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HomeMy WebLinkAboutShell Station Lovers Lane " DALLAS comITY HEALTH AND HUMAN SERVICES . Environmental Health Division 2377 N. Stemmons Frwy - Room 607 D.allu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2868 "'*'; . . ..~ . . . " RETAIL FOOD ESTABLISHMENT 1NsPECrroN REPORT . .' .. '. . . :.. ; . 0:. " ," :' ." ~~ 'p~se opnspection: Regular / Follow up _ Complaint_Other ~ Date !f~/t;".-OCo ' 'EstabJi;shrn~nt: . S lie Ll. S'/7JT1OA.J. PhysTcalAddress': />f^l53' Lvvell'sLu. 'lVlvEh.sI; . .....-. ...... ....'.t -.~~"-H-' ~""",",....""""::,,,,,,,,,~~ ......;.:~t;' .-.c~*",~4::""'........ qF.hi.EW~~ w..~m",~~~~m.ae~tJ.~':W:.~t;Q. '~~{:rJ~}..;,.og 11. .. .a~q~", . ~~l-!tl:Et~.ITl. ..".. 11'rot.: _ .lI.~~1.\j:;U.o__. 1. Proper Coolin9 for CookedlPrepated Food 2. Cold fIold (410FJ45'F) 3. Hot Hold (140oF) 4. . Proper Cooldn9 Temperatures per PHF 5. Rapid Rehealirig (16S0FIn 2 Hrs) FoodlTemperatures ,-' " '. " '. :)ll:'l /' . ...ro.-..............."". :1:"~~..y.;""'~':'l""'A.~~'::;,.....~,~.r...~-.,:..~'1-........~~2I:."'>>--+~.. .' D 8\l\ERITSI ~Rersonri'el.JH.andh n~ource":RAAulrem ;:'" ~4.,.RtS...~~'. M1...-,~'''"''''''''B..........'~'~'. ~'"'..1ri...;r'.'t$':I..,....~~o lf~c...L~. ~J:;.~~ ~..:!P.t.. pn_~.::...::..Em4!@..; .mm.ELL~_~;,.:._[T~____ . _____il.', 6. 1;i'~rscnnel with Inrections Rest.icteclr:t:):c1uded 7. Proper/Adequale Handwashin9 8. Good Hygienic Practices (EalingIDrinldn,glSmoldnglOther) 9. Approved Source.ll..abelin9 1 O. ~ound Conortion . 11. proper Handlin9 of Ready-To-Eat Foods 12. Cross.Corit.aminalion of Raw/Cooked Foods/Other 13. Approved Syslems (HACCP PI2IlSlTime as Public Health Control) 14. Waler Supply -Approved Source/Sufficient CapacilylHot and Cold Under Pressure 6EME....Rr.f.S~ %~crtfRY~na'fggiil~mM(ffgri'[lir~..iS'.~~a ~':J ....~.. ..1.~~.r:::~ ~~.~ . ~ti"..c ...~~.. .~.......~ -..,.1;I........:-.'.........~;(_"'<~..;.;:~::L~~~~(~ :>'~t.~o.4~ ~. . 3l ~!S ;......:; !tV~ a ons". e Ulre, mrr<=Jlare:~TT'^-U"ef"\ .. ,t:I' ~: , '. , 'y .. -::>t."""e___. A',:o:'~'.: ~', >.~,,~;;-j.,.l:~:.r;2....~;. '~,~-...;t'~'!l',:~~~A~~~~::,.."~,:~)o",~.-'i"""'.. ('.,,,.,~ot":~~~n:.~~~~,~y'...... '. ~.:-;~i 15; Equipment Adequale 10 Mainl.ain Product Temperature 16. Handwash Facilities Adequale and Accessible 17. Handwash Facifities with Scap and Towels 18, No Evidence or Insect Conlaminalion . 19. No Evidence of Rodents/Other Animals 20..Toxic Items Properly Laheled/StoredlUs~d 21. Manual Warewashing and Sanitizjng;.Pt ) ppmllemperahJre 22. Mechanical Warewashing and Sani <~ng at ( ) pprnltemperaturB 23. Approved SewageN;as.~ewater Disposal SJ's,er'fl, Proper Disposal 24. Thermometers ProyidedlAccuralelProperly'CaJibraled (:t.20F) Ood Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 cOnsumer Advisorles (Heimlic:WRaw Shellfi.sh WamingIBuffet Plate) .. 27. FOod Establishment Permit ,/'"""\ . .' ..., '" ~: ~&~ '~"r:V1~'j"~<;E<m~"~B."""''''~,co--~A:1i'Oii~NCt~~''crSOD:a~~'''iN~In?~~~~rW~~~ 's: 5 ~ -s'''~-'-'_: : ~ ....';...l.e.~......._~.:.~..:I~~QS_..:.~~..:.._~C,,_ ~".~-,,,.......~....~_.._<...~.., ,.....~_....._~~~,....u.~,.~ \ .l ,-- i 4 Pts, .. ~ 3 Pts' i 3, r~lzl Derh.ems :=oUow-up Insp YES NO ReceIved by.-A" OTHER VIOLA TrONS WHICH MUST BE CORRECTED '. Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. " Handling of food (ice) minimized. Utensils properly stored. ~ Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of disposaVclean. Clean clothes, hair restraints Food (ice) !=ontact surfaces: designed" constructed, maintained, installed, lOcated. . ' Floors, constructed, drained, clean, good repair, cciv~ring ',' installation, dustless cleaning rnethoqs.' ~ . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed,good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - 've~ted as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping'cloths: clean, use restricted. Premises maintained"rree of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food Service Manager registered with City~ on site. 1\1 i'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD " ' COOLI:\G - Potentiall)' hazardous food cooled from 1400f to 700 f more than 2 hours OR 70' F to 41 OF (45 Of) more than 4 hours OR preparec!::foods cooled 1041 Of (450f) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 41 Of (45 OF) more than 4 hours: ACTIO:\: Voluntary destruction - Potentially hazardous food held above 41 Of (450f) less than 4 hours: .:\CTIO:'\: Rapid cool. (e,g. ice bath) · J. HOT HOLD - POleiltially hazardous food held below 1400F more than 4 hours: ACTIO:\': Voluntar)' destruction - Potentially huardous food held below 1400f I:ss than 4 hours: ACTION: Rapid reheat to 1650F or more' COOKI:\G . Potentiall)' hazardous foods undereooked: ACTIO:'\: Re~ook to proper temperature RAPID REHEATI:\G. Cold potentia:!ly hazardous food improperly reheated: ACTIO"': Reheat rapidl)' to 1650F I. i. ,~ HAl'\D WASHING - Food emplo)'ees observed not washing hands: ACTI0:\': Emploj'ecs should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. ' 1. . , APPROVED SOURCE/SOUl'\D CO:\DITIO:-r - Foods from unapproved sources/unsound condition: ACTION: Detention or ,'oluntalj' destruction. PROPER H..I,.NDLI:\G OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: ACTIO:\: \'oluntary destruction . CROSS CO:--TA.:'>I1:\ATION OF RA W/COOKED FOODS. Ready-to-Eat foods contaminated b)' raw poientially hazardous foods: ACTIO:'\: Voluntary destruction of read)' to eat Coods APPROVED SYSTE:\I - HACCP Plans Cor ROP, shellfish tanks, \'ari~ces. others, Written procedure for time as a public health control. .,10 2. 3.