HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2017.03.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDt:\IO:-;S FRWY.,lUI 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 .-
D~-7.-/'r I Time in:I Time out:I LiccnsdPermit #75+0 I
Est.Type
I
Risk Category Page _L of.¢.-
/
Purpose of Inspection:I I I-Compliance I vi 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAUSCORE
EstflfLr ~)f£LLS o .~(t,conlact/~Name:/31\1/}c-I
*.'umber of Repeat Violations:__
'y"5ifJI_.(Zit,_,.j)V ./Number of Violations COS:--i-Physical /{ddress:6{;/7 .9J IDCf7 p~iIY'CYiVij/h\r..!4 '?Cfzt5l Phone:I Follow-up:Yes
:'Iio (circle one)
Compliance Status:Out =not in compliance I!'\=in compliance :'Ii0 =nut obsen ed NA =not applicable COS =corrected on site R =repeat violation I
Mark the appropriate points in the OUT box for each numbered item Mark './'a checkmark in appropriate box for IN.1\0.:-IA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re uire Immediate Correctil'e Action 1I0tto exceed 3 da)'s
Compliance Status Comoli:mcc Status
0 I N :\C Time and Temperature for Food Safety R ()I l'i s C R
U N 0 A 0 l N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature y/I~.iVlanagement,food employees and conditional employees:v knowledge.responsibilities.and reporting
"2.Proper Cold Holding temperature(.JloF/45°F)13.Proper use of restriction and exclusion:No discharge fromviVeves.nose.and mouth
y 3.Proper Hot Holdin1!temperature(135°F),Prewnting Contamination by Hands
"4.Proper cooking time and tcmperature -14.Hands cleaned and properly washed/Gloves used properly
V
5.Proper reheating procedure for hot holding (165°F in ~15.No bare hand contact with ready to eat foods or approved
Hours),altenu!te method properly followed IAPPROVED Y N )
./6.Time as a Public Health COlllrol:procedures &records ~lil!hly Suscel)tible POl)ulations
Approved Source ~16.Pasteurized foods used:prohibited food not offered
PasleuriLed eggs used when required
7.Food and icc obtained li·Dlnapprol'cd source;Food in
,/good condition.safe,and unadulterated;parasite Chemicals
destruction
8.Food Received at proper temperature tf 17.Food additives;approved and properly stored;Washing Fruits..'&Vegetables
Protection from Contamination vl IR.Toxic substances properlv identified.stored and used
\.9.Food Separated &protectcd,preventcd during food Water/Plumbing
preparation.storage.display.and tastinl!
\.-/'10.Food contKurfaccs ~d Returnables:Cleaned and 19.Water trom approved source;Plumbing installed:proper
Sanitized at 0 al temperature v.,.backllow device
r II.Proper disposition orreturtled.previously sen ed or ",/20.Approved Sell'ageIWastewater Disposal System.proper
v'reconditioned disposal
Priority Foundation Items (2 Points violatiolls RCI lIire Corrective Actioll withill 10 dal's
0 I N "C R 0 I ~!'O C R
N 0 A 0 Demonstration of Knowledge/Personnel v N 0 0 rood Temperature Control/Identification
T S T S
V ~1.Person in charge present.dc:monstration of kno\\ledge,27.Proper cooling method used;Equipment Adequate to
and perrorm duties/Certified Food l'vlanager (CFil-l)•.."Maintain Product Temperature
"~~.Food Handler'no unauthori7ed persons/personnel 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ,,""29.Thermometcrs providcd.accurate.and calibrated;Chemical/
Labelin!?Thermal test strips,
23.Hot and Cold Water available;adequate pressure,safe Permit Requirement.Prerequisite for Operation~
/24.Required records available (shellstock tags:parasite 1 30.Food Establishment Permit (Current &Valid)v destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance 1\ith Variance.SpecialiLed Process.and ~V 31.Adcquate handwashing racilities:Accessible and properlyvHACCPplan:Variance obtained lor speciali/cd
processing methods;manufacturer instructions supplied.used
Consumer Advisory .•..'32.Food and Non-Iood Contact surraces cleanable,properly
designed.constructed.and used
."f 26.Posting orConsumer Adl isories:raw or under cooked II'v'33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure Reminder/Buffel Plale)!Aller~en Label Service sink or curb clean in!!facility provided
Core Items (I Point)Violatiolls ReQllire Corrective Actioll Not tll Exceed 90 Dol'S or Next Illspectioll •Whicl,el'er Comes Firlt
0 I ~"C R 0 I ""C R
U N 0 A 0 Prev~ntion of Food Contamination ['I 0 A 0 rood Identification
T S T s
I)'34.No Evidence of Insect contamination.rodent/other "V 41.0riginal container labeling (Bulk Food)
animals
V 35.Personal Clcnnlincss/c3tim!.drinking or tobacco use Physical Facilities
V 36.Wiping Cloths;properly used and stored t,..'"42.Non-Food Contact surfaces clean
v 37.En,ironmental contamination vi-'43.Adequate \'entilation and lighting:designated areas used,
;/38.ApprOl,ed thawing mel hod "'V 44.Garbage and Refuse properly disposed;facilities maintainecl
Proper Use of Utensils '"45.Physical facilities installed.maintained.and clean
/39.Utensils,equipment,&linens:properl)used.stored.II'46.Toilet Facilitics;propcrly constructed.supplied.and clean
/dried.&handled/In use utelbils:properlv used
/40.Single-sen'ice &single-usc iJ,rlicles:properly slored V 47.Olher Violations-andused_~I,
Received b~A/Z ,z-2:--:7_Print:,/tvr /jCry,JL Title:Person In Charge/Owner
(siL!nature)_/f)----
Inspected by:lfy;;:.)Q~£ofA~Print:Hi-I D..r PhI LLt)x:;.Business Email:
(signature)}.
Form EH-06 Revised 09-2015 /f I I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I TEMPERATURE OBSERVATIONS
ItemiLocation Temp Item/Location Temp Item/Location Temp
CL/9v;Chtv.J~pt
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
3~(]Jc1fiv'!7-p tr B(..IIJ.)I)?lA!;
d3 I{t-~J)/lkC-'l MA1A/!J..7NOt]
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Received b~~;{/~/_../(_/J Print:,,/+(I/lr-/:JOyt-L.Tille:Person In Charge/Owner(si~nature)•..--
Inspected by~/~./(If}(jf7~fJp Print:P\J/~PhIW/~(si~natllrc)Samples:Y N #collected
F -,,,-arm EH 06 (Revised 09 2015)