ODOMS' BBQ.

hermetic food containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination

expired RFSM certificate must be have current FSM registered with the city

ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

unused equipment in different areas must be remove or cover to avoid cross contamination

food packages at floor level inside cooler units must be 6 inches out the floor level

floors with cracks and rough surfaces must be replace or repair to proper condition

ice machine dirty with soils and grease accumulations must be clean to avoid cross contamination PIC must be ensure all equipment is clean when contamination occurs during operational hours

floors behind equipment dirty with soils, dust accumulations and grease deposits must be clean to avoid cross contamination ceiling dirty with soils and grease accumulations must be clean to avoi

missing bodily fluids writing procedures /spill kit

cement floors inside the kitchen area rough with cracks surfaces must be replace or repair to smooth and easy to clean surfaces

one hand sink measured at 88 degrees F; the other hand wash sink(front area) measured at 74 degrees F

pinto beans measured at 49.5 degrees F; pot roast measured at 48.7 degrees F

rusty looking shelves/racks inside the walk in cooler

uncovered peach cobbler inside the walk in cooler

unlabeled bottle of degreaser

observed dented can in storage room

200 ppm chlorine

observed potato salad, cole slaw and raw meat store together

provide date marking for all foods in wic

replace the damaged air curtain in wic

seal open gaps for the side doors

Ceiling tiles dark in color.

When not in use, mop cloths should be stored in sanitizing solution when not in use. Please provide sanitizing solution inside a clearly identified container. This container should not be stored n

Can opener blade has some debris on point.

Shelf not fitting properly in back left of walk in cooler.

Raw chicken stored over raw beef which are both stored on top of a box of ready to eat peppers.

No employee able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all ti

Food stored on floor of walk in cooler.

Thermometer to walk in cooler mounted on condenser fan. Cold hold thermometers should accurately represent the overall temperature of the unit. The condenser fan is the coolest area of the walk in c

No towels available at back hand wash sink.

Interior release for walk in cooler missing. Door does not completely close by itself.

Employees unable to provide evidence of Registered Food Service Handler level of food safety education.

No sign notifying customers most recent health inspection report is available upon request.

Florescent light missing in back dry storage area. Other light bulb is not shielded. Bare light bulb at entrance to walk in cooler.

Sanitizer buckets not clearly labeled. Any potentially toxic substance in a non-original container should be clearly identified.

Dented can of beans (see attached photograph)

Buildup of soot and other items on ceiling. Ceiling should be light in color. Additionally some ceiling tiles are absorbent. Any such tiles should be non absorbent and easily cleanable.

Moist mop cloths stored on work surfaces. When not in employee's hand moist cloths should be stored in sanitizing solution.

Ice machine shows significant infection. Advise deflector be replaced. Both black mold and pink biofilms observed. (See attached photograph)

BBQ brisket showed a temperature of 95.2°F If time is used as a control, written procedures should be provided and logs maintained of when food was out of temperature

Lotion stored on main prep line in bin containing single service to go items.

Potato Salad 52.4°F Prep area has potato salad, cheese, and sour cream above ice. Ice should surround containers as much as possible to maintain temperature. If time is used as a control, written

Employee observed rinsing off gloved hands in three compartment sink and then drying off with paper towels and then returning to food prep station.

Mop cloths stored on counters. Unless cloths are in employee's hands they should be stored in sanitizing solution. Wiping cloths are a moist absorbent medium that may contain food debris, which may

Ice Machine shows dramatic infection and buildup of soils.

Location ceilings are heavily stained with smoke deposits.

RFSM Certificates are on display, but are not issued by the City of Dallas. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and se

DISCARD DENTED CANS

SPRAY BOTTLE

RAW MEAT STORED OVER COOKED FOOD IN WALK IN COOLER

UTENSILS STORED IN HAND SINK

IN STORAGE ROOM