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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 / ,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 v]/ R ~/ vv .J 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 l' 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 / 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 c os Core Items (I Point)VioitlfiOlIS Require Corrective Action Not tll Exceed 90 Dol'S or l\'exllll.spectioll,Whicl,el'er Come~First o U T / 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 / .IV ,/1/) vf/ 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