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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 ~~ -,I .--. -~:j tu A 5Z1l:re 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: ., \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 /7 - JtfrST+-N\h a_II Q I~;c~ssv 111 D I 1-,~v-J ~~LitPicenSelPermit #IPagG"fL_ I TEMPERATURE OBSERVATIONS Itern/Location Temp ltemlLocation Temp Item/Location Temp --...•...1 1()(-Pivlop v-o·t k),/r lFF .)U '-'f--,")1 I!of '-?J I (__•I /"-,_r -~ Yi?1'fYI(;P I~my 1:TT,)u ""')'1 -r-I .-~f~'-~I- f"'-......---:---.I ,[,..,7"t7 \1/,_Iii"o:LI/K"-"'c (\~1Lf'L-,(J("l.--flJ I OBSERVAnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: .__.---,., I VII f /('([)II \f)(..j ,,1-4-1/\).JVY"\.-\r-(VI i/) I v--(,1, j , '-l-/i\ll~(>\~((")11 1(\\d~C>P~'"\/(\/ICe ID ule-r ~.II"'\.J)Ljl~-f ,V\~t'0 ~~I\'IJ "" -{._' (()') '--'.r):;\/0 ({YYI mO.IY I rZ\1 ~Lft I M-V\1/\-r"~"1.'hv\tD crPf-..Y"A/~/l(j rl [.j ~-C (~ ~~ /\•.......I I.\i I I I -J-~~\I I ([h 1 VV)'-mrYfD Vl.A~\-) ,....,~\.r-..ILr\(tlAVl SVlQ.-lll.)tiu')}u )-t-TILPv".:::>m~0-:1 knc~L C; I I r...I {I .I •I •i 1 ~.U l (Oc rI n'J \inl&,.~01t)(,+em 1 ()i (1r"jAi \(nrJ -r~c ~ (\1).---r \..J0V /\ 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 '--""-