HomeMy WebLinkAboutSTARBUCKS 2021.03.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 "I.STD'I;\IONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~If 20ftein I Tim~out:~iccnse/PLt)L \-roy \S~~(I Est.Type I RiskCategory PageL of~
~
Purl ose of ospection:I I 1-Compli2nce I V I 2-Routine I I 3-Field Investieation I I 4-Visit I I S-Other TOTAUSCORE
EstabliS~b J (K.\I Contact/Owner Name:I
*Number of Repeat Violations:__(i)v'Number of Violations COS:--"
PhYSiCa~5rh Wr:cLcI (l fJ ffJ\LC/\I City/~tp Z~dsPhO~:I~-n(111-7 ~:(QIWO~;~:';e~:)
Compliance Stotu~J Out =not in compliance IN K in eompliance NO-not observed NA z not applic4,le COS -~ected onsite R=repeat violation
Mark the aoorooriate DOlnts Inthe 0 ""'"foreach numbet-editem Mark 'v"a checlanark in appropriate box for IN.NO.NA.COS Mark an asterisk'*'in aoorot:>riaIebox.for R
Priority Items (3 Points)violations Re flire Im",etlilltL C.nective Actio"lUI'10exceed J dJJvs
Compliance Stote,Compliance Stotus
0 J N N c Time and Temperature for Food afety R 0 l 1'1 N C R
V N J A 0 V 1'1 0 A 0 Employee IhaJtII
T S (F '"degrees Fahrenheit)T S
.//I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
knowledRe,responsibilities.and reporting
I /2.Proper Cold Holding temperature(41 of/45°F)/13.Proper usc of restriction and exclusion;No discharge from
eyes.nose,and mouth.,3.Proper Hot Holding tempcrature(135°F)Prevftltia2 ContamiDau..bv H••da
./4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used properly
I 5.Proper reheating procedure for hot holding (165°F in 2 /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 Hi2hly SU5C~DtlbIePopalatlns
Approved Source 1/16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
/7.Food and ice obtained fromapproved source;Food in
good condition.safe,and unadulterated:parasite Oemlcals
destruction
./8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Prot&tion from Contamination .A'18.Toxic substances properly identified.stored and used
...-V 9.Food Separated &protected,prevented during food Wat~rl Plamblng
preparation.storage.displav.and tasting
)/10.Food conti~ur,cr~Rl~ables j Cleaned and I /19.Water from approved source;Plumbing installed;proper
Sanitized at em e ule 0 '\"".,IU'1 backflow device
.;'I I.Proper disposition of r~tumecNprevThi'!'s ~rvca or 20.Approved SewagelWastewater Disposal System,proper/reconditioned J disposal
Priority FOWIdation Items (2 Poi.a vWl4tiolU Ila lain ClJlFH:th~ActiM ••••••1'..._..-.'._.,I!,.":"!v l....~
0 I N III C R 0 I N N C R
V N 0 A 0 Dem(lnstration of Knowledgel Personnel v N 0 A 0 Food Trmperature Control!JdratUkadoa
T s T S
>"21.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 Temperature
/22.Food Handler/no unauthorized persons/personnel /28.ProDer Date Marking and disposition
Safe Water,Recordkeeping aDd Food Package /29.Thermometers provided,accurate,and calibrated;ChemicaV
LabeHne:Thermal test strips
.•.23.Hot and Cold Water available;adequate pressure.safe /'Penalt Requln 1IIeIIt,Pr ~eqakite for Operation
/24.Required records available (shellstock tags;parasite -{30.Food Esta~i~iel ~~Cclr£Jt ~alid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utenslll;Eqaipru mt,aad Vl'ndlo&
~
25.Compliance with Variance,Specialized Process.and 1-31.Ade~,handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods;manufacturer instructions supplied u d
COB5umu Ad,·oory /32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and usedr-26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelRerninderfBuffet Platc)'Allergen Label Service sink or curb cleaning facilitv provided
Core Items (1 Point)VIOlations Re,lIire Corrective Action NtII ttJ Exc«1i '"DIr}'$M Nat /,,Wlakllnlr C_FINt
0 I N S C R 0 I N N C R
V III 0 A 0 Prevention of Food Contamination U 1'1 0 A 0 Food identificationTST"S
,/34.No Evidence oflnsect contamination.rodent/other /41.0riginal container labeling (Bulk Food)
animals-35 Pers0nal Clcanliness/eatill!l..drinkllll(or tobacco use PIInkal FaciHtles.•.36.Wiping Cloth,:properly used Jnd stored r 42.Non-Food Contact surfaces clean-37.Environmental contarnj.!1a'lIpn ...-43.Adequate ventilation and Ii~htin,,:designated areas used
;'"38.Approved th3w\Il!!me{lj<tfY\'~\'fI \V /44.Garbage and Refuse properly disposed:facilities maintained
/'Proper Use of L'1ensils -,/45.Phv,ical facilities installed.maintailled.and clean
/J<i.Ltenslb,equipment,&linen,;'j.roperly u,cu.,wred.I /46.Toilet Facilities;properly const.ructed.supplied.and clean
~dried.&handled!In use utcn,ils:eroeerll u:.ed '",40.Smgle·service &single·use articles;properly stored 47 Other ViolatiOns,
and lIsed
Received by:i)C Print:rvl r{vi fA h D~t...."//J Ir r Title:Person 10 Charge/Owner
(signature)/"\If""'..../""'\.(..:..-//\..__
IlIspect~\)I.IY1'I ...._~'J1 k;(tR.,IU(Print:,I Business Email:
(signatun.:J ~
Form EH-O~ed 09·2015),
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\i.ST[.\I:"IO;\/S FRWY .•R;\1607.DALLAS.TX 75207 21.t-819-21IS FAX:21.t-SI9-2868
Establi't::lh:l~h J{l<<."I PhYSiCW?t~/-{C1 U "V1 \hilt ~CitY/Stall +)I License/Permit #I pagi__0~_
TEMPERATU~O'BSE'RVATIONS
Item/Location Temp Item/Location '---Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AI D
Number NOTED BELOW:
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~I I"t>2}t11 VC('(V\-t ctn vl-'c--V1d 1'1d "11/\IA-:(\:...,i-fA r+:h V\IA .~ll""_(!v1f}tl (A {"-.{',("l~/1 I •.
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Received by:~'rr:x Print:M fA If I(II h {-t'irit 1·.,..-~Title:Person In Charge/Owner
(signature)'/
Ins~~y:M I'r~~'hI 'vt+i.t1 I~Print:.V
(sign,If \,Samples:Y N #collected
Form ~evised09-2b15)'--"""-'I I J •••I