THE LOON BAR & GRILL.

PROVIDE SEPARATION

REGISTER WITH THE CITY OF DALLAS

IN 3- DOOR RIF

AMBIENT TEMP IN 4 DOOR COOLER- 45.9 DEGREE F, AMBIENT TEMP COOLER IN KITCHEN 50 DEGREE F, AMBIENT TEMP FOR RIC 51 DEGREE F

NO HOT SHOT IN DISH AREA

RAW CHICKEN 45 DEGREE F IN KITCHEN, RAW POOLED EGGS 46 DEGREE F, GROUND BEEF 52 DEGREE F, BEEF PATTY 57 DEGREE F

FIX HOLE IN CEILING AT OUTDOOR COOLER ROOM

AT ALL HAND SINKS

FROZEN CHICKEN SITTING OUT AT ROOM TEMP, LIGHT IN 4 DOOR RIC

DATE MARKING ON ALL ITEMS STORED IN COOLER- 2 DOOR RIC

LABEL BULK BINS IN DRY STORAGE- FLOUR

ITEMS IN COOLER

OUTSIDE COOLER

AT BAR

REGISTER WITH THE CITY OF DALLAS

HOT WATER TURNED OFF MUST REMAIN ON

LABEL SPRAY BOTTLE

IN DISHWASHER ROOM

CLEAN WALLS IN KITCHEN ARE

RAW CHICKEN OVER COOKED FOOD IN BACK COOLER

AT ALL HAND SINKS

LABEL ALL SPRAY BOTTLES

THERE NEEDS TO BE SEPARATION BETWEEN ICE AND COLD PLATE

AT ALL HANDSINKS

INSIDE MICROWAVE, MEAT CUTTER AFTER USE, CLEAN SODA GUN HOLDER

IN BACK ARE

ITEMS IN RIC

HOT WATER NEEDS TO BE TURNED ON AT ALL HAND SINK, HOT WATER NOT TURNED ON IN KITCHEN

CLEAN OUTSIDE OF EQUIPMENT TO BE FREE OF FOOD DEBRIS, CLEAN SODA NOZZLE HOLDER AT BAR

INSIDE RIC BY WALL IN KITCHEN

LETTUCE STORED NEXT TO HAND SINK EXSPOSED

NOT AVAILABLE DURING INSPECTION

CLEAN VENT HOOD

NO DATE MARKING ON ITEMS IN COOLERS MUST BE MARKED WITH 7 DAYS (DAY 1= PREP DATE)

TO BACK STORAGE

AT BAR SINK

Food Establishments should provide evidence that the grease trap is serviced on a regular basis.

No Chlorine test strips available at time of inspection.

Reach in cooler not maintaining temperature at production area of kitchen. Pickles 55.7°F Cut mushrooms 53.3°F If ice is used as a coolant please make sure containers are surrounded as much as

Employee observed drying hands using a cloth towel.

Hamburger meat left out at outdoor temperatures (>95°F). Thawing should be done under mechanical refrigeration or submerged under running water.

Employee observed cutting limes for drink garnishes with bare hands

No hand wash sink had individual disposable towels available.

Light shields missing from vent hood lights in kitchen.

Employees provided evidence of certification for RFSM. But blue certificate from issued by the City of Dallas should be posted where the public can see it. Please review below instructions. Regis

No items date marked in reach in coolers. Open package of sausage not marked as to when it was opened.

Door to cooler storage area propped open at time of inspection. Outer doors should remain closed as much as possible to prevent the access of foods to pests.