HomeMy WebLinkAboutSMOOTHIE KING 2021.03.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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DES \Cl 1~j:lein:I Time out:I Liccnse/P~~DL-O -0''\)61.-\Cltl\Est.Type I Risk Category PageL of _!:::-
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purno e of lospection:I I 1-Compliance I .,I 2-Roatlne I I 3-Field Investil!:ation I I 4-Visit I I S-Other TO~ORE
EstabliSh~h1rJt\th If \'\11/\,'"
I contact/o_:er Name:I *Number of Repeat Violations:__(I './Number of Violations COS:--5PhysitftEJI,_u I I\(~I~t(~lIkJ PffJunVl 1~1h Phone:I FollOW-Up:Yes
No (circle one)
CompUanc~Status:Out ;~incompliance IN-incompliance NO-Dotobserved NA -not applicable COS %corrected on site R -repeat violati~
Mark the appropnate pointsmtheOUT boxforeach numbered item Mark ,./,D checkmarkinappropriate bo:>.for lN,NO,NA,COS Mark811 asterisk'*'in appropriatebox for R
Priority Items (3 Points)violtltWnsR~lIireI",mediate CorreL'tiveAction ItOt W exc«d 3days
ComDUance Statu,Compliance Status
0 I N N C Time and Te~nture ror Food Sarety It 0 [N N C R
U N 0 A 0 U 1'1 0 A 0 Ealployee Bealtll
T s (F =degrees Fahrenheit)T s
v-I.Proper cooling time and temperature /12.Management,food employees :md conditional employees;V /'knowledge,responsibilities,and reoorting
,_/'2.Proper Cold Holding tempcrature(41 °F/45°F)/13.Proper use of restriction and exclusion;No discharge from
eyes,nose,and mouth
/3.Proper Hot Holding temperature(135°F)/Prneatl •••Coatllminadoa by Hands
J 4.Proper cookin)(time and temperature -14.Hands cleaned and properly washedl Gloyes used properlyI
./5.Proper reheating procedure for hot holding (165°F in 2 (15.No bare hand contact with ready to eat foods or approved
/'Hours)alternate method properly followed (APPROVED y N )
/6.Time as a Public Health Control;procedures &records Hi2bly Sasel!Dlfbie Pooolatioas
Approved SoVI:e /16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
;;7.Food and ice o~ed from approved source;Food in
good condition,sa '..and unadulterated;parasite Clemlcall
If destruction ,
/8.Food Received at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection frem Contamination /l 18.Toxic substances properly identified.stored and used
..;9.Food Separated &protected,prevented during food Wat""Plambiltg
/'preparation,storage,display,and tasting
V 10.Food contact surface~d Re~T~s 1.3..aned and I 19.Water from approved source;Plumbing installed;proper
Sanitized at ~,\/'11 u g;:JpIll backflow device
/'II.Proper disposition ofretumed,previously,servea or ~Irl J I 20.Approved Sewage/Wastewater Disposal System,proper.reconditioned c\.)rt-N_t disposal
.....ritv POUIIdatIoa Items (2 Points I'IoI4IHnuJr~IIin Comctlr~ActIM,.,....,I'.•••...-,
0 I N N C R 0 I 1'1 N C R
U N 0 A 0 Demonstratioa orKnowledg~1 Personnel U N 0 A 0 Food T~mperatun ControV Idestinatlo.
T /'s T S
vi 21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM)Maintain Product Temperature
1..-22.Food Handlerl no unauthorized persons!personnel vi 28.Proper Date Marking and disposition
Safe Wat~r.ReeordkeepiA¥and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
Lltbelill2 Thermal test strips
//23.Hot and Cold Water available;adequate pressure,safe /PerlDlt_~e ~-t,Prerequisite for Operation
VV 24.Required records available (shellstock tags;parasite '-Y 30.Food Est~~t ~+niYffrrtntA Valid)destruction);Packaged Food labeled
Conformante wltb Approved Procedure!Ute ISU.,Eqtdpment,aad Vending
{25.Compliance with Variance,Specialized Process,and /3[,Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processinf!methods;manufacturer instructions supplied,used
Ceasumer Advisory I 32.Food and Non-food Contact surfaces cleanable,properly
J designed,constructed,and used
tV 26.Posting of Consumer Advisories;raw or under cooked J 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/ReminderlBuf1et Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViokttWlts Itftuire CO"«Rve ActiMr NtHhi £Ju«1i H ~or NfJCIl •JIfIIk"~C_FiIst
0 I N N C It 0 I N N C It
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T ,S T S,34.No Evidence of Insect contamination,rodent/other ,/41.0riginal container labeling (Bulk Food)1/,/animals
'1/'35.Personal Cleanliness!eating.drinking or tobacco usc /l'1Iysical Facilities
"1'36.Wipin<:Cloths:properly used and stored ..42.Non-Food Contact surfaces clean
,./37.Environmental contamination v 43.Adequate ventilation and lightmg;designated areas used"V 3R.-\ppro,ed thawing method ~44.Garbal:!eand Refuse properly disposed:facilitie,maintained
Prooer Use of Utensils V 45.Ph'sical facilities installed.maintained.and clean
V 3'1 lAensils.equipment,&linens:properly used,stored,/46.Toilet Facilities:properly constructed,supplied,and clean
j ,dned.&handled!In use utensils:properly used
/'40.Single-service &single-use articles:properly stored 47.Other Violations
and used (\
Received bv:•~r \J '\~(-Print:\)\Ct0~lct AkL\01 Title:Person In Chargei Owner
(signature):...("\1'--0 Y-.7 ~~~
Inspect~'f.3t\"h~,(.Q Print:Busines<Email:
(signature mll~
Form EH-06~d 09·2015)--I
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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/"J -TEMPERATURE OBSERVATIONS
Item/Location l Temp Item/Location Temp Item/Location Temp
OBSERVATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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print:\j\CtDt~{,-Gt\6.~~\("\itle:Person In Charge/Owner
(sio""'we)r\~](/\/-----~~
I~t~~oo \I<\FJ ~,~~/1 Print:
(si r \(\Samoles:Y N #collected
Form bt=O"6 Revised 09-2615).I ~