Hot Donuts & Bakery

*06 Discard if TCS is in container w/ no date or day

No time stamp jalapenos kolache 87, small kolache 89, sausage biscuit 88.1.

*31 Individual, disposable towels

No paper towels at hand sink.

*47 Handwashing signage

Need hand wash sign at hand sink.

*34 Pest control-routine inspections for

pest control records needed on site

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

*18 Toxic items storage adjacent to food/utensils

*02 Cold Hold (41øF/45øF or below)

cooked egg 65 F keep with tag if held in ice chest

*47 Conditions of Permit-in use of food equipment

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

cover food

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

food past the time limit discard

*40 Single use articel wrapped or dispensed

cup lids facing food-side out

*40 Store single-service item in original package

flip coffee filters

*45 Ceiling easily cleanable and light in color

replace porous tiles w/nonabsorbent

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

*24 Food Labeling- with common name of the food

label spray bottles

*10 Clean Sight and Touch

clean pan racks/ outside of oven (handles as well) under prep tables

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*10 Other sanitizer use - manufacturer label direction

no sanitizer buckets set up at time of inspection

*45 First Aid

*02 Cold Hold (41øF/45øF or below)

sliced cheese at 70F

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

was setting temperature control times as I walk in to perform routine inspetion

*10 Clean Sight and Touch

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

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty