HomeMy WebLinkAboutTHOMAS MARINOS AUTOMOTIVE 2018.03.01Dallas 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 ....,Date::~Ill~Org I Timeout:I License/Pennit #I Est.Type I Risk Category PageL 01'_<-\./
Purpose of In rpcction:I I I-Compliance .""•2-Routinc I I 3-Field Investigation I I 4-Visit ••5-0ther TOTM,/SCORE
Est~llName:Htw\(\l)I.::>~~~\Z Name:I
*Number of Repeat Violations:__(:3 )II.)r Yrrl ::h.,f Number ofViolations COS:--
PhY~dr~5 )(\ir1u ~CitY/1°thl tLlO i~MJ Phone:Follow-up:Yes
No (circle one)
Compliance Statu..:Out -notin compliance IN=incompliance ,~t observed NA not applicable COS =corrected onsite R repeatvi()la~
Mark theaopropriate pointsintbe OUT box foreachnumbered item Mark ,),a c ckmark in aoorooriate box for IN,NO.NA.COS Markan asterisk'*'inaoorooriate box for R
Priority Items (3 Points)violations Re"uire Immedillte Corrective Action not to exceed 3 days
Comoliance Status Comnliance StahL'0 I N N C Time and Temperature for Food Safety R 0 I N N C RuNilA0UN0A0EmployeeHealthTs(F =degrl'Cs Fahrenheit)T S
tI /I.Proper cooling time and temperature ,/12.Management,food employees and conditional employees;
/knowledge,responsibilities,and reporting
~/2.Proper Cold Holding ternperature(41°F/45°F)1/13.Proper usc of restriction and exclusion;No discharge from
//eyes,nose,and mouth./3.Proper Hot Holding temperature(135°F)/Prcventinl!Contamination hy HandsV/'4.Proper cooking time and temperature //14.Hands cleaned and properly washed!Gloves used properly
V V 5.Proper reheating procedure for hot holding (165°F in 2 ;{15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED y N )v 6.Time as a Public Health Control:procedures &records Hiehly Susceptible Populations
/Approved Source r 16.Pasteurized foods used;prohibited food not oltered
Pasteurized ege.sused when required('7.Food and ice obtained tTomapproved source;Food in
V good condition,safe,and unadulterated;parasite Chcmicalsdestruction/I 8.Food Received at proper temperature ,/17.Food additives;approved and properly stored;Washing Fruits
&Vegetables/Protection frolll Contamination _.v 18.Toxic substances properly identified.stored and used./1/9.Food Separated &protected,prevented during lood Watcr/Plumbing/preparation,storage,display,and tasting
J 10.Food contact surfaces and Retumables ;Cleaned and ,/19.Water from approved source;Plumbing installed;proper
'"Sanitized at ppm/temperature backtlow device
i/V I I.Proper disposition of retumed,previously served or ./20.Approved Sewage/Wastewater Disposal System~properreconditioneddisposal
Priority Foundation Items (2 Points violations Re(uire Co"ective Action within 10 days0I10NCR0INNe.-RuNA0OemonstrationofKnowledge!Personnel u N ,A 0 Food Temperature Control/Identification._!_j S T s
21.Person in charge present,demonstration of knowledge,l 27.Proper cooling method used;Equipment Adequate toIandperformduties/Certi fied Food Manager (CFM)Maintain Product TemperatureJ--22.Food Handler/no unauthorized persons/personnel ,28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Pllckagc 1/29.Thermometers provided,accurate,and calibrated;Chemical!/'Labeling ;'Thermal test strips,/./23.Hot and Cold Water available;adequate pressure,safe Permit Requirer cnt,Pr 'requisite for Operation
-/24.Required records available (shellstock tags;parasite tY 30.Food EstabliSh+cn Perin it (t~~rt~q)destruction);Packaged Food labeled
Confonnance with Approved Procedures Utensils,8quipm nt,aDd Vending
~
25.Compliance with Variance,Specialized Process,and ,/31.Adequate handwashing lacilities:Accessible and properlyHACCPplan;Variance obtained lor specialized
processing methods;manufacturer instructions suppl ied,used
/'Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
/designed,constructed,and usedi26.Posting of Consumer Advisories;raw or under cooked "33.Warewashing Facilities;installed,maintained,used!foods (Disclosure/Reminder/BufTet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violations Reauire Correctil·~Action Not to Exceed 90 Davs or Next Insnection ,Whichever Comes First0INNCR0INNc:RIJN0A0PreventionofFoodContaminationIJN0A0FoodIdentificationT/S T S
V ~
34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)animals
VI'v 35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities'"1/36.WiDingCloths;properly used and stored ./42.Non-Food Contact surfaces cleanV/37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas usedv38.ADDrovedthawing method ./44.Garbage and Refuse properly disposed;facilities maintained
/Proper Usc of Utensils IX 45.Physical facilities installed,maintained,and clean",/39.Utensils,equipment,&linens;properly used,stored,46.Toilet Facilities;properly constructed,supplied,and cleandried,&hanlHetJi In use utensils;properlv used //40.Single-~7/gIC-USe articles;properly stored 47.Other Violations
ana u""",-,
Received by:J ~Print:1__)o~~C-~~I--Title:Person In Charge/OWller(signature)/'"'//"i
InS~~\~\\~h,~trtt I U Print:Business Email:(sign rc \
Form EH~evi ed 09-2015),
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STD'LVIO:'llS FRWY.,R:\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location Temp Itern/Location Temp ~-nem/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEE MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:/'\/\Print:~p~"1~,\JJ(t Title:Person In Charge/Owner
(sianalure)-.-
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(sianalure).'/Samples:Y N #collected
Form EH-06 (Revi ed 09~201S '---'"t -