HomeMy WebLinkAboutSTARBUCKS COFFEE # 690 2017.03.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'><.STE.\nIO:'liS FR\VY.,R}I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~e;_JO""11 Time in:I Time out:I License/Perlnit #785ft;1Est.Type I Risk Category Page _pof__1
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Purpose of Inspection:I I I-Compliance Ivl 2-Routine I I 3-Field Inv('sti!mtion I 14-Visit I I 5-0ther TOTAUSCORE
Est3rn~m(_'k(~~~qocon~£Zlle13Roo/r5 1*;-';ul1lber of Repeat ViO"llions:__0./:"lumber of Violations COS:--
PhYSica~crt~O H~~f~c:1 Cli;5~~~PMt-~,~~I Phone:tfJ//'/:!90 IFollow-~Ip:VesNo(circle one)
Compliance St.tu~:Out =not in compliance IN =in compliance NO =not ob,e"ed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate point,in the Ol:T box for each numbered item Mark •./,a checkmark in annroonatc box for Itli.tliO.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiollS Re uire Immediate Correcth'e Action 1I0tto exceed 3 days
Comflli:lI1ce Status Comnli"nce Status
0 I N N C Time and Temperature for Food Safety R 0 I N '"C R
U N 0 A 0 1:N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
"V-I.Proper cooling time and temperature ~l--"12.Management.food employees and conditional employees:
knowledge,responsibilities,and reportinl!
2.Proper Cold Holding temperalllrc(-Il OF!-15°F)~V 13.Proper usc of restriction and exclusion;No discharge from•..eves.nose.and mouth..,.3.Proper Hot Holding temperature(135°F)-Preventin!!Contamination by Hands
/'4.Proper cookim.!time and temperature .y 14.Hands cleaned and Dronerlv washed!Gloves used properly
,/5.Proper rcheating procedure for hot holding (165°F in 2 f'15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
"'"6.Time as a Public Health Control;procedures &records Hiphly Susccntible POllulations
Approved Source
~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained Irom approved source:Food in
,V'good condition.safe.and unadulterated:parasite Chemicals
destruction
•V-8.Food Received at proper temperature .t 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination "f IR.Toxic substances oronerlv identilied.stored and used
•...•....9 .Food Separated &protected.prevented during food Waterl Plumbing
preparation,storaue.disolav.and tustin£!
...."IO.Food conta,telfii>'~S anl~tabt<S.:Cleaned and
""
....19.Water from approved source;Plumbing installed;proper
Sanitizcd at ppm/'nmcrature l backtlow device
II.Proper disposition ofrctumecI:pfCv1ously sen'cd or •....i.-"20.Approved Sewage/Wastewater Disposal System,proper
,/reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll withill 10 dal's
0 I N 1i C n 0 t N "C R
U N 0 A 0 Demonstration of h:nowlcdge/Personnel lJ N 0 A 0 Food Temperature Control!Identification
T s T S
,/21.Person in charge present.demonstration of knowledge,..,.V 27.Proper cooling method used;Equipment Adequate to
~and perform dutiesl Certified Food ~1ana~er (CFM)ivlaintain Product Temperature
V ~2.Food Handlerl no unauthori7ed personsl personnel .,28.Prooer Date l"v(arkin~and disoosition
Safe Water,Recordkeeping and Food Package !-~29.Thermometers provided.accurate,and calibrated:Chemical!
Labelin!!Thcrmal test strips
••¥0'Hot and Cold Watcr availablc:adequate pressure.safc Permit Requirement,Prerequisite for Operation•...).
••••1;1
24.Required records available (shellstock tags;parasitc +30.Food Establishment Permit (Current &Valid)destruction):Packal!cd Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
III +25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized "'"processing methods:manufacturer in~tructiolls suppl ied,used
Consumer Advisory •...v-32.Food and Non-food Contact surfaces cleanable,properly
designcd.constructed.and used
i'26.Posting of Consumer Ad,isories;raw or under cooked •..t--33.Ware\\"ashing Facilitics:installed,maintained.usedl
foods (Disclosure/Reminder/Buffet Platt)1 Allerl!cn Lanel Service sink or curb cleaning facility provided
Core Items (J Point)Violatiolls Reqllire CtJrrL'ctivl'Actioll Not to Exceed 90 Days or Ne:ctlllsnectioll,Wllicllel'er COnies First
0 t N :;C R ()I N :;C R
U N 0 A 0 PrrwlItioll of Food Contamination t:N 0 A 0 Food Identification
T S T s
,f-?3-1.No Evidence of In,ect contamination.rodcnt/olher "I/'41.0riginal container labeling (Bulk Food)
animals
~;(35.Personal Cleanliness/eating,drinking or tobacco lI~e Phvsical Facilities.,36.Wiping Cloth,;proper"used and ,tored •.....42 .Non-Food Contact surlaces clean
'"37.En\ironmenlai contamination •..•..~43.AdcCluate ventilation and lirrhtinl!:desil!l1ated areas used,38 Appro"cd th'l\\inu method f .••4-1.Garbage and Refuse properlv disposed;t;,,\ilities maintained
Proper lTse of Utensils •••A 45.Phvsical facilities installed.maintained.an!llclean,39.Ctcnsils.equipment.&linens;properly used.stored.~/46.Toilet Facilities:properly constructed,sup~ied.and clean
/tIJ dried,&handled,In usc utensil,;properly u;,cd
If"-10.Sinte-scr\ice &4gle-us'articles:properly stored ~47.Other Violations
and us d I
Received by:r(/1\L1L4;~
,
I Print:Title:Person In Chargel Owner
(signature).,-y ,..~J\
Inspected by:I ~J~'1J~fI)~Print:1f)VD-1 fJh n.u C~Business Email:
hignature)~~"-'-"
Form EH-06 (Revised 09-2015-j-""""I I