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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 I 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 0 I N N C ~ N ~ A ~ v t/ / I I / I' v 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 R Compliance Status 0 I N N C U N 0 A 0 T , S / / -1 J I r 1/1 I I I 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 R 0 u T I N N N 0 A I , I / 1 / /L_ c 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 0 u T I N N C N /~A ~ V/ v ./ /' II/ 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) R 0 I U N T 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: R R R 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 ~ ~ C:::..il"\ 1/1 n v ~ntNa:: I I \ I _ , j Physi~Addre~ .: __;(,_. ( ~ "J;i.!y/State:f (.J_~·11 .j~/c~~ermit # \\')[rYT"\1.7.::> H l1ta1'1rf0 W-ctf"Drv'u 1 J t£,r ~ 't:d ~ ~·llt'~ TEMPERATURE OBSERVATIONS • -l Item/Location Temp Item/Location Temp Hem/Location I V .J II { ,-. .... r • 1 ' j " /) ., L /I .1_ _!") • f-.. ,;-- 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: I r-' .I ((IS_ I ' I r' fl (/ ~UJ • ........ /\ I 0 \\ J\ (..; I I ')/ Ll61/ / VA' Received by: r. \ //X_ l ...., P 1 rint f): \ (signature) I ' I r I -/ I Title: Samples: Y Form EH-06 ~u9-2015) I