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Home My WebLink AboutDRIP COFFEE 2018.05.01Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"1.STDI;\IO:\S FRWV.,R}1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,/1 ~ ,r;d f~~ein:I Time out:./I License/Permit ~,q 1_I Est.Type I RiskCategory Page L of __L., I Puro.lise of •nsoection:I I I-Compliance I 1;1"2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther T~/SC~RE Establishme t~eV'?r~1/I conta~~1h ,~/~*;\Cumberof Repeat Violations:__IIclv"Number of Violations COS:__ ~)Physical Ad{t~~~~A f11Al ~~~tY~CT'Ynj t1~1JJ~DLD~I Follow-up:Yes No (circle one)\. Compliance Sla~Oul =not in co¥fiance IN=in compliance Nt notob erved 'A=not applicable COS =correctedon site -R =repeat violation Mark theappropriatepointsinthe OUT boxforeachnumbered item Mark'v'"n leckmark in aporooriate box for IN.NO.NA.COS Mark an asterisk'*.inappropriate box for R Priority Items (3 Points)violations Re uire Immediate Correeth'e Action not to exceed 3 da)'.~ Comlliiance Status Compliance Slatus 0 I N 1'1 C Time and Temperature for Food Safety R 0 I 1'1 1'1 C R u N7 A 0 U 1'1 0 A 0 Employee Health T s (F =degrees Fahrenheit)T S V /~l.Proper cooling time and temperature .;V 11,Management.food employees and conditional employees; knowledge.responsibilities,and reporting \Iv I/.1/Proper Cold Holding temperature(41 of/45°F).....,11 13,Proper use of restriction and exclusion;No discharge from eves.nose.and mouth "VJ 3,Proper Hot Holding temperature(135°F)Preventing Contamination by Hands iI/4,Proper cooking time and temperature ,/14,Hands cleaned and properly washed!Gloves used properlv~V5,Proper reheating procedure for hot holding (165°F in '2 .-1 15,No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED Y N ) J 6,Time as a Public Health Control:procedures &records Hij!hly Susceptible Populations I Approved Source y 16,Pasteurized foods used;prohibited food not offered Pasteurized eg!!sused when required Iv'7,Food and ice obtained trom approved source;Food inV'good condition.safe.and unadulterated;parasite Chemicals destruction / IIIII 8,Food Received at proper temperature l,//17,Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ,/18.Toxic substances properly identified.stored and used J II 9,Food Separated &protected.prevented during food Water/Plumbing preparation,storage.display,aruLtasting I J V 10,Food contact surfaces and''~ilrnable\~atled an~vJ /19,Water from approved source;Plumbing installed;proper .;Sanitized at ppm/ti nOV8ul"Av 1\1.'\J..t1 backt10w devicev-II,Proper disposition of retur~1.previously served or II 20,Approved Sewage/Wastewater Disposal System,proper '"reconditioned disposal Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll within 10 da)'s I o I N N C R 0 I N 1'1 C R U IIN 0 A 0 Demonstration of Knowledge/Personnel u 1'1 0 A 0 Food Temperature Control/Identification T S T S k)(21,Person in charge present.demonstration of knowledge./27,Proper cooling method used;Equipment Adequate toIIandperformduties/Certified Food Manager (CFM),Maintain Product Temperature )22,Food Handler/no unauthorized persons/personnel /28,Proper Date Marking and disposition /Safe Water.Recordkceping and Food Package I 29,Thermometers provided.accurate.and calibrated;Chemical! Labeling Thermal test strips V ';13 Hot and Cold Water available:adequate pressure.safe /'Permit Requiren ent,Prenquisite for Operation "V 24,Required records a,ailable (shellstock tags;parasite tf"1 30,Food Esta~li;h~nt >e~rC ~(&)¥~)destruction):Packa~ed Food labeled /Conformance with Approved Procedures ,Utensils,I quipmen and Vending ~ /25,Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized , processing methods:manufacturer instructions supplied.used _v Consumer Advisory //32,Food and Non-food Contact surfaces cleanable,properly designed.constructed.and used,V 26,Posting of Consumer Advisories:raw or under cooked /33,Warewashing Facilities;installed,maintained,used/ foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)Violations Require Corrective Actio"Not to Exceed 90 Day,~or Next Inspectioll •Wllic/lel'er Comes First 0 I N N C R ()I N N C R U N o ~A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTfS L~y 34,No Evidence of Insect contamination.rodent/other /V 41,Original container labeling (Bulk Food) animals ,./35,Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities,//36,Wioing Cloths:oroperlv used and stored ,/42,Non-Food Contact surfaces clean L.-V 37.Environmental contamination _.{/43,Adequate ventilation and lighting:designated areas usedI,.......38,Approved thawing method V 44,Garbage and Refuse properly disposed;facilities maintained /Proper Use of Utensils Y /45,Physical facilities installed,maintained.and clean ,/39,Utensils.equipment.&linens:properly used.stored.V 46,Toilet Facilities:properly constructed,supplied.and clean dried,&handled/In use utensils;properly used IX 40,Single·service &single-use articles:properly stored 47,Other Violations and used' Received by:.l>t .'...,Print':-"\\~~\._~r---I Title:Person In Charge/Owner (signature)~-;-/'\~-..,,..~" Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE;vJ;\(O:\'S FRWY.,Ri\l607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Est Itern/Location Item/Location Item/LocationTempTemp Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: _r " Title:Person In Charge/Owner Inspected by:.