HomeMy WebLinkAboutSTARBUCKS 2018.08.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:\S FRWV .•RM 607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868
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Da~rt --;d IX1ein:1 Time out:/1 License/Permit #>(\0 1
Est.'Iype
1 R"k Cotegory Page'-of~
Purpose of InSIJection:I I I-Compliance I vJ 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TO~L\~E
Establishn~'JaI11C:_I ContacuOwller Name:I *,'liumber of Repeat Violations:__1(0
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'\CJ I,lJ.t (L \~./Number of Viola lions COS:-_
Physical'Aild(SSj 'l Her \I I \LI )~!ptY!C~dr ~Jlt~t Code:I Phone:I Follow-up:Yesl.J i ~.No (circle one)J
Compliance Status:Out b_~ompliance I'=in complian~e.~O ='iim obsel"\ed i'lA =not applica?lc.CO,S =corrected on site R =repeat viola~./Mark the appropnate pomts m the OUT box fo numbered lIem Mark ./a checkmark 10 appropnate box for 1:"1.1"0.NA.COS Mark an asterisk'*.in approp;:jii'lebox for R
Priority Items (3 Points)violations Re uire Immediate Correctj,'e Action 1I0tto exceetl3 days
Compliance Status COlllllliance Status
0 I N :-;C Time and Temperature for Food Safety R 0 I N ."C R(;N 0lP'°(;N 0 ••A 0 Employee HealthTs(F =degrees Fahrenheit)T /'s•.....VI'I.Proper cooling time and temperature .,/12.Management.food employees and conditional employees:~t<knowledge.responsibilities.and reponin!!
......v j_J.Yroper Cold Holding tempcralure(41 OF'45'F)I••.•••V 13.Proper usc of restriction and exclusion:No discharge from
./"'"eves.nose.and mouth
'.,;~3.Proper Hot Holdin!!temperature(135°F)./Preventing Contamination bv Handsv./....4.Proper cooking time and temperaturt!I""14.Hands cleaned und properlv lI·ashedi Gloves used properly
t••~5.Proper rcheating procedure for hot holding (165'F in 2 \VI 15.No bare hand contact with ready to eat foods or approved
./Hours)alternate method properlv followed (APPROVED y N )
./6.Time a,a Public Health lonlrol:procedures &records /Bil!hly Susceptible Populations
Approved Source vr 16.Pasteurized foods used;prohibited food nOI offered
Pasteurized e!l!!S used when required
V 7.Food and ice obtained Irom appro\cd source:Food inVgoodcondition.safe.and unadulterated:parasile Chemicals
./destruction [/
V S Food Recei\ed at proper temperature J{'17.Food additives;appro\ed and properly stored;Washing Fruits•.•...&Vegetables
./Protection from Contamination .....-r IR.Toxic substanccs properly identified.stored 3nd used
V !,......v 9.Food Separated &protected.pre\.ented dl?"~food
tl -'"I Water!Plumbing•..
""preparatIOn.stOfaQ.t!.display,and tastll1g ,I,•...
10.Food contl~urFa~e;;t~t::tthles ~'\.\v~d ~~it.I II IV~..')19.Water trom approved source:Plumbing installed:proper/Sanitized at h'ni em ,lttL'l..,v\.\{(I~v ~backOow device
V,/II.Proper disposition of retlimed.previously served or
""
",20.Approved SewagelWastcwater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll within 10 days
0 I N :-;C R 0 I N "("RL'N 0 VA 0 Demonstration of Knowledge!PCI"sonnel L ="0 A 0 Food Temperature ControY IdcntificationT/s T ~SI'21 .Person in charge present.demon,tration of knOll ledge.w-/v 27.Proper cool ing method used;Equipment Adequate to./
/'and perform dutiesl Certified Food ylanager (CF\I)J'Maintain Product Temperature
./22.Food Handlerl no unauthoriLed persons/personnel _.
28.Prooer Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical;/labelin2 -n,ennal test strips/'23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation/~,24.Required records a,ailable (shellstock tags:parasite n 30.Food Establishment peF'iic+~~+trcl]l ('.\(destruction):Packaged Food labeled
/Conformance with Approved Procedures Utensils,Equipment,and VenJing-
{25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized ....V supplied,usedprocessin~methods:manufacturer instructions ./
/COIISUmer Advisory "V 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
•26 .Posting of Consumer Advisories:r~m·or LInder cooked V 33.Warewashing Facilities:installed,maintained.usedl
foods (Disclosure/ReminJeril3ulfet Plate)1 Allergen Label •••Service sink or curb cleaning facility provided
Core Items (l Point)Violations Require Corrective Actioll Not to Exceed 90 Da)'s or Ne;aIIlS(1ectioll.WflicJ,el'er Comes First
°t :0;"c n 0 I N N C RUN0A0PreventionofFoodContaminationUro;oy--°Food IdentificationTSTS/34.No Evidence of Insect contamination,rodent/olher V 41.0riginal container labeling (Bulk Food)
animals
35.Per,onal Cleanliness/eating.drinking or tobacco use ,/Pb\"sical Facilities'/36.Wiping Cloths:properlv used and stored .'/42.1'0n-Food Contact surfaces clean..
""r 37.Environl11ental contamination (I ,//43.Adequate \entilation and Iiehting:designated areas used•r 3~.Approved thall·ing method ~A IV\(,V'\,,--.J\T l././4-1.Garba!!e and Refuse properly disjJosed:facilities maintained
Proper Use of Utensils {//-15.Phv,ical facilities installed.mallltained.and clean
I 39.Utensils.equipment.&linens:properly uscu.stored./46.Toilet Facilities:properly constructed.supplied,and clean
1/dried.&handledl In use utensils:prorerly used
,/40.Single-sen ice &single-use aMs:properly stored 47.Other Violations
and {sed ."
ReceiYCd by:/\j ~t}tlJ !.
:-[!1(ytL Print:I'v':-r-!0,\}..!\:\(\.,J Title:Person III Charge!Owner(signature).I'!'.s,.
,l~.:..\I /\...._
Inspected by:.~7".\(0 \\~7~\.Ilful P~1 Business Email:
(signature)I ,
Form EH-06 (Reviselng:2015)_-\I j