HomeMy WebLinkAboutTHOMAS MARINO AUTOMOTIVE 2018.07.31Dallas County Health and Human Services-Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRWY., RM 607,_::L~S, TX 75207 ~P~.Z..~AX: 214-81 9-2868
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Purpose flnspec ion: L J (-Compliance r l 2-Routine r 3-Field lnvestieation r l 4-Visit I I 5-0ther TOTAU SCORE
Compliance Status: Out = not in compliance I = in compliance 0 = nq! I bserved A = not applicable COS = corrected on site R = repeat violatio;;------
Mark the appropriate POints in the OUT box for each numbered item Mark'-'' a che~rk in appropriate box for IN, NO, NA, COS Mark an asterisk ' * 'in appropriate box for R
Priority Items (3 Points) violations Re uire Immediate Corrective Action 11011o exceed 3 days
Compliance Status
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I . Proper cooling time and temperature
2. Proper Cold Holding temperature( 41 °F/45°F)
3. Proper Hot Holding temperature( 135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding (165°F in 2
Hours)
6. Time as a Public Health Control; procedures & records
Approved Source
7. Food and ice obtained from approved source; Food in
good condition, safe. and unadulterated; parasite
destruction
8. Food Received at proper temperature
Protection from Contamination
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
I 0. Food contact surfaces and Returnables; Cleaned and
Sanitized at ppm/temperature
II . Proper disposition of returned, previously served or
reconditioned
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Compliance Status
0 I N N C
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Employee Health
12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
13. Proper use of restriction and exclusion; No discharge from
eyes. nose, and mouth
Preventine Contamination by Hands
14. Hands cleaned and properly washed/ Gloves used properly
I 5. No bare hand contact with ready to eat foods or approved
alternate method properly followed {APPROVED Y N J
Highly Susceptible Populations
16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
Chemicals
17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
18. Toxic substances properly identified, stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
backflow device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points violations Re 11ire Corrective Aclio11 wilhi11 10 days
0 I N N C
)~ N ~ 1 ~ ~onstration of Knowledge/ Personnel
.I X 1 .JiiJ )/' 1 . ....rf. Person in charge present, demonstration of knowledge, I' \I' V v and perform duties/ Certified Food Manager (CFM)
I>( 22. Food Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labeling
,-23. Hot and Cold Water available; adequate pressure, safe
/ 24. Required records available (shell stock tags; parasite
o/ destruction); Packaged Food labeled
Conformance with Approved Procedures
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processin2 methods; manu facturer instructions
Consumer Advisory
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I N N
N 0 A
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0 s Food Temperature ControU Identification
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
28. Proper Date Marking and disposition
29. Thermometers provided, accurate, and calibrated; ChemicaU
Thermal test strips
Permit Requi ement, Prtrequisite for Operation
1 Utensi s;""EQiJp~ent, and Vending
31 . Adequate handwashing facilities: Accessible and properly
supplied, used
32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked / 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violatio11s Require Co"eclive Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
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Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating, drinking or tobacco use
36. Wiping Cloths; properl¢sed and stored
37. Environmental cont¢ination
38. ApprS),ved thawir:l!{method
I 1/'l J'foper Use of Utensils
39. Utt nN,eq.{lpment, & linens; properly used, stored,
dried.' U/an~ In use utensils; properly used
( l....!l.Q Sili ~sjrvi<) & single-use articles; properly stored
pnd~ ./
Received by:
(si_gnature)
Inspected by~ IAL'\l
(stgnature) /'-"'fV __::..LQ
Form EH-06 (~d 09-2 15)
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Print:
!riot:
N N C
0 / ~ Food Identification
41 .0riginal container labeling (Bulk Food)
Physical Facilities
42. Non-Food Contact surfaces clean
43. Adequate ventilation and lighting; designated areas used
44. Garbage and Refuse properly disposed; facilities maintained
45. Physical facilities installed. maintained, and clean
46. Toilet Facilities; properly constructed, supplied, and clean
47. Other Violations
Title: Person In Charge/ Owner
Business Email:
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Dallas 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
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TEMPERATURE OBSERVATIONS • -l
Item/Location Temp Item/Location Temp Hem/Location
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OBSERVATIONS AND COI~.REYfiVE A<{JIONS
I Page Lof-<-
Temp
Item
Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOU~TENTION IS DfRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
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Received by: r. \ //X_ l ...., P
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rint f): \
(signature) I ' I r I -/ I
Title:
Samples: Y
Form EH-06 ~u9-2015) I