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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: u 1 J