Diamond Donuts

*18 Toxic items labeling-non original container

All chemical spray bottles must be labeled - common name.

*35 Hair Restraints effective

Food staff must wear effective hair restraints when handling food.

*14 Gloves single use

Observed employee reusing single use gloves - do not reuse gloves.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Keep food covered when not in use. (flour)

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Provide time stamps on all food stored at room temperature. (sausage rolls not time stamped)

*45 Drying Mops-air dry

Hang wet mop to dry.

*32 Equipment & Utensils smooth easily cleanable

Cardboard boxes or single single use containers are not easy to clean. Use food grade containers.

*42 Dirty nonfood contact surfaces

Clean AC vent covers

*35 Hair Restraints effective

Employees must wear hairnets or caps

*31 Handwashing lavatory - used for other purpose

Observed personal papers in hand sink

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard lining the floor near donut icing

*21 RFSM - Not On Site

RFSM must be on site, obtain RFSM for other employees

*19 Water & Plumbing in good repair- per code

Repair leaks at faucet at hand sink

*10 Q.A. PPM - follow manufacturer's direction

Observed employee washing dishes with 0 ppm conc. of sanitizer. Sanitizer must be used to sanitizer equipment

*14 Gloves single use

Observed employee use same glove to serve donuts and money

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed food being stored on the ground, food must be 6 inches off the ground

*40 Single use articel wrapped or dispensed

Coffee straws must be individually wrapped to prevent contamination

*43 Light bulbs, light shields provided

Replace light bulb above venthood

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*24 Food Label- manufacture/packer/distrubtor name

CAPRI SUN ( NOT PACKAGED FOR RESALE )

*31 Handwashing lavatory - accessible

BOTH HAND SINKS IN ESTABLISHMENT BLOCKED

*42 Dirty nonfood contact surfaces

DIRTY VENT HOOD FILTERS

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES DUE TO MOISTURE

*46 Physical Facilities Premises

CLEAN THE INTERIOR OF THE TOILET BOWL ( EMPLOYEE RESTROOM )

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

replace water damaged ceiling tiles

*29 Sanitizing solutions, testing devices

provide correct test strips go test sanitizer concentration

*10 Chlorine sanitizer concentration, minimum temp.

chlorine test at 0 PPM, change every 2-4 hours.

*42 Floors/walls/ceiling/nonfood dirty

clean grease off FRP walls and clean corners.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

opened water bottle in kitchen. no drinking in kitchen

*35 Hair Restraints effective

employee in kitchen had no hair restraint.

*45 Living or sleeping quarters, separation

No bedding allowed in storage area next to kitchen.

*18 Toxic items labeling-non original container

Label clear bottle.

*36 Cloths in-use for wiping between uses stored

Store cloths in sanitizer bucket when not in use.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Need written procedures on how to record time for sausage rolls and ham sandwiches left in display case. 2nd warning.

*29 Sanitizing solutions, testing devices

provide chlorine test strips.

*21 RFSM - Not On Site

Need manager certificate registered with city. 2nd warning.

*14 When to wash hands before donning new gloves

employee needs to wash hands before donning gloves. Use a utensils if it is to bothersome.

*42 Floors/walls/ceiling/nonfood dirty

Clean frp wall where glazing is done.

*47 Health permit posted

Need health permit posted.

*22 Handlers-Certificate Not On Site

Employee needs to have Texas Food Handler Card. 2n warning.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

eggs above sausage

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM sanitizer bucket

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*30 Does Establishment have a current valid permit posted?

did not have current permit posted(2014)

*31 Handwashing lavatory - used for other purpose

cloth in HW sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drink in kitchen(coffee)

*36 Cloths in-use for wiping between uses stored

wiping cloths not in bucket

*42 Dirty nonfood contact surfaces

clean mixer guards

*7 Private homes/ living or sleeping quarters

OBSERVED SLEEPING QUARTERS IN BACK STORAGE

*03 Food products not maintained at 135øF or above

KOLACHES 72.1*F, SAUSAGE 70.8*F, HAM 69.7*F IN DISPLAY

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EMPLOYEES EATING IN PREP AREA ; PERSONAL DRINKS AND FOOD STORED ON & WITH FOOD ITEMS FOR CUSTOMERS

*18 Toxic items stored above food/utensils

*12 Gloves Single Use

USED GLOVES STORED ON FOOD

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

NO TIME OR DATE PROVIDE FOR KOLACHES

*22 Handlers-Certificate Not On Site

PROVIDE EMPLOYEES

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

KOLACHES IN DISPLAY CASE 71.2*F, SAUSAGE BISCUIT/DISPLAY CASE 71.9*F

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

NO TIME OR DATES PROVIDED

*31 Individual, disposable towels

PROVIDE FOR ALL

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PROVIDE

*10 Sanitization after Cleaning

*37 Storing the food where it is not exposed to splash, dust, or other contamination

OBSERVED EMPLOYEE CLEANING EQUIPMENT WHILE GLAZE STILL IN EQUIPMENT UNCOVERED

*45 Ceiling easily cleanable and light in color

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL