HomeMy WebLinkAboutHalf Shells Oyster Bar & Grill
DALLAS COl::\"TY HEALTH AND HUMAN SERVICES
Enyironmental Health Division
2377 N. Stem mons Frwy - Room. 607
Dallas, Texas 75207
(214) 819-2115 Fax: (214) 819-2868
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
Purpose of Inspection: Regular _ Follow up _ Complaint _ Other
Date
7-//-0c:'
Establishment:
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6. Personnel with Infections RestrictecllExcluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9_ Approved SourcelLabeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
. Cross-Contamination of Raw/Cooked Foods/Other .:STD/t If!!:
13. Approved Systems (HACCP Plansfnme as Public Health Control)
14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure
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15. Equipment Adequate to Malntain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/StoredlUsed
21. Manual WareYiashing and Sanitizing at ( ) ppmltemperature
22. Mechanical Warewashing and Sanitizing at ppmltemperature
23. Approved SewageJWastewater Disposal System, Proper Disposal
ermometers Provided/AccuratelProperly Calibrated (+ 20F)
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WaminglBuffet Plate)
27. Food Establishment Permit
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5 Pts
4 Pts
3 Pts
COMMENTS:
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Total Demerits
Follow-up Insp Received"'~ I
YES NO 'fJ.-
Inspected by:
LATIONS WHICH MUST BE CORRECTED
aration, display,
Outside storage area enclosures properly constructed, clean:
controlled incineration.
Clean clothes, hair restraints
_ Garbage & refuse containers covered: adequate number,
~C(- rode pro~f, fre~uen~PO'cle~n. .
I .~, onstructed, dramed~d repaIr, covermg
installation, dustless cleaning methods.
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Wal~~"b~d.~qllipment: constructed, good
repa ean, sur;l~es.dllStless cleaning methods.
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Lightin rovi~~ as required, fi tures shielded.
Food (ice) contact surfaces: designed; constructed,
maintained, installed, located.
Non-food contact surfaces: designed, constructed,
maintained, installed, located.
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Ware washing facilities, designed, constructed, maintained,
installed, located, operated.
Ventilation: Rooms and equipment - vented as required.
Accurate thermometers, chemical test kits provided, gauge
(1/4" IPS valve).
Dressing rooms- rooms clean, lockers provided, facilities
clean, located properly
Wiping cloths: clean, use restricted.
Premises maintained free of litter, unnecessary articles,
cleaning maintenance equipment properly stores.
Authorized personnel.
Non-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.
~ Registered Food Service Manager registered with City, on
site.
Toilet rooms enclosed, self-closing doors, fixtures, good
repair, clean, properwaste receptacles.
ITEM NO.
t.
CORRECTIVE ACTIONS TO ENSURE SAFE FOOD
COOLING - Potentially hazardous food cooled from 1400F to 70'F more than 2 hours OR 700F to 41 OF (450F) more than 4 hours OR prepared foods
cooled to 41 OF (45 OF) more than 4 hours: ACTION: Voluntary destruction
2.
COLD HOLD - Potentially hazardous food held above 41 OF (45'F) more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held above 41 OF (450F) less than 4 hours: ACTION: Rapid cool. (e.g. Ice bath)
HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTION: Voluntary destruction
- Potentially hazardous food held below 1400F less than 4 hours: ACTION: Rapid reheat to 1650F or more
3.
4.
COOKING - Potentially hazardous foods undercooked: ACTIO:'-i: Recook to proper temperature
5.
RAPID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 1650F
7.
HAND WASHING - Food employees observed not washing hands: ACTION: 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.
9,10
APPROVED SOURCE/SOUND CONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction
11.
PROPER HANDLING OF READY-TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properly wash hands before
handling: ACTION: Voluntary destruction
12.
CROSS CONTAMINATION OF RAW/COOKED FOODS - Ready-to-Eat toods contaminated by raw potentially hazardous foods: ACTION:
Voluntary destruction of ready to eat foods
13.
APPROVED SYSTEM - HACCP Plans forROP, shellfish tanks, variances, others. Written procedure for time as a public health control.