More-ish Donuts

*18 Medicines labeled and stored properly

Ibuprofen left next ti cream and jelly fillers

*24 Food Labeling- with common name of the food

label all spray bottles (water) and ingredients in non-original containers

*28 Date marking commercially prepared RTE/ TCS food

For all commercially made items once open & kept for more than 24 hrs put date they were opened

*32 Equipment and Utensils Multiuse Materials durable

Cannot use cardboard to place utensils

*34 Insect control devices-not over food/food prep

Do not place fly traps over single use items or where food may make contact

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

Keep employee drinks away from food prep area

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

Mop bucket by ingredients

*42 Dirty nonfood contact surfaces

Clean all loose flour/ingredients

*47 RFSM Certificate - Not Display

Food manager certificate not posted

*18 Toxic items labeling-non original container

Label all chemical spray bottles & sanitizer buckets

*31 No soap at handsink

Provide soap at hand sinks

*42 Dirty nonfood contact surfaces

Clean interior of reach-in coolers

*45 Mats / Duckboards nonabsorbent

Don't use cardboard as mats

*47 Other Violations

Register certified food manager certificates with City of Dallas

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty must be clean vents to avoid cross contamination

*45 Premises free of litter

trash containers full must be empty trash containers to avoid contamination

*39 Store equipment & utensils - avoid contamination

cooking equipment dirty with grease and soils contamination on top of cardboard must be clean immediately after finished production and keep utensils in a clean dry area

*24 Food Labeling- with common name of the food

missing food containers labeling in all areas -including cooler units - must be label food containers with common names in all areas

*10 Equipment and Utensils Cleaning-contamination

cooler units and cooking equipment dirty with grease accumulations, drippings, mold and soils deposits must be clean to avoid cross contamination including clean gaskets in all equipment

*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator

hermetic containers dirty in all areas hermetic containers must be clean to avoid cross contamination

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

missing date marking on food containers must be have date marking on food containers in all areas

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

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with grease and soils accumulations must be clean to avoid cross contamination ceiling with spills, drippings and soils deposits must be clean to avoid contamination

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

sanitizer bucket at floor level must be 6 inches out the floor level

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have FSM registered with the city

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

missing date marking on food containers in all areas must be have date marks on food containers in all areas

*33 Warewashing - Soiled ware loaded into rack, tray

trays under equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using thank you bags and recycle containers as food containers must be use approved food containers to avoid chemical contamination using cardboard as prep food surfaces must be have proper fo

*24 Food Labeling- with common name of the food

missing label on food containers in all areas must be label food containers in all areas

*10 Equipment and Utensils Cleaning-contamination

cooler units, food surfaces and shelving areas dirty with soils, grease, litter food debris accumulations including dirty utensils on all areas must be clean and sanitize all cooler units and all

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

missing bodily fluids writing procedures /spill kit

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

missing writing employee health policies

*47 RFSM Certificate - Not Display

missign current RFSM certification must be have FSM registered with the city

*22 Handlers-Certificate Not On Site

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

*03 Food products not maintained at 135øF or above

observed sausage rolls, sandwiches at room temp without time or temp control

*14 When to wash hands before donning new gloves

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket 200 ppm chlorine

*19 Water & Plumbing in good repair- per code

drainage at hand sink is overflow, need to be fixed asap

*21 RFSM - Not On Site

expired rfsm

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

all foods in coolers

*31 No soap at handsink

*36 Cloths in-use for wiping between uses stored

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

all drinks must above floor 6 ins

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

all drinks

*02 Cold Hold (41øF/45øF or below)

Hot dog sandwich at room temp without time or temp control

*31 Individual, disposable towels

*10 Clean Sight and Touch

provide cleaning for prep area

*18 Toxic items storage adjacent to food/utensils

chemical ( clenly floor) next to utensil and food

*14 When to wash hands before donning new gloves

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

cheeses

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

*44 Trash can provided for papertowel waste

Trash container overflowing at main service counter hand wash sink.

*18 Toxic items stored above food/utensils

Medications (Advil, et al) stored over sugar and adjacent to utensils in back storage area. Please segregate medications to where they are not above or adjacent to foods and/or food contact surfaces.

*43 Clean vent syst:Intake/exhaust air ducts

Air intake for air conditioning system shows buildup of dust and lint. Exhaust for A/C system shows some dust as well.

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

Eggs stored out on lower shelf at room temperature. Minimum temperature for eggs was 72.3°F

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

No records available for kolaches.

*31 Individual, disposable towels

Individual disposable towels not available at two hand wash sinks; one at service counter and other on back wall of production area of kitchen.

*36 Cloths in-use for wiping between uses stored

Moist cloths stored out on counter. When not in employee's hands, mop cloths should be in sanitizing solution

*10 Equipment and Utensils Sanitization

Chlorine sanitizer tested at less than 10ppm concentration. Chlorine sanitizer should be between 50 and 100ppm concentration.

*45 Unnecessary articles prohibited

Two pairs of shoes observed in kitchen.

*42 Floors/walls/ceiling/nonfood dirty

Floors show buildup of dirt around high traffic areas.

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*31 Handwashing lavatory - used for other purpose

TOWELS ALONG HAND SINK

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

RAW EGGS OVER RTE FOOD

*18 Toxic items labeling-non original container

LABEL TOXIC BOTTLES

*47 Other Violations

MUST HAVE SIGN THAT STATES "MOST RECENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST"

*47 Handwashing signage

REPLACE HAND WASH SIGN

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

NEED TO HAVE TIME FOR HEALTH CONTROL FOR KOLACHES

*43 Light bulbs, light shields provided

REPLACE LIGHT SHIELD IN THE FRONT SERVING AREA

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

ITEMS STORED LONGER THAN 24 HRS SAUSAGES

*39 Utensils, single serve items 6 inches off - floor

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

ENSURE ALL ITEMS STORED IN FREEZER HAVE WRAPPING

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANYTHING IN THE HAND SINK, FOR HAND WASH ONLY

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

FOR KOLACHES AND BREKFAST SANDWHICHES

*10 Clean Sight and Touch

INSIDE RIC

*47 Handwashing signage

AT HAND SINKS

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

EGGS (66 DEGREE F) STORED AT ROOM TEMP