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HomeMy WebLinkAboutSTARBUCKS DEDMAN 2019.03.20of_' Dallas County Health and Human Services _Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE\I:\IO'iS FRWY.,R\I 607,DALLAS,TX 75207 214-819-2115 FAX:21-1-819-2868 1 Time Ollt j;-icenSdPennir2 0 Ir -'DD 7 L/~pc I Risk Category I I-Compliance I...,2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther Ta~"...EPurpoeofInsJcction:I J J Page '--- I-- _Es_ta_bl~-,-'"£n?'7_(e~,-,,t_tNN,,-,[~,-,n.l,,-,~e."-"'(''-"...•..JCL_.._J~\,"",""-,,d,,-,-....:..II'\I)A\_:__T.I~1/'I-\-Y."...o;ll=1tr_CC~t1,-,,'?<.\.1I'1"",n",+NN_'aa,-mmcc-]::.---r-_..-__J_*_:\_·U_lllb_",_'O_fR_ep_ea_t\_'iO-,-la_tio_"S_:-=---lIfCO').)~f LU lI\).H I ,ur II (')I-..-fu ,__\---...../:-':ulllber of\o'iol3tioll,COS:__ PhYSiCYAJT~~~s\tlf-\-vc_I(C JrLJ<~~4~W(0~7rh 1~~IIO\;::;~;e:~:) C-;;'npliance Status:Out =nO!in compliance I:"=in-;'olllplia~!'iO =not obsel'\ed NA =not applicable COS =corrected on site R =repeat viola~ Mark the appropriate points in the OUT box for each numbered item Mark ../'achookmark in appropriate bo,for I;\',:-':0.:"IA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violatiolls Require Immediate Correct;"£,Actiollllot to exceed 3 days Compliance Status Employee Hcalth RoIN:-;C U N O.A 0 T /s II.Proper dispositio~lIrned.pre\·iollSlY',Ci·ved or reconditioned Time and Temperature for Food Safety (F =degrees Fahrenheit) I.Proper cooling time and temperalUrc v 2.Proper Cold Holding tcmperature(-!loF 45'FI I\,1/ 3.Proper Hot Holding temnerature(135°F) 4.Proper cooking time and temperature 5.Proper reheating procedure for hot holding (165°F in ~ Hours) 6.Time as a Public Health Control:procedures &records Approved Source 7.Food and ice obtained from approved ,Ollrce:Food in good condition,safe.and unadulterated;parasite destruction 8.Food Received at proper temperature Compliance Status R o I ";0;C t:"0 A 0 T ,,'S 20.Apprm'ed SewagefWastcwater Disposal System,proper disposal "I / 12.1'-ianagement,food employees and conditional employees; kno\\ledge,responsibilities,and reporting 13.Proper use of restriction and exclusion;No discharge Irom eves.nose.and mouth Preventing Contamination by Hands 14.Hands cleaned and properly washed/Gloves used properly 15.No bare hand contact \\ith ready to eat foods or approved alternate method properlv followed (APPROVED Y N ) Hil!hly Susceptible Populations 16.Pasteuriz"d foods used;prohibited food not offered Pasteurized eggs used when required IV Chemicals 17.Food additi\'es;approved and properly stored;Washing Fruits &Vegetables 18.Toxic substances properly identified.stored and used Water/Plumbing tl 0 IN:"C t.:N 0 A 0 T /s 19.Water trol11 approved source;Plumbing installed:proper backno\\·device Protection from Contamination 9.Food Separate "protl,cted.pre\ented ldurilll!~~od"_/'" preparation,star,~.'li1PIL~~--I :"'LillA \\V.(7)1,..•••.... 10 Food cOll9ift ••t 'r-"""~~'tJY.I6Tes :CkaJ~llallcl Sanitized aILL 111 ppnllt~n~r'"f J L'I I Demonstration of Knowledgel Personnel Priority Foundation Items (2 Points)violations Re~lIire Corrective ACtiOllwithill 10 days Food Temperature Control/Identification 21.Person in ch3rge present,demonstration of kno\\-ledge. and perform dutiesi Certified Food Manager (CF:-'1) 22.Food Handler/no unauthori7ed persons/personnel ./1/ Safe Water,Recordkeeping and Food Package Labelin!! 23.Hot and Cold Water available:adequate pressure,safe 24.Required records ",.aibble (shcllstock tags:parasite destruction):Packaged Food laheled I Conformance with Approved Proccdurt's 25.Compliance \\'ith Variance,Specialized Process.and HACCP plan;Variance obtained for specialiLcd proces.:;inu methods:manufacturer instruction~ Consumer Advisory o U T (N :-I C N 0 A 0 I>s •.../ R / 27.Proper cooling method used:Equipment Adequate to Maintain Product Temperature 28.Proper Date Marking and disposition 29.Thermometer!>provided,accurate.and calibrated;Chemical! Thermal test strips vI-"" V Per}ni Requirer ent,Prerequisite for Operation Utensils,J;'quipment,and Vending 26.Posting of Consumer Ad,isories:ra\\or under cooked ••V 33.Ware\\'ashing Facilities:installed.maintained,used/ foods <DisclosurdReminderfBuffet Plate)!i\lkruen Lahel Sen icc sink or curb cleaning facility pro\idcd 31.Adequate handwashing facilities:Accessible and properly supplied,used 32.Food and Non-load Contact surlices cleanable.properly designed.constructed.and used cos PreH'ntion of Food Contamination Core Items (I Point)Vioilltiolls Require Corn'ctive Actioll Not to Exceed 90 DaJ'.~or Next blspectioll,Wlricllel'er COniCSFirst o U T 3-1.:--;0 Evidence of Insect cOlllaminalion,rodenuother animals 35.Personal Cleanliness:eatin~,drinking or tobacco use 36.Wiping Cloths;properl\'used and stored 7 l1)':::\1)(1- 37.Em ironmental contatl!'i1ntiot,.,ii' 38.Appro\ed tha\\'in~miiKui..I ,-\-t"A<,J.I\)V R 0 I N :-;C U ~0 A 0 T S Proper Use of Utmsils 39.Ctensil,.equipment.&linens:properly used.stored. dried,&handled,In usc utensils:properl\'used BLlSillcs~Email: Food Identification R // / f 40.Single-scr\icc &single-use anicles:properly stored -'H'\{lused -I1.Onginal container labeling (Bulk Food) Phvsical Facilities 42.,,"on-Food Contact surfaces clean 43.Adequate \emilalion and li!!htin":designated areas used 44.Garbage and Rdllse properly disposed:I:lcilities maintained -15.PI1\sical facilities installed.maintained.and clean -16.Toilet Facilities:properly constructed.supplied.and clean 47.Other Violations Received by:I-L/I (',/...-l ~('\) (signature)._\-l Q ~y ~()'i...t~("'\ Inspected ~,Cl _L+...JA (\J (signature)t,/f 'II\A.II~1~\A.'\n 1...-(..x Form EH-06~el b9-2015j Print:Title:Person In Chargel Owner Print: