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HomeMy WebLinkAboutSTARBUCKS ON MOCKINGBIRD 2017.08.11Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\'.STE.\L\IO:\,S FRWY.,R.\1607,DALLAS,TX 75207 21.t-SI9-21IS FAX:21.t-819-2868 DtfJI-fl-I Till1~in: I Tim..:out: 1 License Permit ;I /9DI I E,t r)pC IRiS"Categar)Page.J.of _!_ Purpose of Inspection:I I l-COml)liance 1/1 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCORE EstJ'3'/ifJ1Juc)rs ~(.,Z 77 1 cur3'gra1;nv6v£~I.*'<limber of Ih'pcat Violations:__ _;{~~i"bf'";:nio,lat~n~5.?t--CPhysicalAddress[103~1 A1o'vkJNw1RIJ I rlMvE'fiSiI-tM 1'1~Z~'§I Phon~11'vrelow,uP:Yes •'<0 (circle one), Compliance Status:Out not in compiianl.:e 1,:\1 :II:"in ~t,)mpIJ311i..:e ;'\0 not ob,ened ;\IA not applicable COS c rrected on il~R -repeat violation Mark the appropriate poinb in the OUT hox lor each numbered Item Mark .,/'a checkmark In appropnate box for 1:'\.'i0.:-IA.COS Mark an astensk •*.in appropriate box for R Priority Items (3 Points)IIio/atiollS Re /lire Immediate Correcth'e Al"Iiol11I0ttO exceed 3days Comllli.nce Status Comtlli"nce Statu, 0 I :«"c-Time :lnd Temperature for Food Safety R 0 I "\"c-R U 1"0 A 0 l''"0 0 Employee Health T s (F =degr~es Fahrenheit)T S 1.Proper cooling time and temperature 12.~Ianagement.food employees and condiltonal employees:v \.-knowledl(e.respOlhibilities.and rcporting V 2.Proper Cold Holding temperaturc(-11 OF -1S0F)1.1.Proper use of restriction and exclusion:No discharge fromveve::"n{)~e.and mouth ./3.Proper Hot H()ldin~temperature(115°F)Preventinl!Contamination by Hands V .t.Prop~r cookin~time and teJl1~)er3tun;.'vi'1-1.Hands cleaned and properly washed/Gloves used properly .-'"S.Proper reheallng procedur~for hot holding (165'F tn 2 ~ IS."'0 bare hand contact lI'ith ready to eat foods or approved Hours)alternale method properly follolled (APPROVED y N ) v 6.Time as a Public Health Control:procedures &record,Hi!!hh Susceptible Populations Approved Source {'16.Pasteurized foods lIsed:prohibited food not offered Pasteurized eU1(Sused \Vhen required 7.Food and icc ohtained from apprO\cd source:Food In/'good condition.safe,and unadulterated;parasite ChemicalsV~destruction~8.Food Recei\cd at proper temperalLtre 0/17.Food additi\es:approved and properly stored:Washing Fruits ",-&Vegetables Protection from Contamination Vl 18.TO~tc suhstances properly identified.stored and used L---9.Food S~parated &protected.prevented during food Waterl Plumbing preparation.stora!!e.displav.and tastin!! y-10.Food contr'f!JJ1Prs a~~/Cleaned and V').0-)9.Water from approved source;Plumbing installed;proper Santltzed at ppm et lerature }-'"backtloll device II.Proper disposition ofretl'-"_.-iQusly sen ed or t.--20.Approved Sewage/Waste\Vater Disposal System,properv'reconditioned disposal Priority Foundation Items (2 Points vio/atiolls Re~/lire Corrective Actioll with ill 10 days 0 I '1/,c-R 0 I ~"\C R!::-I 0 0 D~monstr:ttioll of Kno"ledge/Personnel r .'1/0 A 0 Food Temperature ControV Identification T S --T S v/21.Person in charge presenl.demonstration of kno\\ledge.l/V 27.Proper cool ing method used;Equipment Adequate to and p~rfonn duties'Certified Food ~Iana!!cr (CF\I)IvIJintain Product Tcl11perature ./'22.Food Handler no unauthori/ed perSOIlS personnel v 2H.Proper Date ~Iarking and disposition Safe Water,Recordkeeping and Food Package .t......29.Thermometers provided.accurate.and calibrated:Chemical! Labeling Thermal test strips 1/~,Hot and Cold Wat~r a\ailable;adequate pressure.safe Permit Requiremcnt,Prerequisite for Operation_0. ,_...-"2-1.R~lJuired records available (shellslOck tags:parasite l'30.Food Establishment Permit (Current &Valid)destruction):Packa!!ed Food labeled f r IVir Conformance with Approved Procedures UtenSils,Equipment,and Vcnding 25.Compll3nce II itll Variance.Specialt7.~d Process.and V 31.Adequate hand\\ashing facilities:Accessible and properlyHAeCppian:Variance obtained for speciali/ed .•.... proce:,::,.in!!methods:manufacturer instrllction~supplied.used Con,umer Ad,isory ••...•1--"32.Food and :\on-food Contact surfaces cleanable.properly designed.constructed.and usedvr26.Posting of Consumer Ad\"isllries:rail or under cook cd ,_.I--"33.\Varc\\,aslling Facilities:installed.maintained.use<V foods (Disclosure/Reminder Buffet Plate)Alier!!en Label Sen ice sink or curb cleaning facility provided Core Items (I Point)Vio/miolls Require Corrective Actioll N()t to Exceed 90 DOJ'sor l\'extlllspectioll,IVhicJ,el'er Comes First 0 I 1""C R 0 I ~-..;C R!:"0 A 0 PreHntion of Food Contamination t '1/0 A 0 Food Identification T s T S v'3-1.~()E\'i(knce of Insect C()1113minalioll.rod\,.'nL other \.-V -I1.Onginal container labeling (Bulk Food) animals. .v 35.Pcr'lonal CIc3nlinc'I!:I/eatillt!.drinkinu or tohacco lbC Phvsical Facilitics ,/36.Wipinu Cloths:properly ll,ed and ,tared •...-12.:-"on-Food Contact surfaces clean_..37.En\ironmciltal conlamil1<lt!On ._,/-13.AdcLllwte \ellliiatlon and li!!hting;designated arl?3S lI~ed "3X.Appro\euthall ing method (/-1-1.Garbage and Refuse properly disposed:facilities maintained ProDcr l'se of Utensils v -15.Physical facilities installed.maintained.and clean (I'"39.L'I~n~il5!.cqllipl11~nt.&linen~:propc-rl)used."'tored.~-16.Tollet Facilities:properly cot1>tructed.supplied.and clean/dried.&handled,In lise utensils:nronerl\used / /.to.Stt1gle·sen tee &single-usc arttcks:properly stored j,.47 .Other Vtolations ..<m<Jllf'ed A Rccehed by:J'vytJ V ~ Print:AMbr%\Th1 ~tl-X,\Title:Person In Charge/Owner (signatur~)/1 Inspected by:(!);._(;{l0.UV /\;;--r;,5 Prinl:~ifJy Phi L4tf....,U BII~in('s,Email: (~igl1atur~)_'17 _..I'!..,-Vr'l Form EH-06 (Revised 09-20~?J__./I -