Jarams Donuts

*31 No soap at handsink

PROVIDE SOAP & PAPER TOWELS FOR HAND SINK IN PREP AREA

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

SEAL BOTTOM OF BACK DOOR PROPERLY - INSTALL DOOR SWEEP TO PREVENT ENTRANCE OF INSECTS & RODENTS

*42 Dirty nonfood contact surfaces

Clean mixer stand and bottom of RIF

*45 Premises shall be maintained in good repair

Repair/replace gasket on RIC

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

Time mark tcs foods

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

Store food items 6"min off floor

*39 Equipment in good repair and proper adjustment.

Replace lid and provide splash guard

*42 Dirty nonfood contact surfaces

Clean shelves

*45 Clean facilities as often as necessary.

Remove excess cardboard

*21 RFSM - Not On Site

Obtain RFSM with city of Dallas

*42 Dirty nonfood contact surfaces

Clean vent hood filters

*43 Light bulbs, light shields provided

Provide cover for light

*06 Time as PHC:provide written procedures on site

Items left out ( kolaches and doughnuts ) since 5 am with no documentation ( final notice)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw bacon and eggs stored above precooked sausages

*10 Sanitization after Cleaning

No sanitizer used to clean equipment

*14 When to wash hands

Employees did not wash hands after switching tasks ( handling money, phones and food)

*21 RFSM - Not On Site

No RFSM on location

*29 Food thermometers provided and accessible

No thermometer on location

*31 No soap at handsink

No Soap or paper towels at rear hand wash sink

*32 Equipment & Utensils smooth easily cleanable

Cardboard boxes being used as prep surface

*34 Pest Control

Flies present in prep area, Rear door not self closing

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

employee drinks on prep surface

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on prep surface

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

Open ingredients bags left out

*39 Keep utensils handles upright or protected

Glove left in powdered sugar being reused to hand scoop sugar

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

Utensils stored between prep table

*41 Food Labeling - Bulk Food w/ Card or Sign

Bulk containers on kitchen not labeled

*42 Dirty nonfood contact surfaces

cooler gaskets, floors and exterior of gaskets all soiled

*47 OTHER VIOLATIONS

choking poster or vomitus plan not available

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

Must provide time stamps(sausage rolls/breakfast sandwiches).

*10 Clean Sight and Touch

Clean and sanitize inside of kolache coolers, kitchen area.

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

Provide spill kit for the clean-up(Establishment did not have one).

*18 Toxic items labeling-non original container

Label chemical spray bottles, blue bottle not labeled.

*20 Grease Trap Tickets

Grease trap must be serviced. Last cleaning 3-17-20(1 yr).

*22 Accredited food handler certificate - 60 days

All food handlers must be trained as soon as possible.

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

Must store employee drinks away from food prep areas.

*36 Cloths in-use for wiping between uses stored

Observed wet wiping cloths [not] in a sanitizing solution when not in use.

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

Observed stored utensils inside of bulk ingredient bins.

*40 Single use articel wrapped or dispensed

Coffee stirrers must be stored in a dispenser/wrapped.

*42 Dirty nonfood contact surfaces

Clean exterior of mixer.

*44 Receptacles and waste Units-contructed

Do not use plastic containers as trash cans.

*45 Premises shall be maintained in good repair

Must dispose of wastewater behind cooler/handsink.

*21 RFSM - Not On Site

EXPIRED RFSM

*31 Handwashing lavatory - accessible

ACCESS TO HAND SINK BLOCK

*30 Food Establishment Permit

PERMIT NOT PROVIDED

*18 Licensed pest control applicator only

HOT SHOT IN BACK AREA

*06 Time as PHC:provide written procedures on site

FOR KOLACHES AND SANDWICHES

*31 Individual, disposable towels

AT ALL HAND SINKS

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TOP WHEN NOT IN USE

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

WHITE CONTAINERS STORED ON GROUND

*21 RFSM - Not On Site

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENT HOOD TO BE FREE OF DUST

*20 Grease Trap Tickets

LAST ON SITE IS 6/2019

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

*32 Approved Food Contact Equip.

replace residential microwave with commercial

*34 Outer openings:closing holes, gaps

seal all outer perimeters tight? back door

*42 Ventilation hood systems

vent hood observed with heavy dust accumulation

*39 Store all equipment & utensil covered or inverted

hang mop or store inverted when not in use

*31 Handwashing lavatory - accessible

hand sink blocked with boxes

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

can not use dented cans

*32 Smooth Contact Surfaces

can not have cardboard on the floor , no cloth around the mixing straws

*45 Lockers to be used to store personal items

cell phone on prep surface coats and purses by food

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

employee drink on a prep table

*42 Nonfood-contact surfaces material

clean screens