Hot Donut

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

observed raw eggs store next to cheese and above donut

*14 When to wash hands before donning new gloves

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

all drinks must above floor 6 in

*22 Handlers-Certificate Not On Site

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

cheese, eggs

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

observed pic eating in prep area

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

*14 Gloves single use

*03 Food products not maintained at 135øF or above

Hot dogs at room temp without time or temp control

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

all foods in cooler

*45Floor, wall, ceiling - Exposed material

damaged tiles

*22 Handlers-Certificate Not On Site

*37 Food, utensils & equip under other sources

Flour and prepared pastries stored under employee property on shelfing by back door. Please have employee property in segregated and designated area.

*18 Toxic items labeling-non original container

Any containers containing potentially toxic materials should be clearly identified. Establishment uses previously used coffee containers. Please provide a label over old labeling.

*36 Cloths in-use for wiping between uses stored

in used mop cloths stored near service counter and in other locations. When not in employee's hands, moist mop cloths should be stored in sanitizing solution.

*42 Dirty nonfood contact surfaces

Food debris behind fryer and glazing machine.

*10 Chlorine sanitizer concentration, minimum temp.

Establishment indicated that soap was combined with Chlorine sanitizer in cloth buckets (coffee containers). Please make and provide both sanitizer and any cleaning agents (soapy water) in separate c

*45 Floor& wall junctures- coved & sealed

Floors comprised of worn laminate flooring broken in places. Wall and floor junctures not properly coved and sealed.

*02 Untreated shell eggs need to be at 45§F or <

Raw shell eggs in commercial stored under counter out of refrigeration. Please store raw shell eggs under refrigeration under other foods.

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

Raw shell eggs stored above unopened cans of soft drinks. Please do not store any raw poultry above any potential foods especially ones that may be direct lip contact surfaces.

*31 Individual, disposable towels

AT BACK HAND SINK

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

DONUTS ON COOLING RACK

*47 Handwashing signage

AT BACK HAND SINK

*43 Light bulbs, light shields provided

AT LIGHTS ABOVE MIXER

*14 When to wash hands before donning new gloves

OBSERVED EMPLOYEE DON GLOVES WITHOUT WASHING HANDS

*22 Handlers-Certificate Not On Site

MUST PROVIDE FOR ALL EMPLOYEES HANDLING FOOD

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS STORED AT ROOM TEMP (77 DEGREE F)

*18 Licensed pest control applicator only

NO RAID IN KITCHEN AREA

*31 Individual, disposable towels

AT BACK HAND SINK

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

COOLED FOOD SHOULD BE COVERED TO PREVENT CONTAMINATION (DONUTS ON COOLING RACK) ITEMS IN COOLER SHOULD BE COVERED

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

OPEN CONTAINER OF COFFEE IN FOOD REP AREA DESIGNATE AREA FOR EMPLOYEE ITEMS

*47 Handwashing signage

AT BACK HAND SINK

*20 Grease Trap Tickets

MUST BE SERVICED EVERY 90 DAYS

*14 When to wash hands before donning new gloves

*18 Toxic items stored above food/utensils

WINDEX ON TOP OF SODA

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