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 (