Hot Donuts

*21 RFSM - Not On Site

No food manager on site>must have someone w/ certificate at establishment

*22 Accredited food handler certificate - 60 days

Food handler certificates expired>renew immediately

*28 Date marking commercially prepared RTE/ TCS food

Put date in which commercially made food is opened

*31 No soap at handsink

Refill soap dispenser for hand sink in kitchen

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard to place equipment/along wall to catch grease

*35 Hair Restraints effective

Employees must have proper restraints when preparing/in food prep area

*42 Floors/walls/ceiling/nonfood dirty

Clean flour on floor in kitchen

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Seal bulk ingredients/sugar or place in container to avoid contamination

*28 Date marking commercially prepared of RTE/PHF

Date mark any commercially made food products kept for more than 24 hrs

*29 Food thermometers--small diameter probe

Provide/get food thermometer to ensure food temperatures are appropriate

*36 Cloths in-use for wiping between uses stored

Store wet wiping cloths in sanitizer solution between uses

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Don't store open flour bags on floor

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

Label all bulk ingredients

*45 Premises shall be maintained in good repair

Fix/replace missing ceiling tile

*47 Other Violations

register certified food manager certificate with City of Dallas

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

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

broken lids or covers on food containers must be replace broken lids

*29 Sanitizing solutions, testing devices

sanitizer buckets missing on site must be have sanitizer buckets at: 100 ppm chlorine concentration

*32 Equipment and Utensils Multiuse Materials durable

using cardboard as walls inside vent hood area must be remove and use the stainless steel wall to be clean after use

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

missing date marking on food trays inside cooler units and coloring food containers must be date mark all food containers in all areas

*24 Food Labeling- with common name of the food

missing food labels on food containers must be have food labels on food containers in all areas

*18 Equipment and Utensils Multiuse Materials-safe

using trash bags as covers and food containers must be use approved food covers and food containers to avoid chemical contamination

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

food containers not covered properly inside cooler units must be covered properly to avoid cross contamination sugar mix container without proper cover must be use proper cover to avoid cross con

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*45 First Aid

missing first aid kit equipment must be have a complete first aid kit

*29 Sanitizing solutions, testing devices

missing sanitizing solutions 3c sink at 50 ppm chlorine sanitizing solution sanitizer bucket 100 ppm chlorine sanitizing solution

*25 HACCP Plan Record to be maintained

missing temp/ time records must be have temp/time records

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

time and temperature control marks missing on display food containers must be have proper time and temperature control marks on display food containers

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

food containers missing date marking inside cooler units must be have date marking in all food containers inside cooler units

*47 RFSM Certificate - Not Display

missing RFSM display certification must be have FSM registered with the city