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HomeMy WebLinkAboutI HEART YOGURT 2021.03.02V\}lll QCYhL(n IY\~'-{.et.z__ Dallas County Health and Human Services -Environm@a'fHealth Division Retail Food Establishment Inspection Report 2.'77~.STD-I:\IO:\,S FRWY .•R;\I 607,DALLAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868 I A ~2 l.csiLte in: I Time out:J LicensdP~tJ2..\-OOO~1D~'i I E,[.T)po I Risk Cat~gory Pagej 01'.4- PurOl se of nSDection:I I I-Compliance I ~2-Routine I I 3-Field In\esti!!atiun I I 4-Visit I I 5-01l1cr TOT ALISCORE Estab~t ne 1l.N,\-+\.{\,,_'I(.li I ,/-- I C0ntact,O"'ncr Nallle:I *~:uJtlhrr of I~epeat Viulations:__/",(:\um~cr of Violation,COS:__ Physical Ad r5D~,+t\\\11;~+-(;:mYK I Zte~1Phon>:;?\~)=)~~~~tt~r ~:'\l('I •Ill') Compliance Stat"s:Ollt -not in compliance I"in comrliallcc \0 nnl ob~en.cd NA nOI applicable COS =corrected on sile R repe31 \ioi::J~ Mark the appropriale points in the OUT box for each numbered itelll Mark 'v"a checkmark in aODronriate box for IN.'i0.NA.COS Markllll asterbk '*.IIIallnroDriate box for R Priority Items (3 Points)violations Re uire Immediate Correctil'e Action IlOtto exceet/3 davs Comnliance Status Conmlianrr Slatus ()t 1'\"C Time and TemperatuTc fOTFood Safety R ()I N 'i C R U N ()A ()L N ()A ()Employee HcallhTS-(I'=degree>Fahrenheit)T _,S ",V l.Proper cooling time and temperature /""12.~,'lanag(,ll1~nl,food ell1ploycc~and conditional employees: knowledge.responsibilities.and reportin!! 12 2.Proper Cold Holding temperature(41 °F/45°F)1/13.Proper use of restriction and exclusion;Ko discharge li'om L-eyes.nose.and mouth I..•••..3.Proper Hot Holding temjlerature(135°F)/Preventing Contamination b,'Hand,v 4.ProDer cooking time and temperature /14.Hands cleaned and properly washed/Glo,es used properly ••••1....--••.5.Proper reheating procedure lor hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y K )~:..--6.Time as a Public Health Control;procedures &records Hil!hly SusceDtible PODulations Appro\'cd Source ~16.Pasteurized foods used;prohibited food not offered Pasteurized e~!t!Sused when required 7.Food ancl ice obtained Irom approved source;Food in .....-good condition,safe,and unadulterated;parasite Chemicals,/destruction ./ V 8.Food Reccivcd at proper temperature 1 17.Food additives;appro,ed and pr0perly stored;Washing Fruits &Vegetables Protection from Contamination V 18.Toxic substances properlv identified.stored and used /' v 9.Food Separated &protected.prevented during load W:lter/Plumbing oreoaration.storage.disolav.and tasting V 10.Food contact surfaces and Returnables:Cleaned and .,19.Water from appro,ed source:Plumbing installed;proper/SanitiLcd at ppm/temper~tture back flow de\'ice /'V I I.Proper disposition of returned,pre,iously ser\'ed or ,V 20.ApprO\cd Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violatiolls Rei lIire Correcth'e 4ctiIJII lVithill /0 days 0 I N 'i C R ()I 'I :>c RUN()~t..-~Demonstration of Knowledge/Personnel r "0 A ()Food Temperature Control!IdeutificationTTS ,I 21.PerSOll in charg~present.demonstration of kno\\ledge.i1J 27.Proper cooling method usc"il~'m"Ad.e4l~-\IC1\-1;and Derform duties!Certified Food ~,"na~er (CF~·I):\Iaintain Product Temperature ..[Y.I' -t7 22.Food Handler/no lInauthori/ed personsl personnel .,....28.ProDer Date Markin!!and dispositi,ln I 1.••.•-.\V l Safe '\later,Recordkeeping and Food Package ,,-L--21.),Thermometers provided.accurate.and calibrated:Chemical,/Labelin!!Thermal test strip> _/'23.I-Iotand Cold Water available;adequate pressure.safe Permit R~q_uirt'nren~Prer~quisite for Operation- _/'/2-1 Required records available (shellslOck tags:parasite v('30.Food Establt~n1't l>c6\((ul~~d&J;al I)destruction);Packa~ed Food laneled I Conformance with Approved Procedurc,/Utensils,_quipmen~,and Vendingf}25.Compliance with Variance.Specialized Process.and oIV 3 I.Adequate handwashing facilities:Accessible and properlyHACCI'pian;Variance obtained for specialized I/~suppl ied.usedorocessin~methods;manufacturer instructions Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedvY26.Posting of Consumer Advisories;raw or unJer cooked V 33.Warewashing Facilities;installed.maintained.used/ loads (Disclosure/Reminder/BuITet Plate)1 Allergen Lahel /Sen icc sink or curb cleaning facility pro\'ided Core Items (I Point)Vio/tltioll<Require Corrective Actioll !liotto Exceed 90 Dill'S or NexlllISl1eClioll.In,ic/,el'er Comes First 0 J N 1\C R ()I ~'i C RVN()A 0 Prevention of Food Contamination (j N 0 A ()Food IdentificationT/S T S IY 34.No Evidence or Insect contamination.rodent/other (41.0riginal containcr labeling (Bulk Food)--animals vf./35.Personal Cleanliness/catim!.drinking or tobacco usc ~Phvsical Facilities /t...-36.Willing Cloths:prooerly used and stored I'42 .Non-Food Contact surfaces clean ./37.Envirolll11t.:I1taicontaminatiun ./43.Adcuunte \entilation and lightint!:designated areas used738.Annro\"ed thawit1!!method ./44.Garbage and Refuse properly disposed;facilities maintained Proper Use of Utensils ,.,./45.Phvsical facilities installed.maintained,and clean /39.Utensils.equipment,&linens;properly used,stored.,I 46.Toilet Facilities;properly constructed.,upplied.and clean1.....-dried.&handled/In use utensils;properly used I 40.Single-service &single-use articles:properly stored 47.Other \'iolations an'''''''ed Received by:/Print:~J[-h-SLJ(..~Title:Person In Charge!Owner(signature)r /\..A /"\.._-----/\"U.r~ Inspcct~~ft'\v'V\)1\<fJ llh1_}.,hll,y j Print:~Ilusillc!\s Email: (::.ignaturc Form EH-Oe-/~·;-~·69-2015)I