HomeMy WebLinkAboutPRESTON CHEVRON 2020.05.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.5TDI:\10:\5 FR\\,Y.,1<\1607,DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Time out:J License'Permit I:Y\\y,"+-1 bl.1)pc 1 Ri,k Cltcgory Page I-ofJ_
Pu !'pose of InSIJCction:I I I-Compliance I /,2-Routinc I I 3-Ficld 1m esti!!.ation I I 4-,'i5it I 5-0thcr TO~CORE
Est5bli~j\t~~Cl.~O.tV(]V\I
Contact,0\\ncr ~ame:
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*\"umber of [h·IH.·at \·iulatiolls:__(Cj)./:\ullIhcr of \iolatiol1>COS:--
PhYSiC~~\~ws~~rrl I Cit\,Cr'\§>~7~\\I Phone:I Folluw-lIp:Yes
~u (circle one)-Compliance Status:Out -notincl.,mpJian..:;c I:\,in compliance :'\0 not ob'lcn cd :-;A IlLltapplicable COS,:correch:d on sit~R repeal \iulation
Mark the appropriate points in the OCT box for each number~d item "lark ../.a"heck mark in aOlJfOrmate bo~for 1:,\,:\'0.:>IA.COS "'lark an astai,k '*.in appropriate ho,for R
Priority Items (3 Points)violatiolls Re uire Immcdiate Correcth'e Action lIot to exceed 3 days
Compliance Statu.Comoliance Status
0 I N "('Time and Temperature for Food Safety R 0 I ""C R1:0 A 0 l'N I/O A 0 Employee Health
T IJ S (F =degree,Fahrenheit)T S
V I.Proper cO,oling time and temperature ,I~.~lanagement.food employees and conditional employees:
/'~~
j'knowled'!c.resooll!.ibilities.and rcoorting
~,/..,Proper Cold Holding temperature{41 °F/45°F),I 13.Proper use of rest fiction and exclusion;No discharge Ii-OIn
'"eyes.nose.and mouth
,I V ~3.Proper 1I0t Holding temperature(135°F),Preventin"Contamination h"lIand,....-4.Prooer cooking time and temperature /14.Hands cleaned and nronerlv \Vashe(V Gloves used properly.,V 5.Proper reheating procedure for hot holding (165°F JI1 2 )15.No bare hand contact \I ith ready to eat foods or approl'cd-Hours)alternate method properly follo\\ed (APPROVED y ]\;)
6.Time as a Public Health Control:procedures &records Hil'hl"Suscclltible Pouulations
Approved Source tr 16.Pasteuri7ed foods used:prohibited food not offered
-Pasteurized e>rgs used when required
./7.Food and ice obtained from approved source;Food in
","good condition,sa fe.and unadulterated:para,ite Chemicals
destruction
~S.Food Received at proper temperature II 17.Food additil es:approved and properly stored;Washing Fruit;
~&Ve>rctables
Protection from Contamination A IS.Toxic substances Droncrlv identified.stored and used
V'"9.Food Separated &protected,pre;ented during food W:lfer/PlumbingL....preparation.storage.display.and tasting ,
,/10.Food contact surfaces and Returnables:Ckaned and I,19.Water from approl cd source:Plumbing installed:proper
,/Saniti7ed at ppm/temperature back flow dcvice
"v-II.Proper disposition of returned.previously serwd or /20.Apprm ed Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiollS R£'(/lire Corrective Actioll withill 10 days
0 I 1\"('It 0 I 1\"C R
l'0 A 0 /Demonstration of Knowledge/Personnel r N ()A 0 Food Temperature ControV Identification
T S ._!_7 s,.,r 21.Person in charge present.demonstration of kno"ledge.27.Proper cooling method used:Equipment Adequate to
-and perform duties/Certilied Food ~1ana~er (CF[\I)[\laintain Product Temoerature
.••••1'22.Food Handler/no unauthorized nersonsl personnel )28.Proper Date Marking and disposition
Safe Water,Recordkceping and Food Package J
~9.Thermometers provided,accurate.and calibrated;Chemicall
Labelin!!Thermal test strips
•.v-I 23.Hot and Cold Water available;adequate pressure.safe Perf\1it ij.eql'irementi Prerequisite for Operation~
..-V ~4.Required records available (shcllstock tags:parasite v(30 .FOOd~I~-@'"itL~hlid)destruction):Packa~ed Food labeled
III fl Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process.and V 31.Adequate handlvashing facilities:Aeccssible and properlyHACCPpian:Variance obtained for specialiLed I
processinu methods:manufacturer instructions supplied.used
Consumer Advisory J 32.Food and Kon-food Contact surtilces cleanable,properly
J designed.constructed.and used
I~26.Posting of Consumer Ad\'isories:raw or under cooked ~33.WarelVashing Facilities;installed.maintaincd.used/
foods (Disclosure/Reminder/BuITet Plate)/AlJer~cn Label •Servicc sink or curh cleaning facilitv orovided
Core Items (I Point)Viofmiolls Relillire Correctivc Actiol1 Not to Exceed 90 1Jal's or Next Illspectiol1.'Hticf,e,'er Climes First
0 I 1\;:>i e-II 0 I 1\;:>i C R
U 0 A 0 Prevention of food Contamin'lIion r N 0 A 0 Food Identification
T S T S
b'34.!\io Evidence of Insect contamination.rodent/other I 41.0riginal container labeling (Bulk Food)
'-"animals
V .//'35.Personal Cle~1I11incs~/catin~.drink ill!.!or tohacco lbC /Physical Facilities
v'[/36.\\'ipin~Cloths:properly u,ed and stored ,4~.Non-Food Contact surfaces clean
,/,-37.Environmental contamination 43.Adelluate ventilation and lighting;designated area,uscd
."..38.Approved thall'ing method /44 .Garb,,'!c and Refuse orooerll disoosed;facilities maintained-Proner lise of Utensil,'1/45.Physical facilities installed.mamtained.and clean~•...39.Ltensils,equipment.&linens;properly used.stored./46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handled!In use utensils:properly uscd
V 40.Single-service &single-use articles:properly ;tore<l 47.Other Violations...~>---and llSjld '1
Received ~'~'1/)(IY (}-/)-Prin,t:J ArYl~<)f-f-M#i~')Title:Pcrson In Charge/Owncr
(;ignature).'j/),;1 \,)/)L/)
Inspected y~~1i'V)L\~~"~·-M'y\L I~
Print:Bu .•.•illl'S"i Emltil:
(signature)I
Form EH-06 (~9-2015)'---'"""",_,