Pulaski's Donuts

*10 Chlorine sanitizer concentration, minimum temp.

observed sanitizer bucket without 0ppm chlorine

*18 Toxic items labeling-non original container

observed spray bottle without the label

*47 Handwashing signage

observed hand sinks without hand wash signs

*30 Food Establishment Permit

food permit not displayed

*06 Time as PHC:provide written procedures on site

Sausage rolls must be time stamped

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

Employee observed eating and drinking while handling food

*18 Toxic items labeling-non original container

chemical spray bottles must be labeled

*32 Approved Food Contact Equip.

Observed dough stored in white trash bags. Must use food grade containers

*42 Floors/walls/ceiling/nonfood dirty

Detain clean the floors throughout the kitchen area

*40 Store single-service item in original package

store coffee filters in a dispenser or provide wrapped ones to protect from contamination.

*02 Cold Hold (41øF/45øF or below)

observed hot dogs out at room temperature at 64.5 degrees. Must maintain product temperature 41 degrees or below.

*45 Premises shall be maintained in good repair

check in hot dog cooler ot ensure its cooling properly

*10 Clean Sight and Touch

Observed dirty inside microwave

*14 Hands wash procedures-without soap

Observed rinsing hands for 2 seconds and not using soap.

*31 Handwashing lavatory - accessible

Observed items in hand sink

*32 Nonfood surfaces-design to be cleaned easily

Observed using cardboard box as trash can in kitchen.

*42 Dirty nonfood contact surfaces

Observed dirty walls behind equipment and near hand sink.

*45 Premises shall be maintained in good repair

Observed damaged grout and displaced ceiling tiles

*10 Sanitization after Cleaning

Observed washing baking sheet without sanitizing

*14 When to wash hands before donning new gloves

Observed putting on gloves without washing hands

*18 Restricted use pesticides

Wasp spray not an approved pesticide

*20 Grease Trap Tickets

Service grease trap every 90 days

*30 Does Establishment have a current valid permit posted?

No permit on site

*35 Hair Restraints effective

Cover hair when handling food

*39 Equipment in good repair and proper adjustment.

Microwave is broken--observed turning on when door is opened.

*42 Floors/walls/ceiling/nonfood dirty

Floor needs cleaning throughout. Clean wall in bathroom.

*43 Light bulbs, light shields provided

Replace missing light shield in RIC

*45 Premises shall be maintained in good repair

Replace damaged ceiling tiles

*36 Cloths in-use for wiping between uses stored

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

*30 Does Establishment have a current valid permit posted?

*45 Floor& wall junctures- coved & sealed

*27 Cooling method, criteria - using ice bath

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

*42 Floors/walls/ceiling/nonfood dirty

clean all corners of floor to remove soil residues

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

label bulk containers

*10 Other sanitizer use - manufacturer label direction

sanitizer above 100ppm, asked to remake and use less bleach

*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

*36 Cloths in-use for wiping between uses stored

keep soiled wiping cloths in sanitizer bucket when not in use

*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

*02 Cold Hold (41øF/45øF or below)

sandwich without ref or time control

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

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

all hot dogs in RIC

*10 Clean Sight and Touch

provide cleaning for -RIC

*10 Clean Sight and Touch

provide cleaning for the prep area

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

*45 Floor& wall junctures- coved & sealed

fix the broken baseboard