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
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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
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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