HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2020.09.17---Dallas County Health and Human Services -Environmental Health Division•Retail Food Establishment Inspection Report
2377 N.STEM;VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-k·-t-
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Pun se of nspection:I I l-Compliance ••2-Routine ••3-Field Investil!ation I •4-Vlsit ••......I 5-0ther HrrAUkoRE
~~rFl~u\l7'lu\~/~I Contact/Owner Name:
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*Number of Repeat Violations:__V "-\./Number of Violations COS:--
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Phh ell I
~tt's~,-'\V)'~V ~k>'"B I CitY/Ct':rv ~n~I Phone:Follow-up:Yes
No (circle one)
Compliance Status:Out =nolincompliance IN=incompliance NO =notobserved NA =notapplicable COS =correctedon site R=repeat vio~on ./Mark !heaDnmnriateooints in!heOUT box foreach numbereditem Mark •.,.a checkmarkinappropriate boxforIN.NO.NA.COS Mark an asterisk I *.in a ,_x for R
Priority Items (3 Points)violations Rt!Juire Immediate CO"ectil'e Action nOllo exCt!ed 3days
ComDliance Status Compliance Status
0 I (II (II c Time and Temperature for Food Safely R 0 I N (II C R
U (II 0 A 0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management,food employees and conditional employees;
knowledge,responsibilities,and reportin!!
~2.Proper Cold Holding temperature(41°F!45°F)13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
3.Proper Hot Holdin!!temperature(135°F)Preventin!!Contamination by Hands
4.Proper cooking time and temperature 14.Hands cleaned and properly washed!Gloves used properlv
5.Proper reheating procedure for hot holding (165°F in2 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
6.Time as a Public Health Control:procedures &records Hh!hlv Susceptible Populations
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
good condition,safe,and unadulterated;parasite Chemicals
destruction
8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properlv identitied.stored and used
9.Food Separated &protected,prevented during food Water!Plumbing
preparation,storage,display.and tasting
10.Food contact surfaces and Returnables;Cleaned and 19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backflow device
II.Proper disposition of retumed,previously served or 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violadOfU Re.uire Corrective Action within 10 days
0 I N (II C R 0 I N N C R
U (II 0 A 0 Demonstration of Knowledge!Personnel u (II 0 A 0 Food Temperature Control!Identification
T S T S
21.Person in charge present,demonstration of knowledge,)27.Proper cooling method used;Equipment Adequate to
and perform duties/Certitied Food Manager (CFM)v Maintain Product Temperature
22.Food Handler!no unauthorized persons/personnel 28.Propcr Date Marking and disposition
Safe Water,Recordkeeping and Food Package 29.Thermometers provided,accurate,and calibratcd;Chemical/
Labelln!!Thermal test strips
23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods:manufacturer instructions supplied,used
Consumer Advisory 32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used
26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure!Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items n Point>VIOI.thlns Reauire CO"ectWe Action Not IIIE.uuJ 90 DIIys or Next 11fS1U£tiolf.JIlhichel'er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS
34.No Evidence of Insect contamination,rodent/other 41.0riginal container labeling (Bulk Food)
animals
35.Personal Cleanliness/eating,drinking or tobacco use Phy!ical Facilities
36.Wiping Cloths;properlv used and stored 42.Non-Food Contact surfaces clean
37.Environmental contamination 43.Adequate ventilation and lighting;designated areas used
38.Approved thawing method 44.Garbage and Refuse properly disposed;facilities maintainedv-Proper Use of Utensils 45.Physical facilities installed.maintained,and clean
I 39.Utensils,equipment,&linens;properly used,stored,46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled!In use utensils;properly used
40.Single-service &single-use articles;properly stored 47.Other Violations
anoll<ed
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Print:(',I I:1d"Title:Person In Charge/Owner~
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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T I TEMPERATURE OBSERVATIONS
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OBSERVATIONS 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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Receiv~~~............-----=:7 Print:C@ Ie BrI ;r ~IIIJ ,."J(:J Title:Person In Charge/Owner(signalur ~_...-
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(signalur.J TY\I Samples:Y N #collected
Form EH·O~1J 09·2015)-