Legacy Fuel Stop

Year by year

Inspections

1. Jun 11, 2021 Routine Score 81
   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     DO NOT STORE CHEMICAL BOTTLES ABOVE FREEZER.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     EXPIRED

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     SEAL ALL GAP AND REPLACE MISSING FRP FROM WALL OF ICE MACHINE ROOM. LEVEL FLOOR OF ICE ROOM.

   • Not serious Core (1 points)

     Handwashing signage

   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     KEEP SALSA CUP ICE BIN FREE OF MELTED ICE WATER.

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     AREA ABOVE KITCHEN THREE COMPARTMENT SINK,

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - rapid cooling equipment

     USE RAPID METHOD TO COOL HOT FOOD DOWN, USE SMALL CONTAINERS INSTEAD A LARGE POT .

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN FLOOR OF STANDING WATER FROM ICE MACHINE ROOM.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Serious Priority (3 points)

     Clean Sight and Touch

     ICE MACHINE

2. Jun 3, 2020 Routine Score 89
   • Not serious Core (1 points)

     Other Violations

     Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     ONION 106'F, PEPPER 111'F

   • Not serious Core (1 points)

     First Aid

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     ALSO KEEP IT OFF THE FLOOR

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     ALSO VENT HOOD

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

3. Jul 3, 2019 Routine Score 85
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Washing dishes and prepraring foods on the same set of sinks

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Jalepeno's top of the point of usage refrigerator at 53.0 degrees

   • Serious Priority (3 points)

     Toxic items used according to law

     Raid used in the kitchen

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Grilled peppers and onions hled at 125.1 degrees

4. Jun 4, 2019 Routine Score 71
   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

   • Not serious Core (1 points)

     Handle & dispense of cleaned utensils, single-use

     Spoon dispensed flat Single service cups missing a dust gaurd

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked green salsa at 63.4 degrees after spending the night in the walk in refrigerator

   • Serious Priority (3 points)

     Clean Sight and Touch

     Pans with gross labels left on after cleaning

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Walls and ceilings, studs, joists, and rafters

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Ice manufactured from a non permitted manufacturer

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken prepared on the same table as fried foods Cooked foods stored with dirty dishes Raw shell eggs stored with dirty dishes

   • Serious Priority (3 points)

     Toxic items used according to law

     Raid

   • Serious Priority (3 points)

     When to wash hands between raw and RTE foods

     Observed employee go from raw chicken to cooked foods without washing her hands

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw shell eggs held at 57.0 degrees Cooked sausage held at 66.0 degrees

5. May 21, 2019 Routine Score 65
   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of sanitizing solution

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw shell eggs held on the counter at 57.7 degrees Cooked chrizio held on ice not ice ice at 50.5 degrees

   • Serious Priority (3 points)

     Toxic items used according to law

     Raid

   • Not serious Core (1 points)

     Unpackaged food may not be stored in direct contact with undrained ice

     Salsa

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw meat prepared in the sanitizing sink while dishes are being washed

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Serious Priority (3 points)

     Grease Trap Tickets

     LES 04-23-2019

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Cloth under the cutting board

   • Not serious Priority Foundation (2 points)

     PIC ensures food properly and rapidly cooled

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     ICe manufactured from non approved source Home canned drinks

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Salsa

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

6. Nov 7, 2018 Routine Score 90
   • Not serious Core (1 points)

     Single use articel wrapped or dispensed

     Unwrapped tooth picks dispensed flat

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked beans held at 88.3 degrees - on the counter Grilled onions held at 104.3 degrees

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Serious Priority (3 points)

     Toxic items used according to law

     Raid

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     Fryer not under the vent a hood

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

7. May 29, 2018 Routine Score 80
   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Ice manufacturer

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Salsas, and beans lack of a quick cooling method

   • Serious Priority (3 points)

     Toxic items labeling for original container

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Foil lined surfaces

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

8. May 15, 2018 Routine Score 73
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooked beans at 101.8 degrees - cooling on the counter Cooked meat cooling on the counter at 80.5 degrees

   • Not serious Core (1 points)

     A ware washing sink not used for hand washing or dumping mop water

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Missing door handle

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over cooked food Raw fish prepared on the same table as cooked foods

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Raw chicken held at 65.5 degrees outside of refrigeration

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Not serious Core (1 points)

     Handle & dispense of cleaned utensils, single-use

     Single service dispensed falot

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     None

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Ice made at an unlicensed food manufacturer

9. Nov 16, 2017 Routine Score 82
   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked meat in a 10 gallon pot at 61.7 degrees held for more than 4 hours

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over cheese and produce Stored food on the drain boards while washing dishes

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked sausage held at 86.6 degrees

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Ice made from a non-permitted source

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

10. Nov 1, 2017 Routine Score 72
    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw shell eggs stored over RTE foods

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cut tomatoes at 58.7 degrees in a non working refrigerator

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Spicy cooked pork held on top of the HH at 78.8 degrees

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      Bagged ice from a non permitted source

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Foil lined shelves

    • Not serious Core (1 points)

      Light - 50 foot : Food and utensils area

    • Not serious Core (1 points)

      Wiping cloths air dry requirement

      Drying rags stored over food products

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      Cooked beans from the day before at 52.6 degrees

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      Using a broken refrigerator for TCS foods

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

11. Sep 7, 2017 Routine Score 91
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      bag of onions stored on the floor inside the walk in cooler

    • Not serious Priority Foundation (2 points)

      Date marking commercially prepared of RTE/PHF

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      open bottle of mineral water observed on the prep table- personal use

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      register with the City of Dallas as a Registered Food Service Manager by next inspection; 7901 Goforth Rd Dallas, TX 75238

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      replace the air gaskets inside the reach in cooler

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      do not store cloth towels under the cutting board

12. Mar 7, 2017 Routine Score 92
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      beef stored on the floor in the walk in cooler

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      dishwashing detergent stored next to onions and peppers

    • Not serious Core (1 points)

      Floor, wall, ceiling - Exposed material

      repair holes in ceiling in the food prep area

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      register with the City of Dallas as a Registered Food Service Manager by next inspection(six months)

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      do not store cloth towels(absorbent material) underneath cutting boards.