Good Donuts

*02 Cold Hold (41øF/45øF or below)

Temperature must be 41F or below (RIC 54F/ sausage 51F)

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

must mark items for 4 hours if temperature is not used as control

*18 Toxic items storage adjacent to food/utensils

chemicals stored next to/ above food items and utensils

*27 Cooling, heating, and holding capacities. Equipment

RIC not holding temperature, must repair and have adequate space for items in RIC

*28 Date marking commercially prepared of RTE/PHF

must date items in RIC (milk/ cheese)

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

employee food/ drinks in food prep area

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

utensils need handles when used with bulk ingredients

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

cover food items when not in use (icing/ glaze)

*42 Dirty nonfood contact surfaces

clean RIC (inside/ shelves, ice build up), clean RIF lid

*45 Unnecessary articles prohibited

remove all unnecessary items- clutter in kitchen/ prep area

*36 Cloths in-use for wiping between uses stored

keep clean wiping cloths/ in use wiping cloths in sanitizer buckets

*22 No unnecessary personnel allowed in food prep area

UNNECESSARY ITEMS IN STORE

*31 Handwashing lavatory - used for other purpose

USED FOR STORAGE

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

FOOD CONTAINER STORE ON FLOOR

*42 Floors/walls/ceiling/nonfood dirty

DIRTY SURFACES IN KITCHEN AREA

*27 Cooling, heating, and holding capacities. Equipment

COLD HOLD NOT WORKING REPAIR OR REPLACE

*19 Water & Plumbing in good repair- per code

LEAK ON DRAIN PIPE AT 3 COMPARTMENT SINK

*10 Clean Sight and Touch

DIRTY SURFACE OF FLOWER MIXER

*45 Unnecessary articles prohibited

UNNECESSARY ITEMS Littered IN STORE

*29 Cold/hot hold unit thermometer easily viewable

NOT WORKING NEED REPAIR OR REPLACEMENT

*45 Lockers to be used to store personal items

PERSONAL BAGS IN STORE AREA

*31 Handwashing lavatory - accessible

ACCESS TO HAND SINK BLOCK

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

FOOD STORE ON FLOOR

*42 Floors/walls/ceiling/nonfood dirty

*42 Floors/walls/ceiling/nonfood dirty

WASH SURFACE OF FLOUR MIXER TOO DIRTY AND REPLACE CONTAINER FOR FLOUR HOLDER, EXTERIOR TOO DIRTY

*46 Toilet tissue, availability

*46 Toilet tissue, availability

NO TOILET TISSUE IN REST ROOM

*44 Water, Plumbing, and Waste Sewage

TOILET NO FLUSHING

*31 Handwashing lavatory - used for other purpose

HAND SINK USE FOR STORAGE

*14 When to wash hands before donning new gloves

GLOVE PUT ON WITHOUT HAND WASH

*14 When to wash hands

hands not wash before puttimg on glovr, sldo reused disposible glove on donuts.

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

on wash bare hand use on rte food

*31 Handwashing lavatory - accessible

HAND SINK ACCESS BLOCK

*46 Toilet rooms, convenience and accessibility

DIRTY INTERIOR OF TOILET SIT AND FLOOR OF RESTROOM

*19 Plumbing System Construction

HAND SINK NOT DRAINING

*45 Lockers to be used to store personal items

NO LOCKER FOR STORAGE OF PERSONAL ITEMS

*22 No unnecessary personnel allowed in food prep area

NO FOOD HANDLER CERTIFICATE

*31 Handwashing lavatory - accessible

ACCESS TO HAND SICK BLOCK

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

KEEP DONUT MIXER SURFACE CLEAN

*29 Food thermometers provided and accessible

NO THERMOMETER PROVIDED

*10 Sanitization after Cleaning

NO CHLORINE AS SANITIZER IN BUCKET

*47 Other Violations

LOT OF PERSONAL ITEMS IN STORE

*46 Toilets, urinals and showers not used as a service sink

TOILET SITING INTERIOR TOO DIRTY AND HAND TOWEL THROW ON FLOORS

*42 Nonfood-contact surfaces material

CLEAN FLOOR OF RESTROOM, DUST SURFACES AND TAKE OUT UNNECESSARY ITEMS, CLEAN INTERIOR OF MOP SINK .

*46 Water, Plumbing, and Waste Plumbing Systems

TOILET WATER FLUSHING Pressure LOW

*35 Outer Clothing, Clean Condition

DRESS WITHIN THE STORE WITH SHOES

*18 Toxic items storage adjacent to food/utensils

*45 Unnecessary articles prohibited

*31 Handwashing lavatory - accessible

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

*19 Water & Plumbing in good repair- per code

handwash broken

*47 Conditions of Permit-in use of food equipment

*06 Discard TCS if date marked exceeds temp & time

no time tags on kolaches or sandwiches

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

remove personal food

*42 Nonfood-contact surfaces material

*18 Toxic items labeling-non original container

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

*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity

*35 Hair Restraints effective

*33 Manual ware washing, sink compartment requirement

*02 Cold Hold (41øF/45øF or below)

*34 Controlling pests. Eliminating harborage conditions

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

*43 Heating/ventilation: designed and installed

*46 Toilets, urinals and showers not used as a service sink

*45Floors easily cleanable

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

*14 When to wash hands

*47 Other Violations

*10 Clean Sight and Touch

*45 Unnecessary articles prohibited

remove all excess Stuff from kitchen

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

raw shell eggs stored over sausages

*22 Handlers-Certificate Not On Site

*19 Water & Plumbing in good repair- per code

repair hw leak

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

sausage rolls@ room temp

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

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

separate all personal foods

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

*32 Approved Food Contact Equip.

keep customer food in commercial equipment no household fridges

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

label with common name

*10 Chlorine sanitizer concentration, minimum temp.

no sanitizer set up in three compartment sink - trays were sitting in the compartment sink

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

no time log on kolaches, i have already thought how to properly keep a log

*32 Equipment & Utensils smooth easily cleanable

clean equipment where dough rises

*22 Handlers-Certificate Not On Site

the male employee has no food handler cards

*21 RFSM - Not On Site

person certified is not on site

*36 Cloths in-use for wiping between uses stored

observed soiled wiping cloths in counter

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*28 Date marking commercially prepared RTE/ TCS food

no date marking on burritons in fridge

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

label bulk containers

*12 A food employee or conditional employee shall report to PIC the information as specified under (

report foodborne illness to person in charge

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

keep time log and discard afer 4 hours

*18 Medicines labeled and stored properly

store supplements and medicine away from food for sale

*45 First Aid

have first aid kit in store

*28 Date marking commercially prepared of RTE/PHF

date mark breakfast tacos prepared ahead of time

*36 Cloths in-use for wiping between uses stored

sanitizzer bucket has no bleach in it, bleach jug could not be opened told them to go buy new bleach its needed to clean dishes

*42 Nonfood-contact surfaces material

clean exterior of equipment

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

have written procedures for vomit and diarrhea clean up