HomeMy WebLinkAboutTHOMAS MARINO AUTOMOTIVE 2019.02.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '\".STDL\IO\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:21.t-819-2868
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Dai£{,C5 'nT~in:ITil1l~out:I LicensdPertnit #1-01 c~-DJO \\I~~}-Ibt.Type I Risk Catcgor~Page _i ofV'-'
Purpose of Ins!lcction:I I I-COmlJliancc I I 2-Routine I IJ-field Investigation I I4-Visit I I 5-0thc,'TOTAL/SCORE
Estalno~;;\~.UAM(1{)fhJtl rr1fhltactJo\Vn~nc:.1-1,H ~7 :\umber of I{epeat nolations:--7If1~-)CJ.,/~mbcr of Viulation,COS:__
PhY:1~dress:5'le -rkn-a I fn:~/~p(j~1.;liP Code:I Phone:Follon-up:Yes
:2,')()I C v-1 No (circle olle)
v
1:>1=in c~mplianceComplianceStatus:Oul =not in compliance NO =not observed ~A =not applicable COS =corrected Oilsite R =repeat violation
Mark the appropriate points in ti,e OUT box lor each numbered item Mark ,,/.a checkmark in appropriate box for 1:\.NO.:>IA.COS Mark an asterisk'*.in aooropriate box for R
Priority Items (3 Points)violations Re,lIire Immediate Correctil'e Action IIOtto exceed 3 days
Comlliiance Status Conmliance Status
0 I N "C Time and Temperature for Food Safcty R 0 I N 'I;C R
U N 0 A ~(F =degrees Fahrenheit)t:;'I 0 A ~~.Employee Heallh
T T A
V I.Proper cooling time and temperature
11/~~Ianagement.food employees and conditional employees:
/"ledge.rcsponstbd,lles.and repOrlmg
II :2.Proper Cold Holding temperature(.)1°F:')5°F)II 13.Proper use of restriction and exclusion:No discharge li'OIn
.-EO eves.nose.and mOllth
~1/Fj.Iloper Hot Holding temperature(135CF)/Prevenlin2 Contamination by Hands
>"~roper cooking lime and temperature !If ./I I,).Hands cleaned and properly washed!Gloves used properly
/'/5.Proper reheating procedure for hot holding (165°F in 2 vr 15.No bare hand contact with ready to cat toods or approved
~s)altel11ate method properly followed (APPROVED y N )
t/Slh,'TImc as a Puhlic Health Control;procedures &record,/Hil!hly Suscelltible Populations
/
~Approved Sou"ce 0'16.Pasteurized loods used:prohibited food not offered
Pasteuriled e~gs used \I·hen required
/7.Food and ice obtained from apprm ed source:Food in
,J V good condition.lafe.and unadulterated:parasite /Chemicals/de~tructiol1
tI ~.Food Recei,cd at proper tcmperature V /17.Food additi,es:appro'ed and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination 1/1 IR.To,ic substances properly ,dentified.stored and used
[//9.Food Separated &protected.pre,ented during food /Walerl Plumbing
preparation.stOf3!!e.display.and tastincVI10.Food contact surfaces and Returnables:Cleaned and t)/19.Water Irom appro"ed source:Plumbing installed;proper
Sanitized at ppm/temperature backllow device
,;II.Proper disposition of retumed.previously served or J 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actio"withill 10 days
0 I N x C R 0 I N 'i C R
U N ~A 0 Demonstration of Knowledge!Personnel t;Nil>A 0 Food Temperature Control/ldentificalion
T S T S
i'V ~I.Person in charge prt:sent.demonstr:.ttion of knowledge,{V'':'.7.Proper cooling method used;Equipment Adequate to
~rcrtorm duties:Certified Food iVlanager (CFM)Maintain Product Temperature
V ~~.rnood Handler no unauthori7ed persons!personnel V ~Proper Date ivlarking and disposition
/"~Safe WlIter.Rccordkeeping and Food Package
~
I~hermomcters provided.accuratc,and calibrated:Chemical!
Labeling 'rmal test strips
t;/~3.Hot and Cold Water availablc:adequate pressure,safe /Pcrmit Rcqu,ireml1't,Prerequisite for Operation
V 24.Required records available (shellstoek tags:parasite /1 30.Food Es1IbfJ:h~1ery-.;rJI'f1;&Valid)destruction I:Packa~ed Food labeled
/Conformance with Approved Procedures /Ute.mls~IlquipDle~t,~,(d Vcnding
':'.5.Compliance with Variance.Specialized Proce,s,and /
V HACCI'plan:Variance obtained for specialized V /
31.Adequatc hand,\oashing facilities:Accessible and properly
processin!!methods;manufacturer instructions supplied.used
Consumer Advisory V fl 32.Food and Non-food Contact surfaccs cleanable,properly
)designed.constructed.and usedvr~6.Posting of Consumer Advisories:ra\l or under cooked II'33.Warewashing Facilities;in,talled,maintained.used!
foods (Di,closurefRemindcrlBu fTet Plate)!Allergen Label Service ,ink or curh cleaning facility pro"ided
Core Items (I Point)Violatiolls Require Corrective Actioll Not tfl Excud 90 Days or Next Illspectioll."'lricllel'er Comes First
0 I N :;C R 0 J N v;C R
N 0 A 0 Prc,'cntion of Food Contamination (.;N ~0 Food Identification
T /'S T S
tV 34.No Evidence of Insect contamination.rodent/other tl 41.0riginal container labeling (Bulk Food).animals
~v 35.Personal Cleanlincs~/eatinj!.drinkinl!or tobaceo use Phvsical Facilities
V/r 36.Wipin~Cloths:properlv used and stored 'X I/"of.!.l\Ion-Food Contact surfilces cleanv/37.Environmental contamination i/V''lIT.Adequate ventilation and lighting:designated areas used
V 38.Appro'ed lha"inl.!method //44.Garbagc and Refuse properly disposed:facilities maintained
Proper Use of Utensils -//45.Phy,ical faciltt,es installed.maintained.and clean
X J ~~te'1>iIS.equipment.&linen,:properly used.'t()r~d.v'46.Toilet Factlittes;properly constructed.supplied.and clean
,cci.&handledl In ,,,e utensils:properly used /
I 40.Single-se",ice &smgle-""e articles;properly stored tI 47.Other Violations
a¢U)c~Y
Received by:/-1!J~/'m~Print:7It~II:S /)1l{1fU NO Title:Person In Charge!Owner
(signature)
Inspected b~/J.;?'1'__.---/If:,c,P'hdllll)'jfII~/~/////%/)'J;:~}UV~~I:(,ignature)';!///./_/.?/,I'AA
Form EH-13"6 (Revised 09-2015)f}l';,,",_v;.1-....i.-+J..-"f ,f:>c //'-/,.--..
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377l'i.STE.\I.\IO.'lS FRWY.,R:VI607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Item/LocationTemp Item/LocationTemp Temp
OBSERVAnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
Title:Person In Charge/Owner
#collected