HomeMy WebLinkAboutSTARBUCKS 2017.09.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STEM:'VIO:\S FRWY"R:'V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Je,~/5-111 Time in I Time out:-I Lrortra56 6g37'-1 I Est.Type I Risk Category Page !of _l
PurDose of InsDection:I I I-Comnliance I IA 2-Routine I I 3-Field Investi!!ation I I4-Visit I I 5-0ther TOTAUSCORE
Estab~ment Name:c.j I C°2k7J~t-hc:rz_r't<5fJ?t_I *"'umber of Repeat Violatiolls:__
_~,-ir-uAIJ .(S ./l'iumber of Violations COS:--()Physical Af;slf 14-Hv-erL I ?1N}J~SJ~lid:.zi5tiJ61 Phone:I Follow-up:Yes
No (circle one)
Compliance Status:/Out =not in compliance I =in eomplialee NO =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the anorooriate ooints in the OUT box tor each numbered item Mark './'a checkmark in aoorooriate box for 11",1\'0.NA.COS Mark an asterisk'*'in aoorooriate box for R
Priority Items (3 Points)violations Re,uire Immediate Corrective Action "ot to exceed 3 days
Comnliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N "C RUN0A0US0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
1.Proper cooling time and temperature 12.Management,food employees and conditional employees;
tv .,,'"knowledge,responsibilities.and reporting
2.Proper Cold Holding temperature(41°F/45CF)...v-13.Proper use of restriction and exclusion;No discharge from.r-eves.nose.and mouth,...3.Proller Hot Holdin!!temnerature(135°F)Preventin!!Contamination by Hands74.Proper cooking time and temnerature 0 14.Hands cleaned and orooerly washed/Gloves used orooerlv./5.Proper reheating procedure for hot holding (165°F in 2 f IS.No bare hand contact with ready to eat foods or approved
Hours),alternate method orooerlv followed (APPROVED V N ),...6.Time as a Public Health Control:orocedures &records Hi!!hly Suscentible Ponulations
Approved Source -::r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
l...-7.Food and ice obtained from approved source;Food in
v good condition,safe.and unadulterated;parasite Chemicals
destruction
l,../""'8.Food Received at proper temperature vi 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination o/f 18.Toxic substances oroperly identified.stored and used
v'"9.Food Separated &protected,prevented during food Water/Plumbing
preoaration.storage.disnlav.and tasting--10.Food cont~rf~£~~~Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper",Sanitized at'>r -tcmoerature •....J..-.backflow device
"V II.Proper disposition 01 retumed,previously served or vI,..-20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Priori tv Foundation Items (2 Points violations Re,"ire Corrective Actioll withill 10 days
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControV IdentificationTsTs
,1/21.Person in charge present.demonstration of knowledge.•....•..27.Proper cooling method used;Equipment Adequate to
and ocriorm duties/Certified Food Manager (CFM)Maintain Product Temoerature.•.v 22.Food Handler/no unauthorized oersons/Dersonnel ...28.Proner Date Marking and disposition
Safe Water,Recol'dkeeping and Food Package v 29.Thermometers provided.accurate,and calibrated;Chemicall
Labelin"Thermal test strios
I V 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)-destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process,and
","""31.Adcquate handwashing facilities:Accessible and properlyHACCPpIan;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Advisory v-I---32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used,r 26.Posting of Consumer Advisories;raw or under cooked v'"33.Ware\\ashing Facilities;installed,maintained,used/
foods (DisclosurefReminder/BuITet Plate)/Allergen Label Service sink or curb cleaning facilitv orovided
Core Items (I Point)Violatiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next It,sDectioll.W"icheloer Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTSV'34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)""
animals ",'"
./35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities,.,36.WiDin!!Cloths;properlv used and stored ""4~.Non-Food Contact surfaees clean,/17 37.Environmental contamination .•....'"43.Adeauate \entilation and lighting;designated areas usedt/38.Approved tha\\in!!method ""44.Garbage and Refuse orooerlv disoosed:facilities maintained
Proocr Use of Utensils v 45.Phvsical facilities installed.maintained.and clean"39.Utensils.equipment.&linens:properly used.stored.V 46 .Toilet Facilities;properly constructed,supplied.and clean.wI,/
dried.&handled/[n use utensils;nronerlv used J
I 40.Single-service &single-usc articles;properly stored •....47 .Other Violations
and used
Received b.~/_-)'~~Print:Title:Person In Charge/Owner(signature)I r}_
Inspected by m A.\)u._()PI f),<;Print:({UlLI7Jh J W~Business Email:(signature)-j
Form EH·06 (Revised pif-'20151',7 ,