HomeMy WebLinkAboutPRESTON CHEVRON 2019.08.21D'f 2\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.ST[.\I:\IO:\S FRWY .•R.'v161l7.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
LV 1c·r in
I Time out:RISh.Category
\....-,
Page!_of "---
~2-Routinc I 3-Field Invcsti!!atioll I I -I-Visit I I 5-0ther
Compliann'Status:Out -not in compliance I;\'=in complijrlC~'~o 7 not ob>cr.ed :>IA =not applicable COS =corrected on sit~R =repeat viola~
Mark the anoroonate 0011115 in ti,e Ot;T OOxtor each numbered item M\.rk ../.a chockmark 111 .eproon.te 00"tilr I:".,"0.:XA.COS Mark an .sterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re uire Imnrelliate Correcth'e Actiol1l1ot to exceed 3 days
Compliance Status
Employee HealthoI"'(('
U "0 I_A 0
T •....f'I'S
II.Proper disposition of returned.previously served or
reconditioned
Timt'and Temperature for Food Safe!)
(F =degree>Fahrenheit)
I.Proper cooling time and temperature
o Proper Cold Holding temperature(4 IOF 45°F)
3.Proper Hot Holdin!!temperature(135°F)
4.Proner cookint!time and tcmoeralurc
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
/6.Tim~as a Public Health Control:oroeedures &records
ApprOHd Source
7.Food .lnd ice obtained li'om approved source:Food in
good condilion.>al<:.and unadulterated;parasite
dcstrw..:tion
R.Food Recci\ed at proper temperature
Prolection from Contamination
9.Food Separated &protected.preventcd during food
oreparation,Slorage.display.and tasting
10.Food contact surfaces and Returnables:Cleaned and
SanitiLed at ppm/lemperature
I
violatiolls Re,lIire Corrective ACtiOllwilhill 10 days
.IP"V
.j
Comoliancc Status
R ()I ..•"('
l ..•0 A 0
T S
R
/
11
V
I
/
12.;\Ianagement,food employees and conditional employees;
kn\)\\ledgc.responsibilities.and reporting
R
13.Proper usc of restriction and exclusion:No discharge from
c\es.nose.and mouth
I
I ~
/
/
/
/
,
~
Preventing Contamination bv Hands
14.Hands cleaned and prooerlv washed/Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
/'Hi!!hlv Susccotible POl)ulations
16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
R 0 I "'(('
r "0 A 0T,S
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properly id~lltilied.slored and used
Waterl Plumbing
19.Water li'om approved source;Plumbing installed;proper
back flow device
20.Approved Sewage/Wastewater Disposal System.proper
disposal
"o Food Temperature Control/Identificationo
l:
T
I
:-.
v.
.~-I(
"A
Priority Foundation Items (2 Points
Consumer Ad,isory
Tilt
('
o Demonstration of h:nowledge/Personnel
s -
21.Person in charge present.demonstration of kno\\ledge.
and perform duties/Certilied Food i'vlan'l!!er (eFM)
12.Food Halldkri no unauthorized oersons'o~rsonnel
Safe Water.Recordkceping and Food Package
Labelinl!
23.Hot and Cold Water a\ailable:adequate prcs>ure.saf~
24.Requir~d records 3\aibble (shellstock tags:parasite
destruction):Packaf!cd Food labeled
Conformance \\ilh Approved Procedures
25.Compliance \\ith Variance.Specialized Process.and
HAC.TP plan:Variance obtained for specialized
process in!!melhods:manufacturer instructions
R
17.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
2~.Proper Date Marking and disnosition
29.Thermol1l~ters prO\ided.accurate,and calibrated;Chemical
Thermal test strips
Permit Requirement,l!rerequisite for Qpcration
30.Food Estat~h
ils,Eql'i ment,and VendingUte(
31 Adequate hand\\ashing facilities:Accessible and properly
supplied.used
31.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Posting or Consumer Ad\Isorics:ra\\or under cooked 1/33.Warcwashing Facilities:installed.maintained,used/
I()ods (Disclosure/Reminder/Bullet Plate)'Allergen L.locl Service sink or curb cleaning facility provided
0 I '\'(('
tJ N 0 ,\0
T ~,....•V~,--....•.'-
•.......•..•..
....•....
I V
PreH'ntion of Food Contamination
Core Items (I Point)Viall/tiolls Relillire Corrective Actioll Not III Exceed 90 Dan or l\'exllllsDectioll.Wlliche,'er Come~First
Food Identification
39.Lt~nsi"-equipment.&linens:properly uscd.,tored.
dried.&handled In use utensil,:properlv u,ed
34.:\0 E\idcncc of insL'ct contamination.rodent/other
animab
35.Pe"onal Cleanlinc>s/eating.drinking or tobacco use
36.\\'ipin"Cloths:properlv uscd and storcd
37.En\irolllllcntal cOlltaminati(lIl
38.ADPrO\ed Iha\\IIH!mcthod
_v Proper l'se of Utensils
Received by'.---.,~'}I ~.,
(signalllre)~-)/1///'/....T.1 r \/)/./_/./l
-=llLSinglc-ser,ice &single-use articles:properly stored__.......~~d ,
R
4 I.Original container labeling (Bulk Food)
Phvsical Facilities
42.'.;on-Food Contact surfaces clean
-no Adc(llJatc \entilation and Ii£!htin~:designated areas used
44.Garbage and Refuse properlv disDosed:tilcilities maintained
45.Physical facilities mstalled.mamtained.and elcan
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Print:
Title:Person In Charge!Owner
I Businr~s Email:
Form EH-06 ('Itevrs'ed 09-2015
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STE:'InIO:\S FRWV.,Inl 607.DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
-(
Estab'r;el\11~~llu ~IOl I Phyt171~SI·/·\1il \\,~\VI fj"/~CitV~
e:t~~:I;l:C I pagc-lfC
iI'Iii '"~I '
-TEl\<{PERATURE OBSERVATI().'1/S /
Item/Location Temp Item/Location Temp Item~.ocation Temp
I r .....r
l1l~1(11'YI~111-F
1 ("'t
;\I I'":rrtI1-(,,(<~0r
OBSERVATIO:\,S AND CORRECTIVE ACTIO:"lS
Item AN INSPECTION OF YOUR ESTABLISHMENT !-lAS BEEN MADE.YOUR ATTE.TIO .IS DIRECTED TO THE CONDlTIO;-"!S OBSERVED A:--ID
Number NOTED BELOW:
~I ":---
'27 b~/'\-(\r]L'\'l J v\~VI',)"/(-(lU\
"I---.......---/7,\\hH'\::-.1 I I I )/II ~,I 1"1/:l~'I(L_/-_j 'f ')I I.I I n'",0 J/-;/-
//:).1 J .I <_
Received b~~~,C_fk-,c;-.pr~nt:/tJ..../t1/S /LA ~/k'5 Title:Person In Charge/Owner
(signalure)•.;,6 (./"flTJ '(/
InsP~~I::tr"-1f1':{I '"~/',~j,(~h-L;ei~t:r •.\
(sl£nal \I
Samples:Y N #collected
Form EH-06 (ReViled 09-2015)-T --