The Salty Donut

*03 Food products not maintained at 135øF or above

Kolaches temped at between 111 F - 125 F>must be at least 135 F

*24 Food Labeling- with common name of the food

Label any squeeze/spray bottles w/ food products inside of them

*29 Cold/hot hold unit thermometer easily viewable

Place thermometer in hot holding unit to ensure its keeping temperature

*32 Equipment and Utensils Multiuse Materials durable

Replace can opener blade>observed oxidized

*34 Outer door: solid,selfclosing,tightfitting

Ensure all exterior exits are tightly sealed

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

*45 Premises shall be maintained in good repair

Fix holes in back of house by/under water heater

*47 Handler-Certificate Not on site

Keep copies of food handler certificates on site

*32 Equipment and Utensils Durability and Strength

Do not use card board as self liner

*34 Outer door: solid,selfclosing,tightfitting

Ensure all exterior doors are tight fitting/no gaps

*47 Other Violations

Register certified food manager certificate with City of Dallas

*43 Clean vent syst:Intake/exhaust air ducts

vent filters dirty with dust and grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling dirty with soils and dust accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificates must be have FSM registered with the city

*19 Hand sink water temperature below 110'F

hand sink temp 105 F must be maintain 110 F or above to avoid cross contamination by employees