Donut Palace

*02 Cold Hold (41øF/45øF or below)

Sausage found at 50'f, keep at 41'f or lower

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

Time mark sausage rolls

*19 Water & Plumbing in good repair- per code

Fix prep sink faucet on 3CS

*21 RFSM - Not On Site

Obtain RFSM from city of Dallas

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

Provide written procedure for time held products

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket at 200ppm Cl

*18 Toxic items labeling-non original container

Label bottles and sanitizer bucket.

*21 RFSM - Not On Site

Obtain RFSM certificate

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard from shelves

*23 Water, Plumbing,& Waste Water - Pressure

Fix hot water at warewashing sink, fix leak

*36 Cloths in-use for wiping between uses stored

Keep wiping cloths in sanitizer bucket when not in use

*40 Reuse of single service articles

Remove glove from meat, only use single time

*45 Premises shall be maintained in good repair

Replace wet tiles

*47 Other Violations

Sign saying "most recent health inspection report available upon request"

*14 When to wash hands before donning new gloves

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

COVER SAUSAGE KOLACHES IN BACK AREA

*43 Light - 50 foot : Food and utensils area

REPLACE LIGHT BY RIC

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

FOR KOLACHES AND Sandwiches

*21 RFSM - Not On Site

REGISTER WITH THE CITY OF DALLAS

*20 Grease Trap Tickets

LAST SERVICE 6/22/19

*47 Handwashing signage

AT HAND SINK

*06 Discard if TCS is in container w/ no date or day

*10 Clean Sight and Touch

*27 Cool TCS foods using proper methods

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

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

*39 Keep utensils handles upright or protected

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*47 Other Violations

*03 Food products not maintained at 135øF or above

KOLACHE 77°F - KEEP HOT OR COLD OR USE TIME AS A CONTROL. PROVIDE WRITTEN PROCEDURES IF USING TIME AS A CONTROL.

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

SHORTENING ON FLOOR

*32 Nonfood surfaces-design to be cleaned easily

CARDBOARD LINING SHELVES, FLOOR, CONTAINER LIDS

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

DOUGH CUTTER

*45 Unnecessary articles prohibited

BABY MATTRESS, STROLLER, CHILD'S BLANKET

*42 Dirty nonfood contact surfaces

EXTERIOR OF DONUT EQUIPMENT

*03 Food products not maintained at 135øF or above

MAINTAIN KOLACHES, TACOS, AND SAUSAGE BISCUITS AT 41°F (OR BELOW) OR 135°F (OR ABOVE) OR USE TIME AS A CONTROL - PROVIDE WRITTEN PROCEDURES AND TIME TAGS FOR ITEMS.

*45 Unnecessary articles prohibited

CRIB MATTRESS, STROLLER, OXYGEN TANK

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

EGGS STORED OVER BAGGED JALAPENOS

*47 Handwashing signage

PROVIDE AT ALL HAND SINKS

*18 Licensed pest control applicator only

HOME PEST CONTROL BOTTLE FOR RESIDENTIAL USE ONLY

*32 Nonfood surfaces-design to be cleaned easily

CARDBOARD LINING SHELVES, CONTAINERS, AND FLOOR

*21 RFSM - Not On Site

CERTIFICATE EXPIRED ON 6/20/17

*22 Handlers-Certificate Not On Site

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

CRIB MATTRESS STORED ON BAGS OF DONUT BASE AND BREAD

*36 Cloths in-use for wiping food spills used for no other purpose

*18 Medicines labeled and stored properly

stored over prep table

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

chorizo over fillings

*02 Cold Hold (41øF/45øF or below)

kolache 65.9°F

*32 Approved Food Contact Equip.

styrofoam cup

*14 When to wash hands before donning new gloves

*45 Lockers to be used to store personal items

*21 RFSM - Not On Site

RFSM expired 6/20/17

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

can of monster over prep table

*18 Toxic items labeling-non original container

toxic bottle in the restroom not labeled ( sitting on the floor by thetoilet

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

time on all TCS/PHC food items sitting in the display unit.

*22 Handlers-Certificate Not On Site

Provide food handlers for all workers.

*43 Light - 50 foot : Food and utensils area

some lights are burnt out in the food prep kitchen.

*32 Equipment clearance of cleaning space

the soda crates used as shelving in the hallway and in the kitchen ( unable to clean under on continues basis)

*31 No soap at handsink

Provide soap at the hand sink

*42 Nonfood-contact surfaces material

clean all tables and equipment ( heavy dust and powder resdue throughout the bakery on all equipment. )

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

*24 Food Labeling- with common name of the food

label the water bottle water

*09 Food on display shall be protected from contamination

cover the food on the rolling racks . ( the top pan of donuts not protected from the ceiling dust/ dirt)

*32 Equipment clearance of cleaning space

The use of soda crates for storage ( the shelf has to have legs or wheels to be used as a storage shelf. Unable to clean under the soda racks )

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

all cheese must have an expiration date of 21 day from the time its opened. kolaches / pig in blanket must have a time control when at room temperature not to exceed the four hour time limit.

*18 Toxic items labeling-non original container

Label all chemical bottles with the name of the chemical on the inside of the bottle.

*44 Waste receptacles outdoors/tight fitting lids

dumpster is over flowing with trash and debris.

*40 Reuse of single service articles

the reuse of cups and containers ( These can only be used once and discarded.)