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HomeMy WebLinkAboutHalf Shells Oyster Bar & Grill DALLAS COUNTY HEAL]YH AND HUNIAN SERVICES Environmental Health Division 2377 N. Stemmo0s Frwy - Room 607 · Dallas, 'I exas 75207 (214) 819-2115 ax: (214) 819-2868 ........ RETAIL FOOD ESTABLISI- VlENT INSPECTION REPORT 1. Proper Cooling for CookedCPrepared F(xxt 2. ~'~d Hold (41 °F/45°F} 3. lt4etflClold (140°F') 4.~l~roper C, ookJng Temperatures per PHF 5. Rapid Reheating (165°F in 2 Hfs) ood/Temperatures/I Gu,',.v3o I ,3. soup 6. Personnel wi~h Infections Res~cted/E. xCluded 7. Proper/Adequate Handwsshing 8. Good Hygienic,~fc~a~n~dn~n~S~n~er) 10. Sound Oondifion'~ · 11. Proper Handling of Ready-To-Eat Foods ; 2. Cross-Contamination of Raw/Cooked Fo<xJs/Other 13. Approved Syste~ (HACCP Pla~s/'l'ime ss Public Health Cc 14. Water Supply -Approved Source/Sufficient Capacity/Hot 15. Equipmen[ Adequate to Maintain Prodoct Temperature Pis COMMENTS: 27. Food Es~bl[shmenl: Peri'nit 26. Posting of Cor~umer AdV~S'odes (Heimlich/Raw Shellfish W 25. Food Conta~ Sudaces of Equipment a. nd UtensiLs Cleaned/: 24. Thermometers Provided/Accurate/Properly Calibrated (+_. 2"t: 23. Approved Se,,vage/W~stewater Disposal System, P/aper Dis 21. Manuai W~rewashing and SanilJfing at ( ) pprn/t~r 22. Mechanical Warewsshing and Sanitizing at (',5~ p~rr'~tJn 20. Toxic Items Propedy Labeled/Stored/Used 17. Handwash Facilities with Soap and ToWels 18. No Evidence o[ Insect Contamination 19. No Evidence oi' Rodents/OtherAnimais 16. Handwa.sh Facilities Adequate and Accessible ,al Dements "low-up Insp Received by 3S NO ]ture 3erature ~osal, ;anidzed/G0od Repair .. ; 'ning/[luffet. Plate) " Cold Under Pressure ]:i;?:::.::~!.:::.: :.i:.'i.::: <- ::::::::::::::::::::::::::::::::::::::-.:...:.:-.-.:.;:-:..;.:.:..::....-. -....,.....................................~................. ............. !~.! i ~:: F.::': · ::if: ::::: ::: ~ ~:!: ]'~: ~:::i.: SM; ::: :.:: i::! :-: ] !:~'!:~i.!:Z:~:i:::~ ~: ::: ."::;- i i': :': ~ ':~!~.:.'!: ?.-i ! ~..";. ? :E: ~: F-'.':~i;.".!:~ ;!:~i$1 .':: ::~;~ :.~ ~: -'.'. ~ !?.~..:::: ~.'."~.'-'.:¢~:~ ~.:! ::"":'::::-:: :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: ":'"'""." ~:~..:i: ~::!::;:E:i:::~:~$.:?~j?..::!::?::i~::$~:iF::~:~:.z;~:~::~:.:¢~:..::~:~1 ~ fl 0 Dayz3: ;::!: ;: ;::(. !i!;~f!::'.!~ ;i!;: ~:.::~! ;;::!i: ~ ::.;: ::~ ::~:. ~:: i.-'..~ ~ ~ i~i ~!:~i:;:-; !i%! ~i;i~ ::~ !::!iE~:: ::i!:.ii!~i!~;!~f~:.f;-~¢j~i~[~i~i ntrol) OTHER VIOLATIONS WHICH MUST BE CORRECTED :iFood prote&ion ur~~paration, display, ~.e.rvice, transpo~,,~ Handling of food (icey"rr~h:ai~d. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, ' maintained, install~ed, located. .. Non-food contact surfaces: design~d~ "~maintained, installed, located. N,~ ~-~ _~,,/~ __ Ware washing facilities, designed, constructed, maintained, installed, located, operated. Outside storage area enclosures properly cons'trucled, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proo f, frequency o f disposaJ/clean. /~~? constructed, drained,~clean, ~g.ood repair, covering installation, dustless cleaning mi-th-ods. W,,,~, ~, attached equipment: constructed, good repair~surfaces, dustless cleaning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Accurate thermometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided,.facilities clean, located properly Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Premises maintained free of litter, unnecessary ~rticles, cleaning maintenance equipment properly stores. Authorized personnel. Single-service articles, storage, dispensing. No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Complete separation from living/sleeping quarters. 'Laundry. Clean, soiled linen properly stored. '~/ site'~ (_Q... [/. ) ]x"' jRegistered~~nager registered with City, on CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140°F to 70°F more than 2 hours OR 70°F to 41 °F (45'1:') more than 4 hours OR prepared foods cooled to 41 °F (45 °F) more than 4 hours: ACT1OtN: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45°F) more than 4 hours: ACTIOn: Voluntary destruction - Potentially hazardous food held above 41 °F (45°F) less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) ItOT HOLD - Potentially hazardous food held below 140°F more than 4 hoars: ACTIOt~: Voluntary destruction - Potentially hazardous food held below 140°F less than 4 hour:s: ACTION: Rapid reheat to 165°F or more COOKING - Potentially hazardous foods undercooked: ACTION: Recook to proper temperature RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: E~ployees should be instructed to wash hands before starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF RE,(DY-TO-EAT FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CO,NTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat foods contaminated by raw potentially hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - HACCP Plans for ROP, shellfish tanks, variances, others. Written procedure for time as a public health control.