Loading...
HomeMy WebLinkAboutHalf Shells Oyster Bar & Grill .- ... -~.-:"-..- ---..,... ..&~""''''A.An.llJJnUll.i^11~J:..t(.Vll,;~ Environmental Health Division 2377 N. Sfemmons Frwy - Room 607 Dall2!. TexaJ 75207 . (214) 819-2115 Fax: (214) 819-:2868 \ .,l"- P~sc cflnspection: Re~ular / Follow up ~ Compbint_ Other-,-- . .. ~ . RETAIL FoqD ~TABLisHMENT;iNSPE6ION REPORT . . . .,. . . .... ~ .'. ": Date /-25-0(0 '. ~" ~ /S"err 1"'l5iJc/~~ I~r:.." ~6lJ.,t~S't: . ~rr:/J~/46~ DEMERITSl {Re"~MietJH3REm11'''~:S(3ti~~~-mr~''eRt.s :::.. - ~-;.....o;:;:::",~t- 'i'l."'r.~::U~-''''''6 _.,......'-.~r~,..~......I....~~.,...:i~";~:JO:~<:' ?-~hk~~.:'J1i,.~ ~y,!:'r.,-,::.u_on~'::"'3.!tq4!@_~rr._rrr~~L~_~;;~rJ~.':I.Y.t?""'"'-"'_Q._. B..-Personnel'ni!h Infections RestnctedlExctuded 7 Y'Froper/Adequate H2Jldwashing a. ~ Hygienic Practices (EalinglDrlnidnglSmokinglOther) 9.~roved Sourcell....aheling 1 O. ~ound Cond"rtion . 11. {'roper Handling of Ready-To-Eat Foods 12. Cross.Conlaminati ,coos/Other . Approved Syste CCP Plznslli as Public Health Control) 14. Water Supply - Appro c Sufficient CapacityIHot and Cold Under Pressure D'EMERff.S~ {~c'ti~"'WnHr':'Wur"'ri1e:itrfie 'ut. :0,;.....,.... ..."" '3-0.:-" ''''5''i''oili', >~'! . ""ti~"""'IDJ"...~-..PI"'-".-:f::<~';':;~"""""" ~- 0 ~.J.::> .;.....:'~ $\<10 a ons.. e ulre.. mrrrculau:':"-'vIT e'. . ..~{.~e.... A;~:~;;~ " " >'",,"=s~;?-)"'~~..~"~"'~::'::"i~"";'~~~~~~::Jt1:";~~)fS.-..I!~""'.. 'f,~ ", '.. -. 15:"'ECfulpmenl Adequate to Malntain Product Temperature 1ti:'ffandwash FacTIiti es Ad equate and Accessibl e 1~dwash Facifiti es with Soap and Towels 18rMo E'1dence of Insect Contamination. 1 ~vidence of Rodents/Other Animals ~c Hems Froperly laheledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. Mec:han'ical Warewashing and Sanitizing at ( 23. Approved Sewage/Wastewater Disposal System, Pr lSposal errnometers Frovided/AccurateIProperly Calibrated (+ 2'F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repalr 25. Posling of Consumer Advisones (HeimlichlRaw Shelliish Wamingl8uffet Plate) .' 27. FOod Eslabnshment Permit ' .' ,., . .: ~'fu~ "~~;:~-I;'1'::~...!"~(r.~,,~..;...............~~.......~~...~i:~N~t'ffi:f~-'d90'"'!Da~~~o:".!:tt~1 .~~"'~~rW.ff?J~::}~o.~ . "._....-....;~ :~~.r;yJ.e.~..~l!:r.~:!~~~QS.:1.?...~~~tr...~'tc;r:S:!:~~.....~...~..._..~_~.,.;.~~.o.1~-~~~.JA,~.9n~~~....J....___~~~~'?-" ~. . 5~ . 4 Pts 3 Pts~ ^- 7 r~l2l Dements \,~o;-UP ~'W Received by:- ~ OTHER VIOLATIONS WHICH MUST BE CORRECTED " . - Food protection during storage, preparation, display, service, transportation. ' Outside storage area enclosures properly constructed, clean: controIIed incineration. " Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proot: frequency of disposaVclean. Clean clothes, hair restraints ." ". '. . 'A-- RJt;lQa.:.s:onstructed, drained,..~ood repair, cov~ring instaJlation, dustless cleaning metho4s.'..: ' Food (ice) pontact surfaces: designed, constructed, maintained, installed, located. . . . :>; ., Non-food contact surfaces: designed, constructed, maintained, installed, located. WaIls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, ~onstructed, maintained, installed, located, operated. . Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - ~ented as required. Accurate thermometers, chemical test kits provided: gauge (1/4" IPS valve).. Dressing rooms - rooms clean, lockers provided, facilities 'c.lean, located properly Wipingdoths: clean, use restricted. Premises maintained'rree of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. N on-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing, Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. ... Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enalosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . , Registered Food Service Manager registered with City; on site. .lliill: 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentiallr hazardous food cooled from 1400F to 700F more than 2 hours OR 70'F to 41 'F (4S'F) more than 4 hours OR preparec!::foods cooled to 4 1 'F (4soF) more than 4 hours: ACTION: Voluntary destruction !. COLD HOLD - Potentially hazardous food held above 410F (45'F) more than 4 hours: ACTIO:'\: Votuntary destruction - Potentiallj" hazardous food held above 41 OF (4S0F) less than 4 hours: ACnOi':: Rapid cool. (e,g. Ice bath) , HOT HOLD-Potentially hazardous food held below 1400F more than 4 hours: ACT[O=": ,"olunta!")' destruction . Potentially h3Zardous food held below 1400F I:ss than 4 hours: ACTION: Rapid reheat to I6S'F or more' COOKI:'\G. Potentiallj' hazardous foods undercooked: ACTIO:-l: Re~~ok to proper temperature ~. I. ). RAPID REHEAT[="G -Cold potentially hazardous food improperly reheated: ACTION: Rebeat rapidl)' 10 16soF 7. HAND WASHING - Food employees observed not washing hands: ACnO=": Employees should be instructed to wash hands before starting work and after smoking, eating. drinking, using the toilet, and all other times specified in the Rules. . . >,10 . , APPROVED SOURCEISOUND CO="DITIO:-: - Foods from unapproved sources/unsound condition: ACT[ON: Detention or \'oluntalj' destruction. PROPER H..\SDLI:'\G OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl)' wash hands before handling: ACT[O:'\: Voluntary destruction . CROSS CO:--T A:'>I1:'\ATION OF RA W/COOKED FOODS . Ready~to-Eat foods contaminated bi' raw poientially hazardous foods: ACTIO;';: Yoluntar)' destruction of read)" to cat foods APPROVED SYSTD[ . HACCP Plans for ROP, shellfish tanks. vari"ances. others. Written procedure for time as a 'public health control. II. 12. 13.