Loading...
HomeMy WebLinkAboutStarbucks #6277 2013.07.10 I 04TY 0, w r (° , „,6 DALLAS COUNTY HEALTH AND HUMAN SERVICES $1 Vi y ENVIRONMENTAL HEALTH DIVISION • �o+, ; , • 2377 N. STEMMONS FRWY. ROOM 607 s�'T F—. ,p DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 TPC CITY/TOWN JIM V t5I 7 4V San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: •1-Compliance 2 outine 3-Field Investigation 4-Visit 5-Other Establishment: $r"P, l/L)C.d15 if 6z77 Owner: /-4,44- ` hi-710' Physical Address: 30 3(0 /M A/AJ7, Zip: 75‘?.-05 Phone:: ( j' & '- OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks V 1. Proper Cooling for Cooked/Prepared Food + t! 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ✓ 3. Hot Hold (135 degrees Fahrenheit) V 4. Proper Cooking Temperatures t, 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 6. Personnel with Infections Restricted/Excluded V 7. Proper/Adequate Handwashing V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V 9. Approved Source/Labeling ft/" 10. Sound Condition V 11. Proper Handling of Ready-To-Eat Foods t/ 12. Cross-contamination of Raw/Cooked Foods/Other b--- 13. 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 v 16. Handwash Facilities Adequate and Accessible ,,r 17. Handwash Facilities with Soap and Towels V' 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals V 20. Toxic Items Properly Labeled/Stored/Used "'� 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature 22. Manager Demonstration of Knowledge/Certified Food Manager 23. Approved Sewage/Wastewater Disposal System, Proper Disposal bo."- 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) 'f 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 'f 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 4pt 3pt (:) J 4 Total Inspected by: f It � 4 Print: , f P � ■ F/U Yes/No Received by ' .,, I Print: Title. \ .