item Mark ''/'a checkmark 111appropriate bo,for 1:\.:'(0.;-';A.COS Mark an asterisk'*.in approoriate box for R Priority Items (3 Points)violatio/ls Reqllire IlIIlIIel/iate Correcti,.e Actio"/lot to exceed 3 days COll11Jli:tncc Starus C011111lianccStalus 0 I 'I :>("Time and Tcmperaturc for Food Safc~'R ()I '"'"{.Rt:....0 0 (F ~degree,Fahrenheit)L ,0 A 0 Employee Health T S T S I.Proper cooling time and temperature ....V 12.:"vlanagemet1l,lood employees and conditional employees:•,knowledge.responsibilities,and reporting,Propcr Cold Holding tcmperntur~-I5'F)V 13.Proper use of restriction and exclusion:No discharge Irom;,,;'eves.nose,and mouth /3.!'roDer Hot Holding temoerature(135'F)/PrcYelllin!!Conlamination bv Hands~-I.Proper cookilH!time and temperature ./f 1-1.Hands cleaned and properly ",ashcd/Gloves used orooerly /5.Proper reheating procedure lor hot holding (165'F in 2 {15.No bare hand cot1lactwith ready to eat toods or approved-Hours)alternatc method properlv follolled (APPROVED y 1\)V 6.Time as a Public Health Cot1lrol:procedure,&records I Highly Susceptible Populalions Approved Source 16.Pasteurized loods used:prohibited food not olTered Pasteurized eggs used when required VV 7.Food and ice obtained li'om approved source:Food in good condition.safe,and unadulterated:parJsitc Chemicals..,1/destruction V g Food Retei,cd at proper temperature ...17.Food additives:approved and properly stored:Washing Fruits:,&Vegetables Prol~crion from Contamination /18.Toxie substances properlv identified.stored and used tV 9.Food Separated &protecled.prevented during lood Water/Plumbing DreDaration.stora!!e.display.and tastinu 10.Food contact s~rl~g-and Ret:l~lapkS .Cleaned and /19.Water li'om approved source:Plumbing inslalled;proper "Sanitized at J I l p~m/tempet>I1Jr<:,'",,backtlow device I II.Proper disposition"bf.returned.previously served or /20.Approved SewagelWastewater Disposal System.proper "reconditioned disposal Priority Foundation Items (2 Points violations Re.lIire Corrective ACTion within 10 dOl'S 0 I "'"("R ()t "-'"C R L .'-0 A 0 .Demonstration of Knowledge/Personnel l ;\Il A 0 Food Temperarure Control/IdentificationT,.., .1-T S I 21.Person in charge present.dcmonstration of knoll·ledge./~7.Proper cooling method used;Equipment Adequate to and perlorm duties/Cenilied Food Mana!!er (CF\I)I,Maimain Product Tcmperature .I 00 Fond Handkr no unauthori/cd person,!Dersonncl /28.Proper Date :Vlarkin!!and disposition Safe Water,Re<'ordkeeping and Food Package 1I 29.Thermometers pro,ided,accurate.and ealibraled:Chemical /Labelin!!"Thermal test strips ,/0'Hot and Cold Water available:adequate pre,sure.safe Permit Requirement,Prer"quisite for )peration_0. 24.Required records available (sheibLOck tags:parasite L·r---Food Establishment P~li.t,((I .l& illY"Ie/destruction):Puckn!!ed Food laheled 30.urrenl)'iV,-n-fJ Cunformance with ,\ppro\"cd Prol'edures Utensils,Equipl1le~,and Vend ng 25.Compliancc II Ith Variance.Spccialiled Process.and J 3\~equate handll·ashing i'acililies:Accessible and properlyHACCPpian:Variance obtained for speciali/ed sup lied.usedprocessinemethods:manufacturer instructions , ConslI tiler Ad,isory I 32.fo~d and Non-food Contact surl'lccs cleanable.properly de,igned,constructed.and used 26.Po~ting OfCollslIlllcr Ad\·isorics:rm\or under COOKed /33.Warc\\ashing Facilities:installed.maintained.lIsed/ "foods (Di,closure Reminder Buffet Plate)'Allerucn Lahel Scn ice sink or curb cleaninu t"cility pro"ided Core Items (I Point)VinlmiOlIS Reqllire Corrective ACTioll,'VOTTOExceed 90 Days or Next Illspectioll,WhicJlel"{!.rComes First 0 I ;\'"("R 0 I .'1 '"C Rl''"()A 0 Prevention of Food Contamination l:...0 A ()Food IdenlificationTSTs /t{'3-1.0Jo Evidence of Insect contamination.rodent/other V 41.0riginal comainer labeling (Bulk Food) animals ,I 1,/35.Per,onal (Ieanliness/eatin~.drinkinu or tohacco u,e Phvsical Fucilitiesvl/36.Willinll Cloths:pronerlv used and stored ./42.\ion-Food Contact surt"ces clean ,/37.En\'irolllllL'lltal con tam Illation /43.AdequJte \elllilatioll and lighlin!.!:ciesi!.!nateci areas used,/3R.ADoro,cd tlla\\in~method I 4-1.Garha~e and Refuse properlv dis!lo,ed:t'lcilities maintained Propcr l',e of L:lcl1sils I 45.Ph"ical facilities installed.mainlaincd.and clean /3<J.L tensils.equipment.&linens:properl)"u,ed.'-ltored./-16.Toilet Faciliuc,:propcrly constructed.supplied.and clean '.1 ./dried.&handled In usc utensil,:proncrlv lbCd -10.Singlc·,en ice &,ingle-use arucles:properl)stored 47.Other ViolatIons and lI:o.cd Rcceiwl bY\\~(\s._\\'\~pritll:~~\\~~'{\\C.:.l\\<l2\\r\'itIC:Person In Charge/Owner (~igllature)~~ Inspected by:~-'I \Jl1 '1.J --..Print:\Rt\sil1c~s Email: (\igll.HurC),-f ;-,I -.f '\-1 L.,1.\ Form EH·06 (ReVIsed 09·2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2.177 i'i,ST[.\I:\IO:-;S FRWY"R;\1607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868 ,..--, C'\j(('\Cj (\'{.'fi)t ~.),,\('-,~_-,.'.-- Estahlishment Name:)I PhYSiC:f ~d~S~,\-\l t\It'u.51 ff\~~/Statc:\j (kl,)J \ClT:>jnllit #I Page -cr _.(' I I ,t }..\t 'f '"(--/'TEl\IPERATURE OBSERVATIONS \.../ Item/Location (Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R ATTENTI00J IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberOTEDBELOW: -,'\\'1 )_'"\\\\...,.'1""\\.I ..\'_\I Lt (I -~\i I ill,:,-\I )l I,I I-,-\I _ '1'"\1"'1'\\(lk'.~~\\\\( ,. (lot,U''..-I!I,\,~l(\.\.\_--.I .~~ ,~\\\_L ~L ,),.1 t l ,.)t\\).),,t '\I :)~-(\1 III "~,,)\)11 ((·1"),",:,-:.-t.\':.(.1 I 1 ('\I I,,\...•...•...--,_",{~. \t r.J ,r-(,I i ('I.1 \I (\I ,)I '\\it'(I '\'h '-\\'1-'I \','.j ,I ,. Received bY:\'\Ci_~\\y,\.~,Print:l\Mf'-.~\\'\'(~\\\t:LL\\r Title:Person In Charge/Owner (simulIure),~;,I\. Inspected br t ~)\''\'-,..)I 'h '!J ,r rint:\~amples:Y N(signatucc)?\.I 11 #collected-.',•.....Form EH lt6 ~evlsetJ 09 2015)