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HomeMy WebLinkAboutDRIP COFFEE 2020.07.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI:\IO:\S fRWY.,R:'I'1607,DALLAS,TX 75207 21~-819-2115 fAX:214-819-2868 A , D~J~4 I"oJ)Time in:I Time out:J License/Permit iI I Est.Type I Risk Category Page ~of.!L Purpose of Inspection:I J I-Compliance I LA"2-Routine I 3-field III\'esti~atioll I I 4-Visit I I 5-0ther TOTAL/SCORE Establishment Name:I Contact 'O\Vn~r Name: I *~umber of Repeat '·iolations:__ rJ\)y '()f~J+Q_Q.,f :\umber of Violatiolls COS:-- Physical Addrl:ss:~I,/.I~IlfY\1.1City DUlro f/V)C ~:;~~:)4 Ret Hrl Follo,,-up:Yes.If J1..~~~~'-:\0 (circle olle) Compliance Status:Out =not m compliallce IN -ttl c~mpliance :\0 -not observed :'IiA =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark ,./.a ched.mark in apprODnate box for 1:\.:-'0.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re lIire Immediate Correctil'e AClio"lIot to excee,/3 dars COI11Jlliance Status Compliance Status 0 I ""('Time and Temperature for food Safety R 0 I ""C R l'N 0 A 0 (F =degrees Fahrenheit)L ;\0 A 0 Employee Health l's l'S /'I.Proper cooling time and temperature 12.ivlanagement.food employees and conditional employees; L.-1./"knowledge,responsibilities,and reporting "..,)/2.Proper Cold Holding temperature(41 OF'45°F) t/" 13.Proper use of restriction and exclusion;No discharge from eves.nose.and mouth v -3.Proper Hot Holding temperaturc(135°F)Preventin!!Contamination bv Hands (......v 4.Proper cooking time and temperature t-1 14.Hands cleaned and properly washed/Gloves used properly '-..........-5.Proper reheating procedure for hot holding (165°F in 2 J IS.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N )v....6.Time as a Public Health Control:procedures &records H i!!hlv Susceptible Populations Approved Source IY 16.Pastcurized foods used;prohibited food not offered Pasteurized ell!!S used"hen required 7.Food and icc obtained trom approved source:Food in V good condition.safe.and unadulterated;parasite Chemicals•.......destruction V 8.Food Recei,ed at proper temperature vr 17.Food additives;approved and properly stored:Washing Fruits V &Vegetables Protection from Contamination .......r 18.Toxic substances properly identified.stored and used ../9.Food Separated &protected.pre\entcd during food Water/Plumbing I preparation.storage.displav.and tasting /'10.Food c011lact surfaces and Returnables;Cleaned and 19.Water trom approved source;Plumbing installed;proper //Sanitized at ppm/temperature v backflow device I II.Proper disposition of returned.previously served or Iv/20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Re(uire Corrective Actioll withill 10 days 0 I r.."('R 0 I ":-;C R L N 0 A 0 Demonstration of Knowledge/Personnel L l'<0 0 food Temperature Control/Identification l'S l'S 21.Person in charge present.demonstration oCknowledge.1./27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food tvlanager (CFM)Maintain Product Temperature 22.Food Handler!no unauthoriled persons/personncl V 28.Proper Date Marking and disposition Safe Water.Rceordkccping and Food Package ./29.Thermometers provided.accurate,and calibrated:Chemicall labeling Thermal test strips V ./l'Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_0. ./24.Required records a\-ailablc (shellstock tags:parasite ~30J~ml~t'W»sh~3~Ef1.(Clne;).l,~§revdestruction):Packaged Food labeled [ll Conformance"illt Approved Procedures -I Utensils,Equipment,-;'nd Veuding ~ 25.Compliance \\"ith Variance.Speciali/cd Process,and /'31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized processin!!methods:111anuf~lctllrcr instruction,,)tY supplied.used Consumer Advisory "32.Food and Non-food Contact surfaces cleanablc.properlyIdesigned.constructed.and used tV 26.Posting of Consumer Ad,isorics;raw or under cooked ,/33.Ware\\'ashing Facilities;installed.maintained.used/ foods (Disclosure/ReminderlButTet Plale)Alleruen Label Sen ice sink or curb cleaning facility provided Core Items (I Point)Via/Illiolls Reqllire Corrective AClioll NOllo Exceed 90 Daj's or Sext Illspectioll .JH,icllel'er COnies First 0 I ;\..•.('R ()I !\"C R (!:'i 0 A ()Prenntion of Food Contamination t·:-;0 A 0 food Identification l'S T s ~/34.No E\idence of Insect contamination.rodent-other l/41.0riginal container labeling (Bulk Food) animals '--,y 35.Personal Cleanliness/eating.drinkil1!!or tohaccousc Phvsical facilities ,/36.Wiping Clolhs:properlv u;ed and >lOred •....42 ."!on-Food Contact surfaces clean //37.Envirl)llm~ntal contamination P"-43.Adequate ventilation and lighting;desi~nated areas used ./38.Appro,ed tha\\in~method v'"44.Garbage and Refuse properly disposed:facilities maintained Proper l'sc of Ctensils .r -45.Physical facilities installed.maintaincd.and clean 39.utensils.equipment.&linens:properly uscd.stored.../46.Toilet Facilities:properly constructed.supplied.and clean/dried.&handled,'In use utensils;proper"uscd /v 40.Single-sen icc &single-usc articles:properlv stored /"47.Other Violations and used Received by:+-___~-----~Print: ~'c \(~~,--..Title:Person In Charge/Owner (signature).-! Inspected by: ~~E:-P Print:rMuYP/Yr1 "'F]1 &AV/!c..)Business Email: (~igllatLlrc)__~.-/'- Form EH-06 (Revised 09-2015)--f (