HomeMy WebLinkAboutHALF SHELL OYSTER BAR 2026.05.05p1Insp date05/05/2026 Time In Time Out Permit Number2025+0001685 12218 Permit TypeRetail Food Risk Process 3
Scor0Establishment OwnerMary BealmerEstablishmentHalf Shell Oyster Bar Scor0 scor10
Establishment6617 Snider Plaza EstablishmentUniversity Park Establishment75205 Establishment(214) 691-8164
1.1.
1
2.3 2.
13.133.
4 4.
14.15.5.
15.6.6.1
7.7.16.1
8.8.
17.1
9.9.18.
10.1Time Out100 19.
11.11 20.
21.2 27.
22.28.
29.
23.
30.2
31.225.
32.2
26.33.
34.41.
35.
36.42.
37.43.
38.1 44.
45.
46.39.
40.47.
LicenseMary bealmer
LicenseOwner
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
p3
p2
LicenseHalf Shell Oyster Bar License6617 Snider Plaza LicenseUniversity Park,Permit Number2025+0001685
Item/Location 16Item/Location 8Item/Location 0 True cooler Temp 042°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 1165°F Temp 9Item/Location 1 Gumbo
Item/Location 10 Item/Location 18 Temp 18Temp 2142°FItem/Location 2 White rice Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3Reach in freezer Temp 35°F Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 4 Temp 12Item/Location 4
Item/Location 21Item/Location 13 Temp 13Item/Location 5 Temp 5 Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations2 - Proper Cold Holding temperature(41°F/ 45°F)
Code Reference: 4-204.111(B)(1) - Machine vending--automatic shut off-- Cold Hold (41°F/45°F or below)
Observation: Improper cold hold of TCS foods, < 4 hours. Observed cheese sauce out at room temperature at 75 F. Must be at least 41 F.
Violation Type: Violation
21 - Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Code Reference: 2-102.12(A) - At least one employee that has supervisory and management responsibility and the authority to direct and control
food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test
that is part of an accredited program
Observation: Food establishment does not have a Certified Food Protection Manager. At least one CFM on site.
Violation Type: Violation
31 - Adequate handwashing facilities: Accessible and properly supplied, used
Code Reference: 6-301.12 - Hand drying provision.
Observation: No soap provided athandwashing sink.
Violation Type: Violation
Corrected by Date: 05/05/2026
32 - Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used
Code Reference: 228.223(h) - Equipment and utensil design and construction. safe materials and maintained in good repair
Observation: All food contact surfaces, counters, or work surfaces in the establishment are not smooth, non-absorbent and easily cleanable.
Replace damaged cutting boards as needed
Violation Type: Violation
38 - Approved thawing method
Code Reference: 3-501.13(B) - Thawing. under running water criteria
Observation: Establishment improperly thawing TCS food using the water method.
Violation Type: Violation
LicenseMary bealmer LicenseOwner
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
p3
p3 p3