HomeMy WebLinkAboutSTARBUCKS FONDREN LIBRARY SMU 2019.09.04Dallas County Health and Human Services -Environmental Health Divisio_n
Retail Food Establishment Inspection Report
2377 N.STEM\10NS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Deti ~'')(~ClI11e in:I Timeout:
I LiCenSe!Pti'lf C1 -(~l'()(p CtC(c;7 I l Est.Type l RiskCategory PageL of.£__
Puro~e of nspection:I I I-Compliance I I 2-Routine I I 3-Field Investi!!ation I I 4-Visit I 1 5-0ther To:FMJSCORE
Est\lS.hment Name:.-:::Il,~'*-iI,:.'~V~
ContacUOwner Nr;1S!:1 I
*Number of Repeat Violations:__V \IUV ~'A_lLU -"\\\l~()'\1 ::}-t\l ./Number of Violations COS:--,;7 1
Phys'alA~el~HIJ.f.,·It !f\ur~l ~('~l~',~~ZIt°d1~7hone:IFollow-up:Yes \~;1 \No (circie one)_"/
Compliance St!tus:Out =notincompliance IN=incomPli:£NO =notobserved NA=not applicable COS =corrected on site R =repeatviolation
Mark the appropriatenoints in the OUT box for each numbereditem Ma './.acheckmark in appropriate box for IN.NO.NA.COS Mark an asterisk'*'inappropriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Corrective Action not to exceed 3 da,"~
Comilliance Status Comoliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N °V 0 U N 0 A 0 Employee Health
T "s (F =degrees Fahrenheit)T ~S
•..v V I.Proper cooling time and temperature /12.Management.food employees and conditional employees;.knowledge.resnonsibilities,and renorting
L-
,2.Proper Cold Holding temperature(41°F/45°F)13.Proper use of restriction and cxclusion;No discharge from
V /eves.nose.and mouth
·/1/3.Proper Hot Holding temperature(135°F)Preventinp Contamination bv Hands
~4.Proper cooking time and temperature /1/14.Hands cleaned and prooerlv washed/Gloves used properly
~v 5.Proper reheating procedure for hot holding (165°F in 2 '1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method nronerlv followed (APPROVED Y N )
/6.Time as a Public Health Control:orocedures &records Hil!hlv Suscentible Populations
Approved Source r{'16.Pasteurized foods used;prohibited food not offered
A Pasteurized e<'!!sused when reQuired
V 7.Food and ice obtained from approved source;Food in
/V good condition.safe.and unadulterated;parasite Chemicals
destruction
.I 8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .-'18.Toxic substances Dronerlv identified.stored and used
/9.Food Separated &protected,prevented during food Water/Plumbing I.//preparation.storage_display,and tasting
/10.Food contact stfacd and R_et::J,nables;Cleaned and -,d /v 19.Water from approved source;Plumbing installed;proper
-'Sanitized at ..hn(l1J~rM,afu.:e ;\,I I,}.\backflow device
/1'II.Proper disposition of returned.prevlouSly'served or /20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI uire Corrective Action within 10 dol'S I
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control!Identification
T _,.S T S
,/
,21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
../and perform duties!Certified Food Manager (CFM)Maintain Product Temperature
;'22.Food Handler!no unauthorized persons!personnel /28.Proper Date Markin!!and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!
../'"Labelinl!Thermal test strips
./23.Hot and Cold Water available;adequate pressure.safe /"Per"it Requirement,Prerequisite for Operation
",r 24.Required records available (shellstock tags;parasite >r ~'tabli~le?t p~r,"iy(~U~ent If Vrl~destruction);Packa!!ed Food labeled 30.dE
1-'Conformance with Approved Procedures 1 Utensils,E~uip:nent,and 'Vending
125.Compliance with Variance.Specialized Process.and
~31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized II supplied,usedprocessingmethods:manufacturer instructions ~,
"V
Consumer Advisory .I II 32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and usedr26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewashing Facilities:installed.maintained,used!
foods (Disclosure!ReminderfBuffet Plate)/Allergen Label Service sink or curb cleaning facilitv provided
Core Items (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Dal'S or Ne.."Cllns1Iection •Which~'~r Comes First I
°I N N C R 0 I N N C R
U N ~A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T I~S
1/34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)V V animals ../
t-.•..V 35.Personal Cleanliness!eating.drinking or tobacco use ./Phvslcal Facilities
./../36.Wiping Cloths:properly used and stored ,42.Non-Food Contact surfaces clean/-~./37.Environmental contamination 43.Adeouate ventilation and lirrhtil1!':designated areas used
v 38.Approved thawing method ...~44.Garbage and Refuse DroperlYdisposed;facilities maintained
Proner Use of Utensils ./45.Phvsical facilities installed.maintained,and clean
,V 39.Utensils,equipment.&linens:properly used.stored.r;"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 Violations
and used
Receivedby:_1/"~C ;?'/~~-3 Print:F·-::t,\--,\reI 1'\Title:Person In Charge!Owner
(signature)\'""'~);11'71 /I'~l~~'--t",
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N,STEMMONS FRWY"RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONS
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 by:N1c?<7;~rp":;'Print:'')-.I f;..-;i'((Title:Person In Charge/Owner
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Inspect~~by.1 /I I _,~(~f-fr&_t~f1f)(sionalUre)I ,r\r),'\~'"I Samoles:Y N #collected