HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2018.03.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STDL\IO:\S FRWY.,Ryl 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-i868
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Puroose of InSDection:I I-Compliance IV'I 2-Routine I I
I Est.Type Page _l of~/_-I-I Risk Category
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Mark
ComJlliance Status:Out =n~t in compliance IN =in compliance ~not observed NA =not applicable COS =corrected on site R =repeat vio"-;nn ./
the appropriate points in the OUT box for each numbered item Mark './'a checkmark in appropriate box for 1:\',1\'0.NA.COS Mark an asterisk'*•in ao;;;;;-riate box for R
Priority Items (3 Points)violations Re uire I",mediate Correcti,'e Action IlOttO exceed 3 days
Comoliance Status
II.Proper"~etumed,pre~'iously served or
reconditioned
o INN Ci0l/~Time and Temperature for Food Safety
(F =degrees Fahrenheit)
n "V 16.Pasteurized foods used;prohibited food not offered
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7.Food and ice obtained Irom approved source;Food in
good condition,safe,and unadulterated;parasite
destruction
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I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 of/45°F)
3.Proper Hot Holding temperature(135CF)
4.ProDer cooking lime and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control;procedures &records
Compliance Stotu,
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11 N 0 A 0
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20.Approved Sewage/Wastewater Disposal System,proper
disposal
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Approved Source
8.Food Received at proper temperature
Protection from Contamination
9.Food Separate~cted.prevented during food
preparation.stofage,displ~and tasting
10.Food conlJ{~ces an~Retum4blcl;Cle~llecJ.i!11iI 'I(I.c l
Sanitized at {'-.,(j PPlultemperatM 1V ,VO~"M,'~
Priority Foundation Items (2 Points
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Employee Health
12.Management,food employees and conditional employees;
knOll'iedge,responsibilities.and reporting
13.Proper use of restriction and exclusion:No discharge from
eves,nose,and mouth
Preventing Contamination bv Hands
14.Hands cleaned and properly washed/Gloves used properly
15.~bare hand contact with ready to eat foods or approved
a;;6nate method properly followed (APPROVED Y N )
V Hiehly Susceptible POIlUlations
/Chemicals
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17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
IR.Toxic substances properly identified.stored and used
Water/Plumbing
19.Water IrDlll approved source;Plumbing installed;proper
backflolV device
violations Re,"ire Corrective Actioll withill 10 days
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cos Demonstr3tion of Knowledge/Personnel,Iv,
21.firson in charge present,demonstration of knowledge,
atfci perform dutiesl Certified Food Manager (CFM)
11/22.Food Handler/no unauthorized persons/nersonnel
Safe Water,Recordkeeping and Food Package
Labelinl!./
1/23.Hot and Cold Water available:adequate pressure,safe
24.Required records available (shcllstock lags;parasite
destruction):Packaged Food labeled
/Conformance with Approved Procedures
25.Compliance with Variance,Specialized Process,and
HACCP plan:Variance obtained for specialized
processing methods:manufacturer instructions
Consumer Advisory/
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Food Temperature Control!Identification
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
28.Proper Date Marking and disposition
29.Thermometers provided,accurate,and calibrated:Chemical!
Thermal test strips
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Permit Requirement,J!l:aqqu site for 0Deration
30.Food Establishment perm'~nt~Vi Q.U y
Utensils,Equipment,and Vending
31.Adequate handwashing lacilities:Accessible and properly
suppl ied.used
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
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26.Posting of Consumer Ad,isories:ralV or under cooked V 33.Warewashing Facilities:installed.maintained,used/
foods (Disclosure!Reminder/BuITet Plate)/Allergen Label 0/Service sink or curb cleaninl!t:1cility provided
Prevention of Food Contamination
Core Items (I Point)Violatiolls Require Corrective Actioll Not til Exceed 90 Days or Next Illspectioll,IH,iel,el'er Comes First
Food Identification
IN/.N ,A
rLV"1 "...34.1\0 Evidence of Insect contamination,rodent/other
V~animals
l//,35.Personal Cleanlinesseating,drinkin~or tobacco use
.I 36.Wiping Cloths:properlv used and stored
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V 38.Approved thawing method
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ProDer Use of Utensils
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Received by:
(signature)
39.Utensils,equipment,&linens:properly used.stored.
dried,&handledl In use utensils:properly used
40.Single-service &single-use articles;properly stored
and used
\~)R \JJ ~.I Print:LA )YI \tr10,V)If..)hI'tP
Inspected by:,c;1/...I
(signature)'I I'\.Uffi .\'\~
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(--YI/\~\'(I ~nt:
Form EH-06 Revisea-rl9-2015 -I
41.0riginal container labeling (Bulk Food)
Phvsical Facilities
42.Non-Food Contact sur laces clean
43.Adequate ventilation and Iiuhting:desi!!nated areas used
44.Garbage and Refuse properly disposed:facilities maintained
45.Physical lacilities installed.maintained,and clean
46.Toilet Facilities:properly constructed.supplied,and clean
47.Other Violations
Title:Person In Chargei Owner
Business Email:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VIMONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Temp Temp T~mpItem/Location Item/Location Item/Location
OBSERVATIONS AND CORRECTI.VE ACTIONS
Item AN I SPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
NOTED BELOW:
Sam les:Y N II collected
Title:Person In Charge/Owner