Momentous Institute

*03 Food products not maintained at 135øF or above

Food items (Chicken nugget & mashed potatoes) below 135 F

*27 Cooling, heating, and holding capacities. Equipment

When transporting foods must use equipment that will adequately hold food temperatures (speak to Twelve Oaks)

*47 RFSM Certificate - Not Display

Have food manager certificate for catering company representative

*47 Other Violations

Register food manager certificate with City of Dallas immediately

*45 Premises shall be maintained in good repair

Finish replacing water damaged ceiling tiles

*45 Premises shall be maintained in good repair

Fix and replace water damaged ceiling

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with dust and soils accumulations inside kitchen area must be clean to avoid cross contamination lights shields with dead pest inside and water leaks marks must be clean or replace t

*45 Premises shall be maintained in good repair

ceiling tiles bulged with water mark leaks on dining area must be replace or repair to avoid cross contamination by mold

*43 Light bulbs, light shields provided

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

*03 Food products not maintained at 135øF or above

warmer at 130 F food containers at 129 F must be maintain proper food temperature at : 135 F or above to avoid cross contamination

*38 Time/temperature controlled for safety food, slacking

electric warmer slacking temperature between 134F and 129F must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

cooler units with water spills, stagnant water must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

ice machine with mold and black spots must be clean to avoid cross contamination warmers dirty with grease and soils residues must be clean to avoid contamination

*39 Equipment in good repair and proper adjustment.

shelving rust and oxidize inside cooler units must be replace or repair to avoid cross contamination

*44 Receptacles sufficient capacity

trash containers must be have proper height to avoid cross contamination must be have lids to avoid contamination

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*25 HACCP-Verify employee is following standard

PIC must be ensure that time and temperature logs are recorded as routine for standard operation

*34 Pest control-routine inspections for

missing pest control ticket must be have pest control ticket

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*29 Food thermometers provided and accessible

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

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*18 Toxic items labeling-non original container

TWO UNLABELED CHEMICAL SPRAY BOTTLES (DISINFECTANT)

*32 Damaged Equipment

TWO BROKEN REACH IN COOLER GASKETS

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE CLEAN THE GASKETS OF THE REACH IN COOLER

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES

*35 Hair Restraints effective

ENSURE ALL FOOD PREPARATION WORKERS WEAR HAIR RESTRAINTS WHILE IN THE FOOD PREPARATION AREA.

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST ACCUMULATION FROM THE INTAKE VENTS IN THE KITCHEN