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Home My WebLink AboutSTARBUCKS - MOCKINGBIRD 2019.01.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE:\I:\IO:\S FR\VY.,R:\I607,DALLAS.TX 75207 21.t-SI9-2115 FAX:21-t-SI9-2868 I , it :\D Iw\~T,me in I Til11c out:J License/Permit #?I «~I E51.Type I Risk Category Pagel.of _I PUI pose of Inspection:I I I-Compliance I .....r 2-Routine I 3-Ficld Investigation I I 4-Visit I I 5-0tller TOT ALISCORE EstabliShmen~I Contactlo\Vn~'ilmc'l ~1&4.*:"iumber ofRepeat Violations:--(Q)~~<...:>l\\~V\W\I v';>O;umberof Violation,COS:__ Physical A3'(y3.R HOL \A i-CYA bi,l1ity/corTh,~~IivI~~cl I Phone:I Follow-up:Yes No (circle one) Compliance Status:Out =n~mpliance IN =in compliance ~=not observed NA =not applicable COS =corrected on site R =repeat violation Mark the anoroDriate points in the OUT box for each numbered item Mark ,,/'a checkmark in appropriate box for 1:'1.:\0.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Rewire Immediate Correcti •.e Action /lot to exceed 3 days Compliance Status C"nllliiance Status 0 I N "i C Time and Temperature for Food Safety R 0 I N :-;C R N 0 A 0 U N 0 A 0 Employee Health T /S (F =degrees Fahrenheit)T -S ,/I.Proper cooling lime and temperature Vv-12.Management.food employees and conditional employees; /-kno\\"ledge,responsibilities.and reporting /,Proper Cold Holding temperature(41°F!45°F)V 13.Proper use of restriction and exclusion:No discharge fromvL.V eves.nose.and mouth ."1/3.Proper Hot Holding temperature(135°F)./Prevenling Contamination bv Hands V 4.Proper cooking time and tempemn,re v1"...).4.Hands cleaned and properly washed!Gloves used properly v~ 5.Propcr 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 Puhlic Health Control:procedures &records ~Highlv Susceptihle POf)ulations Approved Source f 16.Pasteurized foods used;prohibited food not offered ~Pasteurized CtH!S used when required ./IF 7.Food and ice obtained Irom approved source;Food in good condilion.sate.and unadulterated:parasite Chemicals destruction ./ "8.Food Recei\ed at proper temperature J/17.Food additives:approved and properly stored:Washing Fruits &Vegetables Protection from Contamination ~18.Toxic substances properlv identilicd.stored and used IV 9.Food Separated &protected.prevented during food Water!Plumbing preoaration.storage.display.and tasting ,j 10.Food contar .~'rz~1!!!ld~:tt:;~ables :Clean~\"nd V V 19.Watcr from approl·ed source:Plumbing installed;proper ./Sanitized at nllte,~hd~'\I(,cJ ./backtlolV device v II.Proper disposition of returned.previously served or ~20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violations Re,lIire Corrective Actio"withill 10 days 0 I N :-;C R 0 I r.;:-;C RUNOVA0DemonstrationofKnowledge!Personnel II "0 A 0 Food Temperatnre ControV Identification T "S T ~s \I 1/21.Person in charge present.demonstration of knowledge.•.....v 27.Proper cool ing method used:Equipment Adequate to ./and perform duties!Certilied Food i\.lana~er (CF:-l)/Maintain Product Temperature \l/22.Food Handler!no L1naLithori7ed persons/personnel '"'28.Proper Date Marking and disposition Safe Water.Recordkeeping and Food Package /29.Thermometers prO\ided.accurate.and calibratcd;Chemical!,Labelin2 Thermal test stripsVV?'Hot and Cold Water available:adequate pressure.safe /'Permit Requirement,Prerequisite for Operation_0. /24.Required records available (shellstock tags:parasite 6lvj/Food EstabIiShment\r~i~(5'tr!9:fjetfl;/destruction):Packaged Food labeled 30. Conformance with Approved Procedures -Utensils,Equipment,and \rendingr25.Compliance with Variance.Specialized Process.and 31.Adequate hand\\"ashing facilities:Accessible and propcrlyHACCI'pian:Variance obtained for specialized \..."",...-supplied.usedprocessin!!methods:manufacturer instructions Consumer Advisory ,,""""- V 32.Food and Non-food Contact surfaces cleanable.properly ,designed.constructed.and used .~26.Posting of Consumer Advisories:raw or under cooked v 33.Warewashing Facilities;installed,maintained.used! foods (Disclosure/Reminder Buffet Plate)!Allergen Label c,V Service sink or curb cleaning facility provided Core Items (I Point)Violatio"s Require Corrective Action Not to Exceed 90 Dal's or Next Illspectioll,JH,icilel'eT Comes First 0 I N :-;C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination !;N 0 A 0 Food Identification T ,S T S V V 34.No Eyidenee of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food) animals .... J'"35.Personal Cleanliness!eatin!!.drinkin!!or tohaceo use Phvsical Facilities y'V 36.Wiping CIOU1S:properly used and stored v 4~.'\Ion-Food Contact surfaces clean".//V 1/37.Environmental contaminatioP-"'J ~'"43.Adequate ventilalion and li~htink!:dcsi~nated areas lIsed-.-1./ J 38.Approl ed thalVinl!method Vf'f)l1M(v}f\:V -:nu,/,44.Garba~e and Refuse properly disposed;facilities maintaincd ,Proper Use of Utensil~V'/45.Physical facilities installed.maintained.and clean ,:/39.Utensils.equipment.&linens:properl)used.stored.(/46.Toilct Facilities;properly constructed.supplied,and clean dried.&handled!In usc utensils:properly used /40.Singlc-ser,icc &single-usc articles:properly stored ~7.Other Violations and u~d /I Receind by:_/Lf~w&W-~Print:;JLn~~~\.il \~VlQ p j Title:Person In Charge!Owner (signalure) Inspected b~.~vL-f-iJt .1-J Print:J BLI~iness Email: (siunature)y\/\i Iv-.. Form EH-06 (Revtsed 09-2015)