JAN 9
2023
PASSED
7 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
FERGUSON DONUTS.
YOUR CALL. 58/100
8537 FERGUSON RD · CASA VIEW, DALLAS
Last inspected January 9, 2023 · passed
9 of 9 inspections passed. 14 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
9 passed
VIOLATIONS
63
includes 14 critical
RECORDS COVER
5 YEARS
since Mar 2017
INSPECTION HISTORY
* 21 RFSM notify 10 days & replacement in 45 days
NO CITY OF DALLAS FOOD MANAGER CERTIFICATE
*42 Floors/walls/ceiling/nonfood dirty
DUSTY FAN AND CEILING DIRTY SURFACE IN PREP AREA
*32 Maintain in Good Repair
DEEP FREEZER NOT IN GOOD REPAIR, REPLACE THE EQUIPMENT
*45Physical Facilities Floors,Walls,Ceilings
*45Physical Facilities Floors,Walls,Ceilings
*22 Accredited food handler certificate - 60 days
NO FOOD HANDLER CERTIFICATE
*29 Food thermometers provided and accessible
NO THERMOMETER IN DEEP FREEZER
JAN 112022PASSED4 violations2 CRITICALDETAILS
JAN 11
2022
PASSED
4 violations2 CRITICALDETAILS
*21 RFSM - Not On Site
EXPIRED CITY OF DALLAS RFSM
*20 Grease Trap Tickets
NO RECENT GREASE TICKET
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD ITEMS IN DEEP FREEZER NOT COVER, TRAY PLACE DIRECTLY ON FOOD
*29 Food thermometers provided and accessible
NO THERMOMETER IN DEEP FREEZER
FEB 232021PASSED3 violationsDETAILS
FEB 23
2021
PASSED
3 violationsDETAILS
*22 PIC to ensure no unapproved indiv in food prep are
no handler certificate
*14 Gloves single use
employee reused disposable gloves
*21 Person in charge must be on site at all times.
no manager on site
MAR 262020PASSED7 violations1 CRITICALDETAILS
MAR 26
2020
PASSED
7 violations1 CRITICALDETAILS
*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect
ENTERING DOORS LEFT OPEN
* 21 RFSM notify 10 days & replacement in 45 days
EXPIRED RFSM
*10 Sanitization after Cleaning
SET UP SANITIZER IN BUCKET WHEN OPERATING
*36 Cloths in-use for wiping between uses stored
WIPING TOWELS STORE ON PREP SURFACES
*29 Sanitizing solutions, testing devices
NO TEST STRIP FOR CHLORINE PROVIDED
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
DIRTY FOOD CONTACT SURFACE
*27 Cooling, heating, and holding capacities. Equipment
REPAIR BROKEN DOOR COVER OF RIF
MAY 92019PASSED3 violations1 CRITICALDETAILS
MAY 9
2019
PASSED
3 violations1 CRITICALDETAILS
*18 Unnecessary chemicals not allowed
SPRAY ADHESIVE CAN USED AS A ROLLING PIN - MUST USE PRODUCTS AS INTENDED BY MANUFACTURER AND MUST USE COMMERCIAL COOKING EQUIPMENT
*35 Hair Restraints effective
MUST WEAR HAIR NETS OR HATS
*10 Equipment and Utensils Sanitization
MUST HAVE SANITIZER SET UP FOR WORKSPACE
show all 9 inspections →
AUG 152018PASSED7 violations1 CRITICALDETAILS
AUG 15
2018
PASSED
7 violations1 CRITICALDETAILS
*41 Food storage containers, identified with common name of food.
*32 Nonfood surfaces-design to be cleaned easily
CARDBOARD LINING SHELVES
*42 Dirty nonfood contact surfaces
FLOORS UNDER EQUIPMENT, VENT HOOD
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINKS ON PREP TABLE
*45Floor, wall, ceiling - Exposed material
EXPOSED INSULATION FROM MISSING CEILING TILE
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FROZEN SAUSAGE PATTIES
*36 Cloths in-use for wiping between uses stored
FEB 82018PASSED9 violations2 CRITICALDETAILS
FEB 8
2018
PASSED
9 violations2 CRITICALDETAILS
*29 Cold/hot hold unit thermometer easily viewable
PROVIDE IN ALL FREEZERS.
*06 Time as PHC:provide written procedures on site
PROVIDE WRITTEN PROCEDURES FOR TIME AS A CONTROL FOR KOLACHES, CROISSANT SANDWICHES, BURRITOS, AND BUN SANDWICHES.
*32 Nonfood surfaces-design to be cleaned easily
CARDBOARD AND NEWSPAPER USED TO LINE SURFACES
*03 Food products not maintained at 135øF or above
kolache 72.1°F, kolache 71.3°F MAINTAIN ABOVE 135°F OR BELOW 41°F. YOU MAY ALSO USE TIME AS A CONTROL.
*42 Dirty nonfood contact surfaces
FLOORS, SHELVING
*31 Handwashing lavatory - used for other purpose
HAND SINK USED TO RINSE EQUIPMENT
*35 Hair Restraints effective
*36 Cloths in-use for wiping between uses stored
WIPING CLOTHES LEFT ON PREP TABLE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
EMPLOYEE DRINK AND FOOD ON PREP TABLES
AUG 302017PASSED13 violations3 CRITICALDETAILS
AUG 30
2017
PASSED
13 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
clean floors
*44 Trash can provided for papertowel waste
provide small covered trash can at hand sink
*43 Light bulbs, light shields provided
*35 Hair Restraints effective
provide hair restraints
*34 Outer openings:closing holes, gaps
close all outer openings
*41 Food storage containers, identified with common name of food.
label bulk container
*06 Time as PHC: 4 hours provide written procedures methods of compliance
no records for TSC at ambient air
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items
*45 Premises shall be maintained in good repair
replace damage ceiling tiles
*43 Clean vent syst:Intake/exhaust air ducts
clean
*31 Handwashing lavatory - used for other purpose
*02 Cold Hold (41øF/45øF or below)
s. biscuit 71.7, s. croissant 71.1,kolaches 71.0 &70.07F
*19 Water & Plumbing in good repair- per code
leaking pipes at 3 comp sink
MAR 142017PASSED10 violations3 CRITICALDETAILS
MAR 14
2017
PASSED
10 violations3 CRITICALDETAILS
*45 Cleaning floors, dustless methods
Clean the floor against the walls and behind/ under the equipment throughout the kitchen area.
*36 Cloths in-use for wiping between uses stored
MOist wiping clothes sitting on the table.
*10 Clean Sight and Touch
clean the dirty utensils hanging from the wall by the drain board ( stored as clean)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Food in the reach in cooler should be protected from contamination.
*42 Dirty nonfood contact surfaces
clean the tables storage area and legs of equipment and exterior of the equipment. ( heavy powder on all equipment. )
*28 Date marking commercially prepared of RTE/PHF
make sure all cheese open must have a date from date opened.
*39 Keep utensils handles upright or protected
all handles must be in upright position to protect from contamination of the bulk food product.
*06 Time as PHC:provide written procedures on site
provide a written time for foods held by time in place of temperatures.
*24 Food Labeling- with common name of the food
Label the bins with the common name label the spray bottles with the common name.
*43 Light bulbs, light shields provided
Shield the lights
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →