HomeMy WebLinkAboutSTARBUCKS 2019.06.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\STE\I\lO'lS FRWY R\1607 DALLAS TX 75207 2148192115 HX'214 819 2868...,,----,
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Dro \1.-·f"rn6t·I Time out:A LiccnS~'Ol~_ffi),30crDi Est.TYVe 1Risk (alegory Page__!ofL-
Purpos of Jnspe tion:I J I-Comoliance 1..7i 2-Routine I I 3-Field Investi!!ation I I 4-Visit r 1 5-0ther TOTAL/SCORE
Establishmellt~/\-D\J(\A'S:>IContact;Owner Name:I
*.'\Iumber of Repeat Violations:__(t./:'>"umbcr of ~Iatiolls COS:__
I'1PhysicalA~~llJ ~C(1tt imbl'~~tJ r~:;v{~iI}.(~0t(1ft2oS tt4 {~~it-ufl~~'I :'0/(l'Tl'c1
ComJlli.nc~Status:.Out"":not ~plianc~I'=in complianc(~O =not observed NA =not applica~le,C~S =coteted on site
.-R =repeat violation
Mark the appropnate DOllltsIIIthe OLT box for each numbered Item Mark·./a checkmark 111aPilropnate bo.,for I:'>".NO.1"A.CO Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correcth'e Action IIl1tto exceed 3dars
Compliance Status CumlJlianee Status
0 I N :;C Time and Temperature for Food Safety R 0 ~l"c R
U N 0 A 0 [;A 0 Employee Health
T .5 (F =degrees Fahrenheit)T S
~I.Proper cooling time and temperature ./I~.;'vlanagement.lood employees and conditional employees;
.//kno\\"ledge.responsibilities.and reportin!!
V ....
'/~.Proper Cold Holding tcmperature(4 1°F;45°F)
/I
13.Proper use of restriction and exclusion:No discharge from
~e\·es.nose.and mouth
"/3.Proper Hot Holding temperature(135°F))Preventin"Contamination bv Hands
"'V 4.Prooer cookinu time and temperature .I 1/14.Hands cleaned and Droperly washed!Gloves used properlv
y ~5.Proper reheating procedure for hot holding (165CF in 2 -'1 15.]\;0bare hand contact with ready to eat foods or approved
Hours)alternate method oroperlv followed (APPROVED Y N )
V 6.Time as a Puh[ic Health Control:procedures &records /Highlv Suscentible POilU lations
Approved Source
~
16.Pasteurized foods used;prohibited food not offered
".Pasteurized eu!!s used when reouired
'/7.Food and icc obtained from approved source:Food in
V /good condition.safe,and unadulterated:parasite Chemicals
/destruction J
,/8.Food Received at proper temperature /17.Food additives:appro\·ed and properly stored:Washing Fruits
~i.-&Vegetables
./'Protection from Contllmination ./18.Toxic substances ornnprlv i(lf>•..•I;f;....~stored and used
",I'V 9.Food Separated &protected.pre\·ented during food r-g
/preparation.storage.distil[ay.anj:l tasting ,V,-
I ),0.Food contact surf.L.l.4-l R~~I:(Ylfilllled.,\d V ';//1
L1:
19 installed;proper
/Sanitized at "-l nr),.,~nW;nlJerature I 1v/II.Proper disposition of retumed.previously served or J I ,al System.proper
reconditioned
Priority Foundation Items (2 Points)violations Re("ire
0 I N :'i C R 0 I N ;o.i R
U N 0 A 0 Demonstration of Knowledge!Personnel U ;o.i 0 A 'dentification
T /S T .
./'21.Person in charge present.demonstration of knowledge.1 ent Adequate to
and perform duties!Certified Food ManaQer (CFM)
~2.Food Hand[er'no unauthori/ed persons nersonne[J _0.noner Date Marking and disDosition
/'Safe Water.Rccordkeeping and Food Package J 29.Thermometers provided,accurate.and calibrated;Chemical!
Labelin!!,Thermal test strips,.
l'Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisitl for Operation.,-~.
..,/'24.Required records available (shellstock tags:parasite
~30.Food Establishmcn\~itl (~ri't rtel,\destruction):Packa!!ed Food laheled
~Conformance with Approved Procedures Utensils,Equip"",nt,and 7cnding
125.Compliance with Variance,Specialized Process,and 1-31.Adequate hand\\"ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed supplied.usedprocessingmethods:manu facturer instructions
COIISUmer Advisory J 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked oJ 33.Warl!",ashing Facilities;installed.maintained.used!
foods (DisclosureIReminder!Buffet Plate)"Allen:wn Label Sen icc sink or curb cleaninQ f:,eility provided
Core Items (I Point)Violt/ti{)IIS Ret/I/ire Corrective Actioll Not to Exceed 90 Dars {)r Next ]II.spectioll,JH,icl,e"er Comes First
()I N :;C R ()I N N C R
U N 0 A 0 Prc"cntioll of Food Contamination U N 0 A ()Food Identification
T /s T ~5
~
....-34.No Evidence of Insect contamination.rodenLother /41.0riginal container laheling (Bulk Food)
V ./animals..,./_35.Personal Cleanliness!eatin~.drinkil1!!or tooaeeo use Phvsical Facilities
,//./36.Wipin!!Cloths;Droper[y used and stored "-12.Non-Food Contact surfaces clean_.,/37.Environmental contamination 7 i ,/43.Adequat~ventilation and liLdltil1!!:desicnated areas used
V 38.Aporoved tha\\in~mel11l1d II (;(\,1(t".1..t:l 'N\I'/"44.Garba!!e and Refuse nrooerlv disDosed:facilities maintained
./Proper Use of Illf.'nsils·7 //45.Physical facilities installed.maintained.and clean
1'/"'-39.Ctensils.equipment.&linens:properly used.stored._.,.,46.Toilet Facilities:properly constructed.supplied.and clean
dried,&handled![n usc utensils;prooerlv used
I 40.Single-service &single-use anicks:properly .wred 47.Other Violations
and llsed
Received by:
/'F\print:~Title:Person In Charge!Owner
(signature).•-I'
Inspected_tj 1/\,~,I \?i\).an 1\..\1 ,C[)Print:~"-~,,~r """t[l£IIt!V-
Business Email:
(signature)
Form EH-06 IRe'~09-2015)J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377!'<.STE.""IO;'llS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115·FAX:21-t-819-2868-I ,-7 ,,,,/f,~
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TEMPERAT~BSERV AT IONS
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OBSERVATIONS AND CORRECTIVE ACTlONS7
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received ~:print:~~Title:Person In Charge/Owner
(si~n"t"'"-
I~!t,ect ~tfrtL~@ {~(y Print:J r yv."I'(I.,U~~(si ,"1H1'e'""-~{\I""Samoles:Y N #collected
Form s...l&\1'{evised 09-2015)c ~