HomeMy WebLinkAboutSMOOTHIE KING 2020.07.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STI':'''IO.\"S FR"',".•R'I 607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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~I 4Ia7n:~I Tillle out:1Licen,e Permit #I
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Risk Calt:gory Paoc 1 of'_L'"-
PurlJo~e of Insuectioll:I _1 I-COOluliallce I ....•2-Routine I I J-Ficld Investigation I I 4-Visit I I 5-0tlwr TCU ~U.~U1<..E
EstahliSI~l~~1-<--V<lnt1 I
Cont~ct,Oll"ner ~allle:
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*",u mhe,-of Repeat'inlatioll,\:__/,
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PhYSiCa\Ap1drR\-H I I rll_1t-:SU\lrl.f~f)lllty\i \_)I z~ID~e:H)ss 4 F()1I0\~:Yos )1--Z -'\0'1(cil 'Ie ono)-V).
R repeal ViO~1£...-1 nComplianceStatus:Out n('t in compli::mce 1;\in compliance '\'0 =not obser\'cd NA lIot applicable COS =corrected on site
Mark the aooronriate points in the OUT box for each numbered item f\'1ar~'./'a checkmar~in aooruDriate box for 1:'1:.;-;0.~A.COS Mark all IlSteri,k •*.in aooro f1ate 00"fur R
Priority Items (3 Points)vio/atiulI.\Re lIire Immediate Correc/il'e Actio"1101to exceed J days
ComulianCl'Status Compliance Status
0 J N l'C Time and Temperature for Food Safe!'y Il ()I N :;C RU0A0t'0 A 0 Emplo}ce HealthTS(F =degree,Fahrenheit)T S
",1/I.Proper cooling time and temperature (V 12.I'vlan~gemenl.food employees and conditional employees:
/'knowledt!e.responsibilities.and reporting
"'"2.Proper Cold Holding temperature(-I IcF -15°F)IV 13.Proper usc of restriction and exclusion;No discharge from
l/eyes.nose.and mouth
1/,3.ProneI'Hot Holdinu temperature(135CF)/Prewlllin~Contamination by Hands,/4.Proper cooking time and temperature /fA'14.Hands cleaned and properly \\ashed/GIO\es used pronerl\'
'"5.Proper reheating procedure for hot holding (165°F in 2 l'IS.No bare handaltOCXJd~at ~~CHours)alternate method 1'0 .I'd (PPRJ,.)A.7 6.Time as a Puhlic Health Control:procedures &records Highly Susceptible Ponulations
Approved Source l'16.PasteunLed foods used:prohibited food not ofkred
Pasteuri7ed e,l!!,u,ed when required
1/7.Food and ice obtained from approved source;Food in,good condition.safe.and unadulterated:pamsite Chemicals
destruction ,
/8.Food Received at proper temperature {17.Food additives:appro'cd and properly stored:Washing Frui"
&Vegetahles
Protl'ction from Contamination /I IR.To\ic substances properly identified.stored and used
/v 9.Food Separated &protected.prevented during tClod Water/Plumbing
oreoaration,storage,display,and ta~tinQ
,/10.Food contact tlr~~~rnabl~CI~~ld ,V 19.Water Irom approved source:Plumbing installed:proper
SanitiLcd at n ~~I>t.\_~~backtlow device
V I I.Proper dispositiOn of returned,previously served or ••••1/20.Approved Sewage/Wastewater Disposal System,proper/reconditioned disposal
Priority Foundation Items (2 Points vio/a/ioIlS Reillire Corrective Actioll lI'it"ill 10 days
0 I !'{"C R 0 I ,\~C Rt'N 0 A 0 Demonstration of Knowledge/Person"'"t·"0 A 0 Food Temperature Control/IdentificationTS._T SLV21.Person in charge present,demonstration or knowledge,
/
27.Proper cooling method used;Equipment Adequate to1/and Derlorm duties/Certified Food l\·lanager (Cn'l)I'vlaintain Product Temperature~~,Food Handler/no unauthori7ed person;,!personnel -':28.Proper Date M"rking and disposition
Safe 'Vater,Rccordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated;Chemical;
labelin£Thermal test strios
_,-/~o Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operalion-_J.
/V 24.Required record,available (shell stock tag,:parasite If 30.Food Establishment Permit (Currcnt &Valid)destruction):Packaued Food labeled
Conformance with Appro\'ed Procedures /"Utensils,Equipment,and Vending
II W 25.Compliance with Variance.Specialized Process.and V ~I.~~~quate hand"ashing facilities:Accessihle and properl,HACCP pian;Variance obtained lor speciahzed suppl 'd.usedprocessingmethods:manufacturer instructions V
Consumer Ad"isory 1/32.Food and Non-folld Contact surlaces cleanable.properly
//IJ designed.constructed.and usedy26.Posting of Consumer Ad,isories;raw or under cooked ./33.Warcwashing Facilities:installed.maintained.used!
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (J Point)Vill/(/tiolls Reqllire Correctil'l'Actioll Not /0 £~ceed 90 Dal's or [\'exlIllsnectioll,Wllicl,el'er Climes First
0 I 1\~C R ()I 1\:;C R
U N 0 A 0 Prewntion of Food Contamination I'N ()J\()Food Identifie:ltionTSTS
V 34.No Evidence of Insect contamination,rodenl-other V 41.0riginal container labeling (Bulk Food)v animals v/
,/c7 35.Personal Cleanliness/eating.drinkinl.(or tobacco use Physical Facilities
oJ 1/36.Wiping Cloths:properlv used and stored '"42.Non-Food Contact surfaces clean
"'"V 37 .En,ironmental contamination ;'43.Ade(tuate ,cntilation and lighting;desiQnated areas used./38.AnDroved tha\Vin~method -44.Garba~e and Refu,e properly disposed:facilities maintained-;;;'Proper ['se of Utensils ...•-15.Phvsical ntcilitje~IIlstalkd,maintained.and clean
'"39.l;tensi!;.equipment.&"nen,:properly used.stored,~V 46.Toilet Facilities:rroperl)'cOIl>tructed.supplied.and clean
1/dried.&handled/In usc utel15ils;properly lIsed
;'40.Singlc->ervice &single-lise articles:properly stored 47.Other Violations
al1d~,....,
Received by~i[:)hf I )___J f\J Print:~+nl~tht \}1V\KDN Title:Person In Charge/Owner
(signature)
II:x.;:cte~(\~II~-hU\-t'h-tL I Q Print:Busilless Email:
(si!_'latllr~)
Form'c,.,;.ui-~ed09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;'1i.STnL\IO:\S FRWY .•R:\1607,DALLAS.TX 75207 21.t-SI9-2115 FAX:21.t-SI9-2868
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l~e~~c()l~\Y \Vlr.PT~YSrifl.llOAJ ~,\\J ifetYl~D lP I License/Permit #
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-,-TEMPERATURE OBSERVATIONS
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OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
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Received bY~___h__\-----,
Print:\~~)\~;\\e)\t1'v\l\O~I Title:Person In Charge/Owner
(signature)7\17
Inspe~~I~Iv~«)1l~hlA-Hrh I~~nt:Samples:Y N(signatur #collected
'----"IFormEH06(Revised 09 2015)