Ferguson Donuts

* 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

*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

*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

*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

*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

*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

*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

*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

*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