HomeMy WebLinkAboutLDU COFFEE 2020.07.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.ST£:\I:\IO:\S FRWY.,R\l607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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PJJJ_q I~~ne in I Time out:J License/Pcnnit #I Esi.Type I
Risk Category Page L of_J._
PWposc df Inspection:I I I-Compliance I C-1 2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALISCORE
ESl3blishment Name:r;,-/C(.J r:?_
I Contact,O"ner Name:
I
*;';umber of Repeat Violations:__
)\)iA ./;';umber of "iolatiolls COS:--c;dPhY5ica'bdrtttr ()t-i{~f2o{I CiUo,unp cvy K Zip Code:I PhH/;t1 "1 '2tf DO-~~w-up:Yes
No (circle one)
Compliancl Status:Out =not in compliance IN =ill'Lmpliance ••.0 =not obserwd :'<IA=not applicable COS =corrected on site R =repeat violation
Mark the aporooriate oomts in the OCT box for each numbered item Mark''/'a checkmark in aooropriate box for IS.NO.NA.COS Mark all asterisk'*.ill appropriate boAfor R
Priority Items (3 Points)violations Re uire Immediate Corrective Action Ilotto exceed 3 days
ConlJllillnce Statu>Compliance St:ItUS
0 I :-I 'i C Time and Temperature for Food Safety R 0 I 'i :-I C R
U N 0 A 0 t::'I 0 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditiollal employees:,.V t_..../knowledge,responsibilities,and reporting
L.•.,v 2.Proper Cold Holding temperature(41 °F/-15°F)13.Proper use of restriction and exclusion;No discharge Irom
\..-V eves.nose.and mouth
~3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
\...0 4.Proper cooking time and temperature t...f"14.Hands cleaned and properly washed/Gloves used properlv
L-../';"5.Proper reheating procedure for hot holding (165°F in 2 i..-15.No bare hand contact with ready to eat foods or approved
Hours)altemate method properly followed (APPROVED y N )
L.--6.Time as a Public Health Control:procedures &records Hi(!hly Susceptible Populations
Approved Source jI 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtnined from appro"ed source:Food in
/'good condition.safi!.and unadulterated:parasite Chemicals
V destruction
8.Food Recei,cd at proper temperature Lf"17.Food additives;approved and properly stored;Washing Fruits
-J &Vegetables
Protection from Conlamination L1 18.Toxic substances properly identified.stored and used
Vi--"9.Food Separated &protected.prc\,ented during food Water/Plumbing
preparation.storage.displav.and tasting
10.Food contact surfaces and Returnables:Cleaned and l_...'19.Water Irom approved source;Plumbing installed;proper
(__..i>"Sanitized at ppm/temperalllre back flow device
I l.-I..---'"rll.Proper disposition of returned.previously served or VV 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~lIire Corrective Action within 10 days
0 I N 'i C II 0 I S .'i C Rt:"0 A 0 Demonstratinn of Knowledge/Personnel t.::'I 0 A 0 Fnod Temperature Control/IdentificationTSTS
VV 21.Person in charge present.demonstration of knowledge.v'27.Proper cooling method used;Equipment Adequate to
~and pertorm duties/Certilied Food :-'Ianauer (CF~·I)Maintain Product Temperature
•....•.v "Food Handler/no unauthori7ed persons/personnel ._....28.Proper Date Marking and disposition-_.
Safe W:ltcr,Recordkecping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemieal/
Labeli1l2 V Thermal test strips
L..-V "Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation~~.
!r 2-1.Required records available (shellstock tags:parasite vr J?'Or;_d EW1'J!tWJJ,P~,(CIIf~tc)~id)/destruct ion):Paekaued Food labded •.JJ
Conformance with Approvcd Procedures ,Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process.and
•...../31.Adequate hand\\"ashing facilities:Accessible and properlyHACCPpian;Variance obtained tor specialized
processilH!methods:manufacturer instructions supplied.used
Consumcr Ad,isory ._/32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
....t 26.PO!'lting of Consumer Advisories:raw or under cooked c/33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure,Reminder/BuITet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Viol(/tiolls Reqllire Corrective Actioll Not to Exceed 90 Days or Next Illspection,Jt1,icllel'er Comes First
0 I 'i 'i (.II ()I ;\.'i C Rt:"()A 0 Prc,'cntion of Food Contamination t:"0 A 0 Food Identification
T S T S___.;34.;-';0 E,idence of Insect contamination.rodent/other
"..•.•./
41.0riginal eomainer labeling (Bulk Food)
animals..-'35.Personal Cleanliness/eating,drinking or tol'wcco lise Ph "sical Facilities
I'"36.Wipin~Cloths:properly lI!,ed and stored •...•.42.:"Jon-Food Contact surfaces clean••.•..37.Elnironmental conlamillJtion /H Adequate ventilation and lighting:desif!nated areas used/
L/3X.Apprm cd tha\\ing method ./44.Garbage and Refuse properly disposed:facilities maintained
Proper l'st'of Utensils ""45.Phvsieal facilities installed.maimained,and clean
V 3'J.Ctensils.equipmenl.&linens:properly usecl.stored.46.Toilet Facilities:properly constructed.supplied.and clean••.....•dried.&handled In lise uten!>ils:properlv lIsed ......-
•.•.•...40.Single·sen icc &single-usc articles:properly stored 47 .Other Violations_....and usccl ~,/
Received by:(lAK /'-print';t-;J/).M L00l \Title:Person In Charge/Owner
hignature).J...._,
Inspected by:~kL "-./~/~JZ__R Print:9fl£~7_-rp~~p~Jail:(signatur('),,~;iii"'"~#'{-.I _,0.-
Form EH-06 (Revised 09-2015)//