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HomeMy WebLinkAboutSTARBUCKS ON HILLCREST 2017.08.24Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377~.STE.\I:\IO~S FR\\Y..R:\1607.OALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ~~2~'-/7 I Tim~in:I TlillC out:I License Permit"I [>1.Type I Rl~k Category PagcJ or_f Purpose of Inspection:I I I-Compliance I J 2-Routine I 3-Ficld II"estil!ation I I 4-Visit I I 5-0ther TOTAL/SCORE Establ~"t ~aI111e:.i -..(~'11-'~-'Cllntact,OIl n-:r l\:a1l1<!: I *.\umber of Repeat \,iolations:__f\.tfl-IJ.,VL-~)LL ./:\lImber of Violation,COS:-- Phy(~t'I~~~HU_U./1LSI IL(j'~.Count)\:."lPAf1~~~itiyIPI~J 4'&C]/..._'-I fr)(_,I Follo,,-ur:Ye,,}IvEI.,"0 (circle one)'-- Compliance Status:Out _not in compliance IN in ~omp~~mce :'1"0 =nut ub,er\'eu :\A =not applicable CO~=cOITected on site R:repeat \lulation Mark the aoorooriate ooints Inthe OCT box for each numbered item Mark ''/'3 eheckl11alk In appropnate hox tor 1:\."0."A.COS \lark an asterisk'*.IIIaoorooriate hox for R Prioritv Items (3 Points)violatiollS Re lIire Immediate CnrreetiI'l!Actin/l /lot tn exceed 3 days Comnliance Status Cnmilliance Status 0 I N "C Time and Temperature for Food !Ifety Il 0 I ""('R t:N 0 0 l ,0 A 0 Emplo)ee Hcalth T s (F ;degree,Fahrenheit)T S ../1.Proper cooling till1~and temperature /'Ic.\lanagcment.food employees and conditional employees:.,.~noll led"e,responsibilities.and reponinu ;/2.Proper Cold Holding temperature(-1I F -15 FI V V 13.Proper use or restriction and exclusion;No discharge trom C\es.l1o,,"e.and mouth .,/3.Proper Hot f loldinu temperature(135"FI Preventing Contamination by Hands •.....•...4.Proner cookinu time and temperature ..-f 1-1.Hands cleaned and properly washed Glo\'es used properly ,-5.Proper reheating procedure for hot holding (165'F In 2 /'IS.;-.iobare hand contact lI'nh ready to eat foods or appro\'ed Hours)alternate method properlv 1'011011cd IAPPROVED Y N ) ""6.Time a,a Public Health Control:procedures &reconJ~Hi!!hly Susce(ltible POIlUlations ApprO\ed ourcc vf'16.Pa,teuri/ed foods used:prohibited food not offered Pa!')tcuri/ed el!US L1sed \\hen required 7.Food and icc oblGined trom appro\ed ,ource;Food in (.•••1/good condition.sale.and unadulter3ted:para,ite Chemicals -destruction 1/8.Food Received at proper temperature -1 17.Food additives:appro\cd and properly stored:Washing Fruits...... &Vegetable, Protection from Contamination ,,/18.Toxic suh,rances properlv identified.stored and used .("V 9.Food Separated &protected.pr~\'cnted during food Waterl Plumbing prenaration.storage.display.and tasting 1,]/10.Food cOntlt svr1~~~hls:Cleaned and •......•.19.\Vater Irom appro\ed source:Plumbing installed;proper Saniti7ed at I _~_",_~1tel eraturc backlloll de\ice .",)1'II.Proper disposition of retumea.pre\lOusly servcd or •.....20.ApprO\cd Sewage Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,lIire Corrective Actioll with ill 10 days 0 I 'i "C Il ()I ""C R U ]\0 A 0 Demonstration of Knowledge/Personnd l ,0 A 0 Food Temperature Control/Identification T "-T S--'_ •••t.-~1 Person in charge prc;;;enl.demonstration of kno\\ledge.I.r.-27.Pruper cooling method used:EqUIpment Adequate to -and Derlorm dutie,Certilied Food \Ianager ICF:\I)i\lainlain Product Temperature "2::.Food Handler no unauthori~ed persons per,onnel ,.,2R.Proner Date \Iar~ing and di,position Safe Water.Recordkecping and Food Package \.-v-2<),Thermometers 1'1'0\ided.accurate.and calibrated;Chemical LabclhlQ Thermal te,t strip, 1/J'Hot and Cold Water a\ailable;adequate pre»ure.safe Permit Requirement,Prerequisite for Operation_J, j,-2-1.Required records 3\ailahlc (shclbtock tag,:parasite vj-30.Food Establishment Permit ICurrent &Valid)1•••••destruction I:Packa!!ed Food labeled III r:r Conformance with Appro\cd Procedures Utensils,Equipment,and Vending 25.Compliance \\ith Variance.Specialized Process.and "...31.Adequate hand\\a,hlllg facilities:AcceSSible and properlyHACCPplan:Variance obtained 1'01'speciali/ed V procc:::.sint!methods:manufacturer instruction'::>suppl ied.used Consumer Ad\isory /"32.Food and ;\on-Iood Contact surf'aees cleanable.properly designed.constructed.and lIsed '-1 26.Posting ofCollsumer Ad\isories:r£m or under cooked j./33.Warcllashing Facilitie,:in,talled.maintained.used, foods (Disclo,ure Reminder Burtet Plate)Allcr~en Label Sen icc sink or eurh cleaning facility pro\ided Core Items (I Point)Violatiolls Require Corrective Actioll Sot to Exceed 90 Day~or Next I/lspectioll,JVI,ic/tel'er COllies First 0 I :-.:.;c R ()I :-.,c R U N 0 \0 Prcvention of Food Contamination r "0 A 0 Food IdcntificationTST, .•.•...3-1.,,"0 E\idence of IIbect cont.ll11inatlon.rodent other .,..V -11.0nginal container labeling (Bulk Food) animals./,35.Personal CIc.1I11int:ss catim..!.cirll1kil1!.!or tobacco ll~('Ph\'sical F:lcilities V 36.WioilH!Cloths:Dronerl,u,ed and stored •.....-12.),on-Food Contact surfaces clean ,/37.Em irollll1enwl comamin:Hloll ""43.Adequate \entilatlon and li!!htllw:de,ignatcd .,reas used ./3X.Appro\cd th.l\\in~method ;,--1-1 Garhn!!c and Ref,,,e proper!\dispo,ed:t"ctiitles mallltaincd Proller l'sc of l:tensils .,45,Ph"ical t'lctiitie,Installed.maintaIned.and clean 39.Lten,ib.equipment.&linens:properly used.,tared.(,V;-16.Toilet Faetiltles:properl,con>truc,ed.supplIed.and clean y dried.&handled In u:::.cutensil,,:propcrh'lI~('d-vV 4n.Single-,en icc &'in7)"C article,;properl),tored 1./.j7.Other Violations and'-llsed _ Recei,'ed by:"<.~'/_j_)·1 '----Print:Titlc:Person In Charge/Owncr (::.Igllaturc)'"-K (,.----<_}l/ Inspected by:rJ;-(~\_~(;.~Print:.t'>1 PhuJ..'.D'7 Hu\inc'\"1 Email: (!:,ignatun:) Form EH-06(Revised 09-2015.L./I ,