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HomeMy WebLinkAboutTHOMAS MARINO 2020.07.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDL\IO:\S FRWY.,R:\1607,[)ALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868 .I Qf/,)J1 ,()....,~im~in:I Time out:~License/Permit #I Est.Type I Risk Category Page I-of _:_[... Purbosc of'lnspection:I I I-Compliance II'A 2-Routine I I 3-Ficld Invcsti!wtion I I 4-Visit I I 5-0ther TOTAL/SCORE Estrll~l~~l~I I Contact,0\\ncr "'ame: I *~lIll1ber of Repeat "iolations:__(jM1\Yt.1.11:':(,/:\umber of Violations COS:--- Physical Addrf1n ~'(',r;;r,""/~{P/t17th City 1~tTbay~~~~hr3Ll1)'1'"":1t6 '3 -/rt~Follow-up:Yes 1'0"0 (circle one)- Out =not"n compliance IN =~n ~omplianceComplianceStatus:1li0 =not ob,er\,cd NA =not applicable COS =corrected on site R =repeat violation Mark the appropriate points in the OCT box tor each numbereJ item Mark''/'a checkmark 111 aooropriatc Pox lor 1:\.;0.;0.:"IA.COS Mark an asterisk'*.in anorooriate box for R Priority Items (3 Points)violations Re uire Immediate Correctil'e ActiOl'IIot to exceed 3 dalls Cumuliance Status Compliance Status 0 I N "("Time and Temperature for Food Safety Il 0 t :-0 "C Rl'0 A 0 t;:'I 0 A 0 Employee HealthTS(F =degrees Fahrcnheit)T S V I.Proper cooling time and temperature 1/12.Management.food employees and conditional employees:••...-v knowledge.responsibilities.and reporting L-V ~.Proper Cold Holding temperature(41°FI 45°F)"","'13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouthv3.Proper Hot Holding temperature(135°F)Preventing Contamination by Hands V 4.Propcr cook in!!time and temperature C/f I·t Hands cleaned and properly washed/Gloves used pronerlv ..".5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No barc hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED Y N ) v 6.Time as a Public Health Control;procedures &records Highly Suscelltible Populations Approyed Source ~ 16.Pasteurized foods used:prohibited lood not offered Pasteurized e!!gs used when required 7.Food and ice obtained from approved source:Food in good condition.safe.and unadulterated;parasite Chemicals V destniction 1/"'8.Food Receil cd at proper temperature j/17.Food additives:approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ,..-1'18.Toxic substances properly identified.stored and used l/(/9.Food Separated &protected.prevented during food Waterl Plumbing preparation.storJge.displav.and tasting vI-.10.Food contact surfaces and Returnables:Clcaned and '-'v 19.Water from approved source;Plumbing installed:proper Saniti7ed at ppm/temperature back flow device VVII.Proper disposition of returned.previously served or ......1/20.Approved SewagelWastewater Disposal System.proper (...reconditioned disposal Priority Foundation Items (2 Points violations Re,'lire Corrective Actioll with ill 10 dol'S 0 I N ~("Il 0 t N N C Rt:N 0 A 0 Demonstration of Knowledge/Personnel t;N 0 A 0 Food Temperature Con troll IdentificationT~T S I.,.~I.Person in charge present.demonstration of knowledge.L-27.Proper cooling method used;Equipment Adequate tov-and perform dutiesl Certified Food iVlanager (CF:-'-l)v Maintain Product Temperature '-./~~.Food Handler'no unauthoriled persons,personnel ../~8.Proper Date Markin~and disposition Safe W:lIer,Reeordkceping and Food Package c...-I-29.Thermometers provided.accurate.and calibratcd:Chemical/ Labeling Thermal test strips ~/?'Hot and Cold Water JI'ailable:adequatc pressure.sate Permit Requirement,Prerequisite for Operation_0. //"~4.Required records ayailahle (shellstock tags:parasite J-JO Food Esta.M~~~Prmit,.)Curr~~,;Ilid)destruction):Packaced Food labeled ..,.A I ,J I f'.~V Conformance with Appro"cd Procedures '[UtclIsils;-Equipment~and Vendingll-Gr 25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized 1..-supplied.usedprocessinl!methods:manufacturer instructions Consumcr Advisory ,-",!,;f 3~.Food and Non-food Contact surt:1ces cleanable.properly designed.constructed.and used ~ 26.Posting ofConsLimer Ad\'isories;raw or under cooked ,/33.Warewashing Facilities;installed,maintained.used/ foods (Disclosure/Reminder/Buffet Plate)'Allemen Label Serl'ice sink or curb cleaning facilitv provided Core Items (I Point)Violllliolls Reqllire Corrective Actioll Nut It1Exceed 90 Dars or Next IlIsDectifJII .Wlriclrel'er COllies First [A)I N "C Il 0 I 1\:-0 C RI:N 0 A 0 Prevention of Food Contamination t;"0 A 0 Food Identification['ocr S T s"I--....!7--34.;\io Evidence of Ins~ct contamination.rodelllJother 1/41.0riginal container labeling (Bulk Food)._.,f--.._ animals Il-'./35.Personal Cleanl;,Q.drinking or tohacco lise #Phvsical Facilities736.Wipin~Cloths:properly used and stored to"42.Non-Food Contact surfaces clean ./~37.Em irnl1l11ental contamination .//43.AdeQuate ventilation and liahting:designated arcas used73R.Apfrolcd Flm\in!.!method /44.Garbage and Refuse properly disposed;facilities maintained \I Prollcr Usc of Ctensils /45.l'hvsical facilities installed.maintained,and clean.'39.L:tCt:~l Itipmcnl.&linens:properly used.stored ./'46.Toilet Facilities:properly constructed.supplied.and clean dried.&,'d In usc ttten,ils:properlv used I I Zl~c~r single-usc articles:properly stored 1/47.Ot~erV~ls ',61/e Rcccived by:-J"\V print:7-)()6J ')C b..-r/Title:Person In Charge/OwnerI(~igJlatllrl:)...,. Inspected by:,~A-~~y__-f printv0~~ ,t'f..J-e1 (~,ess Email: (:.,igll~tLlr(')-------r --_,_.~I Form EH·06 (Revised 09-2015)I "(I