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
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Time out:~License/Permit #I
Est.Type
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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:
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*~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
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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
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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
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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:
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Form EH·06 (Revised 09-2015)I "(I