Suzy Donuts

*10 Clean Sight and Touch

COOLERS, PREP. TABLES. MIXER.

*43 Light bulbs, light shields provided

*29 Cold/hot hold unit thermometer easily viewable

*32 Approved Food Contact Equip.

USE ONLY COMMERCIAL REFRIGERATOR,

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request. "

*42 Floors/walls/ceiling/nonfood dirty

ALSO HANDLES AND EXTERIOR OF EQUIPMENT , DEICE FREEZERS, CLEAN FLOOR OF FOOD DEBRIS, CLEAN ALL DUSTY WALLS,

*20 Grease Trap Tickets

CLEAN GREASE TRAP EVERY 90 DAYS.

*45 Unnecessary articles prohibited

STORAGE AREA

*42 Floors/walls/ceiling/nonfood dirty

ALSO SHELVES, FLOOR, ALL HANDLES OF COOLERS / FREEZERS

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

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

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

LABEL PRODUCTS WITH TIME

*18 Use toxics according to additional condition

MAINTAIN IT AT 50 PPM AT SINK. TESTED CHLORINE > 200 PPM

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

DRY STORAGE AREA

*35 Hair Restraints effective

*7 Private homes/ living or sleeping quarters

*10 Clean Sight and Touch

MIXER PARTS, SINK, INTERIOR OF COOLERS, PREP TABLES

*31 Handwashing lavatory - accessible

*7 Private homes/ living or sleeping quarters

*46 A ware washing sink not used for hand washing or dumping mop water

RFSM

*39 Utensils, single serve items 6 inches off - floor

Sleeping room used for single service storage on the floor

*45 Physical Facilities Premises-absorbent materials on floors

Cardboard on the floor

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 71.9 degrees without refrigeration

*21 PIC prevents cross contamination by bare hands

*14 Hands wash procedures-without soap

RFSM

*42 Floors/walls/ceiling/nonfood dirty

Floors have caked on grease and flour

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

*18 Toxic items storage adjacent to food/utensils

Bleach and hot dogs stored together on the drain board

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

*15 Contact RTE Products w/ Bare Hands

RFSM observed doing bare hand contact with donuts

*43 Light - 50 foot : Food and utensils area

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

Raw shell eggs stored over ready toe at cheese Raw shell eggs stored over bavarian cream

*42 Floors/walls/ceiling/nonfood dirty

*43 Light - 50 foot : Food and utensils area

*42 Dirty nonfood contact surfaces

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

*02 Cold Hold (41øF/45øF or below)

Cheese and hot dogs stored out of refrigeration Sausage pastries stored outside of refrigeration

*45Horizontal utility lines/pipes can't sit on floor

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

*42 Floors/walls/ceiling/nonfood dirty

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

Raw shell eggs stored over ready to eat foods

*42 Dirty nonfood contact surfaces

*19 Water & Plumbing in good repair- per code

leaking pipe under the 3-comp sink

*45Physical Facilities Floors,Walls,Ceilings

clean the walls and floors throughout the facility

*43 Clean vent syst:Intake/exhaust air ducts

*20 Grease Trap Tickets

keep current tickets on site

*32 Damaged Equipment

repair the cold water knob at the hand sink

*10 Clean Sight and Touch

clean the sides of food equipment/fryer/oven

*45 Cleaning floors, dustless methods

clean floors throughout the establishment; food debris