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HomeMy WebLinkAboutStarbucks Coffee #6277~o~NTY oFo DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~~ l~ N ENVIRONMENTAL HEALTH DIVISION vV . 2377 N. STEMMONS FRWY. ROOM 607 ~~~~re oF 1e~'"~ (214) 819-2115 Fax: (214) 819-2868 ~ ~°~~ CITY/TOWN L.r`~f~L~S~1~1~-- ~~~ / ~ Establishment: ~'p~ ~ ~ ~ S' ~~ ,,,~~ ~ '~ Owner: ~~iL~ - ~1s ~ t ~ Physical Address: ~~ ~(UC~ ~N(i ~~~ Zip: ~~ (~ ~,~ Phone: (~d ) ~~"` ~-'~~"'~ ~ ~rrr*~.~ ~ma~ ~~iA~ ` r.in. •r~nc `.e.,`_=~w.,~~c~.~,~~~;~~.~_..~...=---.,trr,«__:~~~,.r~_~.,~_'_w~_Y:i:W . . , .. . . . . / 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Location / Temperature /~1r~1~;~j,~'~ ~?ic.~C ~ ~`'~ at7'r 4~ts mr rt~a t~o Cos °P~nii~ll~~nd~in~lSource rRe;quirem~rtts Vic~~a~csns T2~; uire Tmmeciiate Corrective Action Remarks 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Dnnking/Smoking/Other) 9. Approved Source/Labeling ~/ 10. Sound Condition ~/ 11. Proper Handling of Ready-To-Eat Foods ~ ~ 12. Cross-contamination of Raw/Cooked Foods/Other ~/ 13. Approved Systems (HACCP Plans/Time as Public Health Controi) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ~UT 3 F~ IN NA NQ GOS ~'aeiIity aud Eguipment Re+quire~men#s ' ~"Violalions-R tiire Imznediate Coz~ecti~n, Nat To' Fuccesd 14 Days Ramarks ~ 15. E ui ment Ade uate to Maintain Product Temperature / 16. Handwash Facilities Ade uate and Accessible / 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used 2L ManuaUMechanical Warewashin and Sanitizing at ( ~ m/temperature ~/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~ 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Disposll ' 24. Thermometers Provided/Accurate/Pro erly Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) _. 27. Food Establishment Pemut C/~~ Sj~lLt:_s /f a l7f~y ~C-~~/~<_. < i ~ Inspected by: ~ ~ Print: ~~~ ~ ~,~ . ~ F/U Received b Print: f~ Titl ~~~ Yes / No y%'1.6` . ''~.-~~ ~~:~I?~1 Tt "`''~"'M ~i'~ e'Z--~ S~Y-'~71 ~aS~Ya