HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2015.07.17DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 No STEMMONS FRWYO ROOM 607
;. -!-"' '1'f'c OF'\~ LAS TE S 75207 lEJ lAJh ' 7 r~ ' XA { 1-fl?o L-73t¢...... -2115 FAX 214-819-2868 (J~ 216
7--/7·-/5 CITY !TOWN L ~ /VCY{$/frt fr'Yff--
San l 1 ° I Risk Category Code Date Time In Time Out Establishment Number Permit Number -
Purpose of Inspection: ]-Compliance ~utinY 3-Field Investigation 4-Visit 5;0ther
Establishment: 1-fJtL.J: Sf/ELL-s Ovol?L Owner:/\/ E/~1-/_D:fi~D_ YEN !Lfl&S
Physical Address: (.p~ i 7 JN!Di!Jz I~ Zip: 15ZL"LJ:) Phone: c2-itjy {J1 /-f/'· '-/.
OUT IN NA NO cos Food Temkerature/Time Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
a.~ 10 Proper Cooling for Cooked/Prepared Food '
v-20 Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) .0 ,.,. 30 Hot Hold (135 degrees Fahrenheit)
v / 40 Proper Cooking Temperatures v 50 Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
ltem!Location!femperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
_,, '
4 Pts Violations Require Immediate Corrective Action Remarks
t,.... 60 Personnel with Infections Restricted/Excluded
" 70 Proper/ Adequate Hand washing .. 80 Good Hygienic Practices (Eating/Drinking/Smoking/Other) ... 90 Approved Source/Labeling
1.-100 Sound Condition
:,.... 1--11. Proper Handling of Ready-To-Eat Foods
a.. I"-120 Cross-contamination of Raw/Cooked Foods/Other
V" 130 Approved Systems (HACCP Plans/Time as Public Health Control) -.... 140 Water Supply -Approved Sources/Sufficient Ca_pacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equi()ment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 1 0 Days Remarks
~ 150 Equipment Adequate to Maintain Product Temperature ,...,.. 160 Handwash Facilities Adequate and Accessible
v 17 0 Hand wash F~~th Soap and Towels :
\,/" 180 No Eviden~ of Insect Cbntamination
"""" 190 No Evidence ot Koaents/Other Animals ..,.. 200 Toxic ltems-P[l)Jl.elj_y Labeled/Stored/Used
L.-~ 210 Manu~e6"han~arewashing and Sanitizing at (~ppm/temperature
'./' 220 Manager Demonstration of Knowledge/Certified Food Manager
......... 230 Approved Sewage/Wastewater Disposal ~tern, Pro_Il._er DiSI>_osal
v 240 Thermometers Provided/ Accurate/ProperlY. Calibrated J:+2 degrees Fahrenheit)
:../ 250 Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
(/ 260 Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
i/ 27 0 Food Establishment Permit
Subtotal Other Violations-Require Corrective Action, Not to Exceed 90 Days or the Next Inspection Whichever Comes First
5pt
4pt
3pt 0,.,.'/) q () 00 / i -
Inspected by: /J..{~ {.l'QJLMA~ Print: /1 UO( PfhLLJpS Total
F/U Received by: ~d-..._,_,. /tt/ , Print:
, I
J Title: Yes/No /, ~/00
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