HomeMy WebLinkAboutPEARL CUP COFFEE 2019.08.29U/f-if!)1",'vv·~,/
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ".STE\L\IO"S FRWY .•lUI 607.DALI.AS.TX 75207 214-819-2115 FAX:214-819-286~J \IV t·tl....),
D~:~"2..~~I Time in:I Time oul:I License Permit :t I hI.I)pc 1 RIsk Catcgor)Page L of_'-
Purpdsc of In mcction:I I I-Compliance I I 2-Routinc I I 3-Fil'ld In\'fsli!!ation I I .:I-Visit IIA 5-0ther TOT ALISCORE
Establishment Name:r.r-l~pQ.
I cor,t o\\ner::.~e:(./O'lnf,(__.I *~Llll1hcr of R{'tH.'at Violations:__
,0(J 1\",~('I.W ~,..yy t!'-./:\ullIber of \'iolations COS:--
Ph)~iC;1 Arr:rS;c '1-111 /I~../)j'ff City c.J;nty:Jt,(1',..rJ zIp 1:.,d~~·Ht~-/)~t~("I Follow-up:Yes 0
.Ilh'IllvK...',\(_(1);"'0 (circle one)
1:-1=in complia~,cel
I
Compliance Status:Out =nOIin compliance :-00 _not ob,e"cd :'>IA=nol applicable COS =correcled on sile R =repeat violation
:Vlark the "nnranriate 001111>in the 0 l'T box for each numbered item Mark ../.a checkl11arkin anllronriate box for 1:\.;-';0.:'>IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Require Immediate Correctil'e Actifm 110110 exceed 3 days
Comilliance Status Comlliiance Status
0 I ...•.'\('Time and Temperalure for Food Safety R ()I '\'\C R
l'1'0 0 A 0 L :..0 A 0 Employee Healih
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature vI
12.\'vlanagement.food employees and conditional employees;
<./kno"ledgc.responsibilities,and reoorting
2.Proper Cold Holding temperature(-Il OF'-15°F)._.,/13.Proper use of restriction and exclusion;No discharge from
V eves.nose.and mOllth
'/3.Proper Hot Holding temperature(135'F)PreHn tin!!Conhlmination by Hands
L}'4.ProDer cooking time and tenmcrature vi 14.Hands cleaned and Dropcrly ,,,ashed!Gloves used properly
~J.,./5.Proper reheating procedure l'or hot holding (165"F in 2 -.-{15.No bare hand contact with ready to cat foods or approved
Hours)alternate method properly followed (APPROVED y N )
(...,.v 6.Time as a Public Health Control:orocedure,&records Hiehlv Suseeotible Populations
Approwd Source ~
16.Pasteurized l'oods used:prohibited l'ood not offcred
Pasteurized e!!gs used when required
7.Food and ice obtained li'om apprO\cd source:Food in
V/
good condition.sak.and unadultL'rIltcd:parasite Chemicals
de>lruction
,/8.Food Recei\cd at proper temperature 0 17.Food additives:approved and properly stored:Washing Fruits
V &Vegetables
Protection from Contamination JI 18.Toxic substances oroperl\'identified.stored and used
,/9.Food Separated &protected.prc\·ented during food Waterl Plumbing
V oreoaration.stora!!e,display.and tasting
v-10.Food contact surfaceJ4d Returnables:Cleaned and L.V 19.Water from apprO\ed source;Plumbing installed:proper
I Saniti7ed at ~D"D ppml'tcmperaturc back flow device
I L-V II.Proper disposition ofretumed.previously served or ~II 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disro~al
Priority Foundation Items (2 Points)violaliolls Re(lIire Corrective ACliollwithill 10 days
0 I 'I 'I ('R 0 I 'I "C R
l :-0 A 0 Demonstration of Knowledge/Personnel l:'I 0 0 Food Temperature Control/Identification
,_I_'--s -T s
l./'21.Person in charge present.demonstration of kllo\vlcdge.:/27.Proper cool ing method used:Equipment Adequate to
and perf'orm duties/Certified Food ;\Ianager (CI'\I)Maintain Product Temperature
l..'"00 Food Handlerl no unauthori7ed nersons/personnel 1/2~.Proper Date Marking and disposition
Safe Water,Recordkceping and Food Pa('kage 2,;).Thermometers provided.accurate,and calibrated:Chemical/
Labelin!!V Thermal test strips
LV 23.Hot and Cold Water a"ailable:adequate pres,ure.safe Permit Requirement,Prerequisite for Operation
1/24.Required records a\ailahle (;hdlstock tags:parasite -=v 30.Food Establishment Permit (Current &Valid)N(J~'\
L destruction):Packa~ed Food labeled
ConfOl-mance with Appro\'ed Procedures Utensils,Equipment,and Vending -
II ~
25.Compliance wnh Variance.SpecialiLed Process.and 31.Adequate hand\\'ashing facilities:Accessible and properly
HACCP plan:Variance obtained for specialized [/supplied,usedprocessingmethods;manufacturer instructions "./
Consumer Advisory v~32.Food and Non·food Contact surf:,ces cleanable.properly
designed.constructed.and used
vV 26.Posting of Consumer Ach isorie,:ra\\'or under cooked -)/33.Ware\\ashing Facilities:installed.maintained.used!
Illods (DisclosurelReminder Bulfet Plate)!Aller!.!cn Lahel Sen icc sink or curb cleaning facility prO\ided
Core Items (I Point)Violalio/lS Refillire Corrective ACliol/.'\;01 10 Exceed 90 Da)'s or Sexl II/specliol/,JH,ic/,el'er Comes Firsl
0 I ...•"C R 0 I ;\.'\C R
l'1'0 0 "0 Prevention of Food Contamination l'"0 A 0 Food Identification
T S T S
3-1.;0,;0 E\idencc of In,,et contamination.rodent/other 1/41.0riginal container labeling (Bulk Food)
,animals V'
./35.Personal Cleanline,g'eating.drinkin!!or tohacco use Physical Facilities
,./36.Wioil1!!Cloths:properly used ancl stored ./42.Non·Food Contact surl,\ces clean
/37.En\ironmental contamination c..43.Adequate \entilation and iiuhtinu;designated areas used
t./38.t\ooro\eu Ihn\\lilt!method 1/-14.Garbage and Refuse pronerlv disposed:facilities maintained
Proper l'sc of Utensils ./45.Physical facJilties installed.maintained.and clean
,/'39.L'tensii>.equlpmcnt.&linens:properly u,cd.stored./'4().Toilet FaCilities:properly constructed.supplied.and clean
dried,&.handled In usc uten,ii>:oroDerly used
'10.SXcglc.sen ice &;ingle-u~e articles:properly stored /'47.Other Violation;
c/and sed -/
Received by:'L--;;_]I~'1~vk U2.k.\y ~Prinl:'FrA ((Ut U (_(,.{O'r{'(Title:Person In Charge/Owner
(signalure}
"-[nspected by:1 ~L11 p~Prinl:ff)./!,(pfYVI c,-:/Ad{~Bu,illes,Email:
(signature).r~-
Form EH·06 Revised 0 ·2015 l I9