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HomeMy WebLinkAboutStarbucks Coffee Mockingbird AJrJ,..LU.~n..U '-'''-'U1, 1. 1. n~i\..LJ.n f\..P(U nUl'VJ.^l~ ~.t!Jn." l\",l!"i) Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular v" Follow up _ Complaint _ Other_ Date 4-:- 27 - ~ .... .......;..:~;:...:::::::::::.::::::::::;:;~:::;:::w. .,,-~. 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (410F/4soF) 3. Hot Hold (140oF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) FOOdfTemperatureSAJ Ito,-e~ 1/...1'( Ifl "'F ~ ~ E !/?Pj=-LJI"F'!/ 6. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatinglDrinklnglSmokinglOther) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper Handling of Ready- To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure "" 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 LabeledlStorecllUsed 21. Manual Warewashing and Sanitizing at ( 22. Mechanical Warewashing and Sanitizing at ( p 23. Approved SewageJlNastewater Disposal System, Prope 24. Thermometers Provided/AccuratelProperly Calibrated (.t.. 20F) 5. Food Contact Surfaces of Equipment and utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit ~$qi?t9~~.'!:::::::. 5 Pts 4 Pts 3 Pts OOtalQriIs =ollow-up Insp YES NO COMMENTS: Received by; Inspected by: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed, maintained, installed, located. . Ware washing facilities, designed, constrUcted, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. 1-.. 1- Outside storage area enclosures properly constructed, clean: controlled incineration. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m~thods. Lighting provided as required, fIxtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. Registered Food Service Manager registered with City, on site. .