Sunrise Donuts

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

*45 Lockers to be used to store personal items

Store shoes out of prep area

*47 Handwashing signage

Missing hand wash sign in restroom

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw eggs must be stored below ready to eat items in reach in cooler

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

*18 Licensed pest control applicator only

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

*39 Store all equipment & utensil covered or inverted

*18 Medicines stored in leakproof container

ALEVE

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

PROVIDE TIME FOR KOLACHES

*39 Store all equipment & utensil covered or inverted

INVERT TO GO CONTAINER

*14 When to wash hands before donning new gloves

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

MUST PROVIDE WRITTEN PROCEDURES FOR (KOLACHES, SANDWICHES AND BURRITOS)

*18 Toxic items storage adjacent to food/utensils

WINDEX NEXT TO FOOD EQUIPMENT

*39 Store all equipment & utensil covered or inverted

INVERT TO GO CONTAINERS

*14 When to wash hands before donning new gloves

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

KOLACHES WITH NO TIME LOG OR MARKED WITH TIME. MUST HAVE PROCEDURE

*36 Cloths in-use for wiping between uses stored

*10 Sanitization after Cleaning

TRAYS NEED TO GO THROUGH WASH, RINSE,SANITIZE

*12 Gloves Single Use

CAN NOT REUSE SINGLE SERVICE GLOVES

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

OPEN CONTAINER DRINKS IN KITCHEN

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

BULK BINS NEED TO BE LABELED

*47 RFSM Certificate - Not Display

Certificate on display expired. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained

*45 Living or sleeping quarters, separation

Cot in back storage area should have barrier from drink storage.

*18 Toxic items labeling-non original container

Sanitizer buckets should be clearly labeled as such. Additionally spray bottles should be clearly labeled as to contents.

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

If time is to be used as a control for kolaches, written procedures should be in place. Additionally logs should be maintained to ensure product is not out of temperature for no longer than four hour

*10 Equipment and Utensils Sanitization

Sanitizer bucket tested at 10ppm Chlorine. Chlorine sanitizer should be at least 50ppm for effective concentration.

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

Please cover butter container when not in use.

*36 Cloths in-use for wiping between uses stored

Moist or damp cloths should be stored in sanitizing solution when not in use. Can act as potential breeding environment for pathogens.