HomeMy WebLinkAboutSTARBUCKS FONDREN 2017.04.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
0";:-1 frl-H Time in I Time out:I License!Permit #~~3rtJf I Est.Type I Risk Category Pagef_of _j_
L
Puroose of Insnectlon:I I I-Comnliance I Vi 2-Routlne I '1 3-Field Investieatlon I I 4-Vlsit I I S-Other TOTAUSCORE
Est~FFJ<tr[J&k'c>/fi}nDMl/c~r1~7:/y5~I *Number of Repeat Violations:--
"Number of Violations COS:__0PhysicalAddres:0 4 14 Hve7Z..1 tJrSl'~~h ~I :lbzi.H Phone:I Follow-up:Yes
No (circle one)
Out Jnol incompliance
,
NO=nolobserved NA=nOIapplicable COS =corrected on site R=repealviolalionCompUanc~StlItus:IN =in compliance
Mark the approprialepoints in the OUT box foreach numbered item Mark ,~,a checkrnarkinapproPriatebox for IN,NO.NA.COS Mark an asterisk '*'in annroprialeboxfor R
Priority Items (3 Points)violations Re.7uire Immediate Correctil'e Action not to exceed J dizY!I
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N C R
V N 0 A 0 V N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
1/I.Proper cooling time and temperature V~12.Management.food employees and conditional employees;V knowledge,responsibilities,and reporting
1.1""2.Proper Cold Holding temperature(41°F/45°F)j...,/13.Proper use of restriction and exclusion;No discharge from
I.••eyes,nose.and mouth_,./3.Prooer Hot Holding temperature(135°F)PreventiDe CODtaminatlon bv Hands
"4.Proper cooking time and temperature V]14.Hands cleaned and properly washed!Gloves used prooerlv
VV 5.Proper reheating procedure for hot holding (165°F in 2
~
15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N ).L.--'6.Time as a Public Health Control;nrocedures &records Hlehly Susceptible PODulations
Approved Source *16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source;Food in
\.oV good condition,safe,and unadulterated;parasite Chemicals
destruction
•....v 8.Food Received at proper temperature
~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ~18.Toxic substances properlY identified.stored and used
vi.--9.Food Separated &protected,prevented during tood Waterl Plumbing
preparation.storage.displav and tasting
vlo'10.Food contact ~ltnde':umables ;Cleaned and Iv"19.Water from approved source;Plumbing installed;proper
Sanitized at ""/'mite erature backflow device
v-II.Proper disposition ~ned.previously served or I"\...-i.--'20.Approved SewageIWastewater Disposal System,proper,
'"reconditioned disposal
Priority Foundation Items (2 Points viohztions h "ire Co~Actioll within IfJ dllV!I .
0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature ControU IdentificationTsTS
V 21.Person in charge present.demonstration of knowledge,Lv 27.Proper cooling method used;Equipment Adequate to
L-and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
V 22.Food Handler/no unauthorized persons!personnel ~28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package 1'-V 29.Thermometers provided,accurate,and calibrated;Chemical!
Labeline Thermal test stripsv•..•23.Hot and Cold Water available;adequate p,essure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)l,/'destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance,Specialized Process,and ."....31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specializedt t,...
processing methods;manufacturer instructions supplied,used
Consumer Advisory ",r 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
'1 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/ReminderlBuffet Plate)!Allergen Label V •....
Service sink or curb cleaning facility provided
Core Items (1 Point)JIIolllliom Ref/uire Corrective Actioll Not to ExcNd 9fJ/)QY!I or Nat IlI!ID«doll,Wltkheve,COMa Fint
0 I N N C R 0 I ;\I N C RVN0A0PreventionofFoodContaminationvN0A0FoodIdentificationTsTS
"''"
34.No Evidence of Insect contamination,rodent/other 41.0riginal container labeling (Bulk Food)
animals v
v_35.Personal Cleanliness/eating,drinkin!!or tobacco use Physical Facilities
.."36.Wining Cloths;properly used and stored •.....•...42.Non-Food Contact surfaces clean
V -37.Environmental contamination •.......43.Adequate ventilation and lighting:designated areas used~38.Aooroved thawing method •...44.Garbage and Refuse properly disposed;facilities maintained
ProDer Use of Utensils •••1'45.Physical facilities installed,maintained.and clean1:~39.Utensils,equipment.&linens;properly used.stored,1,,0"""'46.Toilet Facilities;properly constructed.supplied,and clean
1/'dried,&handled!In use utensils;properly used
LV 40.Single-service &single-use articles;properly stored "V'47.Other Violations
and used __,
Received by:n.~.~
Print:~,,4 \tY'n~{'\Title:Person In Charge!Owner
(signature)..••1 (J.>~"'I
Inspected by:tN W)LlL n...~Print:f)UD'T 1-111L.L.,i 0 ~Business Email:
(signature).-
Form EH-06 (Revised 09-2~I I ,