HomeMy WebLinkAboutSHERLL STATION ( GATEWAY) 2019.08.06Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY.,R}1607,DALLAS,TX 75207 21-t-819-2115 FAX:21-t-819-2868
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Da'r\~11~U'~l I Tim"oul:J Licenser Permit #~llJ~I I
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Ri~k Calegor~Page l of L-I.--~-
Purpose of In ipection:I I I-Compliance I --r 2-RoUlinc I 3-Field Investigation I I4-Yisit I I 5-0ther nJT ~I)SCORE
EstabliS~~anrl
0\:~fi\l)n I L{1~~t/O\\;~~:~nl)n L I
*:"Illmher of Repeat \'iolatiol1s:__\'l)./:\umber of Violatiol1s COS:--
PhYSica~·~s r\)111 v~r<~)~~~t);ctu~~"IJf()lip f~ten1-)'L\._))I Follow-LIp:Yes
~:\0 (circle one)
COl11pli:m~Statu,;Out =~n cumpliance 1:\=in compliance XO ~~;eryed :'I'A =not npplicable COS ~corrected on site R =-repeat violation
Mark the 3DDrODnateDoints 111the OUT box for each numbered item Mark ·r a cI 'ckmark in appropnate box for 1:\.:-;0.NA.COS Mark an asterbk '*.in aonronriate box for R
Priority Items (3 Points)Ifiolations Rewi~mediate Correctil'e Actiollnot to e.xceed3 days
Conllliiance Stat LIS Compliance Status
0 I '"'I;C Time and Temperature for Food Safety II ()I 'I;'I;C R
l'N 0 A 0 t ~0 \0 Emplo)'ec Health
T ~S (F =degrees Fahrenheit)T V ~
II /~
I.Prop~r cooling time and temperature /12.l\.lnnagclllent,food employees and conditional employees;
./knowledge.responsibilities,and reporting
/I/'/'oper Cold Holding temperaturc(-11 °FI -15°F)II'13.Proper usc of restriction and exclusion;No dischaf!~e from
/'eves.nose.and mouth
/./3.P..-ooer Hot Holding temperature(135°F)/Preventing Contamination b,·Hands
//PrOIJer cookinu time and temoerature ."1 1-1.Hands cleaned and properly \\ashedl Gloves used properly_v,V 5.Proper reheating procedure for hot holding (165°F in 2 l/l 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
JV 6.Time as a Public Health Control;procedures &records /Hi~hly SUSCclltible PODulations
Appro\'ed Source /f 16.Pasteurized l'oods used;prohibited l'ood not offered
Pasteurized eggs used when required
6 V 7.Food and ice obwllled Ii-om approved source;Food in
good condition.safe.and unadulterated;parasite Chemicals
/destruction
v 8.Food Recei\cd at proper temperature i 17.Food additives;approved and properly stored;Washing Fruits,,1
&Vegetables
".Protection from Contamination ./l 18.Toxic substances properly identified.stored and used
...I V 9.Food Separated &protected.prevented during l'ood Waterl Plumbing
/prcPllration.storage.display.and tasting
.I ~-ood contact surfaces and Retumables ;Clt-aned and ,..,v 19.Water fi-OI11approved source;Plumbing installed;proper
SaI1lti/ed ar ppm/temperature backOow device
I ",V II.Proper disposition of retumed.pre\iousl),sen cd or I 20.Approved Sewage/Wastewatcr Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action with ill 10 days
0 I ",'I C 1/R 0 I ;\:-;C Rl:-<0 AI)Demonstration of Knowledgel Personnel l "\()A 0 Food Temperature Controll Identification,_l '--.T ./s
/'l,/-1 Person in charge present.demonstration of knowledge./IAroper cooling method used;Equipment Adcquate 10
/'and oerl'orm duties/Certified Food Manager (CFM)/ntain Product Temperature
./2~,Food Handler no unauthoriled persons!personnel 'i /'vi'28.Proper Date Marking and disposition
/Safe W:ltcr,Hecordkccping and Food Package .I 29.Thermometers provided.accurate,and calibrated;Chemical!
Labcliu!!Thermal test strips
.//~23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prer~quisite fqr Operation
V V 2,).Required records mailable (shcllstock tags;parasite t11 30.Food Establishment Pelat (F'~"T'~+qnr)Jeide>lruction):Packaued Food labeled
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Conformancc with Approved ProceduJ"Cs /Utensils,Equip~l<ltt,and V4nding -
/5:Compliance \\ith Variance.Specialized Process.and "./31 Adequate handwashing f"cilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied,usedorocessinumethods;manufacturer instructions /
V Consumer Advisory .J
32.Food and Non-food Contact surfaces clcanable.properly
dcsigned.constructed.and used
'1 26.Po~tillg ofConslIl11er Ad\isories:r~l\\or under cooked ,,;33.Warewashing Facilities;installed.maintained,us~dl
l'oods (Oi5closure'Remincier/Bulfet Platc)i ;\Ikn!cn Lahel Service sink or curb cleaninu facility provided
Core Items (I Point)Vio/miolls ReQllire Corrective ACliol1 SOl 10 Exceed 90 Days or Next Inspectio".JHlic{tel'er Comes Fir<t
0 I ~'I;C R 0 I N 'I;C Rl'I 0 "()PreHntion of Food Contamination l-"0;-0 Food IdentificationT/'s T 5
/'J-1.1\0 E\idcnce of InSect contamination.rod~l1t,othcr ./41.0riginal container labeling (Bulk Food)•...•._/animals
.,/~V"35.Personal Cleanlincssieatin!!.drinkin!!or tobacco usc Physical Facilities..~36.WiDil1~Cloth;;rrooerly used and stored /4~.~on-Food Contact surfaces clean,livlr 1./37.En\irol1mcntal contamination ,/-13.Adequate ventilation andliQllIinu;clcsiunated areas used
V"3R.AmJro\ed tha"inl!method ../v 4-1.Garhage and Refuse properly disposed;lacilitics maintained
"ProDcr l'se of UtcnsiL>-/45.Physical t'acilities installed.maintaincd,and clean
V 39.Ltensil;.equipmcnt.8:linens:propcrl)used.stored./-16.Toilet Facilities;properly constructed,supplicd.and cleanV"dried.&handled!In ll81:L1t~lhib:nroperl"used /
/'40.Singic-,en iccrst~le-use articles;properl.stored 47.Other Violations/and used
Received by:/~I_--7'---Prirl Title:Person In Charge/Owner
(signature),_--
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Inspected t1:__fl\1'k?1 I-;-t~\(1IIr-{J,.tl ,('\Pri't ()/;()r-r {Ctl1 vt,,"4 q lIusinc;.'Email:
(sigllatLlr~)I ~
Form EH-06 '~9-2015 v --I ___......
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO"lS FRWY.,R.\I607,OALLAS TX 75207 214-819-2115 FAX:214-819-2868
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
#collect~dSamles:Y N