HomeMy WebLinkAboutSTARBUCKS 2020-07.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STE.\I.\IO:-iS FRWV.,R:'11607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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~Of,WL,D I Time OLlt:~License/Permit #1_o7fl --CJ)f5,L flQ 4~.!legory Page _~01'_1
Purpose of Inspection:I I I-Compliance I I 2-Routine I I 3-Field In\'esti!!ation I I4-\'isit I I 5-0ther TOT ALiSCORE
Establislll~W
~L"I Contact O\\<ner :--iame:
I
*\11111her ulRepeat \'iolatiolls:__
./;\umlJrr of \,iuhltiul1s COS:--
Physical Adcf~u~\{or u\lltJClft{?ICollntU V ~I Phone:IFollo\\-lIp:Yt·s 0>\u (cirdcolIl')\
Compliance Statu>:Out not~ompliancc I:\,-in ~omphancc \0 -not ob,crycd "A 1I0tapplic""k COS ~corrected Oilsite R n:p(';t[\iolalio;---
Mark tht'JPprollriate POlnlSill UIC OUT box for each numbered item Mark''/'a chec~mark in npprupri3te bo.\for 1\'.:"0.\'A.COS ~ldr'all asteri,k '*.in aporopriate box fclr R
Priority Items (3 Points)violations Re£/lire Immediate Corrective Aelimlllot 10('xceell J days
COl1lnliance Statu>COlDl1li.nc~Status
0 I N N C Time and Temperature for Food Safety R ()t i'S C R(N 0 A 0 l'N 0 A 0 Employee HealthT1/S (F =d~gree,Fahrenheit)T I..••..~
.I~I.Proper cooling time and temperature I I~.Manngemcnt.food employces and conditional cmployecs:
,knowlcd!!e.responsibilities.and reponing
1/2.Prope~ld ~okling tcm8",,"ture(-I ~43)~d t:.../13.Proper use of restriction and exclusion:No discharge from
V :0 v\__-3'2 \-:~\('3 eves.no'e.and mouth
/-'3.Proper Hot Huldin>!temperature(135cF~'1 /Prewnting Contamination by Hands/.-,4.ProDer cooking time and temperature /14.Hands cleaned and properlv washed!Gloves used t)[operly./'I 5.Proper reheating procedure for hot holding (165CF in ~/15.No bare hand contact with ready 10 cat foods or approved1....-Hours)alternate method properlv followed (APPROVED y N )"6.Time as a Public Health Control:procedures &records Hi!!hlv Susceotible POl)ulations
Approved Source tf 16.Pasteurized foods used:prohibited food not offered
Pasteurized el!l!S used when required-'7.Food and ice obtained from approved source:Food in./good condition.safe.and unadulterated:par3site Chemicals
V destruction /'7 8.Food Received at proper temperature ,17.Food additives:appro\'ed and properly stored;Wa,hing Fruits
&Vc!!ctahlcs
Protection from Contamination 18.Toxic substances properly identified.stored and used
/'"9.Food Separated &protected,pre\ell ted during food Water!Plumbing
prenaration.storage.disDlay.ancitasting
.I 10.Food contaci ~~~~d~~blet:Clcaned and i /19.Water from appro,ed source:Plumbing installed:proper
Salllll7ed at 'n ten e'Ci:'\t1{\\~/back now d~vice
/II.Proper disposition of returned,previously served or /20.Appro\·ed Sewage/Wastcwater Disposal System,proper
reconditioned dispo,al
Priority Foundation Items (2 Points)"iolatiom Require Corrective 4ctioll wilhill 10 days
0 I 'I :-C Il 0 I S ~C nN~A 0 Demonstra lion of Knowledge!Personnel l'..•0 A 0 Food Tcmperature Control!ldenrilil'atiol1TSTS.-21.Person in charge present,demonstration of knowledge,./27.Proper coolmg mcthod used:Equipmc11I Adequate to
and Derform duties!Certified Food Manager (CFM)I'vfainwin Product Tcmperature
/22.Food Handlcr!no unalilhorized persons!personnel '"28.Propcr Date Markin~and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated:Chcmical
Labelil1!.'Thermal test striDs_..23.Hot and Cold Water available:adequatc pressure.safe Permit Requirement,Prerequisite for Operation
/24.Required records available (shellstock tags:parasite
~30.FOO~Esj)blls~nJ +"?trCt~&Valid)destruction):Packa1!ed Food labekd
Conformance with Approved Procedures ,
Utensils,Equipment,and Vending
Tl ~
hs.Compliance with Variance.Specialized Proccss.and /""31 Adequate handwashing f:1cilities:Accessible Jnd properlyHAeCI'pian;Variance obtained for specialiLed supplied,usedDrocessin~methods:manufacturer instructions
V COllsumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly~J designed.constructed,and used
Iv('26.Posting of Consumer Advisories;rmv or lInd~r cooked I 33.Warc\\ashillg Facilities:installed,maintained.used!
f()ods (Disclosure!RcminderIBufkt Plate)'Aller>!en Label Service sink or curb cleanin2 facility provided
Core Items (I Point)Violmiolls Relluire Correcliv,·Actioll NollO Exceed 90 [)a)'s or l\'exl/lIspectioll.'H,iche"er Climes Fir.\1
0 J N N C H 0 I ~~C tlN()"0 Prevention of Food Contamination l''"0 A 0 Food IdentificationT-S T S
V [7 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labcling (Bulk Food)1/-animals
1,/1//35.Personal Cleanliness/eating,drinking or tohacco use Physical Facilitiesi/17 -36.Wiping Cloths:properly used and stored /42.I\on-Food Contact surfaces clean
,/V 37.Environmental contaminatIon /43.AdclIu3tt.'ventilation and lif!hting;desif!l1ated areas used,
38.Approved tha\\in~method I 44.Uarhal!c and Refu,e properly disposed:racilities maintained
ProDcr l'se of Utensils ~,45.Physical facilities installed.maintained.and clean/'3').Utensils.equipment,&linens:properly u,cd.stored.L.'4(,.Toilet FacilIties:properly constructed.suppllcd.Jnd clean
dried.&handled!In use utensils:properly lIsed ./
/1/40.Singlc-sen ice &single-usc articles:properly stored 47.Other Violations
and used -
Received by/\I(I fY1 -.II
Print:D(1'vyu!I N P i\J1l en 1:'Title:Person In Charge!0"nerAi(signature)I""]//X
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I i'\A \\~6-v '\'t:=h~L,~Print:,
Busine,s Emaif:
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For~L~::-;u l evis~d 09-2015)