Kolache Donuts

*21 Person in charge must be on site at all times.

No food manager on site.

*18 Medicines labeled and stored properly

Cannot store medicine above or next to food.

*19 One Inch Air Gap

Need 1 inch air gap @ 3 comp sink, cut pipe above drain.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

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

Label all bulk containers with the common name.

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

raw eggs stored on a shelf above sausages; raw chicken stored next to sausages on the bottom shelf inside the wic.

*19 One Inch Air Gap

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

kolaches

*03 Food products not maintained at 135øF or above

kolache- 97 degrees F

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

kolache measured at 100 degrees F

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 51 degrees F

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers is not cooling effectively-must be serviced by a technician

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

for kolaches

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

personal raw meat over rte bacon

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

no drinks on prep separate personal food

*18 Medicines labeled and stored properly

keep off prep

*03 Food products not maintained at 135øF or above

must keep hot or discard after 4 hrs , mark w/ time

*21 RFSM - Not On Site