HomeMy WebLinkAboutTHOMAS MARINO'S AUTOMOTIVE 2019.08.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-i.STE.\L\IO:-iS FRWY.,R.\I607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I I
D~)lit ·~r-r I Tim~out:tLicense'~I~#l L1 -ory)\II C;,-=H bt.T)pc I Risk Category Page L of_)
PurOfi Ie of Ins cetion:I I-Compliance I 1.1'"2-Routine I I 3-Field Investi!(ation I I 4-Visit I I 5-0thcr TO];M1Sl1J'R.E
Establis.L.mp,,,~alUe:
~~\)I.
~COt~lOIl ner :-.lame:-tt\~'rcl*.,"umber of Repeat \'iolations:__(S1'\,......•"\'\,,:\,i ~\n ~~~;lV\C'..t\\;(_..\.O~)o-.('./;\umbcr of Violations COS:I '....'c~~--I
P~~s~<;'~l 0:;...,
~~CitlOltvrl'IJV~~~)Lel~;7~I Follow-up:Yes-\..-1 \'0 (circle one)/"~:'--Compliance Status:Out =not in compliance IN:in compliance .0 =not ob,cned :"IA=not applicable COS ~corrected on ite R =repeat violation
Mark the appropriate points in the Ol'T box tor each numbered item "lark ,./.ac ckmark in appropri"te box for 1;\.;>;0.:"A.COS :'vlark an asterisk'*.in appropriate box for R
Priority Items (3 Points)"io/atiolls Rf!uire Imlllediate Correctil'e Actiol1 1101 to exceed 3days
Conlllli,mce Status Compliance SU tus
0 I l'"C Time and Temperature for Food Safel)It 0 I :"I /"c R
N Oil 0 L ,,A U Employee Health
T S (F =degrees Fahrenheit)T S
£V I.Proper cooling time and temperature ltV 12.:-'lanagement,food employees and conditional employees;
kncl\\led!!c.responsibilities.and reporting
~
2.Proper Cold Holding tcmperature(-+IOF -+5°F)./13.Proper use of restriction and exclusion::--10 discharge from•.....eyes.nose.and mouth
/./3.Proper Hot Holding temperatllre(135°F)I Prcycrltinl!Contamination bv Hands
/'-+.Proper cooking time and temperature ,:,.1 j 14.Hands cleaned and prop,r1y washed/Gloves used properly
./5.Proper reheating procedure for hot holding (165°F in 2
~
15.No bare hand contact witll..ready to eat foods or approved
/'>Hours)alternate method properlv followed (APPROVED y N )
..•.•6.Time as a Public Health Control:procedures &records v Hi!!hlv SusccnHble POllltlations
Approved Source y 16,Pasteurized foods used:prohibited food not offered
Pasteurized el!!!S used when required
,/7.Food and icc obtained li'om approved source:Food in -
good condition,safe,and unadulterated:parasite /Chemicals
/destruction
./8.Food Received at proper temperature 17.Food additives:approved and properly stored:Washing Fruits
&Ve!!etables
/Protection from Contamination /18,Toxic substances prop~rlv identified.stored and used
I /v 9.Food Separated &protected,pre\ented during food Water!Plumbing
preparation.storage,display.and tastin!!
I 10.Food contact surfaces and Returnables;Cleaned and /1)19.Water from approved source;Plumbing installed;propcr..•Sanitized at pptnltemperaturc backflow de,ice,./II.Proper disposition of returned.previously sen'ed or /20.Approved Sell'age/Wastewater Disposal System,proper
reconditioncd disposal
Priority Foundation Items (2 Points)violations Re~uire Correctiv£,A(,lioll lVithill 10 days
0 I l':0;C It 0 I l'"C R
U N 0 A 1 Demonstration of Knowledge/Personnel t.::0<J A 0 Food Temperature Control!Identil1cation
T T S
./21.Person in charge present,demonstration of knOll ledge._"27.Proper cooling method used;Equipment Adequate to
/and perform duties/Certified Food ~JanaQer (CF"I)),\1aintain Product Temperature,I"~:!.Food Handkr/no unauthori7ed persons/personnel ./28.Proper Date Marking and disposition
Safe Water,Hecol'dkceping and Food Package /29.Thermometers provided.accurate,and calibrated;Chemical!..•Labelhl!!Thermal test strips
//?'Hot and Cold Water a\'ailahle:adequate pressure.safe Permit Requirement,Prerequisite for Operation_J.
/24.Required records 3\ailable (shellstock tag>;parasite vr 30.Food Est~~III~e1 fefiiiJ'ffiltJ11t &Valid)destruction):Packal!ed Food laheled
Conformance"ith Approved Procedun's Utensils,Eq~ipment,and Vending
{25.Compliance with Variance.SpccialiLed Process.and /'31 Adequatc hand\\'ashing facilities:Accessible and properlyHACCPpian:Variancc obtained for specialized
processin~methods:manufacturer instruction~V ,supplied.used
Consumer Advisory /'32.Food and Non-food Contact surl~lces cleanable,properly,_,
/designed.cOl1>tructed,and usedI
f'26.Posting of Consumer Ad\isories:rail or under cooked /"33.Warcllashing Facilities:installed.maintained,used/
foods (Discl05ure'Reminder,Buffet Plate)'Aller~en Lahel Sen icc sink 111'curb clean in!!t:,cility provided
Core Items (I Point)Vio/atiolls Require Corrective Actioll NOllo Exceed 90 Dal's or Nextlllspeclioll,Whicftel'er Comes First
0 I 1'1 'i r R 0 I ""C R
U '"J A 0 Prc,'ention of Food Contumination t'"0 A 0 Food IdenHl1cation
T S T s
VI 3-+.No E\idenee or Insect contamination,rodent other V -+I.Original container labeling (Bulk Food)
j j animals ./
"V 1/35.Personal Cleanliness/eatin!!.drinking or tobacco use J Phvsical Facilities
'"./36.Wipin!!Cloths;properly used and stored L.••v/~2.0:on-f-ood Contact surt:,ces clean..../37.Em irOllll1ental contamination ••.../43 .Adequate \cntilation and li!!htinu:designated areas used
./38.Appro\cd thall'inu method ..•.••.....44.Garhage and Refuse properly disposed:facilities maintained
Proper l\e of Utensils •...•~-+5.Ph,sical racilities installed.maintained.and eJean
..•/39.Ltel1sils.equipment,&IJI1en~;proper!:used.stored./'~6.Toilel Facilities;properly constructed.supplied.and clean
/dried.&handled!In usc utensils:properlv u,ed ./
/~40.Single-sen Ice &single-use articles;properly stored ~7.Other Violations
and.l&Od/
Received by:.r(111r:Utrv.117,"Print:/}171M J~D
Title:Person In Charge/Owner
(signature),1:7~()V)r>1 ,04 _.$
Inspect~~
,
(~+rN'LtC~
Print:Businc!ls Email:
(signature 1\'\4 \\~
Form EH-ttP (Re'<ised'(~-2015)-