HomeMy WebLinkAboutSHELL STATION (GATEWAY) 2018.08.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '\C.STDL\IO'iS FRWY.,R:Y1607,DALLAS,TX 75207 21-t-819-2115 FAX:21-t-819-2868
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Datex-I--H r~n (<6 I Time out:_tLicense/Pennit ~~(Q =r~-)l j ~·ype I
Risk (ategory Pagc-+of-l__....._
PuroOsc (f Insnectiol~:T I I-Conlllliance t...-1 2-Routinc I T"3-Fil'ld Investi!!ation I I 4-Visit I I 5-0ther ;rO.:LA-L1SCO'll E
Esta1;J.ishmrl1t N3me\I
~--t10l.-rnd~~vl1~,~me;\I
*:'iumbcr of Repeat Violations:__/'
A'.r./,/:'iumber of Violations COS:--I()Phys{cal A..tTi>·pJ>;::""-,,'I A ILkii}~:
Cl1~»~~j~t~~\,.I Follow-up:Yes JI,/I I .,~SS If).'-II ~.Ire>:\'0 (circle one)
__'-A -~~
R =repeat vio~Compliance Status:Out =not in compliance 1~=in compliance ~O =not ob-erved N =not a plicable COS =corrected on site
Mark the aDorooriate points in the OUT box for each numbered item Mark ,./.a checkmark in aoorOD!x for 1:-1.NO.:-.IA.COS Mark an asterisk'*.in annronriatc box for R
Priority Items (3 Points)violations Re lIire Immediate Correctil'e Actioll II0t to exceed 3 dal's
Comnliance Status Comnliance Status
0 I N :;C Time and Temperature for Food Safety R 0 I N "C RI:N 0 A 0 V I'0 A 0 Employee HcalthTS(F =degrees Fahrenheit)T S
V17 1.Proper cooling lim~and temperature /'12.Management.food employees and conditional employees:V knowledge.responsibilities.and report in!.!.;
I.;2.Proper Cold Holding temperature(41 OF .J5°FI ./13.Proper usc of restriction and exclusion:No discharge fromv...-"'eves.nose.and mouth
1//'3.Proper Hot Holding temperature(135'1')Preventin!!Contamination by Hands
V ~Prooer cooking time and temperature ./14.Hands cleaned and properly \vashedl Glove,used prooerlv
V ,/Wo:roper reheating procedure for hot holding (lli5eF in 2 %15.No bare hand contact with ready to eat foods or approved.,..Irs)alternate method properlv followed (APPROVED Y l'-i ).•.....Ii.Time as a Public Health ControL procedures &records Hi!!hlv Suscclltible POilUlations
Approved Source y 16.Pasteurized foods used;prohibited food nol offered
/f Pasteurized e!.!l!Sused wlten requiredJ/.....7.~ood and ice obtained from appro\·ed source:Food in
good condition.safc.and unadulterated:parasite ChemicalsAdc-struction /
~7'8.Food Recei\cd at proper temperature 1 17.Food additivcs;approved and properly stored;Washing Fruits
,&Vegetables
.A Protection from Cont:1I11ination A IR.Toxic suhstances properly identified.stored and used
."V 9.Food Separated &protected,prc\'ented during toad Watcrl Plumbing
./"preparation.storaee.display.and tastinl(/v-Ia.Food contact~and Retur~J~es:Cleaned and ./19.Water tram approved source;Plumbing installed:proper
i//'Saniti7ed at 'lll/t~6'a.J back flow ele\ice
V II.Proper disposition of returned.previously served or ./20.ApprO\·ed Sewage/Wastewater Disposal System.propervreconditioneddisposal
Priority Foundation Items (2 Points)violatiolls Re,"ire Corrective Actioll withill 10 days
0 r 1'1 :\C R 0 r N ,C RI:N 0 A ~)/'Demonstration of Knowledge!Personnel u ,",0 A 0 Food Temperature Con troll IdentificationTTSt,.V 21.Person 111 charge present.demonstration of kno\\ledge./'27.Proper cooling method used;Equipment Adequate to
.;'and perform duties/Certified Food Manager (CFYI)Maintain Product Temperature
t"Y":22.Food Handlerl no unauthoriLcd persons!oersonnel ./28.Proper Date Marking and disposition
./'Safe Water.Rccordkeeping and Food Package ./V 29.Thermometers pro\ided.accurate.and calibrated:Chemical!
Labelinl!Thermal te,t strips
V'"
./_3.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
V""24.Required records a\ailable (shelbtock tags:parasite l;r 30.Food Establishment perm~4v~01Gjdestruction):Packaged Food laheled
....•Conformance with Approved Procedures Utensils,Equipment,and Vcndingr25.Compliance \\ith Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance ohtained for specialiLed ./
processin!.!methods;manufacrurer instructions )suppl ied.u,ed
V Consumer Advisory ./32.Food and Non-food Contact surfaces cleanable.properly,designed.constructed,and usedtr26.Posting of Consumer Advisories:raw or under cooked 1/33.Warcwashing Facilities:installed.maintained.used!
food,(Disclosure/ReminderfBuffet Plate)/Aller~en Label Sen'ice sink or curb cleaning facility prO\ided
Core Items (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Dal's or Next hl.5oectioll.JHlicl,e.·er Comes First
0 I N ;'II C R 0 I N N C RN01/0 Prevention of Food Contamination V !Ii 0 /0 Food IdentificationT..•.S T SvI/:V 34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)
animals
1\7 17 35.Personal Cleanliness/eating.drinking or tobacco u,e -Physical FacilitiesV./-36.WiDing Cloths:prooerly used and stored ,./42.Non-Food Contact surfaces cleanIt?V 37.Environmental contamination ~_"43.Adequate venlilation ancllighting:designated area,usedv38AoorovedthawitH!r~ethod /,v 44.Garbage and Refuse properly di;,posed:facilities maintained
..,/I Prop d·Use olit!tensils}1/45.Phvsieallacilitics instalkd.maintained.and clean
v /'V
39.U -~,.).ipmcnl &lini,ls:propc ~,yu,ed,stored.V 4(1.Toilet Facilities:properly constructed.supplied.and clean_;j(,cJ.&handle&lln ul e utenSils;prope r v used Iv
,40:Single-service ~5jIngle-use articbi oroperi)/stored 47.Other Violations
aneluscd ,I fA ,~
Received by:
~\\/Jh A-)-/"Print:
~.Q
i (1 Title:Person In Charge!Owner
(sigmllllre)1\~,1!
Inspectcd~I ~~~If'Y.Print:Business Email:
(signature)\{\1\I ."io
Form EH·06 '~(l ])912015 ---