HomeMy WebLinkAboutSTARBUCKS DEDMAN 2017.09.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>i.STnnIO:\'S FR\VY .•R:\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
'If,:'''Z1--1'1-1 Time in:I Time Ollt:I License/Permit #(J D i.J '71 '54 I Est.Type I Risk Category Page _l of _j_/.
Purpose of Insnection:I I I-Compliance r 71 2-Routine I I 3-Field Investi!!ation I I 4-Visit I 1 5-0ther TOT ALiSCORE
Esta~1tv~_kk .,5 {_l 11:.t~ntacL~er Name:1y.5L-~I *;\lumber of Repeat Violations:__
()irrFlI-/),.1..ll1\IA'T1llW ,f Number of Violations COS:--
Physical Address{p 0 V5 &,1 Ave I EMFv'l!!k~'1'11iv1J4 Zip Cod!I Phone:I Follow-up:Yes
No (circle one)
Compliance Status:Out =not in compliance IN =incomp{iance NO =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheaoorooriateDointsintheOUTboxforeachnumbereditemMark''/'a checkmark in aDDroDriate bo~for IN,1\0.NA,COS Mark an asterisk'*'in aDDroDriate box for R
Priority Items (3 Points)violations Re,uire Immediate Correctil'e Action II0ttO exceed 3 davsComnlianceStatusComolianceStatusJ
I0INNCTimeandTemperatureforFoodSafetyR0IN:0;C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S,/I.Proper cooling time and temperature
:..•L.-12.Management.food employees and conditional employees;
kJ,0\\ledge,resnonsibilities.and renorting
0/2.Proper Cold Holding temperature(41 °F/450F),-,V 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth-"3.Proper Hot Holding temnerature(135°F).,,-Preventinl!Contamination by Hands./4.Proner cooking time and temoerature v 14.Hands cleaned and nroDerly washedl Gloves used oronerly/5.Proper reheating procedure for hot holding (165°F in 2
./15.No bare hand contact with ready to eat foods OrapprovedHours)
alternate method nronerlv followed (APPROVED Y N ),/6.Time as a Public Health Control:nrocedures &records Highlv Susceptible PopulationsApprovedSourcevr16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reouired7.Food and ice obtained from approved source;Food in•..1..-good condition,safe.and unadulterated:parasite
Chemicalsdestruction
,/"8.Food Received at proper temperature .::r 17.Food additives:approved and properly stored;Washing Fruits
&VegetablesProtectionfromContamination--+18.Toxic substances nronerlv identified.stored and used",'-9.Food Separated &protected.prevented during food
Waterl Plumbingpreparation.storage.displav.and tasting
:..-V 10.Food cOI~~;faces and Retumables;Cleaned and 19.Water frOin approved source;Plumbing installed:properSanitizedat.C)ppm/temnerature [/i-backtlow device
(..1.••..·11.Proper disposition ofrctumed,previously served or ,....20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Prioritv Foundation Items (2 Points violations Re,"ire Corrective Actioll wilhill 10 dal's0INNCR0INNC RUN0A0DemonstrationofKnowledgelPersonneluN0A0FoodTemperatureControl!IdentificationTSTSV"'21.Person in charge present.demonstration of knowledge..",'-27.Proper cooling method used;Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)
:Vlaintain Product Temnerature•..•..22.Food Handlerl no unauthorized personsl nersonnel ---28.Proper Date Marking and disnositionSafeWater,RecOI'dkeeping and Food Package
'"-29.Thermometers provided,accurate,and calibrated:ChcmicallLabelim,Thermal test strins~i--23.Hot and Cold Water available;adequate pressure.safe
Permit Requirement,Prefl'quisite for Operation
,_.L--24.Required records available (shellstock tags:parasite I~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending-:p 25.Compliance with Variance,Specialized Process,and
31 .Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized LI..--supplied,usedprocessingmethods:manufacturer instructions
Consumer Advisory
V L--32.Food and Non-Iood Contact surfaces cleanable.properly
designed,constructed.and used~--26.Posting of Consumer Advisories:raw or under cooked vI.--33.Warewashing Facilities:installed,maintained.usedlfoods(Disclosure/Reminder/Buffet Plate)!Allerl!en Lanel Service sink or curb clean in!!facility providedCoreItems(1 Point)Violations Reol/ire Ctlrrective Actioll Not to Exceed 90 Dal's or Ne.lCtInspectioll ,Whicl,el'er Comes First0INNCR0IN1\C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTsTS
V 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.Wipin~Cloths:properlv used and stored V 42.:--lon-Food Contact surfaces clean/37.Environmental contamination •.....43.Adeauate vcntilation and lighting:designatcd areas used,.,38.Approved thawing method ",.44.Garbage and Refuse nroperly disposed:facilities maintainedProperUseofUtensils•••=45.Physical facilities installed.maintained,and clean.,•...39.Utensils,equipment.&lincns;properly used,stored.
V 46 .Toilct Facilities;properly constructed,supplied.and cleandried.&handledl In use utensils;nronerlv used
/1;'40.Single-service &lIfngle·us<o;articles;properly storcd ",,7 47.Other Violations;mifCtsed I ,-
Received by:~!LA'1)l~_lGU Print:I Title:Person In Chargel Owner(signature)