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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