HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2020.09.16f iJ111 r jilLl)~\IL)7/1.1rLL)
Dallas County Health and Human Services -En~o'j;mental iiialth Divi'.
Retail Food Establishment Inspection Report ~
2377 N.STEMMONS 'RWY .•RM ~ALLAS,1X 7"07 2IHI9-2IIS FAX.214-819-2868 ~~
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in:ITime out:
~ce1o~77r;oJU j OV{\Y IEst.Type IRisk Category Pagel-of.L--
Pur n.oe of InsDection:I I l-ComDliance I ....•2-Routine I I 3-Field Invt'stil!.ation I I 4-Visit I I S-Other I-"TOT'",.,..~
Estatf7T:pa~\t \\(11\~.~I ContacUOwner Name:I
*Number of Repeat Violations:__I (
./Number of Violations COS:--(()Physi a£
~1dr:;--~lrI J;/~I CitY/Crnft ~I ~tbrrone:I Follow-up:~!s
No (circle a e)J-R =repea~lation _/Compliance Status:Out =notincompliance IN=in compliance NO=not observed NA =notapplicable COS =correctedon site
Mark the annronriate noints in the OUT box foreach numbereditem Mark'./'a checkmark in annrooriate box forIN.NO.NA.COS Mark an asterisk'*'ina"""""",ate boxfor R
Priori tv Items (3 Points)violations Re uire Immediate Corrective Action not to exceed 3 days
Comolianee Slatu./Comnlllnce Statu.
0 I N N ~I/Time and Temperature for Food Safety R 0 I N I'i C R
U N 0 A U N I/0 A 0 Employee HealtbT(F =degrees Fahrenheil)T S
I~v I.Proper cooling time and temperature 1/12.Management.food employees and conditional employees;
knowledge,responsibilities,and reporting
~2.Proper Cold Holding temperature(41 of/45°F)I 13.Proper use of restriction and exclusion;No discharge from
1/eyes.nose.and mouth
/,3.Proper Hot Holding temperature(135°F)Preventine;Contamination bv HandsI4.Proper cooking time and temperature {,14.Hands cleaned and properly washed!Gloves used properly
7 5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
J 6.Time as a Public Health Control;procedures &records I Highlv SusceDtible Ponulations
(Approved Source /16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required,7.Food and ice obtained from approved source;Food in
1/good condition,safe,and unadulterated;parasite I Chemicals
destruction
I 8.Food Received at proper temperature )'17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination to ,18.Toxic substances properly identified,stored and used
/9.Food Separated &protecte~t:d during food Waterl Plumbing
preparation,storage,display,n tast'0 /7 10.Food contacvlur~and ~,...;octeaned and •19.Water from approved source;Plumbing installed;proper
./Sanitized at V 'ppnJ!lerr:pe~ature ,back flow devicev11.Proper disposition of returned,previously served or ,-20.Approved Sewage/Wastewater Disposal System,proper/reconditioned disposal
Priority Foundation Items (2 Points V;OIaJiOIUR~I uire Co"ective Action wilhin 10 ~
0 I N N C R 0 I I'i N C R
U N 0 A 0 Demonstration of Knowledge!Personnel u N 0 A 0 Food Temperature ControV IdentificationTSTS
/'V 21.Person in charge present,demonstration of knowledge,'ri v 27.Proper cooling method used;Equipment Adequate to
,;and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
22.Food Handler/no unauthorized persons!personnel I 28.Proper Date Marking and disposition
Safe Water,Rccordkeeplng and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
./Labelilll!Thermal test strips
/23.Hot and Cold Water available;adequate pressure,safe /_Permit Requlrement,rrerequislte for Operation
/24.Required records available (shellstock tags;parasite w{30.~st ~~~ef ryrh~vflid)destruction):Packaged Food labeled
Conformance witb Approved Procedures .I /Un(n"slls,Eq./ipment,and Vendingr25.Compliance with Variance,Specialized Process,and V (
HACCP plan;Variance obtained for specialized 31.Adequate handwashing facilities:Accessible and properly
nrocessing methods:manufacturer instructions /supplied,used
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable,properly
1//designed,constructed,and used
1 26.Posting of Consumer Advisories;raw or under cooked I 33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facilitv provided
Core Items (1Point)VIOlations R~quire Corrediw .4ctio.Not III Exceed 90 Davs or Next Insoection.WhIchever Comt!$First
0 I N N C R 0 I N N C RVN0A0PreventionofFoodContaminationuN0A0FoodIdentificationT,S T S1/34.No Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food)/1/animals l//35.Personal Cleanliness/eating,drinking or tobacco use ,Physical Facilities
./36.Wiping Cloths;properlv used and stored ,42.Non-Food Contact surfaces clean
,37.Environmental contamination I 43.Adeauate ventilation and lighting;designated areas usedJ38.Approved thawing method "44.Garbage and Refuse properly disposed;facilities maintained
/Proner Use of Utensils I 45.Physical facilities installed.maintained,and clean
39.Utensils,equipment,&linens;properly used,stored,/46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled!In use utensils;properly used
I 40.Single-service &single-use articles;properly stored 47.Other Violationsandused,
Received bA 1If).tlJ.j /\Print:
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\lA/fJ'h!J.;.1~Title:Person In Charge!Owner(signature),-...I ~/"1'\
Ins~tte ~\~I~(h~~rt/f J Print:(__~1 -Business Email:(sign t••••.••
Form E}I..Qj.{-R1ivised09-2015)J -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I TEMPERATURE OBSERVATIONS
Itern/Location Temp ltemlLocation Temp Item/Location Temp
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OBSERVAnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:(JI1~')C{Print:'\\._{0 )\(i\\L<~'Title:Person In Chargel Owner(sianalure).".....-
Insp~~rA1 ~~T\'I.A t1 rrintV~'-"(signal I ,~,__.,vrt (,1 I
Samples:Y N #collected
Form EH-~ed 09-2015 '--""-