ODDFELLOW'S.

LACK OF DATEMARKING

SEAL ALL HOLES AND GAPS

OBSERVED DUMPING IN HANDSINK IN KITCHEN

PARTIALLY COOKED POTATOES 69.1*F STORED AT ROOM TEMPERATURES , COOKED CHICKEN 101.*F

RAW CHICKEN 53*F, SLICED STRAWBERRIES 59.8*F, SLICED TOMATOES 48.5*F, RAW EGGS 56.4*F,

WIPING CLOTH STORED ON PREP TABLES, COUNTERS, AND HANGING FROM EMPLOYEES

REPAIR IN KITCHEN

WIPING CLOTH STORED UNDER FOOD EQUIPMENT

LACK OF HANDWASHING FOR BAR AND KITCHEN STAFF

OBSERVED SEVERAL FLIES LANDING ON UTENSIL AND EQUIPMENT

RAW EGGS YOLKS STORED ABOVE RTE FOODS

OBSERVED SKILLETS STORED IN MOP SINK

EMPLOYEES WEARING BRACELETS AND WATCHES

IMPROPER GLOVE USE: FAILURE TO CHANGE GLOVES AND PROVIDE FOR EACH HAND

CLEAN ALL

KEEP PROTECTED

COVER ALL FOOD ITEMS

HANDLES STORED ON TOP OF FOOD ITEMS

CLEAN ALL THOROUGHLY

SEAL ALL HOLES AND GAPS

DISCONTINUE PARTIALLY COOKING FOOD ITEMS POTATOES 69.1,69.5*F

DUMPING IN HANDSINK AT BAR

REPLACE MISSING CEILING TILE

PAR COOKED POTATOES STORED AT ROOM TEMPERATURE 62.9*F

PROVIDE IN RESTROOM

PERSONAL DRINK STORED ON PREP TABLE AND WITH FOOD ITEMS FOR CUSTOMERS

OBSERVED SEVERAL FRUIT FLIES IN ESTABLISHMENT

PROVIDE FOR ALL

REPAIR ALL

EMPLOYEE PREPARING RAW BACON AT SALAD STATION

UNCOVERED FOOD ITEMS STORED UNDER LEAKING CONDENSATION IN WIC

WIPING CLOTH STORED ON PREP TABLE AND FLOOR

COVER FOOD ITEMS IN COOLER

CLEAN ALL

BUTANE STORED WITH FOOD ITEMS

LACK OF HAND WASHING

WIPING CLOTHS HANGING FROM EMPLOYEES AND STORED ON PREP TABLE THROUGHOUT ESTABLISHMENT

BOWL USED FOR SCOOPING POTATOES

CLEAN ALL THOROUGHLY

PROVIDE FOR ALL

LABEL ALL FOOD ITEMS

REPLACE MISSING CEILING TILE ; SEAL ALL HOLES AND GAPS

PROVIDE EMPLOYEE HEALTH POLICY

OBSERVED DUMPING IN HAND SINK

SLICED TOMATOES 49*F, SLICED TOMATOES 45*F , SALMON 46*F, RAW CHICKEN 45*F IN CHU, COOKED POTATOES 47*F STORED ON PREP TABLE

OBSERVED FOOD ITEMS WITH EXPIRED DATEMARKING

RAW SALMON STORED BEHIND RTE FOODS; RAW MEAT STORED ABOVE RTE FOODS

PERSONAL DRINKS STORED IN PREP AREA AND ON CUTTING BOARD

LACK OF HAND WASHING

CLEAN ALL

CHEMICAL STORED WITH FOOD ITEMS

LACK OF HAND WASHING

PERSONAL DRINK STORED IN PREP AREA AND WITH CUSTOMER UTENSIL

REPLACE MISSING CEILING TILE; SEAL ALL HOLES AND GAPS

RAW EGGS 58*F STORED ON PREP TABLE, CHEESE 57*F, RIC 50*F,

OBSERVED RTE FOODS STORED WITH RAW MEATS

REGISTER CFM WITHIN 48HRS

WIPING CLOTHS STORED ON PREP TABLE, UNDER AND ON CUTTING BOARDS

PROVIDE FOR ALL

OBSERVED DUMPING IN HAND SINK

CHEMICAL STORED NEXT WITH EQUIPMENT

shelving and racks oxidized and rust must be replace or repair to avoid cross contamination PIC must be ensure RI cooler unit at kitchen area have proper cold food temperature of 40 F or below

lights not working inside kitchen area must be replace or repair to proper condition

missing RFSM certification must be have FSM registered with the city

sanitizer buckets on all areas at floor level must be 6 inches out the floor level

missing body fluids clean up procedures / spill kit

all cooler units on all areas inside and outside dirty with food debris, grease accumulations and stagnant water must be clean and sanitize all cooler units to avoid cross contamination

missing tiles inside kitchen area must be closed all gaps on all areas to avoid pest harboring

missing date marking on food containers inside RI cooler unit front kitchen area must be have proper food date marking on all food containers

missing food labeling on all food containers must be have proper food labeling on all food containers

missing thermometers inside cooler units must be have visible and working thermometers

missing splash at hand sink prep area must be have a splasher to avoid food contamination when preparing food

fly activity observed must be contact pest management to eliminate pest

LABEL BULK BINS

GUAC 46, SLICED TOMATO 48, CHICKEN SALAD 48 DEGREE F

SERVICE SALAD COOLER EXCESS CONDENSATION, REMOVE TOWELS

RAW CHICKEN OVER FRUIT

GNATS AT BAR AROUND HAND SINK AND TRASH

FIX HANG ELECTRICAL LIGHTS, CLEAN CEILINGS

ITEMS PAST DATE GARLIC OIL 5/3, ITEMS WITH NO DATE

EVIDENCE OF DUMPING IN HAND SINK AT BAR

REGISTER WITH THE CITY OF DALLAS

NO TOWELS UNDER CUTTING BOARD

AT ALL HAND SINKS IN KITCHEN AND IN BAR AREA

RAW CHICKEN STORED ABOVE RAW SALMON IN WIC

0 PPM SANITIZER AT DISHWASHER AT BAR

OBSERVED EMPLOYEES PUT N GLOVES WITHOUT WASHING HANDS

RAW SALMON 50 DEGREE F, RAW SHELLED EGG 52 DEGREE F AT COOK LINE

OBSERVED POTATOES IN WATER ON GROUND

CUT FRUIT AND VEGETABLE IN RIC LACKING DATE

AT BAR AREA

DESIGNATE AREA FOR EMPLOYEE ITEMS, OBSERVED PERSONAL DRINK BY DISHWASHER AREA, OBSERVED PERSONAL WATER BOTTLES THROUGH OUT KITCHEN

LABEL SPRAY BOTTLE, OBSERVED UNLABELED SPRAY BOTTLE BY DISHWASHER

CLEAN WALL TO BE FREE OF FOOD DEBRIS BY DELI SLICER AND POTATO CUTTER

OBSERVED EMPLOYEE TOWEL DRYING CUPS AT BAR

floors, walls and ceiling dirty inside kitchen area must be clean to sight and touch premises dirty must be clean during operational hours if contamination occurs

missing writing employee health policies

cutting boards lost smoothness inside kitchen area must be smooth and easy to clean

vent hood dirty must be clean to avoid soiled and debris contamination

missing sanitizing solutions inside kitchen area and bar section must had sanitizing solutions available at all times to decontaminated surfaces areas sanitizer buckets 100 ppm Chlorine 3 c sin

hand sink without hot water must be had hot water at all times

raw food mixed with CTS food inside WI cooler must be separate food properly

missing food thermometer inside cooler units must be had working thermometers visible and properly adjusted

cooler unit 50 F bar section area must be check all cooler units to be adjusted and repair properly

missing date marking in all food containers inside cooler units must had date marking

lettuce 58 F mixed drinks 50 F tomato 65 F meat 65 F

gaps in ceiling were lights are located must be repair all gaps holes in walls must be closed all holes and repair properly broken lights lights must be working properly floors tiles broken i

missing food labeling in all food containers stock room and cooler units must be label all food containers in all areas

PIC need to ensure the use of sanitizing solutions

ice box on bar missing ice cover must be had a lid or cover to avoid contamination kitchen sandwich lids or cover cooler units bents cooler units lids should be close properly to avoid contamin

cement floors inside bar area with cracks and rough surfaces must be smooth and easy to clean

RAW CHICKEN: 48.2 F

WASH HANDS BEFORE DONNING NEW GLOVES

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

ONE FOOD PREPARATION WORKER LACKING A FOOD HANDLER'S CERTIFICATE

BAR HAND SINK (DISHES STORED INSIDE)

BROKEN REACH IN COOLER GASKETS BROKEN KNOBS ON STOVE (STAFF USING PLIERS TO ADJUST SETTINGS)

OBSERVED FOOD PREPARATION WORKERS EATING IN THE KITCHEN

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

GLASSES STORED ON TOP OF CLOTH IN THE BAR COOLER

CLEAN THE FLOOR DRAIN IN THE BAR AREA

FLIES PRESENT

OBSERVED FLIES AND FRUIT FLIES FLYING AROUND THE RESTAURANT

CHICKEN SALAD: 50.3 F

OBSERVED BARE HAND CONTACT WITH READY TO EAT CHORIZO

CLEAN THE BOTTOM OF THE REACH IN COOLER UNITS

ENSURE ALL FOOD PREPARATION WORKERS HAVE FOOD HANDLER'S CARDS

BROKEN REACH IN COOLER GASKETS

OBSERVED FOOD PREPARATION WORKERS EATING AND DRINKING IN THE KITCHEN

STORE ALL FOODS SIX INCHES OFF THE FLOOR

CLEAN VERY SOILED FLOOR DRAINS IN THE BAR

REMOVE DUST FROM THE INTAKE VENTS

REPAIR HOLES IN THE CEILING IN THE KITCHEN

CLEAN THE TOILET SEATS IN THE RESTROOMS (FECAL REMNANTS)

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS IN THE ESTABLISHMENT

LABEL ALL FOOD STORAGE CONTAINERS