Loading...
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 -----~---., Esta~~~~lbhyft:~·-to?~~~<~rVI""~nse/Permit #I Pa~cfC--.J ('()1\.£1 j I 1(,.(...1"_A .~~ '-'"TEMPERATURE OBSERVATIONS r~~ 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: ._,.,.-".q~{\ffl(l (A.nd p tV Slcie ~(AmlACC-i (10-\I --I , A.,-0\-t '/VA(\\.\V?(}r I(p _~Jl J,1""-1 .)~'.. ~ 0'7 (~'111)f/_t;1/ViA L'1t1.(£I )\hr\+-rlcY1 "1.1en m vlLnd f-7j(vj '"'.--_-[-, ·t-1.(lVf 11 0AI':'j CCIti --h (elk__, f"\/ \/l!, ~V/(l (( Received by:/'\/\Print:~p~"1~,\JJ(t Title:Person In Charge/Owner (sianalure)-.- Inspected.r::; ~.l~l~\(~V1<-'~,printf1 y.-v \ (sianalure).'/Samples:Y N #collected Form EH-06 (Revi ed 09~201S '---'"t -