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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 D~ IITimeout:/I License!Permit;l Puroose of InSDection:I I-Compliance IV'I 2-Routine I I I Est.Type Page _l of~/_-I-I Risk Category 1--'~LlISWI••••lb/\;1..1is..!_t..\1111_eeJ.n~J.Jaa..Jl1l<n.r.leJ·~l--l(._,L:-"'I.--II-(..J4'><.1."~",---/,_...••......--l'i'~.,....,.___lj-c~o_n_ta_ct_,o_'_v_ne_r_N_'a_lll~eoo::-;::",,-<-,--I,--*_"'_'U_m_b_e_r_of_R_e_pe_a_t_V_iO,I,,_ti_on_s_:=~----l/1)-()11'1\1\'-+-1\\1\0 I'J.'"Y ff ,-II /./NumherofViolations COS,__/< PhYfC~tdt,~nl'rli ~~t1~r{~\L lftftK I Phone:I~~"0'~~~I~~e:~:) 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 ~~+-~~~~.~__L-~__~_~-L __~P~a~s~te~l~lr~iz~e~d~e~g~g~s~l~ls~e~d_~~'h~e~n~r~e~qu~ir~ed~-4__~ 7.Food and ice obtained Irom approved source;Food in good condition,safe,and unadulterated;parasite destruction )<./" y V_,w ~~ 1/ ~ \IVV./ \I /'. )<J - V .;Ir VV 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, R o I 'I '\C 11 N 0 A 0 T /s 20.Approved Sewage/Wastewater Disposal System,proper disposal R 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 / 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 I I .// ,/ / I'II / 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 J 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/ R j v 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 o I 'I C l:'lOA 0 T S, 1/ I 1/ 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 R / 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 /~-+~\l4-~I~""-+__+-3~7~.~E~n~v~i~ro~n~n~le~>1~1l~al_c~0~n~t,~am~in~a~t~io~n ~_, V 38.Approved thawing method o U T cos ProDer Use of Utensils R J" R 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 .\'\~ 0 I 61}C t.:N 0 T S I I /, -.J ~~ IIJ / I / (--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