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
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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 �—'