Ingram's Donuts

*06 Time as PHC:provide written procedures on site

For sausage/bacon breakfast sandwiches & pigs in a blanket

*14 When to wash hands before donning new gloves

Wash hands after handling money or before donning new gloves

*21 RFSM - Not On Site

Provide Food Manager on site at all times of operation

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

cheese/food in RIC

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

Provide cover for food on tray cart and front area next to fryer

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets and base

*44 Receptacles and waste Units-contructed

Use impervious material as trashcans, not cardboard

*02 Cold Hold (41øF/45øF or below)

Keep all TCS cold hold items at 41 F or lower at all times. Observed sausage at 47.4 F, sausage at 44.2 F, and ham at 45.8 F all in RIC

*10 Clean Sight and Touch

Clean inside RIC

*18 Medicines labeled and stored properly

Do not store medicine on food prep table

*21 RFSM - Not On Site

ConsumerHealthRFSMandTemp.Dallascityhall.com

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

Date ark food products kept longer than 24 hours in RIC

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

Keep all food 6 inch off floor

*42 Dirty nonfood contact surfaces

Clean venthood and A/C vents

*44 Receptacles and waste Units-contructed

Do not use cardboard box as trashcans. Must be impervious material

*45 Premises shall be maintained in good repair

Repair faucet valve (cold) on mop sink

*42 Nonfood-contact surfaces material

Detail clean the bottom of the milk coolers

*32 Approved Food Contact Equip.

Observed white trash bag to covered food use food grade containers

*10 Clean Sight and Touch

Detail clean the food / wooden table food prep use

*31 Individual, disposable towels

Provide paper towels at hand sink restroom

*45 Premises shall be maintained in good repair

Caulk holes in the wall throughout the food prep area

*06 Time as PHC:provide written procedures on site

Must time stamp all sausage rolls observed out of temperature - rack

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

Properly store employee food / drink inside of reach in cooler

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

*10 Chlorine sanitizer concentration, minimum temp.

Observed sanitizer bucket <10 ppm Cl

*14 When to wash hands

Observed not washing hands between sweeping floor and serving customer

*18 Toxic items labeling-non original container

Label sanitizer bucket

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Observed cardboard used as makeshift lid for ingredients.

*42 Dirty nonfood contact surfaces

Observed floor in need of deep clean

*10 Chlorine sanitizer concentration, minimum temp.

Ensure sanitizer is minimum of 150 ppm.

*45 Lockers to be used to store personal items

Personal jackets on prep table shelf.

*35 Hair Restraints effective

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

Out of temp sausage rolls without time stamp.

*14 Gloves single use

*10 Clean Sight and Touch

Heavy build-up on donut storage rack. Clean and sanitize shelving and donut maker/roller.

*18 Toxic items labeling-non original container

spray bottles

*22 Handlers-Certificate Not On Site

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

icing containers

*42 Dirty nonfood contact surfaces

Clean fryer area and bulk food bins.

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

fryers

*40 Handle & dispense of cleaned utensils, single-use

coffee stirrers

*32 Damaged Equipment

Replace cracked lids to bulk food bins.

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

*47 Other Violations

Do not line floor with cardboard.

*19 Water & Plumbing in good repair- per code

Small leak faucet 3CS. Must be fixed.

*31 Handwashing lavatory - used for other purpose

HWS used to store brushes. HWS must be used for handwash only.

*35 Hair Restraints effective

Employee Handling food items. Must wear hair restraint when prepping.

*42 Dirty nonfood contact surfaces

Vent filter with dust Must be washed & cleaned & sanitized.

*45 Attachments to walls and ceilings shall be easily cleanable

Holes on wall by 3CS Must be sealed.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Must provide SOP for bodily spills clean up.

*47 Conditions of Permit-in use of food equipment

e latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*45Floors easily cleanable

clean floor behind coffee machine

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

time stamps are on glued on counter- advised to do a daily time stamp because kolaches are not alway put out at the same time

*29 Sanitizing solutions, testing devices

replace dirty test strips

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

keep sanitizer bucket six inches off floor

*10 Other sanitizer use - manufacturer label direction

sanitizer bucket read 0 ppm bleach

*02 Cold Hold (41øF/45øF or below)

Hot dog 76° F

*07 Food safe, good condition, unadulterated, and honestly presented

open box of food on floor without cover

*31 Handwashing lavatory - accessible

utensils in hand sink

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*10 Clean Sight and Touch

provide cleaning for the cooler

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

observed raw eggs Store with RTE food (jalapeno, butter)

*18 Toxic items labeling-non original container

LABEL WATER BOTTLE

*45 Floor covering, mats and duckboards