HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2019.04.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDLVJO~S FRWY.,R'\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I l\11/%,(1 1Time in;1Time out;I License/Pennit:J f<W\i ~?.n74 1 E t.Type
I Risk Category Page~of Cl"'-
~
Puroose oflnspection:I I I-Compliance ~2-Routine I I 3-Ficld Investi!!lltion I I 4-Visit I I 5-0ther TOTAUSCORE
Estaf/;Jfanr!J/J!J(.t /d1J1"\~"
Contact/Owner Name;
I
*:\umber of Repeat Violations:__
,/","umber of Violations COS:-i-1
P~sit'Addres7~I~A"".--?~/°t;j~:TI1fhf~1J@~Phone;
I
Folhn,-up:Yes
.~,,,,17 ."~?'.('~No (circle one)
~•••I I .~',,";JComplianceStatus:Out =not in compliance IN =in com iance :\0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the annropriate points in the OUT box for each numbered item 'Vtark ,,/.a check mark in annronriate box for 1~.l"O.NA.COS Mark an asterisk'*.in annronriate box for R
Priority Items (3 Points)violatio"s RC7uire Immediate Correcth'e Actio"1I0tto exceed 3 days
ComDliance Status Compliance Status
0 I N 1'1 C Time and Temperature for Food Safety R 0 I N 1'0 C RUNJ.A 0 U N ~A 0 Employee HealthTS(F =degree,Fahrenheit)T S
Iv-I.Proper cooling time and temperature 1/7 12.Management.food employees and conditional employees;,;,I knowledge,responsibilities.and reportinoV~2.Proper Cold Holding temperature(41°F!45°F)1/13.Proper use of rest ric lion and exclusion;No discharge from,V .A eyes.nose.and mouthFj~3.Prooer Hot Holding temperature(135°F)/Preventing Contamination by Handsy174.Proper cooking time and temnerature r//I 14.Hands cleaned and orooerly washed!Gloves used DronerlY
1/V 5.Proper reheating procedure for hot holding (165°F in 2 IJV 15.No bare hand contact with ready to cat foods or approved
Hours)Alternate method properlv followed (APPROVED Y N )1/6.Time as a Public H~alth Control:nrocedures &records ~Hit'hlv SusceDtible POilUlations
Approved Source -r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eugs lIsed when required1/1/7.Food and ice obtained from approved source;Food in
~V good condition.sale.and unadulterated:parasite /'Chemicals
destruction
V 8~Food Received at proper temperature {/f 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/'Protection from Contamination IA'IR ~Toxic substances properly identified.stored and used
t/l V 9~Food Separated &protected.pre\ented during food Water!Plumbing
oreoaration.storage.displav,and tasting /
fV 10.Food contact surfaces and Returnables;Cleaned and !IV V 19.Water from approved source:Plumbing installed;proper
Sanitized at pom/temneraturc back flow device
V II.Proper disposition ofrcturned,previously served or tV 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatio"s ReI Ilire Corrective Actioll withill 10days
0 I N N C R 0 I N 'i C RUN~A 0 Demonstration of Knowledge!Personnel t.:N 0 A 0 Food Temperature Control/IdentificationTl.-S T A s
t/V 21.Person in charge present.demonstration of knowledge.1I~!7 27.Proper cooling method used;Equipment Adequate to
and oerform dutiesl Certified Food Mana~er (CF'VI)i\laintain Product Temoerature-,22~Food Handler!no unauthori7ed nersons!nersonnel FI/28.Proner Date Marking and disposition
/_Safe Water.Recol'dkeeping and food P:lckage V 29.Thermometers provided.accuratc.and calibrated:Chemical!
Labelin!!./Thermal test strips7/23~Hot and Cold Water available:adequate pressure.safe ,I Permit Requirement,Prerequisite for Operation
II 24.Required records available (shellstock tags:parasite ;(30~Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labeled -
/Conformance with Approved Procedures /Utensils,Equipment,and Vending
125~Compliance with Variance.Specialized Proccss.and ~cI 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
Drocessing methods:manufacturer instructions /supplied.used
/Consumer Advisory I J 32.Food and Non-food Contact surl~1ccs cleanable.properly
designed.constructed.and useci
~26.Posting of Consumer Ad\isories;raw or under cooked V 33.Warc\\ashing Facilities;installed.maintained.uscd/
foods (DisciosurelReminderfBuffet Plate)/Allcr!.!en Lahel I Service sink or curb cleaning facility pro\ided
Core Items (I Point)Violatiolls Require Corrective Actioll Not ttl EXded 90 DOl'S or Next IlISoectioll •WIr;clrel'er Comes First
0 ~t)N C R ()I V'N C RUA0PreventionoffoodContanlinationl''i 0 A 0 food IdentificationTSTIISr7I/'34.NO Evidence of Insect contamination.rodcnVother r 17 'If .Original containcr labeling (Bulk Food),_animals /I ~[;0 35.Personal Cleanliness/eat in!.!.drinkin~or tobacco usc /)Physical Facilities11//36.Wioinu Cloths:properlv used and stored ,/1 42.Non-Food Contact surlaces clean17fT37.Environmental contamination 1.1 '/~43.Adequate ventilation and lighting;designated areas used1/-38 Aoormed tha\\in!!method "VA 44.Garbage and Refuse properly disposed;facilities maintainedNlI-__.....Proper Use of Utensils till /45.Phvsical facilities installed.maintained.and cleanx-,7 ~~ensils.equipment.&lincns:properly used.stored.II 46.Toilet Facilitie,;properly constructed.supplied.and cleana,&handled/In use utensils:nrooerlv used
V 40.Single-service &single-lise articles:properly IOred II 47~Other Violations
and used ~
Received by:\A )lr<:i"J V,Print:t~h'{Y\OJ.A Ik )hitf Title:Person In Charge/Owner(signature)
Inspected b~?A t)~~.--_'JAI.~J '21 /1.•_/1.17\'ine,s Email:(signature)....-~----~-./
Form E~6 (!(evised 09-2015)7 ~,:..-"",..,~~7 '/f/.•..../',~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM;VIONS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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'v "-"-TEMPERATURE OBS'ERV ATrONS -(
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVA TlONS AND CORRECTIVE ACTIONS
Item AN INSPECTIONOF YOUR ESTABLISHMENT HASBEEN MADE.YOURATTENTION IS DIRECTEDTO THE CONDITIONS OBSERVED AND
N~ber NOTED BELOVY:
V~)//1#11.51/<;.q;r,-,7r2~}(IYJIJIJ.A;.-''''/,/."r_~·'I~_v (;JW/wtr Ir}1J1¥)"?-rl')ff/(j ~/;~;'.~'/.(p//t'did PH ~rtlL-.7 VI 'I /v
Received by:lA \\Ac I~It Print:I,..\h 'n-V\Q LA (AJV\(W Title:Person In Charge/Owner
(signature)
Insp~~~VA ~~C PJ3F,;;~AU,;;J ~I ---to Samples:Y N(siQna ----•...y #collected
~H-06 (Revised09-20 ,,"vl LV'"-/V tt7