HomeMy WebLinkAboutHALF SHELL OYSTER BAR 2018.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\,STE.\L\IO,\S FRWY"R:\1607,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
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Time in:I Tim~out:I License,Permit ;I CU)<6 I E,t.r)pe I R"k ClIegory PageL ord,
Purpose of Inspcction:I I I-COmlJliancc I ")(.1 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstabJ1n1r~~~Q tt f1)1(gfv[~r Contact Oil ner ;o.;ame:
I
*'illlllber of I~cpcat Violations:__gv':'Iilllllber of Violations COS:---
Plroi~t/res~rVd Of '~DJ1L I (!~fJ)rrttv~(t ~hioo~t)I Phone:I Folio\\-lIp:Yes
;\10 (cirdc one)
Compliance StiltU>:Out ~not in compliance IN in c~l1pli:lIlce :-;0 ~not ob,c"cd ;-';A~not applicabl COS =corrected on site I~.::repeat ••.iolation
Mark the appropriate pomts in the OUT box for each numbered item Mark 'v"a chcckmark 111appropriate box for 1:>1,~O,"A,COS Mark all asterisk'*'in appropriate bo,for R
Priori tv Items (3 Points)I'iolatiolls Remire Immediate Correctil'e Actioll 1I0tto e.n'eed 3 days
Compliance Status Cumpliance Status
n I N :;('Time and Temperature for food Safety R 0 I 1-:;C R
l'N 0/0 L N 0 A 0 Employec Hcalth
T S (F =degre~<Fahrenheit)T S
I I.Proper cooling lime and temperature /12.:l-Ianagement,food employees and conditional employees:
II"knowlcd!!e.resJ)on,ibilities,and reponin!!
~~,...:_:)roper Cold Holding temperature(-ll OF'45'F)/13.Proper u,e of restriction and e:-.clusion:No di>cilarge from
eve~.nose,and mouth
"/'3.Proper Hot Holdin~temperature(135"F),PI'cventin!!Contamination by Hands•...II"-l.Proper cooking time and temperature I l-l.Hands cleaned and properlv Ivashedl GIOI cs used properly
1/5.Proper reheating procedure for hot holding (165CF in 2 I 15.No bare hand conlnet with ready to eat foods [II'approved
Hour,)alternate method properlv tollolled (APPROVED y N )
II 6.Time as a Public Health Control:procedure,&records Highly SUSCClltibie Populations
ApproHd Source V 16.Pasteurized roods used:prohibited food not offered.•.PnsteuriLed eggs lIsed \\hen required
V 7 I-ood and ice obtamed from apprm cd source:Food in
I good condition,,are,and unadulterated:parasite Chcmicals
V clc~trllctinn
/8.F00d Receil cd at proper temperature IJ 17.Food additil es:approled and properly stored:Washing Fruits
&Vegetables
Protection from Contamination r IR.T0,ic substances pmperlv identified,stored and used
J 9.Food Separated &protected.prevented during food \hter!Plumhing
prcparation,storage,display.and tastin~
I 10.Food contact surfaces and R~lUrnables :Cleancd and I 19.Water from appr0,ed S0urce;Plumbing installed:proper
Saniti7ed at ppnlltcmperalurc baekfloll del ice
(II.Proper di,position of retul11ed,prel iously sen cd or /20.Approlcd Sewage,Wastewater Disposal Systcm.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiollS Re,"ire Corrective Actioll withill 10 days
0 I N "('R 0 I 'I "('R
L'0 A 0 Demonstration of Kno"ledge!Personnel l.'-"0 A 0 Food Temperature Control/Identification
T S X,,_s -/V'"21.Person in charge present.demonstration of knOll Icdge.~roper cooling meth0d used:Equipment Adequate to
and pcrform dutie,!Cenilicd Food :-Vlana!!er (CF:;il lain Product Temperature.,~2.Food Handler'no unauthori/ed person,'personnel ,28.Proper Date Marking and disposition
Safc Water,Rccordkceping and Food Package I 29.Thermometers provided.accurate,and calibrated:Chemical!
Labeling Thennal tcst strips
/23.Hot and Cold Water al ailable;adequatc pressure,safe -,Permit Requirement,Prerequisite for Operation
I 2-l.Required record>alailahle fshcllslOck tags:parasite "1/30.Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labelcd
Conformance with Appro\'ed Procedures Utensils,Equipment,and Vcnding-III 11 25.Compliance II ith Variance,Speeiali/cd Proccss,and 1 ~Adequate handllashing facilities:Accessible and properlyHACCPpian;Variance obtained lor specialized pplied,usedprocessin~method>:manufacturer instructions
Consumer Ad\'isory /3~.Food and :--Ion-food Contact surfaces cleanable,properly
I de>igned.constructed.and used
~
26.Posting ofCon,umer Ad,isorics:rail or under cooked I 33.\Varc\\lashing Facilities:installed.maintained.llsed,
foods fDisclosure Reminder Buffet Platc)!Aller!!en Label Servicc sink or curb cleaning facility prol idcd
Core Items (I Point)Vi(}I()fi(}lI.~Require Corrective Actio/l ,vot to Exceed 90 Da)'s or Sext !/lsf1ectioll,Wllichel'er Comes Fir~t
0 I :;"('It 0 I 1'1 'I C R
U N 0 A 0 PreYClltion of Food Contamination t,;'I 0 A 0 Food Identification
TJ'S -T S
;(~,"O E.,idence or Insect contamination,rocknt!other (41.0riginal container labeling (Bulk F00d)
/llals
y /35.Personal Cleanliness!eatin~,drinking or tobacco usc ,Ph\'sical Facilities
/.II'V Jr.Wiping Cloths:properly used and stored "42.~on-Food Contact surfaccs clean
01('37.Onl·ironmcntal contamination //43.Adequatc ,'entilation and Ii~hting:des'~nated area>used
~Appro,cd thall illl!metl10d '/4-l.Garha!le and Refuse properly di,po,ed:lacilitics mall1taincd
I Proper Usc of Utensils ,,"45.Ph"ical facilities im,talled.maintained.and clean
I 39.L.:tcnsils,equipment.&linens:properly u>ecl.stored.i/V 46.Torlet Facilities:properly con'trucled,>upplied,and ciean
dried,&handled!In u,c uten,ii>:pr0llerlv thcd
I 40.Singlc-service &single-us~articles:properly stored V 47.Other \,'iolations
and u~d
Rcccived by:rv;Print:;rr)/./Aj0 Titlc:Person III Charge!Owner
(!->ignature)r I ,
IIISP~:lt\ffifi~:1l~i\.t1,1()fil Print:'-"j;tJ!Iflmtvt!~V/~i),SinCt/'t(signa .
Form E~evised 09-2015)'I t'~~AW .••...Y ~.-//<,-,.,.J I I~_.,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\J:\,IO~S FRWY .•IOI607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
OBSERVATIONS AND CORRECTIVE ACTIONS
Item A:--JINSPECTION OF YOUR ESTABLlSWvlENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
#collected