HomeMy WebLinkAboutSTARBUCKSFONDREN LIBRARY 2020.07.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 -.:.sn:.\I.\Io-,:S FRWY ..R\I 607.D.\LLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Time out:J License,pcrmi~()10 __(-vI(\(J)ctct'4 II bl.rlpe I R",Categor)Page I of ~'23 -
pUl"l}l~se of In.~uection:I I l-Compliance 1•../"1 2-Routine I 3-field Irn esti!?::ti"lon I I 4-Visit 1 I 5-0tllcr TOT ALiSCORE
Estab~~~:t:lh A r("(hV1rl (l~tt(l~~r~:~nc I *:\umher of ({cpl'at \'iolations:__,J;)"-
,f ",umher of \'iolatiolls COS:--
Physical ~d~e~t J ~f-t\{_d./1 Cit~'Ct;ty 'r z~e7~ll1e:Follow-up:Yes
;'\0 (cir'cle onr)
ICompliallceSlatus:Out not in compl iane!!I:'>in compliance :-;0 not ob~ened NA 1I0tapplicahle COS -corrected on itc R rere-at \.iolation
Mark the appropri3le poilm in the OUT box for eadl numbered item Mark'0/"a d,ec,mark ill appropriate bo,\for 1;'\.;'\0.:"A.COS [\lark all a::,tcrbk .*.in aonrooriate box fuf R
Priority Items (3 Points)violatiolls Re uire Immediate Correcth'e ActitJllllliI to exceed 3 days
COnttlli,mco Statu>Compliance Status
0 I 1\:-I C Time and Temperature for food Safety n 0 I 1\v C R11NoI...}0 l."Nll A 0 Elllplo)ec HcallhTs(F =d~gree,Fahrenheit)T S
.....V I.Proper cooling time and temperature I 12.Management.food employees and conditional employees:--knowkd!lc,responsibilities,and reporting
"..-2.Proper Cold Holding temperature(41 °FI -15°F)I 13.Proper use or restriction and exclusion:No discharge Irom./eves.nose.and mOllth"..-./3.Proper I-Iot Holdin!!tcmpcrature(135'F)PreHllIillg Contamination bv Hands--;4.Proper cookin!.!.time and tel11DCraturc ••....14.Hands cleanep and properly ",ashed/Glo,es used properlv
_/v 5.Proper reheating procedure 1'01'hot holding (165°F in 2 /15.No bare hh~'~'ready tl{}~ood~rovedHours)alternate meth d \)''I Ip~d (OV y '")....6.Time as a Public Health Control:procedures &records Hh!hl\Su~ceiITible POtluiations
Approved Source r 16.Pasteuri7cd loods used;prohibited f00d not offered
"PasteuriLcd C!l!!Sused when required
/7.Food and icc obtained from approved source;Food in
good condition.,afe.and unadulterated:parasite Chemicals
/"destruction /
,/8.Food Received at proper temperature I 17.Food additi,es;approved and properly stored:\\oashing Fruits
./&.Vegetables
Protection from Contaminatiun ../1 IX.To~ic substances properly ickntilied.stored and u,cd
V 9.Food Separated &.protected,prevented during toad Water!Plumbing,..-
preparation.storage,display,and tastinu
./
V 10.Food cOlllacynylces and ~1ables :Clca~J 19.Water from approved source;Plumbing installed:proper
Saniti7ed at I A '..",~urf(1~t'"'.A backtlolV devicc
V II.Proper di,position or returned.previOUsly served or ,/20.Approved Sell age/\VastelVater Disposal System,proper/"reconditioned disposal
Prioritv Foundation Items (2 Points)"iolatillm Re."ire Correctil'l'Actio"withi"I()days
0 I N 1'0 ("R 0 I N "("Rl'N J A 0 Demonstration of Knowledge!Personnel t::-I 0 A 0 Food Temperature Control/IdentificationTSTs
11/21.Person in charge present.demonstration or knu\\"ledg~,./27.Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Manager (CFM)i\laintain Product Temperature
/::>2.Food Handler!no unauthorized personsl personnel ,..2~.Proper Dat~Marking and disposition
/Safe Water,Rccordkeeping and Food Package 1/1/29.Thermometers provided.accurate.and calibrated;Chemicall
Labeling Thcrmal test ,trips
J'HOI and Cold Water available;adequate pressure.sare Permit Re'll irement,frerequisite for Openllion_0.
/'2-1.Required rccords availablc (shellstock tags:parasite Yi 30.Food Est'~h'~~+rt i'JCii:l'')Valid)destruetion):Packa!led Foocllabelcd
p Confurmance with APP"ovcd Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Speciali7ed Process.and 2~31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained lor specialized suppl ied.usedorocessinumethods:manufacturer instructions
Consumer Ad'ilior),/32.Food and Non-food Contact surlaees cleanable,properly
,designed.constructed.and used.,y 26.Posting of Consumer Advisories:ralV or under cooked /33.Ware\l ashing Facilities:installed,maintained,used/
foods (Disciosure/Reminder/BuITet Plate)/Aller!!cn Label Sen ice sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Re£/Ilire Correctivt'Actio/l .'\flJttil Exceed 90 Dal"IJr,\ext Illspecti()11 .Jnlicllel'er Comes Fint
0 I N :-I ("R 0 t N "("R
N )l A 0 Prevention of food Contamination l'N 0 A 0 Food IdentificationTSTS
/"34 .No E,idence or Insect contamination.rodent/other (41.0riginal container labeling (Bulk Food)
./animals
./f/35.Personal Cleanliness/eatin!!.drinkin~or tohaceo usc Phsical facilities..:v 36.Wioin~Cloths;properly used and stored ••....42.Non-Food Contact surtaces clean
I'••....37.Envirollmental contamination ,.,.-I.,.Adequate,cntilation and liQhtinu;desiQnated areas used
/38.Aooroved thawin!lmethod ,.,.4-1.Garba~c and Refuse properlv disposed:facilities maintained
ProDc,'L'se of Utensils /45.Phvsical facilities installed,maintained.and clean
/V 39.Ltensils.equipment.&linens:properly used.stored.V -16.Toilet Facilities;prop~rly constructed,supplied.and clean
dried,&handled'In Lise utensils;properly USl:d I
V 40.Single-service &single-use articles:properly stored 47 .Other Violations
./and used
Received by:r#r;.c/z///Gl/4 Print:1\'6CX1p \-RolK Title:Person III Charge/Owner
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(sign.!tur Ilf'O'\l 1~~1 V1 _P
")Form EH 06 (ReVised 09 2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<1,STDI.\lO:\,S FRWY"R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establi~~~~Lll~h~r~~~~~rlch~...A-J lo~!Y ~7;~U~License/Permit #I Page~cf_L.-
\__.-TEMPERAIrURE OBSERVATIO~S
Item/Location Temp Itcm/Lo~Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE;,,!MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:#fr~P/1f2J//Print:11oG)-)e,(KJIK Title:Person In Charge/I
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sign-UI .Samples:Y N #colic
Form-tH-06 (Revised 09-2015 I