HomeMy WebLinkAboutHALF SHELLS OYSTER BAR 2021.03.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2J77:\.STDJ:\IO:\S FRWY.,R;\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868,..-::l
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Time out:~LiCenSed)CrnllT II (5'.'-~~(fI;ope I ~~t(~~YrPa~e I o~
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Purpo.e of Insprction:I I I-Compliance I l/1 2-Routine I 3-Field Investigation I I 4-Visit IV'I 5-0the"TOTAL/SCORE
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.~\nerNaI1lC:I *:\ull1ber of Rcpc..·atViolatiuns:__
(I'I,f :'iulIlber of Violations COS:--'"
Physifallfd~'ei+\nidi !,\_)~countU \_)~2otPhone:1ILj )uLt I -(.1~lct'lJ:Yesreleone)--,
R :n.:pe~H violat~Compliance Slalu>:Out -:not in c(lmplian~e IN =in compliance ;0.;0 s not ob,cr\'cd NA not applicahk CO,'corrected on site
Mark the allofOoriate ooims in the OUT bo,for each numbered item Mark ',f'n eheei-mark in .lOllropriate bo~tor 1:'1".1"0,~A.COS Mark an asterisk'*.in aoofOoriate bo"for R
Pl"iority Items (3 Points)violatiolls Re,uire Immediate Correetil'e Aclil)lIlIOt to exceed j d(IYs
COlllolianre Status Compliance Stalus
0 I N ,'II C Time and Temperature for Food Safety R 0 I N ;'II C R
U N 0 A 0 U N 0 A 0 Emplo)'ee Health
T S IF =degree,Fahrenheit)T S
V I.Proper cooling time and temperature /12.Management.food employees and conditional employees;
I V knowledge,responsibilities.and reporting
j 2.Proper Cold Holding temperaturc(41 OF/45°F)/v 13.Proper use of restriction and exclusion;No discharge fcom
eves.nose.and mouth
/3.ProDer Hot Holding temDerature(135°F)'"Preventing Contamination bv Hands
/1/4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used properly
j 5.Proper reheating procedure for hot holding (165°F in 2 Vi 15.No bare hand contact with ready to cat foods or appro,ed
'/Hours)•...altemate method properlv followed (APPROVED y N )
./6.Time as a Public Health Control:procedures &records Hiehly Suscelltible POllulations
Approwd Source l'16.Pasteurized toods used;prohibited tood not offered
,Pa5teurized eggs used when required
I 7.Food and ice obtained ICOlllapproved source;Food in
good condition.safe,and unadulterated;parasite Chemicals1/destruction J
J 8.Food Received at proper temperature i 17.Food additives;approved and properly stored;Washing Fruits
/&Vegetables
Protection from Contamination .v 18.Toxic substances properlv identitied.stored and used_v 9.Food Separated &protected.prevented during food Water!Plumbing
preparation.stora.gc,display,and lasting
./10.Food contac~1~~Return~,~:CIe:'M (('0 t v 19.Water Ii'om approved source;Plumbing installed:proper
Sanitized at t)m/'mperalll 1 ((\.•.back flow de\'ice,J
.,V II.Proper disposition~ned,previously served or ...V 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re,"ire Correct;,'e Actioll ",ithill 10 days
0 I N "("R 0 I N V.C Ii
U N 0 A 0 Demonstration of Knowledge!Personnel l'N ~II 0 Food Temperature Contrul/ldentifkation
T S T S
/'-21.Person in charge present.demonstration of knowledge."'27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food ,\fana!2er (CFM)"'V Maintain Product Temperature
/n.Food Handler/no unauthorized person,/personnel .;28.Proper Date Marking and disposition
Safe Water,Rccordkeeping and Food Package V ~9_Thermometers provided.accurate,and calibrated:Chemical!-Labeling J Thermal test strips
/1/~,Hot and Cold Water available;adequate pressure.safe /Permil Requirjmelll',Prerequisite for Operation_0.
/24.Required records available (shellstock tags:parasite '1 30.Food Est~I~!ll1f,i~)1t l/Uj"r:&~ali(1\destruction):Packaced Food labeled
ill r=r Conformance with Approved Proc('dun's Utensils,Eqlli~nent.and Vehding
As.Compliance with Variance.Specialized Process.and V 31.Adequate hand"ashing faei lities:Accessible and properlyHACCPpian;Variance obtained lor specialized '"supplied,usedprocessingmethods;manufacturer instructions '/
./Consu mer Ad\'iSa..f'_t\I .A II 3~.Food and Non-tood Contact surfaces cleanable.properly
designed.constructed.and u,cd
~
26.Posting ofConsul11er Advisories;raw or under cooked /33.Ware\\·ashing Facilities:installed,maintained,lIsedl
foods (Disclosure/Reminder/Bu fTet PlJtc)!Aller>!en Label Service sink or curb cleaning faci lity provided
Core Items (I Point)Villlllli(}IISRequire Corrective Actioll Nllt to EXCI!cd 90 Day.<(}r Next IlIspecti(}1I .WlticJ,el'er COllle<Fir"
0 I N :-I C R 0 I N N C R(;N 0 "0 Prevention of Food Contamination t:N 0 "0 Food Idenlincation
T S T S
~
34.No Evidence of Insect contamination,rodent/other /41 .Original container labeling (Bulk Food)
./animals
./,./35.Personal Cleanliness/eatin1(,drinking or tohacco use Physical Facilities-'_36.Wining Cloths;properlv used and stored ./42.Non-Food Contact surfaces clean
'""V 37.Environmental contamination "'"43.Adequate \entilation and lighting;dcsi~nated areas used
i/38.Approved tha\\'in!!method /'44.Garbage and Refuse properly disposed;facilities maintained
ProJler Use of Utensils \-1-'"45.Phvsical facilities installed.maintained.and clean
V'-39.Ltensils.equipment.&linens;properly used.stored./46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In usc utensils:nronerlv used
,1/40.Single-service &single-use articles;propcrly stored 47.Other Violations
and used I
Received by:('tV/Print·
'lAt\.-h V-1..J r",-x /cL_
Title:Person In Charge/Owner
(signature)/'-.(
Inspected ~\IM~W bvrHT11_1(;>(Print:Bu.!otinc:rts Email:
(signature)
Form EH-06~ed 09=7015)
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
License/Permit #
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
:;
Title:Person In Charge/Owner
Sam les:Y N #collected
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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~'~\r\i\t\\UJ<)0·~reU_Lt \'1-)(\\cU r'ffi~::LJ?I LicenselPermit #I Page~f_2
~TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVAnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDlTlONS OBSERVED AND
Number NOTED BELOW:
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(sf:".1'>..lilrl"lJ/oJ _LL 1-'((Print:--'lil!u~11 tl n .1 --Samples:Y N #collected
F~b Revised 09-2015