Gram's Donuts

*22 Accredited food handler certificate - 60 days

RENEW EXPIRED FOOD HANDLER

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER BUCKET NOT SET UP

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

COOKED EGGS NOT DATE MARKED OR KOLACHES PRE MADE

*47 Conditions of Permit-in use of food equipment

INSPECTION REPORT NOT DISPLAYED OR SIGNAGE VISIBLE

*18 Toxic items labeling-non original container

SPRAY BOTTLES NOT LABELED

*31 Individual, disposable towels

Observed no handtowels in restroom.

*32 Equipment and Utensils Multiuse Materials durable

Observed trash bags used to store food items.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap under front door.

*40 Reuse of single service articles

Observed paper sheet pan liners being reused.

*47 Conditions of Permit-in use of food equipment

Need sign about the inspection report.

*18 Medicines labeled and stored properly

Observed medication stored over food.

*31 Handwashing lavatory - accessible

Observed hand sink blocked and items in hand sink

*32 Nonfood surfaces-design to be cleaned easily

Observed cardboard used as shelf liner

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

Observed insect device on service counter

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

Label bulk dry ingredients and spray water

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

Sanitizer in bucket observed <10 ppm

*14 When to wash hands before donning new gloves

Wash hands when donning gloves

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

Observed personal beverage on food prep table

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

Label bulk containers with common name of food

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

observed the PIC Sung AE Lee remove time stamp Must place the tie sausage rolls were taken out of the oven -counter top (display case)

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

personal drink must store correctly

*33 Rinsing procedures - 3 compartment sink

3 component sink must be set up correctly wash rinse sanitize- observed staff just wash off tray with water

*45Floor, wall, ceiling - Exposed material

walls are not in good repair (donut fryer) ceiling tiles in the food prep area is not approved material

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

observed person in charged and staff member touch sausage rolls with bare hands. Discarded contaminated product... Must use two barriers when handling RTE foods

*46 Service Sinks,availability

observed the PIC wash hands in 3 comp sinks. Must wash hand in the hand sink

*36 Cloths in-use for wiping between uses stored

properly store wet wiping towels when not used

*18 Toxic items labeling-non original container

label all chemical spray waters in the kitchen area

*34 Outer openings:closing holes, gaps

daylight seen underneath front door

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

do not use blue trash bags as food liner strip. Must use food grade containers

*43 Light bulbs, light shields provided

replace the blown out light- Kitchen prep (dry strorage)

*41 Food Labeling - Bulk food for self dispensing

label food grade containers with common name label bulk ingridint bin (flour etc)

*40 Single use articel wrapped or dispensed

provide wrapped or a dispenser for the coffee stirrer and drink counter

*18 Medicines labeled and stored properly

Vick Ny Quil observed over sausage rolls inside the reach in cooler (properly store away from food)

*39 Air-drying required after cleaning & sanitiziing

all clean dishes time to air dry before storing

*42 Dirty nonfood contact surfaces

clean to remove to residue on dollics bulk ingredient bin clean bottom shelves inside wic

*18 Toxic items labeling-non original container

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*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

*32 Damaged Equipment

repair or replace freezer

*18 Toxic items labeling-non original container

label spray bottle with water

*03 Food products not maintained at 135øF or above

Hot dog, sandwich attach without temp or time control

*14 When to wash hands before donning new gloves

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

hot dog

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

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket O Ppm chlorine

*31 Handwashing lavatory - accessible

Nothing allow to lock the hand sink

*07 Food safe, good condition, unadulterated, and honestly presented

tray's bottom on the donuts

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

*31 Handwashing lavatory - used for other purpose

food in the hand sink

*36 Cloths in-use for wiping between uses stored