HomeMy WebLinkAboutSTARBUCKS FONDREN SMU 2019.04.03Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDI\IO:\S FR\\Y ..R:\I 607,DALLAS.TX 75207 21-1-819-2115 FAX:214-819-2868
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Purpose ~fInspe4tion:I I I-Comuliancc I VI 2-Routine I I 3-Field lA.}cstigation I I 4-Visit I I 5-0ther TOT..M.1S~ORE
Establish~t !ame:
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*:\u mber of Repeat \'iolarions:__14)1.-'\TVA -/:">umberof Violations COS:--
Physical Addres eLI \LI Udkv Ci,CI°(j\\lls \+J}~L~1 Follow-up:Yes
No (circle one)
-Out =not'in compliance It\,~incompliance fo =n:t obsencd R =repeat viola--;-;onCOllllllianceStatus::\'A=not applicable COS =correctedon site
Mark the aDoroori"tcooints intheO(;T box foreach numbereditem Mark ,,/.acheckmark in ,lODrOOnatebox tor 1:\'.:\'0.:\,A.COS Mark an asterisk'*.in aoorooriate boxfor R
Priority Items (3 Points)vio/atiolls Re"lIin'Immediate Correctil'e Actioll II0t to exceed 3 dars
ConlJ)liance Status Comlliiance Slatus
0 I N ~C Time lmd Temperature for Food Safety R 0 I ••1/\('R
U N OVA 0 t:~I?A 0 Employee Health
T S (F =deuree,Fahrenheit)T ~
V I.Proper cooling time and temp~rnturc ,I 1/12.'danag~ment,lood employees and conditional employees;
-U kn(l\vledge.re>oonsibilities.and reportin!!
-,,4,
~
2.Proper Cold Holding temperaturc(-II 'F,45'F)V 13.Proper use of restriction and exclusion;:-<0 discharge from
./1./eves.nose.and mouth
rv'V 3.Proper Hot Holdinl!temperature(IJ5<F)"~Preventing Contamination bv Hands
1/.."4.Prooer cookinl!time and temperature I••••/i 14.Hands cleaned and orooerlv washedl GIOIe'used properlv
/V 5.Proper reheating procedure for hot holding (165'F in2 .{15.No bare hand contact \\,ith ready to eat foods or approved
Hours)alternate method oroperlv folio\Ved (APPROVED y N )
./6.Time as a Puhlic Health Control:orocedures &records /'Hj,.'hlv Suscel)tible POl)ulations
Approved Source LV 16.PasteuriLed foods used:prohibited food not offered
~Pasteuri7ed eUI!'used when required
IV 7.Food and icc obtained from approved source:Food in
good condition.safe,and unadulterated:parasit~/Chemicals
destruction
I 8.Food R~ceived at proper temperature VI/17.Food additi\·es;approved and properly stored;Washing Fruits
/&Ve"etables
Protection from Contamination .."18.Toxic substances properly identified.stored anclused,
I 9.Food Separated &protected.prevented during food /
Waterl Plumbing
preparation.stora~e.display.and tastin~
10.Food contact surl)lces and Returnables:Cleaned and /19.Water from approved source:Plumbing installed:proper
/"Sanitized at Dom/temperature /backf10w de\ice
./II.Proper disposition ofretumed.pre"iously sen'ed or ,20.Approved Sewage/Wastewater Disposal System.proper
./reconditioned t/disposal
Priority Foundation Items (2 Points)violations Re~uire Corrective Actioll withi"10 daj's
0 I N ~C II 0 I J ••C R
U N 0 A 0 Demonstration of Knowledgel Personnel t:~A 0 Food Temperature Control!Identification
T II s T S
-Iv 21.Per>onin charge present.demonstration of knowledge.'1/27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food !l.lanager(CF~'I)Maintain Product Temoerature
./2::!.Food Handler'no unauthori/ed p~rsonsl personnel V I 28.Prooer Date Marking and disnosition
/Safe Water,Rccordkeeping and Food I'ackage .;~29.Thermometers pro'ided.accurate.and calibrated:Chemicall
/Labclinl!Thermal test strios
.//23.HOIand Cold Water available:adequate pressure.safe -Pen it Requirement,Prerequisite for Operation
V 24.Required records available (shellstock tags:parasite ~v1 30.F~E!~is'~I"urrent &Valid).destruction);Packa~ed Food labeled
Conformance with Approved Procedures -",Uten!irs,Equipnlent,and Vending
l'25.Compliance \\ith Variance.Speciali7ed Process.and IZy 3\~~quate hal~~ashing facilities:Ac~essible and properly (jD~HACCP plan:Variance obtained lor speeialiLed Ii sup c:d.u.')ed y\!'",III 't-'\.lA.proccs'iinu methods:tn[lIlut:1clurer instruction..;.••I I R_!olo'I )t.r ,'\.',",
/V Consumer Advisory II;32.Food and Non-food Contact surfaces cleanable.properly
de>igned.constructed.and used
.{26.Postin~of Consumer Ad"i;ori~s:ra\\or under cooked I 33.Ware\\ashing Facilities:installed.maintained.usedl
foods (Dis-;'losurdReminder/Bufkt Plate)!Allergen Label Sen icc sink or curb cleaning facility pro\ided
Core Items (1 Point)ViO/lltiolls Require Corrective Actioll Not to Exceed 90 Dal's or Next IlIsnecrilJlI,'Htic/,e,'er Comes First
0 I N ~C R 0 I N ;0;C R
U N 0 A 0 Prevention of Food Contamination t:~0 j 0 Food Identification
T s .•..T S
I Ih 34 No EvidctfTl'_I:,seet -\~:~<Ta~~e\~t'1'.I 41.0riginal container labeling (Bulk Food)
animals itN r •1/
.IV 35.Personal Cleanliness/catin'it dtlWkin!!or tol(accopse "Physical Facilities'-",30.Wipinu Cloth,:properlv used and stored -v 42.Non-Food Contact surfaces clean.-/37.Environmental contamination V 43.Ade(luate \entilauon and lighting:de>i!!natedareas used
I 3X.ApprO\cd tha\\in~mctl",d V'/44.Garhage and Refuse oroocrly di,posed:facilities maintained.Proper lise of Utensils v'/-15.Ph\sical lacilitie,installed.maintained.and clean
If'39.Gtensib.equipment.&lincns:properl)used.stored.VV -16.Toilet Factlitl~s:properly constructed.supplied.and clean1/"dried.&handled In usc utenSils:pronerl\tbed
V 40.Single-service &single-use article>:pn'pcrly stored 47.Other Violations
l and used -
Received by:.1'/71'-f-p..'int:MfIl0t/'11-1 vt}/~Title:Person In Charge/Owner
(signature)7Y(-/
Inspected byJllf\.,/YIn \l~(-;;)v,-H"u1,I Jy Print:7 Business Email:
(signature)
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI:VIO"'S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Temp Temp TempItern/LocationItem/Location Itern/Location
OBSERV ATIONS AND CORRECTIVE ACT10NS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Sam les:Y N #collected
Title:Person In Charge/Owner