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
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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: