HomeMy WebLinkAboutSTARBUCKS - DEDMAN 2017.04.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
'110 11'I Time in:/Time out:/I LicenselPermit #'7Qq-;L /Est.Type I RiskCategory Page_j_of L
pufoo5e of Insnection:I I I-Compliance I ./.2-Routine I •3-Field Investil'ation I I 4-Visit I I S-Otber TOTAllSCORE
Estab'SiJ\Y{$u-c,h -De:DnM con0bw;:)Anf7N Ty&57L/*Number of Repeat Violations:__CJv'Number of Violations COS:--
Physical Address:(p DOS fusH Ava ?J/JlV~thtw4Jj5'iJ!5 Phon~loq 1€:1.9 lOW ~Follow-~p:Yes-.No (clfcle one)
Compli.nt~Status:Out =nOlincompliance IN=incompliance NO =notobserved NA =nOlapplicable COS =corrected onsite R=repeat violationMarktheannmnriatepointsintheOUTboxforeachnumbereditemMark,..t'acheckmark in3DDromiatebox for IN,NO.SA.COS Mark an asterisk '*.in annrnnriateboxfor R
Prioritv Items (3 Points)violalion.~Re uire Immediate Co"ective Action "o110exceed J days
ComDli.nc~Statns CompUanee Status
0 I N N c Time and Temperature ror Food Sarety R 0 I !II N C RVN0A0VN0A0EmployeeHealtbTs(F =degrees Fahrenheit)T SVVI.Proper cooling time and temperature (V'•..12.Management,food employees and conditional employees;
knowled£!e.resDonsibilities,and reporting
•..1/2.Proper Cold Holding temperature(41°FI 45°F)1'''13.Proper use of restriction and exclusion;No discharge from
eves,nose,and mouth
V 3.ProDer Hot Holding temDerature(13S0F)Preventin!!Contamination bv Handsv4.ProDercooking time and temnerature '"14.Hands cleaned and properly washedl Gloves used nronerly
y 5.Proper reheating procedure for hot holding (16S0F in 2 vf IS.No bare hand contact with ready to eat foods or approved
1/Hours)alternate method DroDerlvfollowed (APPROVED Y N )~6.Time as a Public Health Control;orocedures &records Hi"hlv Susceptible Ponulations
Approwd 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 Cbemlcals
destruction,,-8.Food Received at proper temperature f 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances DroDerlyidentified,stored and used•...-9.Food Separated &protected,prevented during food Waterl PlumbingDreDaration,storage,disDlay,and tasting
""-IO.Food contact surfaces and Returnables;Cleaned and
/"
19.Water from approved source;Plumbing installed;proper
Sanitized at Dnm/temnerature backflow device
".II.Proper disposition of returned,previously served or ,/20.Approved Sewage/Wastewater Disposal System,properreconditioneddisDosal
Priority Foundation Items (2 Points vlolaiiolfSRe,"ire Corrmive Actio"within 10ibrtK
0 I N N C R 0 I N N C RVN0A0DemonstrationorKnowledge!Penonnel U N 0 A 0 Food Temperature Control/IdentificationTSTS
v~
21.Person in charge present.demonstration of knowledge,•...I.-27.Proper cooling method used;Equipment Adequate to
and Derform dutiesl Certified Food Manager (CFM)Maintain Product TemDerature•22.Food Handlerl no unauthorized DersonslDersonnel v 28.ProDer Date Marking and disposition
Sare Water,Recordkeeping and Food Package ...•V 29.Thermometers provided,accurate,and calibrated;Chemica II
Labelino Thermal test striDs...23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
•....:...-24.Required records available (shellstock tags;parasite }-30.destruction);Packaged Food labeled Food Establishment Permit (Current &Valid)
Conformance with Approved Procedures Utensils,Equipment,and Vending
f 25.Compliance with Variance.Specialized Process,and
IV 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
Drocessing 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,usedl
foods (Disclosure/Reminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility Drovided
Core Items (l Point)VwlaiiolfSReauire Corrmive Action Nol to EJ«nil 90DIII7$or Next IIf..-ction.JJ'hkllever eo.,es First
0 I N 1'1 C R 0 I N N C RVN0A0PreventionorFoodContaminationvN0A0FoodIdentificationTsTS."34.No Evidence of Insect contamination.rodent/other ,/"41.0riginal container labeling (Bulk Food)animals
"3S.Personal Cleanliness/eatinl!.drinking or tobacco use Phvsical Facilities•.36.WiDingCloths;Droperlv used and stored "42.Non-Food Contact surfaces clean
V 37.Environmental contamination ..43.Adeouate ventilation and lighting;desiQnated areas used
I"38.Approved thawin£!method ,44.Garbage and Refuse orooerly disposed:facilities maintained
Proper Use of Utensils II 45.Phvsical facilities installed,maintained,and clean
39.Utensils.equipment,&linens;properly used,stored.V 46.Toilet Facilities;properly constructed,supplied.and cleanI"'dried.&handledl In use utensils;nronerlv used '""V 40.Single-service &single-use articles;properly stored r/V 47.Other Violations
anduse~~
Received by:~.~/I/)"~7L Print:-a\\\DVe (~rt1dle Title:Person In Chargel Owner(signature)
Inspected by:~~'iI V~-v:)~Print:(~UD-v Jl.t,It.oS Business Email:
(signature)7 -,..,
Form EH-06 (Revised 09-~.I I