Southern Maid Donuts

*28 Date marking commercially prepared RTE/ TCS food

Date mark commercially made products with date they were opened

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

Label all bulk ingredients containers

*45 Premises shall be maintained in good repair

Replace gaskets of reach-in cooler

*02 Cold Hold (41øF/45øF or below)

RIC observed at 50 F

*15 Bare hands contact with ready-to-eat foods

Cook observed cutting/preparing/handling ready-to-eat food with bare hands

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer solution in buckets too low observed between 0-10 ppm Cl

*18 Toxic items labeling-non original container

Label all spray bottles in kitchen with what is inside them

*22 Accredited food handler certificate - 60 days

Get cook food handler certificates

*42 Dirty nonfood contact surfaces

Clean any encrusted grease on cooking equipment

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

missing bodily fluids writing procedures /spill kit.

*02 Cold Hold (41øF/45øF or below)

RI cooler at 50 F must be maintain 40 F or below to avoid cross contamination

*38 Time/temperature controlled for safety food, slacking

RI cooler back area slacking temperature at 50F must be maintain food temperature at 40 F or below

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with soils, milk and sugars spills with grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment, walls and ceiling dirty with litter, grease accumulations, food debris, dust accumulations and soils deposits must be clean to avoid cross contamination

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and encrusted grease must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

RI cooler slacking temperatures must be replace or repair to maintain food temperatures of 40 F or below

*45 Premises shall be maintained in good repair

lights not working in different areas must be replace or repair to proper condition

*43 Ventilation hood systems, adequacy

missing vent hood above oven inside kitchen area must be have proper ventilation system to avoid unlawful discharges

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

missing date mark on food containers inside cooler units must be date marking food containers in all areas to avoid cross contamination

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

PIC must be discard food containers without day or date to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labels on food containers inside all cooler units and freezer must be label all food containers in all areas to avoid cross contamination

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

missing bodily fluids writing procedures /spill kit

*39 Cooking equipment free of encrusted grease

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

*02 Outfitter-Food Temperatures (Cold).

RI cooler units at kitchen area not maintain proper food temperature - 56 F - and 51 F RI cooler units must be maintain proper food temperature at 40 F or below to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors, ceiling and walls with encrusted grease and soils accumulations must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

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

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas must be have sanitizer buckets at 100 ppm chlorine concentration and 3c sink sanitizing solution at 50 ppm chlorine concentration

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

store food containers at floor level must be 6 inches out the floor level

*03 Food products not maintained at 135øF or above

hot dogs at room temp without time or temp control

*10 Q.A. PPM - follow manufacturer's direction

0 ppm sanitizer bucket

*14 Gloves single use

gloves not allow for reuse

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

observed raw eggs store together with milk and pickle

*22 Handlers-Certificate Not On Site

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

cheese, hot dogs

*31 Individual, disposable towels

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

Ice scoop handle in icemaker stored with handle resting on food ice.

*47 Conditions of Permit-in use of food equipment

Please have a sign or placard notifying customers that latest health inspection report is available upon request.

*43 Clean vent syst:Intake/exhaust air ducts

Dust buildup on return air for air conditioning. Dust around some exhaust vents for air conditioning.

*22 Handlers-Certificate Not On Site

All employees who prepare, serve, or handle food should have at least a Registered Food Service Handler level of food safety training.

*18 Toxic items labeling-non original container

Spray bottles with various colored fluids not clearly identified.

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

Times were added to Kolaches after inspection began. Please maintain written procedures and maintain logs for potentially hazardous foods kept out of temperature controls

*10 Clean Sight and Touch

Ice machine shows significant infection below where ice cubes are formed in interior compartment.

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

Bulk flour containers not labeled as to contents (flour, sugar etc.). Foods stored under refrigeration in non original container not identified as to contents.

*21 RFSM - Not On Site

Registered Food Service Manager certificate expired 5/8/2017. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blu

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

Raw Shell eggs stored adjacent to ready to eat cooked sausage in reach in cooler

*22 Handlers-Certificate Not On Site

Management unable to provide evidence of employee Registered Food Service Handler level of food safety training for employees.

*18 Toxic items labeling-non original container

Spray bottles with a variety colored fluids not identified. Please clearly label all potentially toxic materials.

*31 Handwashing lavatory - used for other purpose

Employee observed rinsing off utensils in hand wash sink at service line

*42 Dirty nonfood contact surfaces

Seals and upper doors dirty to reach in coolers.

*39 Store equipment & utensils - avoid contamination

Dough scraper with frosting on it stored on top of used egg crate. Utensils stored on egg crate under cooking griddle. Personal cell phone and charger stored above work surface and above blender

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

No date marking observed on stored foods in reach in cooler.

*47 Conditions of Permit-in use of food equipment

Please provide a sign or placard notifying customers that most recent health inspection report is available upon request.

*36 Cloths in-use for wiping between uses stored

mop cloth stored on cutting board. Wiping cloths that are moist, porous, and may contain food debris may act as a favorable growth medium for pathogens. Wiping cloths should be stored in sanitizin

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

Employee processed items in reach in cooler not date marked. As items are placed in cooler, please date mark foods. Items may get displaced and length of time may not be determinable.

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

Shelled raw egg mixture stored on top of reach in cooler directly above ready to eat tomatoes and diced mushrooms. Please relocate container such that it is not above ready to eat food.

*21 RFSM - Not On Site

Registered Food Service Manager certificate expired. Manager unable to produce current food safety training. Registered Food Service Manager certified through the City of Dallas must be present at

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

KOLACHES NOT PROPERLY TIME MARKED (FINAL WARNING) A REPEAT VIOLATION WILL RESULT IN CITATION

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

BOTH FOOD PREPARATION WORKERS THAT WERE PRESENT AT THE TIME OF INSPECTION DID NOT HAVE A FOOD HANDLER'S CARDS

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS AROUND THE DOOR OF THE REACH IN COOLER IN THE KITCHEN

*35 Hair Restraints effective

ENSURE FOOD PREPARATION WORKERS WEAR HAIR RESTRAINTS AT ALL TIMES

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

LABEL FOOD STORAGE CONTAINERS IN THE KITCHEN

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE HAND SINK IN THE KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN THE DUSTY INTAKE VENT IN THE RESTROOM

*47 Handwashing signage

PROVIDE TWO HAND WASH SIGNS FOR TWO HAND SINKS THAT ARE MISSING THEM

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILE IN THE FOOD PREPARATION AREA

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN REFRIGERATOR MISSING THEM

*19 Water & Plumbing in good repair- per code

ADDRESS THE LEAK UNDER THE THREE COMPARTMENT SINK

*31 Individual, disposable towels

PROVIDE PAPER TOWELS FOR THE FRONT HAND SINK

*46 Physical Facilities Premises

CLEAN THE TOILET SEAT OF THE PUBLIC RESTROOM (VISIBLE FECAL SOIL ON THE TOILET SEAT AND IN THE INTERIOR OF THE BOWL AS WELL)

*42 Dirty nonfood contact surfaces

CLEAN THE VISIBLE SOIL IN THE REACH IN REFRIGERATOR GASKET

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

KOLACHES NOT DATE MARKED WITH A CURRENT DATE AND DISCARD TIME ON THEM ALL KOLACHES WERE DISCARED AT 12:05 PM.