HomeMy WebLinkAboutSHELL STATI0N 2019.02.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\C.STE:\L\IO:\lS FRWY.,R'I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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,t;/3 _/9 I Time in I Time Ollt:/I License'Permit Ii
I I-Compliance l,j I 2-Routine r 13-Field Investigation I I 4-Visit ~5-0ther TOTAL/SCOREPurnoseofInsllection:I
Compliance Status:Out =not in compliancev IN =in con;tance NO =not obser.ed NA =nOl applicable COS =corrected on site
Mark the appropriate points in the OUT box for each numbered item Mark''/'a checkmark 111 aooronriate box for IN,!IOO.;-.IA.COS Mark an
R =repeat vi lJation /
asterisk'*'il;':\'::::m~ox for R
Priority Items (3 Points)violations Re,lIire Immediate Correeth'e Action 1Iotto exceed 3 dalls
Time and Temperature for Food Safety
(F =degrees Fahrenheit)Employee Health
I.Proper cooling timl!and temperature
o Proper Cold Holding temperature(41 °FI 45°F)
3.Proper Hot HoldinQ temperature(135°F)
4.ProDer cooking time and temoerature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control;procedures &records
Approved Source-r 7.-,00d and ice obtained from approved source;Food in
f-.g6'od condition.safe.and unadulterated;parasite
destruction
8.Food Receiv cd at proper temperature
Protection from Contamination
9.Food Separated &protected.prev.ented during food
preparation.storage.display.and tasting
10.Food contact surfaces and Returnables;Cleaned and
Sanitized at ppm/temperature
II.Propcr disposition of returned.previously served or
reconditioned
Comnliance Status
20.Approved SewagelWastcwater Disposal System.proper
disposal
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vv
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12.Management.food employees and conditional employees;
knowledge.responsibilities.and reponing
a t :'i :-;c
U 1'1 J A 0
T S
V /
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
/Preventing Contamination bv Hands
14.Hands cleaned and properly \\·ashedl Gimes used properly
15.No bare hand contact with ready to cat foods or approved
alternate method properlv followed (APPROVED Y N )
/Hi!!hlv Suscelltible POllulations
16.Pasteurized foods used:prohibited food not offered
Pasteurized egQS used \\'hen required
/Chemicals
rv 1/
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
IS.Toxic substances properly identified.stored and used
Waterl Plumbing
19.Water Irom approved source;Plumbing installed;proper
backliow device
o
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T
Priority Foundation Items (2 Points
R
~4.Required records available (shellstock tags;parasite
destruction);Packaued Food laheled
t
1'1
1'1o "C
A I),>Demonstration of Knowledgel Personnelv;/1/21.Per,on in charge prcse11l,demonstration of knowledge.
/and perform dutiesl Certified Food ivlanager (CFi\I)
"22.Food Handler/no unauthori/cd personsl personnel
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Safe Water,Recordkeeping and Food PlIckage
LabelilH!
r//23.Hot and Cold Water U\ailable:adequate pressure,safe
{/
lTV Conformance with Approved Procedures
11 25.Compliance \\ith Variance.Specialized Process.and
•HACCP pian:Variance obtained for specialized
processin!!methods;manufacturer in~truclions
/Consu mer Advisory
vio/atiolls Re,Ilire Corrective Actio"withill /0 days
Food Temperature ControlJ Identification
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
1(!S:-Proper Date Marking and disposition
~Thermometers provided.accurate,and calibrated;Chemical!
Thermal test strips
/il
/Permit Requirement,Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
/Utensils,Equipment,and Vending
26.Posting of Consumer Advisories;ra\\'or under cooked /33.Warcwashing Facilities;installed,maintained.usedl
foods (Disclosure/RcminderlBulTet Plate)/Aller!!en Lahel Service sink or curb cleanine(facility provided
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed,and used
Rt1'1 S
1'1 ~A
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os
Core Items (I Point)VioitlfiOlIS Require Corrective Action Not tll Exceed 90 Dol'S or l\'exllll.spectioll,Whicl,el'er Come~First
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41.0riginal container labeling (Bulk Food)11/,
34.No Evidence of Insect contamination.rodent/other
animals
R oll~sc
Prevention of Food Contamination U 1'1va A 0 Food Identification
T S
35.Personal Cleanliness/catin>!,drinking or tobacco use
36.Wiping Cloths;properly used and stored
I v 37.Environmental contamination
3R.Approved th,,,,in!!method
Prooer Us~of Utensils
39.Utensils.equipment.&linens;properly used.stored.
dried.&handledl In LIse utensils:properlv used
vi 4'\).Single-service &single-use articles;properly stored
arid used
Received by:~\(')J(signature)I J"__
)/Phvsical Facilities
/
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42.Non-Food Contact surfaces clean
43.Adequate ventilation and liglllil1!!;de,ignatcd areas used
44.Garhage and Refuse properly disposed;facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilitie,;properly constructed.supplied.and clean
47.Other Violations
Title:Person In Chargel Owner
Form EH~(Revised 09-.2015)';/-I'1!X Ir-v:::\I;~(-l,.,.-/-1.,J-t T?~/!-./
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'i.STEi\l:\I0:'olS fRWV.,R:Vl607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
Temp Temp TempItem/Location Item/Location Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITlONS OBSERVED A D
Number NOTED BELOW:
Received by:
(si~nature)
Title:Person In Charge/Owner
#collected