HomeMy WebLinkAboutSTARBUCKS - SMU 2016.07.227,
Datrr;. 22-J ~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMO)'IS FRWY., RM 607, DA~S, Tr< ... 7r. 214-819-2115 FAX: 214-819-2868 D. K· ·ro {¥-i'-.r1i . I Time in: I Time out: I License/Permit # I Est. Type I Risk Category Page _ of -
Purpose of Inspection: L J 1-Compliance L J 2-Routine [ ] 3-Field Investigation r l 4-Visit r l 5-0ther TOT AIJSCORE
Esta~~e~~j(K_s UFfE:£ J:6n I ConTJ.t!Owner Name: . I * Number of Repeat Violations: __ ~BJ . I~J2.1Z Ctl.A DL£ --' Number of Violations COS: __ 0 Physic(l,~rr~ f<c~arS W ·£:fi .l Ci~ounty: rp,w::J_z;y~J Phone~r&q-78~-70&~ Follow-~op: Yes o. \.. ry L--J Nn • .tft.51fl.t, No (corcleone)
Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA =not applicable COS= corrected on site R = repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark '1' a checkmark in appropriate box for lN, NO, NA, COS Mark an asterisk ' * · in appropriate box for ~
Priority Items (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N c I u N 0 A 0 U N 0 A 0 Employee Realth
T s (F =degrees Fahrenheit} T s
v I. Proper cooling time and temperature 12. Management, food employees and conditional employees; ,/ knowledge, responsibilities, and reporting
v~-" 2. Proper Cold Holding temperature(41 °F/ 45°F) v 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
/ 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
v 4. Proper cooking time and temperature ....-I I I 14. Hands cleaned and properly washed/ Gloves used properly
v v 5. Proper reheating procedure for hot holding (165°F in 2 lv-1-15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED Y _N_ J v 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 1-16. Pasteurized foods used; prohibited food not offered
Pasteuri zed eggs used when required
7. Food and icc obtained from approved source; Food in
v v good condition, safe, and unadulterated; parasite Chemicals
destruction
v 8. Food Received at proper temperature vf 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination vt I 18. Toxic substances properly identified, stored and used
v 9. Food Separated & protected, prevented during food Water/ Plumbing
preparation, storage, display, and tasting
lv I 0. Food contact surfaces and Returnables ; Cleaned and -19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/temperature -back now device
v I I. Proper disposition of returned, previously served or v 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re uire Corrective Action within 10 days I
0 I N N c R 0 I N N c R u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control! Identification
T /' s T s
i 21. Person in charge present, demonstration of knowledge, .......... 27. Proper cooling method used; Equipment Adequate to
and perform duties/Certified Food Manager (CFM) Maintain Product Temperature v 22. Food Handler/ no unauthorized persons/ personnel "' 28. Proper Date Marking and dispositi on
Safe Water, Record keeping and Food Package ~,.....-29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
v' 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
v' 24. Required records available (shellstock tags; parasite 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
f 25. Compli ance with Variance, Specialized Process, and ,/ 31. Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized v
processing methods; manufacturer instructions supplied, used
Consumer Advisory ._.. -32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
~ 26. Posting of Consumer Advisories; raw or under cooked ....... ,....-33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)! Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)_ Violations Require Corrective Action Not to Exceed 90 /Jj vs or Next Inspection Whicllever Comes First
0 I N N c R 0 I ~ N c R
u N 0 A 0 Prevention of Food Contamination u N A 0 Food Identification
T s T s
.,...... 34. No Evidence of Insect contamination, rodent/other ./ 41.0riginal container labeling (Bulk Food)
animals
...... 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
....... 36. Wiping Cloths; properly used and stored "' 42. Non-Food Contact surfaces clean
-/' ./ 37. Environmental contamination ,.. 43. Adequate ventilation and lighting; designated areas used .... 38. Approved thawing method .... 44. Garbage and Refu se properly disposed; faci liti es maintained
Proper Use of Utensils ..... 45. Physical facilities installed, maintained, and clean
v' 39. Utensils, equipment, & linens; properly used, stored, \, I' 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
I' 40. Single-service & single-use articles; properly stored .,... 47. Other Violations
and used
Received b~ 7 t1._ / ~~ (sognature) " Print: -:.TC\1 \ ore ( { C\c\ \ { Tt!'.trr~\" ~~~targe/Owner (\\ \'v c\J\(, ~ ( I,
Inspected by: ~t::;;? ~£,/.M fhS Print: K.J~. PftJLJ-\~ Business Email: \
(sognature)
I