HomeMy WebLinkAboutSTARBUCK DEDMAN 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STE:\1:vJO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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J ID~)-1IJFjin:I Time out:
ycense<znc r ,-OJ)lJ.'IVt 1J I Est.Type Risk Category pag~f+
Puroos I:of Inspection:1 I I-ComDliance I YJ 2-Routine I I 3-Field Investhration I I 4-Visit I I 5-0ther ;r~!~iC:OREEstabli~~lh'ellt NamT _.-:--).11 Contact/Owner Name:I *Number of Repeat Violations:__,V )I)td bl ')_..U t{\-(\n -1'1.--,/!'lumber of Violations COS:-_
Physical Add~t'SS:('(<.0 'Jl ~hlCityttnt\).-f~?t·Phone:"I Follow-up:Yes ,CJt)\'..I I v{v I,1 1..'~\j{"No (circle one)I"J ),
Compliance Status:Out;not in compliance IN =in comPliance,y"o =not obsen'ed NA =nOl applicable COS =corrected on site R =repeat violationMarktheaDDroDriateoointsintheOUTboxforeachnumbereditemMark'.a checkmark in annropliate box for IN.NO.NA.COS Mark an asterisk'*.in approoriate box for RPriorityItems(3 Points)violations Reauirf!Immediate Correctil'f!Action Ilotto exceed 3 dav.~
Comoliance Status Compliance Status0INNcTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenlreit)T L--SVI.Proper cooling time and temperature ,/12.Management,food employees and conditional employees;,.,..
knowledge,responsibilities,and reporting1/V 2.Proper Co Id);!,9Jd i1.1.&temper_!U,ure.(-11Of/45,,)'"'I/'
I 13.Proper use of restriction and exclusion:No discharge from/•-':l:'~l"--I -:-)').-\--")~'t-eYes.nose.and mouth,1/3.Proper Hot Holding temphature(135°F)I /Pre\'entin2 Contamination bv Hands~4.Proper cooking time and temperature /14.Hands cleaned and oroperly washed!Gloves used pronerly./5.Proper reheating procedure for hot holding (165°F in 2 ;j 15.No bare hand contact with ready to eat foods or approved./Hours)
alternate method properly followed (APPROVED y N ),/6.Time as a Public Health Control:procedures &records Highly Susceptible PODulationsApprovedSourceIf16.Pasteurized toods used;prohibited food not offered
Pasteurized eggs used when required7.Food and ice obtained from approved source;Food inVgoodcondition,safe.and unadulterated:parasite Chemicals/
destruction
\/8.Food Received at proper temperature J (17.Food additives;approved and properly stored:Washing Fruits/
&Vegetables
Protection from Contamination .1 18.Toxic substances prooerly identified.stored and used
./9.Food Separated &protected,prevented during lood Water/Plumbing,preparation,storage,displav "Illd tasting
/'/10.Food Cont~ttrfacCnd Returnables;Cleaned and I 19.Water from approved source:Plumbing installed;properSanitizedat,_.(.mltemperature backflow device,./II.Proper disPOsition ohehimed,previously served or I 20.Approved SewageIWastewater Disposal System.proper",reconditioned disposal
Priority Foundation Items (2 Points violations Re("ire Corrective Action withill 10 davs0INNCR0IN1\C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControU IdentificationTsTSV21.Person in charge present,demonstration of knowledge,,I 27.Proper cooling method used:Equipment Adequate to././and perform duties/Certified Food Manager (CFM)Maintain Product Temperature22.Food Handler/no unauthori7ed persons/personnel I ~8.Proper Date Marking and disnositionSafeWater,Recordkeeping and Food Package /~29.Thermometers provided.accurate,and calibrated;Chemical!/Labelinl!Thermal test strips/23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,P erequisite for Operation/24.Required records available (shellstock tags;parasite .%'30.Food Establishment1t;~i <r-U_rfeJly&fJl id)destruction):Packaged Food labeled
/Conformance with Approved Procedures Utensils,Equip ~ent,and Vending·1 25.Compliance with Variance.Specialized Process,and
'"31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
supplied,usedprocessingmethods:manufacturer instructions
Consumer Ad"isory ",-32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and used%26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities;installed,maintained.used!foods (DisclosurefReminder/Buffet Plate)/Allergen Label ;
Service sink or curb cleaning facilitv provided
Core Items (I Point)ViolatiOlIS ReQuire Corrective Action Not to Exceed 90 DOl'.f or Nextlnspet:tio~,•Jf7,ichever Comes First0INl'i C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsT1./SV34.No Evidence of Insect contamination.rodent/other ,/41.0riginal container labeling (Bulk Food)/
animals
.~./35.Personal Cleanliness/eating.drinkinQ or tobacco use Phvsical Facilities,.,V 36.Wiping Cloths:properly used and stored '7
42.Non-Food Contact surfaces clean1/37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas used../38.Approved thawing method ,44.Garbage and Refuse properly disposed:facilities maintainedPronerUseofUtensils./45.Phvsical facilities installed,maintained.and cleanv39.Utensils.equipment,&linens:properly used,stored./v 46 .Toilet Facilities:properly constructed.supplied.and clean./
"dried.&handled/In use utensils;properly used
/40.Single-service &single-use articles:properly stored 47.Other Violationsandused
Received by:~~~---C/'/?./"",Z_Print:o'}('\1 ;)\'rOik I Title:Person In Charge!Owner(signature)
Inspected by:'.I /'I /Prin,:I Rlll:in"",,,):;'n,•.•:I./'·L ,I