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HomeMy WebLinkAboutStarbucks Hillcrest 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 r"\,- /l RET AILjFOOl}J:ST ABI,J..SHMENT INSPECTION REPORT }JCSIL}1A.Jn?O/-J 0 -00 . cse ofInspection: I Regular V Follow up _ Complaint _ Other _ Date ~..-. I g - 06 tblishment: U cks sicat Address: I...LC.A ES r N J ~~..,..' .;."'~ 1.r&~i~wlf.~L~~.t;~... 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) >dffemperatures. M/L/<: /A.! {}A>v(S~ 3e~F ~~IJ:;i!a~i~~~q~~~ll!lilt.., 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinking/SmokinglO1her) 9. Approved Source!l..atleling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plansfnme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure ~~ii;i?lt:IIIIIIH~~mi;~.,:.,::.:,,::,:..::::"!I!!I[.l~!:!~I!lli::'...".. 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Ware washing and Sanitizing at ( e 22. MectianicaJ Warewashing and Sanitizing at ( rature 23. Approved SewageIWastev..ater Disposal System, isposal ermometers ProvidedlAccuratelProperly Calibrate + 20F) 25. Food Contact Surfaces of Equipment and Utensils CleanedlSanitizedlGood Repair 26. Posting of Consumer Advisories (HeimIichlRaw Shellfish WamingIBuffet Plate) 27. FOod Establishment Permit su!it9~iS)@: . Pts COMMENTS: Pts Pt' . ~; '.i~ ,~ 3., Inspected by: ollow.up Insp Received by: rES NO TDIi'\O. 1. OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling offood (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, ~ent proof, freque~, f disposaVclean. .' .' .'. . "'~Jo,ors ' . o~~tru~'ted,r :n~d,~ie'angO~drepair, covering .... ..' a latlon, dustless c e ' ethods. Clean clothes, hair restraints . Food (ice) contact surfaces: designed, constructed, maintained, installed, located..' :.' Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods.. Ware washing facilities, designed, constructed, maintained; installed; located, operated. . Lighting provided as required, fix.tures shielded.. Ventilation: Rooms and equipment - vented as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms, - room's clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. N~n-food contact surfaces of equipment and utensiTs clean. Premises maintained free .of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, di.spensing. Complete separation from living/sleeping quart~rs. Laundry. No re-use of single service articles. Plumbing: inst~I1ed, maintained. Clean, soiled linen p~operly st~red.. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food SerVice Manager registered with City, on site. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLl~G - Potentially hazardous food cooled from 1400F to 70'F more than 2 hours OR 700F to 410F (4S0F) more than 4 hours OR prepared foods cooled to 410F (45 OF) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 4,oF (45 OF) more than 4 hours: ACTIOi'\: Voluntary destruction - Potentially hazardous food held above 410F (4soF) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) HOT HOLD. Potentially hazardous food held below 1400F inore than 4 hours: ACTION: Voluntary destruction -Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapi,d reheat to 16~of or more . COOKl~G - Potentially hazardous foods undercooked: ACTION: Recook to propcrlc~perature RAPID REHEATING - Cold potentially hazardous food improperly reheated: AG.'rIQ;-.l: ~i:hi:atrapidly to l?so.F . _. ___."__.' :1-......--...'. - ,; . . '. ~-:. ,:". ..~ ._.. ~1> W ASHL'\G . F~d~;loye.e~ ob.seryed not 'waihi~i hands: Acii.o~: E~~piQ>,cis~liotiiii fj~.j,iistru-~!~4:iO';v~~iI h~nd~. before ~t~~ling work . and aCter smoking, e~ti~i~ d~i.nki~g, ~siri_~. th~..t~i,le~lin~ ~iI o.thcr '~mes specifje~in t!i~'~DleS:. : ..' , '. ,_ '.' '., . A~PRO\;ED~OUR~~~:;~ :CO~DjT~ON - ~OOds from unapproved sources/unsound condition: ACTION: i>elenti~n' or ~OluDbry destniction PROPER HAJ'\DLlNG OF READY-TO-EAT FOODS - Ready 10 Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTIO:-.': Voluntary destruction CROSS CO:\'T A:lIINA TION OF R-\ W/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to cat foods 3. 4. 5. 7. 9,10 11. 12. 13. APPRO\'ED SYSTEl\I . HAeC? Plans for ROP. shellfish tanks, variances, others. Written procedure for time as a public health conlJol.