HomeMy WebLinkAboutSTARBUCKS 2019.08.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 >;.STE\I.\I0:\S FR\\,Y.,R"'I 607,DALLAS,TX 75207 21.t-819-21IS FAX:21.t-819-2868
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Dat~Cf i?(1j~J('1 1 Till1~out:
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License/Pcrmit ~
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E>t.T'pe RIsk Category Page j of_j
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Purpose (f Insl}liction:I I I-Compliance I V1 2-Routine I J 3-Field IlIvcsti!!ation I I 4-Visit I I S-Other T~Cf~RE
Est3b~1h:1ll~\j r IA '\I Cuntact,OIl ncr ~all1c:I *.'\umber of Repeal \'iolation~:--~o./:"umbcr of Violatiolls COS:__I
Physical At9~~~~2,+-1,III I/)'\.+1 Citrt~r;\1 LX:\h~l.~r~.~>1:5Lr)~I FolJo\\-up:Yes ,(
./;\'0 (circle olle)
Compliance Sta'""Out =not in compliance 11\=in c mPliance.C.=not obsened XA =not applicable COS =corrected on site R =repeat 'i~
:vtark the aooronri3te OOllltSIIIthe OVT box for each numbered item Mark'.a check mark III ,puronri.te bo"for 1'\.'\0.:\A.COS Mark an asterisk'*.in anorooriate box for R
Priority Items (3 Points)violations Re{llIire IIIIII/ediate Correcti"e ActillflllOt to exceed 3days
Comoliance St:lltus COllloliance Status
0 I N "('Time and Temperature for Food Safef)II 0 I :0;,C Rl'N 0 A 0 L :0;0 A 0 Employee HealthTs(F =degree>Fahrenheit)T S
V I.Proper cooling time and temperature //12.i\lanagcmcnt,lood employees and conditional employees;~knowledge.responsibilities.and reportino172.Proper Cold Holding temperature(-I IOF -IjOF)...-13.Proper use of restriction and exclusion;:--10 discharge from~/eves.nose.and mouth
"/3 .Proller Ilot HoldilH!temperature(135°F)PreHntin!!Contamination by Hands
./-I.Proper cookinl!time and temperature -r 1-1.Hands cleaned and properly washed!Gloves used oronerly
V 5.Proper reheating procedure for hot holding (165°F in 2 ,r 15.No bare hand contact with ready to eat foods or approvedWHours)alternate methud proDerly followed (APPROVED y N )/6.Time as a Public Health Control:procedure>&record,Hi!!hl\'Susceptible Ponulations
ApprO\'cd Source
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16.Pasteurized foods used;prohibited food not alTered
Pa~teuri/ed eQgs used when required
.)7 7.Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated:parasite Chemicals
/destruction
./8.Food Recei\cd at proper temperature i 17.Food addItIves;approved and properly stored:Washing Fruits
&Vegetables
---Protection from Contamination .'f 18.Toxic substances properly idcntified.stored and used
/v 9.Food Separated &protected.prevented during food Waterl Plumbing
,oreoaration.storage,display.and tasting
/r7 10.Food contft ;(1'lces ~~turn~t1 :Cleaned and I V 19.Water from approved source;Plumbing installed;proper
Sanitized at Jmml 'mpcrall ItA.'I.a j/,\•I ,')<backtlow device
II.Proper disposition of returned.prel iously served or ~,VI-.••....1/20.Approved Sell age/Wastewater Disposal System,proper
V reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Ret lIire Corrective .1ctiolllVithill 10 days
0 I :0;."('R 0 I :'\"C RV1\0 A 0 Demonstration of h:nowlcdgcl Personnel L':0;0 A 0 Food Temperature Control/IdentificationT~T S
V 21.Person in charge present,demonstration of knowledge./27.Proper cooling method used:Equipment Adequate to,/and perform dutiesl Certified Food ;Vlanager (CF"i)[/Maintain Product Temperature
~V 22.Food Handlerl no unauthori7cd persolbi pCf'onnel 1/28.Proocr Date iVlarking and disposition
Safe 'Yater.Recordkeeping and Food Package 1/29.Thermometers provided.accurate.and calibrated;Chemical!
------Labelin!!Thermal test strips
.../0-Hot and Cold Water a\'ailable;adequate pressure.safe /Permit Rcquircll.!tllt,P erequisite for Operation_J.
./V 24.Required records 3\ailablc (shellstock tags;parasite
~30.Food Establishll1en~lmi ~·ttl ~I )}(:1destruction):Pacbued Food labeled
if f~
Conformance with Appnn cd Procednres Utensils,Equipl lent,and'ending
-"'25.Compliance II ith Variance.Specialized Process.and ....V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for >pccialil.cd
Droce~~inu methods:111al1lIf~1cturcrinstructions supplied.used
Consumer Ad,isory V 32.Food and Non-food Contact surfaces cleanable.properly...-designed.constructed.and used---_y 26.Posting orconsuma Ad\isoril.!S;ra\\'or ul1d~rcooked ./33.Warellashing Facilities;installed.maintained.usedl
foods (Dlsclosure'ReminderfBuITet Plate\!Aller1!en Lanel /Service sink or curb cleaninQ facility provided
Core Items (I Point)Viollltiolls Require Corrl!cfive Actioll Not to Exceed 90 Days or ,vextlllspectioll.J~7Iiclle"er Comes First
0 I r.;"('n 0 I !""C RV"0 A 0 Prnention of Food Contamination r "0 A 0 Food IdentificationTSTS .
./V 34.-:\0 E\·iJence of fl1s~ct contamination.roCkntfother V 41.0riginal containcr labeling (Bulk Food)_
animals ......
V _I-35.Personal Cleanlill~ss/eatin1!.drinking or tobacco lise PhYsical Facilities_.36.\\'ioing Cloth,;IJronerly u>cd and ,tored ./-12."Jon-Food Contact surfaces clean
I 1..7 37.En\ironmental contamination ...43.Adequate \cntilation and liQhtinc:desiQnated areas uscd
"","3X.ADDr{)\ed thall InQ method -.-1-1.Garbage and Refuse properlv disposed:f;lcilities maintained
Proper l'se of Utensils ••••••17 -15.Phv>ical facilities in;,talled.maintained.and clean
/39.Utcn;,il;,.equipment.&linen;;properly used.stored./1/-16.Toilet Facilities:properly constructed.supplied.and clean-dried.&handled.In use utensil;,:propcrlv used......-10.Single-scn ice &single-u,c articles:properly stored 47.Othcr Violations
and used
Received by:.}1Vr-kr{\0t ~
-..••Print·..,../-r-lr:-.k,r..£;Title:Person In Chargel Owner
(signature)'t ~.f'P ;..V1 '-yo -~<:,'V\-
InsPcc~fbYJ
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FormEH~se 09-2015)--