HomeMy WebLinkAboutHALF SHELL OYSTER BAR 2020.06.16Dallas County Health and Human Sen-ices -Environmental Health Division
Retail Food Establishment Inspection Report
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PUllpose 0 Inspection:I I-Compliance 1--2-Routinr I I 3-Field hl\e~til:ation I I 4-\"isit I ,5-0ther JIJ;rr,\IJS..('0 R E
E~~~~~rt~u--l}~<)\&/~vt C()nl'IClO,=~ame I
*'\ulIlbl'r uf RCPl':I('iolation",:--../:\'u111hl'r of \inlatiol1'i COS:--,,5Phy~
clt~t~":nVJ '0 vf\<'Jf ~Cil)COUr):I V '7.'r)~e{)~hl)ne:I Follol\-lIp:\"'
;\0 (circle one)---.Compliance Slalu>,Out noL in c(lmphancc 1'\in compliance 'i0 not ob!tcncu :"1,\nul appllcahle COS corrected on site I{rCpC'Jl \iolation
Mark Ihe alJPropn.Jle OOIl1ISin the OCT b(l~I,'r each numbered item MJrk './'a checkmark in appr<1pn.lIe bo\I;)r 1:'1".'\"0.'1,\,COS Mark .111 aSlcri::,k ~*.in appropriah:boA for R
Priority Items (3 Points)violalions Re lIire Immediale Corre('li"e Aclioll 110110 exceed 3 days
Comlliianre SI"tll>Cumnliancc Status
U I '"I'(Time and Temperature for Food Safety I{U I 'i .'("R
I.'N J A 0 (I.~degree'Fahrenheit)r "o iI'\0 Employee Health
T S T ./s
I /I I.Proper cooling time and temperature v,.12.\lanagclllent.food employees and conditional el11ployees:
//',knOll leduc.res{)onsibilities,anel reponinl!
.,~~~Proper Cold Holding temperature(41°F/-I5°F)V"13.Proper u~c of restriction and exclusion:0Jo discbclrgc from
V .-eves.no..•e.and mOlllh
./1//3.Proper Illll Holdill>!tcmperature(135°F)/Pn'Hntilt!!Contamination bv H••nds~/4.Proner coo"'in~tim\!and temperature ".x 1-1.H,md,cleaned allli properly washed,Glo\cs uscd properl\
/5.Proper reheating procedure lor hot holding (165 F in 2 ~".15.No bare hand contact with ready to eat foods or appro,ed
1I0urs)alternale method pro{)eriv follolled (APPROVED y '\;)
.'6.Time as a Public Health Control;procedure,&records i;"'"Highlv Susceptible Populations
Appro\ed Sou rce
~
16.Pasteuriled f,)ods used:prohibited food not offered
PJ..')teuriLeci t:1!1.!S lIsed when rc:quired
/V 7.Food and icc oblained from appro"ed ;ource:Food in
good condition.safe.and ul13dulteratcd:parasik Chemicals
/ckstruction _,
/'8.Food Receiwd at proper temperature -,1'17.Food additives:appro\ed and properl)stored:V\'ashmg Fruits
;"&Vel(ctdbles
/Protection frolll Contamination "1 IX.Toxic sub"IJnce,properlv identified.stored and used
9.Food Separated &protected,pre'cnted during food Water!Plumbing
preparation.stora~e.display.and tastill_t!
./10 Food con:)t StTl'II;1c~l,urna~,.CliSI1~t1 ,',19.\\ater li'om appro\cd sourcc:Plumbing installed:proper
SanltiLcd at,(,m/tel cratu"~.I'....backlloll de\ice
"".
V II.Proper disPosition'~C~,l?\I',1 ~f'..•..~O.ApprO\ed Sewage/Wastell ater Disposal System.proper
rcc<)nditionetl ,.di'po'al
Priority Fd'-*ldation Items (2 Points)"iolalilllls Re,lIire Correclit'l'Actioll wilhill 10 days
0 I :-."c I!()I ,,("R
r ...0 A ()Demon,tnttion of Knowlcdgc!Personnel l'"()\()Food Templ'rature Controll Identification
T -S T ./'>~.---
./~I.Person in charge presl'nt.demonstration of kno\\ledge../n.Proper cool ing method used:Equipment Adequate to
,I ,md perll)rm duties,'Certilied Food ~Iana!!cr (Cr:-I)./\1.lilltain Prouuct Temperature
"".2'2.Foud Handler no unauthorized pcrsolh!pcr"onnel ".28.Proner Date ~larkll1!!anti disJ)o"ition
Safe Waler.Rceordkeeping and Food Package
""
/'~().Thermometers pro\i(k·d.accurate.and calibrated:Chcmicall
Labeling Thermal test strips
,,"~,Hot and Cold Water available:adequate pressure,safe Pe~lIIit Requirement,Prerequisi'!_for Operation-~./'
./V 2-1.Required records a,ailable (shellstock tags:parasite 11 Food tsta~h '0"i!)nrg,~WI)de,truclion):Pacbued Food laheled 30.
r 11
Conformance wilh ApproHd Procedures Ltcr sils,Equiplnent,and \'ending
r
25.Compliance with Variance,Specialized Process.and .;31.Adequate handwashing facilities:J\cceo,siblc and properlyHAeCpplan;Variance ubtained for speciali7cd supplied,used /processing methods:manufacturer in>lruction,,
Consumer Advisory Vi I 3~.Food and "'on-food Comact surfaces CI~ble,properly
I_,~designed,constructed.and used
1 26.Posting of Consumer Ad,isories;raw or under cooked \I 33.\\'arewashing Facilities:installed.maintained.used!
!llOds (Disclosure Reminder/BulTet Plate),Allergen Lahel Sen icc sink or curb cleaning facility provided
Core Items (I Point)Vinl(/tilJl"Reqllire Correclive Actioll NOIlo El:ceed 90 Day.~or ,vexl illspectioll,J~1,ic"el'er COllie,First
0 I :..:;(R 0 I :-.:;c Rr:N 0 ,\(I Prevention of Food Contamination l''"o lI'\()Food Identification
T ~T S
~3-1.l\'u t\idcnee of Insect contamination.rodent/olher I 41.0nginal container labeling (Bulk Food)
./animals
"35.Pef>onal Ckanliness,ealln!!,dnnkin!!or tobacco u"e ,Ph\'sical Facilities
"'/36.Wiping Cloths:properly used and "tored /1/-12.",on-Food Contact sur"lces clean
;/37.Environmental contamination ,/V -13.Adequate \entilation and lightil1~:dcsu!llatcd areas u~cd
.;3X.Appro,ed thall"lJ1l!method ,j -1-1.Garha!!e and Refuse properlv di~)o'Jid:Iltcililies maintamed
Proper l'~e of Utensils t /-15.Phy,ical IClcilitie'installed.mainMled.and clean
,/•....W.Ltenstls.equipment.&lincns:rroperly u,ed,stored,'I 4(,.Toilet Facilitlc,:properl)con"tnJf:t\d,,1Ipplled.Jnd CIc,11l
/dried.&handledl In 1I,e utensils:properlv used V
;/4D.Single-serVice &single-use articles:properly ,tl1red 47.Olher Violauons
and 1I,ed
Received by:('"J
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Print:(>C'/fl Bri ...tJ"l(;/(/!'C Title:Person In Charge!Owner
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(•..•I!..!.llatur)\~~,\-11 .J
Form EH-o~~e1J 09-2015)-\~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2J77;\.STDL\IO;\S FR\'Y .•R\1607.DALLAS.TX 75207 21.t-819-2115 FAX:21.t-819-2868
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I ,-TEl\lPERATURE OBSERVA TIO:\'S
Item/Location Temp Item/Location Temp Itcm/Location Temp
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r-)--OBSERYAT10~S AND CORRECTI\'E ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT IlAS BEEi':\OL\DE.YOL'R ATTE~TION IS DIRECTED TO THE COJ\DITIONS OBSERVED A:--ID
limber NOTED BELOW:
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Reccived by:!6.)~Print:1
!?:>/"I'-:..(lv't.J /I,f Title:Person In Charge!Owner
(signalUre)'t?~/,(_....C {I"
Inspected b~,Lhlt \\~~(_...\h\A~1 ~t:)(sie.naturc)Sarnpks:Y :'i II collected
Form EH-06 ReViSeCJ0 -2 5 -9 01 )