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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 I ~ 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: I *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 I Liccnse!Pennit #IPage-.Lcf::(_ 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: "_.......L 1 ~(l~rJ(\\Lo ~r'\ct So-H-Cl ~)(W\C\\:sw~,,\..I-I~\--"Vril 1)/f)~a(J\o:b~\\_:)lC-({\u l~)~1-t11rI-I ,') I~'(-\.,.'/tV i ,./~,.•.•...•g\\llv (\1\1\V 't)ftC ~I{)V"~~(/-)l.oat,J/VY~nB.M~V1IIlCl (.n'\I ~I ~~ '\I \\\ I ~/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)