HomeMy WebLinkAboutSTARBUCKS 2018.03.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i.STDL\IO:\,S FRWY.,R:\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Timeout:/1 LicensefPermit'l SZ\W I
Est.Type l Risk Category Page_lor ~
Pur ose of Illspection:I I I-Comnliance "I 2-Routine I 3-Field luvcsti2ation I I 4-Visit I I SoOther TOTAI.ISCORE
Establisl~1~~\an~.I ((j_"'"1Contact/Owner Name:1*,'umber of Repeat Violations:__7'0____,./:'-iumber of Violations COS:--
PhYSica<"'D~-~tG(it.V1~~I-(7Lco~d{v.\J~l~p~Follow-up:Yes
No (circle one)
Compliance Status:Out;not in\empliance IN;in compliance ~ot observed NA =not applicable COS;corrected on site R =repeat violati~
Mark the appropriate ooints in the OUT box for each nllmbered item Mark'./·a checkmark in aDaropnate box for I;>.'.NO.NA.COS Mark aa asterisk'*.in appropriate box for R
Priority Items (3 Points)"iolations Reallire Immediate Correctil'e Actio"1I0ttO exceetl3 Jays
Comtlliance Status Comlliiance Status
0 I N ~C Time and Temperature for Food Safety R ()I N ..•C R
U N ()A 0 I..N ()A 0 Employee Health
T /'S (F =degrees Fahrenheit)T S
tj V 1.Proper cooling time and temperature Vv 12.~Ianagement,food employees and conditional employees;
V knowkdge,resDonsibilities.and renorting
~V 2.Proper Cold Holding temperature(41 oFf 45°F)I.V 13.Proper use of restriction and exclusion:No discharge from
""
v l/eves,nose.and mouth
~~n.Proper Hot Holding temperature(135°F)/Preventin!!Contamination by Hands
"r I,4.Proper cooking time and temperature V ...r 14.Hands cleaned and properly washed!Gloves used prooerly
~l/IV 5.Proper reheating procedure for hot holding (165°F in 2 r1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
_v 6.Time as a Public Health Control:procedures &records /'Hi!!hlv Suscelltible Ponulations
Approved Source "16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when reouired
/v 7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite Chemicals
1/dcstruction /
/8.Food Received at proper temperature If 17.Food additives;approved and properly stored:Washing Fruits
;&Vegetables-Protection from Contamination TV 18.Toxic substances oronerlv identified.stored and used,9.Food Separated &protected,prevented during food ~/Water/Plumbing
./oreoaration.storage.display.and tasting
/10.Food contactt'tt ~t!n'Jt/l;y'~,edand 1/V 19.Watcr from approved source:Plumbing installed:proper
I.;<;anitized at nV m ',1'[/1//1-1./backfiow device
•....V 11.Proper disposition of returned.previously sCi'ved or vl/20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re(ttire Corrective Actioll with ill 10 dal's
0 I N N C R 0 I N N C R
U N ()A 0 Demonstration of Knowledge/Personnel l:I ~V'A 0 Food Temperature Controll Identification
T S T S..;/21.Person in charge present.demonstration of knowledge.IV "V....27.Proper cooling method used:Equipment Adequate to
and oerform duties!Certified Food Manager (CFM)Maintain Product Temperature
V 22.Food Handler/no unauthorized persons/personnel .17 V 28.Proper Date Marking and disoosition
Safe Water,Recordkeeping and Food Package tV 29.Thermometers provided.accurate.and calibrated:Chemical/
/'Labeling Thermal test strins
t/V 23.Hot and Cold Water available:adequate pressure.safe Permit Requiri!ment/Prerequit'ite for Ope!j'tion
J
1/24.Required records available (shelistock tags;parasite .I 30.Food Estab~Shr:be~~~)'r/Mi:01i~destruction):Packaged Food labeled
Conformance with Approved Procednres J IDensils,EqJ ipment,'nd Vendingmr25.Compliance with Variance.Specialized Process.and )V 31.Adequate handwashing facilities:Accessible and properly
HACCP pian;Variance obtained for specialized
processing methods:manufacturer instructions
supplied,used
Consumer Advisory I I 32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked ~33.Ware\\ashing Facilities:installed.maintained.used/
foods (Disclosure!Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio/llIiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next Illspectioll,Whic/lel'er COnies First
0 I N I;~C R ()I N N C R
U J A ()Prevention of Food Contamination e N 0 }()Food Identification
T S T S
IvI~34.No Evidence of Insect contamination.rodenUother 41.0riginal container labeling (Bulk Food)
animals
\I //35.Personal Cleanliness/eating,drinking or tobacco use ./Phvsical Facilities
,/36.Wining Cloths:Drooerlv used and stored ,42.l"on-Food Contact surfaces clean
I V 37.Environmental contamination .•43 .Adequate ventilation and lighting:designated areas used
.,/38.Anoroved thawing method I 44.Garbage and Refuse properly disnoscd:facilities maintained
./ProneI'Use of Utensils ,7 45.Phvsical facilities installed.maintained,and clean
/1/39.utensils.equipment.&linens:properly used.stored.I)(46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handled/In use utensils:properly used
-10.Single-service &sll~e anicks;properly stored 47.Other Violations
1,.1nd"used
Received by:j.va rw.wlW~~A <1/(/-Print:Nc:M ~C(!VlI -eJ ~n~L-Title:Person In Charge/Owner
(signature)-{/T'"";-
Inspected bY:C ~1.'\.1 \'\~'-'{~,w11~\~
Print:
~Business Email:
(signature),.
Form EH-06 Revise(09-2)15
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;'1i.STE'VDIONS FRWY.,R:Y1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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EstabliSh~~J (k\I PhY~ddress:H'OL'~_.I V)L (til V (j(CitY/srll/11 I A I (J h~~t,,--I Page-6t"2_2,i I)
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-YEMPERATURWOBSERVA nONS ~("
Item/Location Temp Item/Location -,Temp Item/Locatioh Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN rNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
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Received by:I ~~(Yj:.IA V)l)yi}vt \_print:,;V~!})~f)tlvtt~l Title:Person In Charge/Owner
(signature)
J nspected by:'I V\6}1 \K)9 (~~JbfVt "1~
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(si~llature)'-I "'-Samples:Y N #collected
Form EH-06 (Revised 09-2ll':5)~