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HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2021.03.17Dallas 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.,,,ff( ~__Il-;f I Time in:1 Time out:I License/Permit #tJ (ry1/.,/-/1 5R I Est.Type I RiskCategory PageL or~ Purpose of Inspection:I I l-ComDllance rXI 2-Rnutine I I 3-Field Investil!atioD I I 4-Visit I I S-Other TOT ALiSCORE EstabfIJ/last //s iJJ;m;!M,/}'M/;ct/Owner Name:7~Joc,1 *Number of Repeat Violations:__0./Number of Violations COS:-- PhySic;;/I)/rJ 5tt4/1It~I?;J,;oua!tiYl/frNYfIl~:I Phone:Follow-up:Ves No (circle one) Compliancr Status:Out =not incompli~ce 'lIN =incompliance NO~notobserved NA=not applicable COS =correctedon site R =repeat violation Mark theappropriate oointsintheOUT box for eachnumbered item Mark.,/'acheckmark in aporopriate box for IN,NO.NA.COS Markan asterisk'*'inappropriateboxfor R Priority Items (3 Points)violations Re uire Immediate Co"ectil'e Action not to exceed 3davs Compliance Status ComDllancr Status 0 I N N C Time and Temperature for Food Safety R 0 I N N C R U N o ,A 0 U N /0 A 0 Employee Health T S (F=degrees Fahrenheit)T /S /I.Proper cooling time and temperature 1,1 12.Management.food employees and conditional employees; /knowledge,responsibilities,and reporting I;)2.Proper Cold Holding temperature(41 of/45°F)I /13.Proper use of restriction and exclusion;No discharge from eyes.nose,and mouth "/3.Prooer Hot Holding temoerature(U5°F)/Preventing Contamination by Hands V 4.Proper cooking time and temperature 1_.I J 14.Hands cleaned and nronerlv washed/Gloves used properlv V 5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved Hours)alternate method orooerlv followed (APPROVED Y N ) v'6.Time as a Public Health Control;procedures &records /Highlv Susceptible PODulations Approved Source 11 16.Pasteurized foods used;prohibited food not offered /Pasteurized eggs used when reauired J /7.Food and iceobtained from approved source;Food in good condition,safe.and unadulterated:parasite /Chemicals /destruction 8.Food Received at proper temperature I /17.Food additives;approved and properly stored;Washing Fruits /&Ve2:etables /Protection from Contamination ,18.Toxic substances prooerly identified,stored and used //9.Food Separated &protected,prevented during food /Waterl Plumbing preparation,storage.displav,and tastin!! /II 10.Food contact surfaces and Returnables;Cleaned and J/19.Water from approved source;Plumbing installed;proper Sanitized at DDm/temDerature backtlow device /11.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points VWilltJOIU Re~"ire Corrective Action within 10 ~ 0 ~;N C R 0 I )N C R U A 0 Demonstration of Knowledge/Personnel u N A 0 Food Temperature Controll Identification T S T S '"21.Person in charge present,demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to ,..and perform duties/Certified Food Mana!!er(CFM)Maintain Product Temperature /22.Food Handler/no unauthorized oersons/Dersonnel I I 28.ProDer Date Marking and disoosition /Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical/ Labelin ••Thermal test strios .IV 23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for Operation I 24.Required records available (shellstock tags;parasite ;1 30.Food Establishment Permit (Current &Valid)Iidestnlction):Packaged Food labeled /Conformance with Appro,'ed Procedures /Utensils,Equipment,and Vending ;{25.Compliance with Variance,Specialized Process,and IVv 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized processing methods:manufacturer instructions I supplied,used /Consumer Advisory /II 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used 11 26.Posting of Consumer Advisories;raw or under cooked I 33.Warewashing Facilities;installed,maintained,used! foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)YlOlatiom Reauire Corrective Action Not to ~90 Da,'tI 0'Ne:d lns,_-don •Whichever Comes First 0 I IN N C R 0 ~~N C R U N 0 A 0 Prevention of Food Contamination u A 0 Food Identification T I S T I s,'l 34.No Evidence of Insect contamination,rodent/other /1;/41.0riginal container labeling (Bulk Food) /animals /35.Personal Cleanliness/eating,drinking or tobacco use 11//Phvsical Facilities j.I 36.Wiping Cloths;properly used and stored I 42.Non-Food Contact surfaces clean -"/I 37.Environmental contamination /1/43.Adeauate ventilation and Ii!!hting;designated areas used /38.Approved thawing method ,44.Garbage and Refuse oroperly disposed;facilities maintained Proner Use of Utensils 45.Phvsical facilities installed,maintained,and clean,39.Utensils,equipment,&linens;properly used,stored,1/46.Toilet Facilities;properly constructed,supplied.and clean dried.&handled/[n use utensils:nronerlv used 40.Si\1gle-service &single·use articles;properly stored I 47.Other Violations and usrd .1 / Received by:rtf1UJj}/(Print: j \..A-CVY)j.V;~-L '(Title:Person In Charge/Owner (signature)I - Inspected b~..l~h/y \Z~pr~'5,,..,,/./)/k 'Jlh;l-{I 7 Business Email: (signature)~./'.•..'1./tA Form EH-O~vised 09-2015)~/'1/I v ilL j