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
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Physical Address:.'I "7 .I '2._\~I [City/County:l I'.Zi~ICode:~Phi~e;I Follo,,-up:Yes
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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
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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
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Compliance Status
o I l\"C
l:N 0 A 0
T ./S
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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
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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
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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
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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
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