HomeMy WebLinkAboutStarbucks (Mockingbird) 2012.11.09 ,3t4TY of DALLAS COUNTY HEALTH AND HUMAN SERVICES
z;�° / ; ENVIRONMENTAL HEALTH DIVISION
:�t 44-5 011, 2377 N. STEMMONS FRWY. ROOM 607
�'rf of��c DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY/TO W N lf<f dV e45,.%ma/y r- A -
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: S %'✓-� Li C� Ft(1'2'.- /-7 Owner: 7217.4 4J I/7p, 31 /
Physical Address: 3 0 3 6, /4 6clf i.v(.., F Zip: 752 L 5 Phone: ( il'g) /– Z'/13`f
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
e.� 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
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
a 6. Personnel with Infections Restricted/Excluded
'� 7. Pro e er/Ade I uate Handwashin
is !
■■ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Ass roved Source/Labelin
10. Sound Condition
�- 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
1.., ' Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate 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 Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( 8 ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
Opt
3pt
Tota Inspected by: 6,\141\,� S Print: gin p `(Lt. �'S'
Yes/No Received by: \ . N,jk 140 ( Print: Title:
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