Good Morning Donut

*47 RFSM Certificate - Not Display

REGISTER FOOD MANAGER CERTIFICATE WITH CITY OF DALLAS.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME ON SHELVES OF RIC, DUST ON CEILING, GRIME ON GASKETS OF COLD HOLD EQUIPMENT

*41 Food storage containers, identified with common name of food.

LABEL SPRAY BOTTLES THAT CONTAINER WATER.

*43 Clean vent syst:Intake/exhaust air ducts

DUST AND FLOUR ON INTAKE VENTS, CLEAN.

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

PROVIDE WRITTEN INSTRUCTIONS.

*39 Store equipment & utensils in a clean, dry place

OBSERVED MIXER STORE ON SOILED SHELVE, CLEAN SHELVES.

*31 Individual, disposable towels

DISPENSER OF TOWELS NOT FUNCTIONING,

*29 Food thermometers provided and accessible

PROVIDE A FOOD THERMOMETER.

*47 RFSM Certificate - Not Display

register food manager certificate.

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

no available written procedures for sausage rolls, provide written procedures

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

observed cooling sausage rolls left uncovered, cover.

*29 Cold/hot hold unit thermometer easily viewable

no available reading device in three door reach in cooler, provide.

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer at 200+ PPM, have concentration between 50-100PPM.

*03 Food products not maintained at 135øF or above

sausage roll in display observed at 79.2F, keep at 135F above or use time as public health control.

*42 Dirty nonfood contact surfaces

grime build up on gaskets of reach in cooler, on surfaces of equipment, dust build up on fans of reach in coolers, clean.

*43 Clean vent syst:Intake/exhaust air ducts

observed dust build up on intake vents, clean.

*39 Equipment-doors, seal hinges adjusted/intact

observed heavily damaged gasket for two door reach in cooler, replace.

*31 Handwashing lavatory - used for other purpose

observed hand sink used to store utensils in between use. hand sink is for washing hand only

*47 Conditions of Permit-in use of food equipment

Hand sinks missing hand wash signs, provide.

*42 Floors/walls/ceiling/nonfood dirty

ceiling tile has areas with dust build up, floor have food grime build up at counter, clean.

*14 When to wash hands before donning new gloves

observed employees handling food and then removing gloves to work cashiers and then put on new gloves. wash hands when donning new gloves if task changed.

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

pigs in blanket were marked with time but no instructions were available. provide instructions.

*21 RFSM - Not On Site

RFSM expired on 2019. renew.

*39 Store equipment & utensils in a clean, dry place

observed clean utensils stored on cardboard box that has build up of flour.

*45 Mats / Duckboards nonabsorbent

etablishment using cardboard as mat, use mat that is non absorbent

*34 Controlling pests. Eliminating harborage conditions

food debris build up, clean.

*41 Food storage containers, identified with common name of food.

spray bottles with waster were observed not labeled, label spray bottles.

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

observed cooling food not covered. cover.

*31 Individual, disposable towels

no paper towels at hand sink located next to 3 comp sink.

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

opened drink on food contact surfaces.

*21 RFSM - Not On Site

RFSM not on site.

*34 Pets in common dining areas-cleaning

fruit flies in kitchen, find source.

*36 Cloths in-use for wiping between uses stored

store cloths in sanitizer bucket when not in use.

*47 Conditions of Permit-in use of food equipment

Post inspection form or MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

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

Establishment could not produce written procedures. Your procedures must describe how you will monitor, mark, and dispose of food held using TPHC. For food prepared, cooked, and refrigerated prior to

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

*32 Approved Food Contact Equip.

*41 Food storage containers, identified with common name of food.

*22 Handlers-Certificate Not On Site

*34 Outer openings:closing holes, gaps

*29 Cold/hot hold unit thermometer easily viewable

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*31 Handwashing lavatory - used for other purpose

*45 Premises shall be maintained in good repair

*30 Food Establishment Permit

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking at food containers in all cooler units must be have date marking use as public hazard control

*10 Equipment and Utensils Cleaning-contamination

equipment dirty must be clean all contamination from equipment inside RI cooler units dirty with food debris and contamination must be clean to avoid food contamination use as public health cont

*45 Premises:Cleaning, frequency and restrictions

walls ceiling and floors behind equipment dirty with soils accumulation and grease must be clean all areas and remove solis and debris accumulations

*39 Equipment in good repair and proper adjustment.

broken seals at front RI cooler unit must be replace or repair to good condition to maintain food temperatures

*24 Food Labeling- with common name of the food

missing food labels on food containers must be label all food containers

*12 A food employee shall comply with an exclusion or RESTRICTION

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

must be discard food containers with out labels and date marking

*22 Handlers-Certificate Not On Site

missing some food handler cards must be have employees food handler cards

*31 Handwashing lavatory - accessible

hand sink block by equipment and utensils area must be clear to use during operational hours to use for hand washing only

*22 Washing hands only at a designated hand sink

wash hands only in designed areas

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

dough preparation inside cardboard boxes inside cooler units must use NSF approved food containers

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment dirty in all areas must be clean during operational hours to avoid food contamination

*47 Handwashing signage

missing hand wash signage

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3 c sink 50 ppm Chlorine all food surfaces must be sanitize before use

*39 Equipment in good repair and proper adjustment.

cooler unit seals broken must be repair to proper adjustment

*18 Equipment and Utensils Multiuse Materials-safe

single use food containers been reuse must use NSF approved food containers

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

EGGS STORED ABOVE READY TO EAT FOOD (REACH IN COOLER)

*31 Handwashing lavatory - used for other purpose

HAND SINK BEING USED TO STORE UTENSILS

*34 Insect control:prevent dead insects from food

OBSERVED FLIES IN THE ESTABLISHMENT

*35 Hair Restraints effective

ALL FOOD PREPARATION WORKERS MUST WEAR HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS (FRONT REACH IN COOLERS)

*43 Light bulbs, light shields provided

REPAIR LIGHTS (VENT HOOD)

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT IN THE EMPLOYEE RESTROOM

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE BATHROOM HAND SINK

*18 Toxic items storage adjacent to food/utensils

WINDEX STORED NEXT TO SINGLE SERVICE LIDS

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

NO EATING OR DRINKING IN FOOD PREP AREA DESIGNATE AREA FOR EMPLOYEE ITES

*33 Remove soils from equipment & utensils

*24 Food Labeling- with common name of the food

FOOD PRODUCT IN NON ORIGINAL CONTAINER

*01 Raw shelled eggs immediately placed at 41øF

RAW EGGS CAN NOT SIT AT ROOM TEMP ONCE RECEIVED

*02 Untreated shell eggs need to be at 45§F or <

EGGS 49 (DEGREE F)

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

FOR KOLACHES

*14 Gloves single use