HomeMy WebLinkAboutSHELL STATION 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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D61'1't7IDjjin:Time out:I Lice?jOr~)-0001'S \-(2 3 I Est.Type I Risk Category Page!_of _.::__
Pumos of Ii sDection:I I l-ComDliance I •........•2-Routine I I 3-Field Investil!ation I I 4-Visit I I 5-0ther TOT Ai.lSCORE
Establishme~N~R:C St_'1\0!'l I Contact/Owner Name:
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*Number of Repeat Violations:__0 ).\(J ./Number of Violations COS:--kPhYSical'e5\~~~
,~\J.l CitY/CtI!y\:_)7_r~a}th,one:I Follow-up:YesIi)\L v<v:><No (circle one)
Compll~tatu5:OUI\...d.t incompliance IN =in compliance NO=nol observed NA =not applicable COS =corrected on sile R =repeatviolalion~Mark the appropriate points inthe OUT box foreach numbereditem Mark ,./,a checkmark in aonrooriate boxfor IN,NO.NA.COS Markan asterisk'*.in appropriateboxfor R
Priority Items (3 Points)violations Re'uire Immediate Correcti,'eAction not to exceed 3 days
Comuliance Slarus Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N Ii C RUN0A0UN0A0EmployeeHealthT.S (F =degrees Fahrenheit)T S
,/I.Proper cooling time and temperature I'
V 12.Management,food employees and conditional employees;
knowledge,responsibilities,and reportin"
,/2.Proper Cold Holding temperature(41 °F/4S0F)/13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
",3.Proper Hot Holding temperature(l3S0F)Preventinl!Contamination bv Hands.'4.Proper cooking time and temperature /'14.Hands cleaned and properly washed!Gloves used orooerlv/"5.Proper reheating procedure for hot holding (165°F in 2 _,f IS.No bare hand contact with ready to eat foods or approved~Hours)alternate method properly followed (APPROVED Y N )
J 6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Populations
~/
Approved Source V1/16.Pasteurized foods used;prohibited food notoffered
Pasteurized eggs used when required
::;7.Food and i,&xJb~d from approved source;Food in
good condition,sali and unadulterated;parasite Chemicals-destruction .
17 8.Food Received at proper temperature /[17.Food additives;approved and properly stored;Washing Fruits;'&Vegetables.-'
Protection from Contamination A 18.Toxic substances properly identified.stored and used
'/9.Food Separated &protected,prevented during food Water/Plumbingv1/preparation,storage,display,and tasting
/10.Food contact surfaces and Returnables;Cleaned and I 19.Water from approved source;Plumbing installed;proper
,-Sanitized at ppm/temperature backOow device1/II.Proper disposition of returned,previously served or I 20.Approved Sewage/Wastewater Disposal System,properIreconditioneddisposal
Priority Foundation Items (2 Points'violatiolUR~.uire CorrectiveAction within 10dmx
0 I N Ii C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnt'l u N 0 A 0 Food Temperature Con troll IdentificationTJiT./S
/""
21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
and perfoml duties/Certified Food Manager (CFM)I,Maintain Product Temperature
/22.Food Handler/no unauthorized persons/personnel I /28.Proner Date Marking and disposition
Safe Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
./Labelln!!Thermal test strips
r/)3.Hot and Cold Water available;adequate pressure,safe ./P9f'ii'l.i.tRequlren ent,Prerequisite for Operation
V 24.Required records available (shellstock tags;parasite
~30.FOOd~bll~r9TYfr;:.tt &Valid)./destruction):Packaged Food labeled
Conformance with Approved Procedures ./'Utensils,I qulpment,and Vending
{2S.Compliance with Variance,Specialized Process,and
~
~.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized Vprocessingmethods:manufacturer instructions supplied,used
/Consumer Advisory (;V 32.Food and Non-food Contact surfaces cleanable,properly
,designed,constructed,and usedvi26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/ReminderlBuffet Platc)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)VlOlllIions Relluire Co"ective ActW"Not tDExceeil90 Davs or Nexll1J.~",'WhicheverComes First
0 I N Ii C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificatIonTSTS
~34.No Evidence of Insect contamination,rodent/other V 41.0riginal container labeling (Bulk Food)
II"animals ./
.,11/3S.Personal Cleanliness/eating,drinking or tobacco use -Phvsical Facilities,IV 36.Wining Cloths;properly used and stored /42.Non-Food Contact surfaces clean7/'37.Environmental contamination /43.Adeauate ventilation and lighting;designated areas used
./38.Aooroved thawing method ,/44.Garbage and Refuse properly disposed;facilities maintained
/Proper Use of Utensils ./4S.Phvsical facilities installed.maintained,and clean/39.Utel~ils,equipment,&linens;properly used,stored,/v 46.Toilet Facilities;properly constructed.supplied,and clean1/dried,&handled!In use tensils;pronerly used
I 40~Sing e-s~r,(\&sing I':-usearticles;properly stored 47.Other Violationsanuse(~~f'~
Received by:\',I Print:-IlIIoAffQ_Title:Person In Charge/Owner(signature)~i ~-.\-&'/\,(IJ
Insp~t~•.tW.~\J'\Jh,\,~~((3 Print:.Business Email:
(signat te
Form EH~vi ed 09-2015)-\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STF.:\L\IO\,S FRWY.,R'I 607,DALLAS,TX 75207 21-t-SI9-2115 FAX:214-819-2868
Establishmel~\~ll ~hlh~hYSict:rqss;~l\uvsr<I~I CitY/t)p
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TEMl'lRATURN BSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSH:VIENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED A DumberNOTEDBELOW:
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~/I •"Received by:(\\\\\,i \~Print:I rA':0 (\Lvirl.i/h h~l}ritle:Person In Charge/Owner(sionalure)_,\
Inspectt~~v~~VM~~~'f:::')Print:~'"
(sionalur \~"Samples:Y N #collected
-,IFormEH06(RevIsed 09 2015)