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HomeMy WebLinkAboutSTARBUCKS COFFEE # 690 2015.11.10tr1o-1s San Date Time In Code DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 C,rt10>·£ tiJ~ )t>-~l-)5""' 214-819-2115 FAX 214-819-2868 ,,..,,,. CITYffOWN U'VIVlml·hJf?M~ TimeOut Establishmrnt Number I ~ermk Number I Risk Category Purpose oflnspection: !-Compliance €outin:-} 3-Field Investigation 4-Visit 5-0ther Establishment:..:S 1-NUJUJr ~ L-bffa -/!flo 9 0 Owner:\ /0 RDA;N f/y;::£ Physical Address: {., '] 3 '3 1-h L.L..Lr.l £SI Zip: 162D5 I Phone: c)Jlf) 'q 1-w cro OUT IN NA NO cos Food Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action ,-Remarks a/ 1. Proper Cooling for Cooked/Prepared Food e./ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) L.--' . 3. Hot Hold (135 degrees Fahrenheit) ,..,. 4. Proper Cooking Temperatures v 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 ..... ~o 6 . Personnel with Infections Restricted/Excluded L.. ~ -7. Proper/ Adequate Hand washing "" " 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) /,;--" 9 . Approved Source/Labeling ./ 10. Sound Condition v-11. Proper Handling of Ready-To-Eat Foods v 12. Cross-contamination of Raw/Cooked Foods/Other ~,.;""" 13. Approved Systems (HACCP Plans!Iime 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 Reauire Immediate Correction. Not To Exceed I 0 Days Remarks L-~ 15. Equipment Adeauate to Maintain Product Temperature ...... r 16. Handwash Facilities Adequate and Accessible v r 17. Hand wash Facilities with Soap and Towels vi" 18. No Evidence of Insect Contamination ..., 19. No Evidence of Rodents/Other Animals .,/ 20. Toxic Items Properly Labe1ed/Stored./U;ed 1 v 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature v 22. Manager Demonstration of Knowledge/Certified Food Manager v 23. Approved Sewage/Wastewater Disposal System, Proper Disposal v 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Posting of Consumer Advisories (Heirnilich!Disclosure!Reminder/Buffer Plate) v 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next .lps~t~on Whichever Comes First 5pt 4pt 3pt 0 /1 !J Inspected by: fA ·t-:· ~t~ ~G\S Print: R l) Oy P t/zLL~.-1~ Total F/U Received byk.-~\;~. b( iliA /. 'Pt I I Title: 5h 12:1 (, Yes/No Print:j \'Cl VJ S PH ll ' l/ I I I)