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HomeMy WebLinkAboutHalf Shells Oyster Bar 2013.01.18 04IY O.i, c,° ��o DALLAS COUNTY HEALTH AND HUMAN SERVICES i :1►V� N,��. ENVIRONMENTAL HEALTH DIVISION •�c�jG ,,,dam y 2377 N. STEMMONS FRWY. ROOM 607 T,rf• aF +� _ _ DALLAS, TEXAS 75207 _ 6— Lf)7 ra)L—��I 14-819-2115 FAX 214-819-2868 001/27 5`' 1�3 [.-18r6 CITY/TOWN eN PLSr 47z San Date Time In Time Out lishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other Establishment: i LF �5 c2"�� ; C r:A/EA.i7`6iTa V/,-7X Physical Address:" t ta__�� !7 �t/Q PLAZ Zip: /6`06 Phone: (,1 ' (At sucL/ OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food ✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 1/ 3. Hot Hold (135 degrees Fahrenheit) L"' 4. Proper Cooking Temperatures '.../ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks t..-- 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing v' 8. Good Hygienic Practices (Satin•/Drinking/Smoking/Other) 9. Approved Source/Labeling C••••• 10. Sound Condition 4/0° 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other '^ 13. Approved Systems (HACCP Plans/Time as Public Health Control) t 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO COS Facility and Equipment Requirements 3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks tom. 15. Equipment Adequate to Maintain Product Temperature t--+ 16. Handwash Facilities Adequate and Accessible ✓! 17. Handwash Facilities with Soap and Towels Y 18. No Evidence of Insect Contamination ✓— 19. No Evidence of Rodents/Other Animals ✓' 20. Toxic Items Properly Labeled/Stored/Used t� V— 21. Manual/Mechanical Warewashing and Sanitizing at(60)ppm/temperature �^ 22. Manager Demonstration of Knowledge/Certified Food Manager r^ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal / r 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ✓ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ti` 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 1/ 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt 4pt apt 0 Inspected by: 14,.---1--... VA I I , ay'S Print: 2LI _ . fi LL iPs F/U Received by: Print: Title: Yes/No �—'