HomeMy WebLinkAboutSTARBUCKS DEDMAN 2018.09.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1.'77 '\.ST[.\I.\IO:\S FR\\,Y.,R.\1607.DAI.LAS.TX 75207 21.t-SI9-2115 FAX:21.t-SI9-2868
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Date:~r7 {11?J{i;\'(I Time out://License'Penn it ~I bt.T)pe
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Puroosc of I socctiorl:I I I-Compliance I ""2-Routine I I 3-Field 111\csti!!ation I I 4-Visit I I SoOther nj~/sco E
Establi~~~~I1~~I (L\<::...\P(l L~lt;I:LO\\ner",al1lc:
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*,"umber of Repeat Violations:__/v''lumber of \';ol"tiolls COS:--L
PhYSiCal1d1m~~[:u.S'r\-.v1,C;'Y'CoTtl '\I I.f ~~cr~t7(7"\'7 ()\I Fulluw-up:Yes
:\'0 (circle ollr)-:~~,~Compliance Status:Out =not in compliance IN=in ompliance :-;0 -n en'cd :-1.\=nol applicable CO'-corrected on site R -repeat \iolat.
'v1ark the appropriate point;In the OUT box for each num~red item Mark 'v"a ehec in appropriate box lor 1:-;.1"0.NA.COS Mark 311asteri,k'*.ill apDrO r x for R
Priority Items (3 Points)violaliolls Re"uire Immediate Correclil'e Actiol1l1ot to e.xceed 3 days .
Comnliance Status Comoli:lnce Slatus
0 I N "C Time and Temperature for Food Sarety R 0 I 'I "r Rl'N 0 A 0 l 'I 0 A 0 Employee HealthT1/~(F =degrees Fahrenheit)T /S
1..17 I.Proper cooling time and temperature 1/I:!.:Vlanagelllcnt.food cmployees and conditional employee,:V /,kllo\\kdge.r~Sl)oll~lbiliti(''i.and reportinu
j..V 1/"Propcr Cold Iioiding temperJture(.t IOF -15"1'1 ./13.Proper usc of restriction and exclusion:No discharge from
eves.no<;e.and mouth
'",/3.Proper Hot Holdinu temneraturc(135-1')~'/PreHntin!!Contamination bv Hands
"4.Prollcr cookinu time and temperature l/14.Hal1l!,ckaned and properlv \\"slwdl Giol es used properly
!.;t /5.Proper reheating procedure f',r hCl!holding (165"1'in 2 ./IS.;-';0 bare hand contact \\ilh ready to eat foods or approved
Hours)alternate method properlv foII0\\cd (APPRO\'ED Y ;-.;1\/6.Time a,a Public Health Control:procedures &record,/Hil!hh Suscel>tible Ponulations
/Approved Source tf 16.Pa,teurized foods used:prohibited food nOI offered
Pasleuri;cd e!!~s used \l'hen requircd,"rood and ice obtained li'ol1l apprm cd sourcc:Food in{;!.
good conditlo1}'!'Jatl:.~H1dunaLiulteratL'd;parasite ChemicalsIIdestructionI
1/8.Food Recell cd at proper temperature V ,17.Food additives:appro\cd and properly slorcd:Washing Fruits
&Vegetables
/Protection from Contamination ""18.Toxic suh<,tances properl\'identilied.stored and usedvV9.Food Separatcd &protected.pre\ented during food Waterl Plumbing
preparation.stora~e.di;pla..,.and I~Qg
J 10.Food contact surfaces and 1\~t':Mes:CI'~e~il1'V _"IV 19.Water from approl ed sourCe:Plumbing im,lallcd;proper
Sanitized at ppnlltCI11 era fd lr:a It<J 11.-1 }...backflOl'de\icc
•...V II.Proper disposition of returtlcd:j)rcI iou,i)i sen ed or •••1/20.Approved Sc\\age \Vaste\l'ater Disposal Systcm.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations ReI /lire Correctivl!AClioll with ill 10 days
0 I N "r R ()I '\'\C Rl'...•0 A 0 Demonstration or Knowledge!Personnel L '"0 A °Food Temperature Control/Identification._!_~-J ---__~._T ._1 S
t.1/]/21.Person 111charge present.demonstration of kno\\ledge../27.Proper cooling method used;Equipment Adequate to~and perform dutiesl Certified Food :Vlanagcr (CF\I)II ",Iaint"in Product Temperature(..'.•..~~.Food Handler no unauthori7cd persons'personnel ./28.Proper Date :Vlm'king and di,position
Safe '''ater,Recordkccping and Food Package ,/29.Thermometers pro\ided.accurate.and ealibratcd;Chemical
/'Labclinl!Thermal test strios IvV.IV23.Hot and Cold Water al ailahle:adequate pres,ure.safe /Permit Requirement,Prerequisite ror Opcration
"V 24.Required records a\ailahle (,hellslock tags:parasite .f'30.Food Establishment Permit (Current &Valid)de;truction):Pacbged Food labcled
1r w Conrormance with Appro-cd ProC('dures /Utensil~,Equipment,anc.t..\]rldingy.Compliance \\ith Variance.SpecialiLed Process,and
\3~luate hand\\a;hing 1{leilities:Acee~ibk and properlyHACCPpian:Variance obtaincd for speelali;cd
proce~'iin\!methods:manufacturer instrllclioll~II SII .ed.used
Consumer Ad,isury '/32.Foltd and Non-food Contact surfaces cleanable.properly
./Ii designed.construcled.and lI,cd
LV1000'26.Posting of('onslIl11cr Ad\i~oric~:ra\\or under cooked /33.Warc\v3shing Facilitie:,.ill~tallcd,maintained.lI~cdl
food;(DisclosllreiReminder'BuITet Plalel'Aller"en Label Sen ice sink or curb cleaning facilitv pre"idcd
Core Items (I Point)Violatiolls Require Correctivl!Actioll .\'01 to Exceed 90 Dol"or {\'exllllSDectioll •Whichever Comes Firw
0 I ""C R ()I N "C RUN°lJ 0 Prevention of Food Contamination r N 0 A °Food IdenlificationTST~S
~~v 3-1.i\o b idenee of In;cct contamination.rodent,other ./41.0riginal container labeling (Bull,Food)
animals
I,iV I~35.Personal Ckanliness/eatin~.drinking",tobacco use Ph,'sical Facililies""'5 /)6.Wioinu Cloths:properlv used and slored ./-12.~()n-Food Comact surfaccs clean"I..,/37.En\ironmentnl contamination /1.1 43.Adequate .emilation and lidllinC!:de,iunated ."eas used
t.1/3H.ApprOl ed tha\\in~method ""4-1.Garbage and Refuse properlv disposed:facilities maintained
Pl'Oner l'sc or Utensils V )/45.PIl\<;ieal facilit.e<,installed.maintaliled.and clean1/39.Cton;ib.equipment.&linen;:properly u,cd.'lured.-...V 46.To.let Faeililic;:pr,)perl)eonslructed.supplied.and clean,,1/dried.&handledl In u,e utcnsils:properl,used /'
V 40.Single-sen icc &singlc-lI;e article;:properly >tored 47.Other Viointions
Ir and used
Reeeiwi ~~(~'7W;r ..\t~.,~rti~\.u\l V ~C"\o~I')
Title:Person In Charge!0\\ncr
(<;ignature)C\f\"
InS(1~tt\W1\\":«l 1~{)t1\U_,(7)\Print:Busint"s Email:
(signat .
Form EH-OIY Revised 09·2015 "-.:J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDLVIO:"S FRWY .•IUI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Establishl
Temp TempItem/Location1tem/Location
OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE","'lADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
Sam lies:Y N #collected