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HomeMy WebLinkAboutStarbucks Coffee Hillcrest ," DAti-AS COmiTY HEALTH AND HUMAN SERVICES Environmental Health Division 2371 N. Sfemmons Frwy - Room 607 Dallu, Texa.s 75207 . (214) 819-2115 Fax: (214) 819-2.868 .1\ 6~ . . RETAILFOODESTABLisHMENTINSPECrIONREPORT . . .'... . . . :.. ; '. ": 'p~seoflnspeetion: Rc~utar V Folto\Vup_ Complainl_ Other_ . Dale .j-,llf'-O(p' "Es tabli;shm en!: '. ". o EMERrrs"1Re"~nn;E~liF.iaWaH1t..~,..5ti'ffi~R1OTIirretifs . ::.>" ''A''''oz,''t*~~ '~"":':i~~v""''''''B' -'''''-'A'~f~'''~''''''I''''lI:"h~''''''~:'''~'A'<J!''"ti 'f.~hJt:-s.~.J~ lY,~,'::}lpn~":","".El.q4!@;.~mm.~~\.~A~~[T.A9~~_Q._~ 6. Personnel with lnfectjons Restnctecl/Excluded 7. Proper/Adequate H211dwashing 8. Good Hygienic ?rac1ices (EatingIDrinidn,glSmoking/Other) 9. Approved Source/Laheling 10. ~ound Concretion' 11. froper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2llSITime as Public Health Control) 14. Water Supply. Approved Source/Sufficient C2flacitylHot and Cold Under Pressure D"EMEaff.s.~ %~dti-"'Wna'f''"''''Uf'J"rne;rt1fr[!ir~t. .....,;, ._.~.. ":!'<"":t:J, tV-it) ,..,fiS!.._, .....€ffi_..~..........,_"""<~....,...........,..... t{'$I:?le.~)r.~.~ ~e.};!E>41?.~~~"!'r..e~llI,!!f,~.J~~ll...~K",Q,;" 15:Equipment Adequate to Mainl.ain Product Temperalure 16. Handwash FacTIilies Adequate and Accessible 17. Hand....-ash Facilities with Soap 2lldTowels 18, No Evjd ence of Ins eel Contamination . 19. No Evidence of RodenlslOll1erhlimals 20..Toxic Items Property LabeledlSlorecllUsed 21. Manual Warewashing and Sanilizjng at ( ) ppmltemperalure 22. Mechanical Ware washing and Sanilizjng at ( ppmltemperalure 23. Approved SewageN{astewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuralel?roperly Calibrated (::!:. 2"F) . ~ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimlich/'Raw Shelliish Waming/Buffet Plate) 27. FOod EstablishrnE!nt Permit .: ~ta~ '~~ir:l'I"~':r..!""tc"i':!:;".:.!~..-.<..,;._......~~""",~~...."!:i:-'~N~o;'rrO'~"d90"'D:a~~""'=!N-'~~I o'~~;i1;;r~'-2':B'r&"'w.sF."~$'~.s: . ,,_........_~..:~ l~UI:r?.r~.!.e..~.~.!~:r.t:!:I~~QS--.:~~~~~tt..~yc:;~~~........J.....~. .1t,Wo.._"!"';'~ ~~~-~~~~.J:",;~~b!l.L.~....)...............-~~"'-;:'.'- .. "'!>. . 5~ . 4 Pts ~ rlov7< 1M A.1~ IIV ~t~ 3Pts' '. row ~rit, \,~o;-UP ~d Received by:4..- Inspc~ted by: OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) !=ontact surfaces: designed, constructed, maintained, installed, located. . . . C: 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 r7quired, fixtures shielded. Ventilation: Rooms and equipment - 'vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintaine~ffree of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. .. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City; on site. EM 1'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " . COOLI:'\G - PotentiaJlj' hazardous food cooled from l400F to 700F more than 2 hours OR 70'F 10 4loF (4S0F) more than 4 hours OR preparecl::foods cooled 10 4l'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (4S'F) more than 4 hours: ACTIO:'\: Yoluntary destruction - Potentially hazardous food held above 410 F (4soF) less than 4 hours: ACTIO;":: Rapid cool. (e,g. Ice bath) · 3. 4. HOT HOLD - POlentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Yoluntarr destruction - Potcntiall)' h3Zardous food held below 1400F I~ss than 4 hours: AcrIO!':: Rapid reheat to 16S'F or more' COOKI:\G - Potentially hazardous foods undercookcd: ACTIO:"\: Re~ook to proper temperature R4.PID REHEA TI:'\G - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapldl)' to 1650F HA~D WASHl~G - Food emplo)'ees observed not washing hands: AcrIO:"\: Emplo)"ecs should be Instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . 5. 7. 13. , , APPROYED SOURCEISOUND CO:'\DITlO:'-l. Foods from unapproved sources/unsound condition: ACTIO;":: Detention or \'oluntary destruction. PROPER H.J,.:'\DLI:\G OF READY:TO-EA T FOODS. Ready to Eat foods handled with bare hands and emplo)'ee did not properl}' wash hands before handling: ACTIO:'\: Yoluntar)' destruction . CROSS CO~" A:'tII:'\A TIO;-./ OF RA W/COOKED FOODS. Ready-to-Eat foods cont:uninated by raw poienliall)' hazardous foods: ACfIO:'\: Vol un tar)' destruction of read>" to eat Coods APPROVED SYSTE:'t1 . HACCP Plans for ROP, shellfish tanks. \'arfances. others. Written procedun: for time as a 'public health control. 9,10 II. 12.