The URL can be used to link to this page

Home My WebLink AboutDRIP COFFEE COMPANY 2017.03.10Dallas County H ealth and Human Services -E nvironmental Health Division Retail Food Establishment Inspection Report 2377 . STEMMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 D~ I Q-I 11 Time in: I Timeout: / I License/Permit # '1900 I Est. Type I Risk Category Page 1 of_!__ Purpose of Inspection: L J 1-Compliance lJJ '] 2-Routine L ] 3-Field Investigation r l 4-Visit I I 5-0tber TOTAUSCORE EstablistJrnat e: CD~ CwtPkN-t conta~TEV~llfl7Arzhe-fL I * Number of Repeat Violations: __ 0 ./ Number of Violations COS: -- Physical Ad~~ )'i~ 'lhv~W I ctJ/:f,vtF::mw/lrJ!r ~61D6!Phone21'{ I Follow-up: Yes CD~ (r, I~ No (circle one) Compliance Status: Out= not in compliance I = in compliance 0 =not observed NA =not applicable COS= corrected on site R =repeat violation Mark the apJ>rOQriate j>()ints in the OUT box for each numbered item Mark './' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * ' in appropriate box for R Priority Items (3 Points) violations Re uire Immediate Corrective Action 110t 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 R u N 0 A 0 U N 0 A 0 Employee Health T s (F =degrees Fahrenheit) T s ./ 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) ,..-' 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth "' 3. Proper Hot Holding telnperature( 135°F) Preventine Contamination by Hands / 4. Proper cookingtime and temperature 1'1' I 14. Hands cleaned and properly washed/ Gloves used properly / 5. Proper reheating procedure for hot holding ( 165°F in 2 1 15. No bare hand contact with ready to eat foods or approved Hours) alternate method properly followed (A PPROVED y _N J ./' 6. Time as a Public Health Control; procedures & records Hiehly Susceptible Populations Approved Source H 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required 7. Food and ice obtained from approved source; Food in ~ ~ good condition, safe, and unadulterated; parasite Chemicals j destruction V' 8. Food Received at proper temperature .{ 17. Food additives: approved and properly stored; Washing Fruits & Vegetables Protection from Contamination Vf I I 18. Toxic substances properly identified, stored and used .... ~ 9. Food Separated & protected, prevented during food Water/ Plumbing preparation, storage, display, and tasting .I I 0. Food contact surfaces and Returnables; Cleaned and .. V' 19 . Water from approved source; Plumbing installed; proper Sanitized at ppm/temperature back flow device ./ II. Proper disposition of returned, previously served or .. lo-""" 20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re~ uire Corrective Action with ill 10 days 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 ControU Identification T s T s ,)'' 21. Person in charge present, demonstration of knowledge, v 27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manager (CFM) e. Maintain Product Temperature ., 22. Food Handler/no unauthorized persons/ personnel v 28. Proper Date Marking and disposition Safe Water, Rccordkeeping and Food Package "" 1--" 29. Thermometers provided, accurate, and calibrated; Chemical/ Labeling Thermal test strips r'~ 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) I destn1ction); Packaged Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending i 25. Compliance with Variance, Specialized Process, and r 31 . Adequate handwashing facilities: Accessible and properly HACCP plan; Variance obtained for specialized ..... 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 v r 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point) ViolatiotiS Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First 0 I N N c R 0 I N N c R u N 0 A 0 Prevention of Food Contamination u 0 A 0 Food Identification T s T s v " 34. No Evidence of Insect contamination, rodent/other v 4I.Original container labeling (Bulk Food) animals .. 35. Personal Clean! iness/eating, drinking or tobacco use Physical Facilities " 36. Wiping Cloths; properly used and stored r 42. Non-Food Contact surfaces clean , 37. Environmental contamination ... ~ 43. Adequate ventilation and lighting; designated areas used .,. 38. Approved thawing method ~-'J 44. Garbage and Refuse properly disposed; faci lities maintained Proper Use of Utensils .. 45. Physical facilities installed, maintained, and clean \f 39. Utensils, equipment, & linens; properly used, stored. ... 46. Toilet Facilities; properly constructed, supplied, and clean ./1 dried, & handled/ In use utensils: properly used v 40. Single-service & single-use articles; properly stored and used I 47. Other Violations Received by~ )\ " .L ~~~ Print: Title: Person In Charge/ Owner (signature) ~ ~ :c~ Inspected by: ~ ~ (f-,S Print: JA.Ui)\; HA1w-D~ Business Email: U 0!ft-t~ (signature) Form EH-06 (Revised 09-2QJ.5) // ij