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Home My WebLink AboutPRESTON CHEVRON 2020.09.11Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 -I / ~t ~I [7CriI)me in:Time out:~icense/Permit #I Est.Type I Risk Category Page j of _j_ ~" Pu --sDection:I I I-Compliance I vI 2-Routine I I 3-Fleld Investil!ation I I 4-Visit I I S-Other T..ffr~.ISCORE EstablisPll ~r N:()()-~L'I "\)~---- I Contact/Owner Name:I *Number of Repeat Violations:--(()./Number of Violations COS:__/ Physical Address:9'c 20j _v{eA~lJ'rl ~¥/fort~nc;1dt)Phone:I Follow-up:Yesl )No (circle one)~ R ~repeat vi~/Compliance Status:Out;notincompliance IN=incompliance NO=not observed NA =nol applicable COS =correctedon site Mark theappropriate pointsinthe OUT box foreach numbereditem Mark ,./,a checkmarkin appropriate box for IN,NO.NA.COS Mark an asterisk'*'inappropn"lilnJoxfor R Priority Items (3 Points)violations Re uire Immediate Correct;"e Action not to exceed 3days Comnliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R V N 0 It.0 V N 0 It.0 Employee Health T s (F =degrees Fahrenheit)T s "V I.Proper cooling time and temperature /12.Management,food employees and conditional employees;-knowledge,responsibilities,and reportin~ /2.Proper Cold Holding temperature(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge from ./eyes,nose,and mouth /v-3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands ""4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used properly)./5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ),6.Time as a Public Health Control:orocedures &records /Hiehlv Susceptible Populations Approved Source /f 16.Pasteurized foods used;prohibited food not offered Pasteurized e!!~sused when required 7.Food and ice obtained from approved source:Food in ,I good condition,safe,and unadulterated;parasite Chemicals destruction /' /8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination /1 18.Toxic substances properly identified.stored and used ,..,V 9.Food Separated &protected,prevented during food Water/Plumbing preparation,storage.display,and tasting / ",V IO.Food contact surfaces and Returnables;Cleaned and )1/19.Water from approved source:Plumbing installed;proper Sanitized at ppm/temperature backflow device ,V II.Proper disposition ofretumed,previously served or ./20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points vioiatiOM R~.uire Corrective Action within 10 dal'S 0 I N N C R 0 I N N C R U N 0 A 0 Demonstration of Knowledge/Penonnel u N 0 A 0 Food Temperature Control/Identification T s T s 21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to /and perforn1duties/Certified Food Manager (CFM)Maintain Product Temperature /22.Food Handler/no unauthorized oersons/oersonnel /28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Pacluige /29.Thermometers provided,accurate,and calibrated;Chemical! Labelin!!Thermal test strips /23.Hot and Cold Water available;adequate pressure,safe Permit Req~~r ment,Prerequisite for Operation /24.Required records available (shellstock tags;parasite -t'30.Food Establi~e tlffi (4.ment &Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Uten ill,Equipment,and Vending 25.Compliance with Variance,Specialized Process,and 1/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized !supplied,usedorocessingmethods;manufacturer instructions .;'" Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly ./designed,constructed,and used 1 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used/ foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point VwlatitJM Rea.ire Cornctiw Actio.NDlIII E.xee~d90 Dal'S or Next Inspet:tion •WlricheJ'er Co",t!S First 0 I N N C R 0 I N N C R U N 0 It.0 Prevention of Food Contamination u N 0 It.0 Food IdentificationT./S T S •.....v 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food) 1./animals ,/1/35.Personal Cleanliness/eating,drinkin~or tobacco use Physical Facilities //'36.Wioin~Cloths;properly used and stored /42.Non-Food Contact surfaces clean r'37.Environmental contamination /43.Adequate ventilation and lighting;designated areas used /38.AODrovedthawing method ,44.Garbage and Refuse properly disposed;facilities maintained Proner Use of Utensils ,45.Physical facilities installed,maintained,and clean /./39.Utensils,equipment,&linens;properly used,stored,I 46.Toilet Facilities;properly constructed.supplied.and clean /dried,&handled![nuse utensils;orooerly used /40.Single-service &Single-useficles;properly stored 47.Other Violations~...-----,, Received by:~\-===),/:6 /'({21'~//)Print:Jf//n C',£'")H/1-tf-t2 {J Title:Person In Charge/Owner (signature)....--.....Ilj rh f:-'- Inspect~(b0~I Xt'1 nvtHrhl K__}j Print:8usiness Email: (signature)I Form EH-06 (Revised 09-2015 '-....-f ,