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HomeMy WebLinkAboutStarbucks Coffee #690 (2)Go~p1TY pFO 9{ `~ ( ~ r ~ ~ Y~T9Tf OF .~6~P~. 7-.~~~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ]~.y ~^ (214) 819-2115 Fax: (214) 819-2868 `f~ V 1"'c'' (~ 1 ~ _ ! ~ L~ivr~/`~str; ~.~.~- 35~~ Establishment: ~ 1 ~~ ~j (~,k„~j ~ ~-- ~ ~ ~~'~ Owner: ~(j ~ ~t N C C~T) Physical Address: ~ { L~„~,~ ~~ Zip: ~ ~ ~ Phone: (~i ~'") ~,' ~'~' C~~'T ~1r i~IA ~T~1 ~~ ~ ~ ~~~~'~~~'~i~~& , ~~~ ~ ~. ~~, ~ ~'ts ~ , , x ' ~ ~; ' ~ ~ '• ` `~ ~'. ~i~ ~t+~t~t~ °~'~~ '~ ~~ ~~t~i~ ` ` I~ emar~s ~ ~ ~ ~ _ ~,~ ~ _ 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/T ~ perature ~ ~' 3`~ ~= ~crr nv :~rA rro cos '~c~e~~~"~~'~ili~iSo~rce~~~ur~+~#~ ° ~ 4 ~ ~i~~r~e Requiar~: ~nmec~ate; C~rre~~iv~. ~~tzi~n Rernarl~s `~ ? 6. Personnel with Infections RestrictedlExcluded ~ 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) / 9. Approved Source/Labeling 10. Sound Condition '~ ll. Proper Handling of Ready-To-Eat Foods '~ 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ouT ~r ~i~ rro cos Facitity ~ud °Equi~ment Itequiremen~s , 3 rts Uia!~atian,s;R~quire Iramediate Gonrection; Not To.E~c~ed 10 Days Remarks ~ 15. E ui ment Ade uate to Maintain Product Tem erature '~ 16. Handwash Facilities Ade uate and Accessible '-~"' 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination / 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erly Labeled/Stored/Used / 21. Manual/Mechanical Warewashin and Sanitizin at ( r pm/tem erature `' 22. Mana er Demonstration of Knowled e/Certified Food Manager 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees 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 Submci~al St ~1~r 'Viol~~ants _ ~2 ' t~ ~~~~a%e.~l~tx#~~,.:~Tat.tti ~ceed ,~~ ~~ s~.~r-;~e ~~+T~~t Itts ec~ian, Wttichever Comes First j~ p Q ~ ~ ~~ ~~ 4 t ~}~, l ~ ' J7~ n°l~ '°~ Inspected by: j.~ Print: ~ ~ Tot~ 5 ~~.~~ P~-h~ F/U / vo~ i,~1„ Received by6'`~-~ ~~ Pri~"'~,- ~ 4,~ ~~ I~1 C,~ ''~ T~: ~ ~ ~~ ,~ ~~,-~ ~, ~` ~