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HomeMy WebLinkAboutDRIP COFFEE 2019.01.31Daiids County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDHIO:\'S FRWY.,R:\I 607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868 Purppse of I \spection:I J I-Compliance I ,./r 2-Routine I I 3-Field Investigation I I 4-Visit I IS-Other TOTAl/SCORE ~E_-s_t_a_m_l_SI~~~l1_C_I~i~N_·~~l1\_l1+CI_:~~~~·C_._-_'{L__t<:T'~~~~~__~lc__o_n_ta_c_tJ_o_\_'_n_er__N_a_n_lc_':,-r-~I/_*_~_~_~_~n_I~_~_~_:_~_~_~_~_~;_t:_:_I:_~r~_I~_i~_.~_S~:~--~~-~~~ro') Physical Address:.'I "7 .I '2._\~I [City/County:l I'.Zi~ICode:~Phi~e;I Follo,,-up:Yes \....,I..)','I 'I'L')--ll,,).11 III v(•.11 \1(P/t.\;0.;0 (circleonc) Compliance Status:"Out =not in com;rr;;'nce IN =incompliance :\'0 =not ~'(]NA =not applicable COS =corrected on site R =repeat viola Mark the appropriate points in the OUT box for each numbered item Mark ../.a chcckm~in appropriate box for 1;\'.NO.:-IA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re lIire Immediate Correctil'e Actio"Iwt to exceed 3 days ComDliance Status RoIN:-;C UNO A 0 T "S Time and Temperature for Food Safety (F =degrees Fahrenheit) I.Proper cooling time and temperature 2.Proper Cold Holding tempcrature(41 OFf45'F) .,'1/3.Proper Hot Holding temperature(135°F) 4.Proper cooking time and temperature 5.Proper reheating procedure lor hot holding (165°F in ~ Hours) 6.Time as a Public Health Control:procedures &records Approved Source 7.Food alld ice obtained from approved source:Food in good condition.safe.and unadulterated;parasite ckstruclion 8.Food Recei\ed at proper temperatureIV,Protection from Contamination 9.Food Separated &protected.prevented during lood preparation.storage.display.and tasting 10.Food contact surl'lces and Returnables:Cleaned and ,Sanitized at ppm/temperature I I.Proper disposition of retumed.previously served or reconditioned R Compliance Status o I l\"C l:N 0 A 0 T ./S / / / / 20.Approved Sewage/Wastewater Disposal System.proper disposal Employee Health 12.Management,lood employees and conditional employees: knowledge.responsibilities.and reporting 13.Proper use of restriction and exclusion:i'Jo discharge Irom eves.nOse.and mouth PreveJlting Contamination by Hands 14.Hands cleaned and properly washed/Gloves used properly 15.No bare hand contact with ready to ent foods or approved alternate method properly followed (APPROVED Y N ) /Hi!!hlv Suscelltible Populations 16.Pasteurized loods used:prohibited food not offered Pasteuri7ed eg~s used when required Chemicals 17.Food additives:approved and properly stored:Washing Fruits &Vegetables 18.Toxic substances properlv identilied.stored and used Water/Plumbing 19.Water from appro,ed source:Plumbing installed;proper backllow device Priority Foundation Items (2 Points violatiolls Re~lIire Corrective Actioll with ill 10 dal's s 32.Food and Non-Iood Contact surlaces cleanable.properly designed.constructed.and used 21.Person in charge present.demonstration of knowledge. and perform duties/Certilied Food Manager (CF:vt) R 0 I N x C Demonstration of Knowledge/Personnel tJ "0 A 0 Food Temperature ControV Identification 27.Proper cooling method used:Equipment Adequate to 1'.laintain Product Temperature 0 I N :-;C U N 0 A 0 T ./5 'vtI vi' / II' ~/ { ,I n.Food Handler no unauthorized persons!personnel Safe Water,Reeordkeeping and Food Package Labelin!! 23.Hot and Cold Water available:adequate pressure.safe 24.Required records available (shellstock tags:parasite destruction):Packa~ed Food labeled Conformance with Approved Procedures 25.Compliance with Variance.Specialized Process,and HACCP pian:Variance obtained for specialized processing mcthods:manut{icLUrer instructions Consumer Advisory T V./II /,' )1'..' ./ A I /, I 28.Proper Date Markin!!and disposition 29.Thermometers provided.accurate.and calibrated:Chemical/ Thermal test strips Permit RE quireme'lt,Prerequisite for Operation Utensils,EI uipment,and Vcnding 31.Adequate handwashing facilities:Accessible and properly supplied.used 26.Posting of Consumer Ad\·isorics:raw or un(kr cooked /33.Warewashing Facilities:installed,maintained.used! loods (Disclosure/Reminder/Bullet Plate)/Allergen Label .1 Service sink or curb cleaning facility provided Core Items (I Point)Violatiolls Require Corrective Actio"Not til Exceed 90 Days or Next III.~flectioll.WIJicIJel'er Climes First 0 I N :-;C U N 0 ,\0 T S ../~ "/.Iv/ 1,.',1 1/.~..,I.- /, V / V 34.0 Evidt:l1ce of Insect contamination,rodentJoth~r animal, R 0 I :>I '"C Prevention of Food Contamination r "lOA 0 Food Identification T /S 35.Per,onal Cleanliness/eating.drinking or tobacco use 36.Wipin~Cloths:properly used and stored 37.Environmental contamination 38.Appro\ed tha\\in!!method Proper Use of UtcnsiL~ 39.L:tensils.equipment.&linens:properly used.stored. dried.&handled/In use utelhils:properly used 40.Single.~r\iec,&~inglc-.!!~e articles:properly stored and used I I I I I Received by: (signaturl.!) Inspected by:.jf (sign:lltJre) Form EH-06 (Revised 09-2015) / Print: Print: /41.0riginal container labeling (Bulk Food) Phvsical Facilities 42.Non-Food Contact surfaces clean 43.Adelluate ventilation and li!!hting;desi~.!11atcdareas U5,cd 44.Garba!!e and Refuse properlv disposed:facilities maintained 45.Physical I'lcilities installed.maintained.and clean ,)6.Toilet Facilities:properly constructed.supplied.and clean 47.Other Violations Ilusiness Email: Title:Pcrson In Charge'Owner R