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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", Inspec~d 1&:L /."i,,;~f-II,.-L l~-h !)J Print:Business Email: 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 t ';,I ;-, E~DetTll1:(l{\'= ~1 Physical A~dres~I .U ""/I I_..t ''I ~~~~/~t;llr I LiC~'hMit #t I Page '=:_f -'-1-'h I(I ~,\-"\-<I I-)~('\)1.1,1 I 'I r t i \I.f t'7.:i:1 \I"~' -.....::EMPERATy.RE-61l.$ERVATIONS .....---.......I Item/Location Temp Itern/Location (Temp Item'/Location'l Temp /.....•\.-~,.//'/ V:'T\L,~'"{'0-'I\_'V ~\-(-).i:-1-_--)~"'(I _..)~,-j ,( •.•...,.~-)I 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: ,r---J ,.i ,I•I • 'P ~.\'(1\1 ':I'I~,'YmICY ")l t'I P 1/(;I\.J 1/i"-(/r;)-J i,f'r'"(~j.f \.),,-..i 1 - ....--..."r I . \-\'C)(t t \)Y1 .~If,r\\Z\r+(l/'F)~r')-f,:'j \elf ((J (!l-() ,\.-¥) \k::1-CI.f-+1"(f -I';:', /~ _-..._~ .--..-t jI {(\/'),)\"'\I (,"V·'-h I 1./(11 nI ,I ()1'1\'.II )/,..1(. I ,.#- ..,.-/\.....}- \..._- , Received by:N1c?<7;~rp":;'Print:'')-.I f;..-;i'((Title:Person In Charge/Owner (signature)/-I 1.•·.:'0'[\~) Inspect~~by.1 /I I _,~(~f-fr&_t~f1f)(sionalUre)I ,r\r),'\~'"I Samoles:Y N #collected