Yummy Donuts

*22 Accredited food handler certificate - 60 days

PROVIDE FOOD HANDLER CARD

*45 Premises shall be maintained in good repair

KEEP PREMISES IN GOOD REPAIR

*47 Handwashing signage

PROVIDE HAND WASHING SIGN

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

OBSERVED RAW SHELLED EGGS STORED ABOVE RTE FOOD IN COOLER

*21 RFSM - Not On Site

RFSM EXPIRED

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

STORE FOOD 6 INCHES OFF THE FLOOR

*35 Hair Restraints effective

COVER HAIR

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

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*42 Dirty nonfood contact surfaces

CLEAN EQUIPMENT, SHELVES

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE TOUCHED RTE FOOD WITH BARE HANDS

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

PROVIDE WRITTEN PROCEDURES FOR KOLACHI AND SANDWICHES

*18 Toxic items labeling-non original container

PROVIDE LABEL FOR CHEMICAL SPRAY BOTTLES

*31 Handwashing lavatory - used for other purpose

OBSERVED UTENSIL IN HAND SINK

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food shall be covered

*19 Water & Plumbing in good repair- per code

pipe under sink leaks

*47 Handwashing signage

provide hand washing sign

*22 Accredited food handler certificate - 60 days

provide food handler cards

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

provide label for food storage containers

*10 Sanitization after Cleaning

sanitization required after cleaning and washing utensils/equipment

*31 Individual, disposable towels

provide paper towels

*42 Dirty nonfood contact surfaces

clean coolers, shelves

*46 Covered waste receptacle for women's restroom

provide covered receptacle

*45 Premises shall be maintained in good repair

repair floor, ceiling tiles, wall tiles

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

provide written procedure methods for kolachi, sandwiches

*35 Hair Restraints effective

hair cover

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

provide written procedures for kolachi, sandwiches

*15 Bare hands contact with ready-to-eat foods

do not touch rte food with bare hands

*22 Washing hands only at a designated hand sink

wash hands at hand sink

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

provide label for spray bottles, food storage containers

*47 Conditions of Permit-in use of food equipment

provide

*14 Cloth glove--use

do not reuse gloves

*19 Hand sink water temperature below 110'F

74.6 degrees f

*42 Dirty nonfood contact surfaces

clean coolers, freezers, equipment, display cases

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

provide

*46 Covered waste receptacle for women's restroom

provide

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

*10 A chemical sanitizer used: contact times criteria

*19 One Inch Air Gap

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*45Floor, wall, ceiling - Exposed material

*47 Handwashing signage

*19 One Inch Air Gap

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

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

*18 Toxic items labeling-non original container

*14 When to wash hands before donning new gloves

*43 Clean vent syst:Intake/exhaust air ducts

*18 Toxic items labeling-non original container

*47 Handwashing signage

*42 Floors/walls/ceiling/nonfood dirty

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

*19 Water & Plumbing in good repair- per code

the faucet on the hand sink ( Hot water handle ) must be repaired ( spinning around and no water) .

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

time must be written down for the (TCS) food in the display case ( pig in blanket foods)

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

label all containers with the name of the product on the inside of the container. ( sugar, flour, etc.

*45Physical Facilities Floors,Walls,Ceilings

Remove the tape from the back of the three compartment sink. ( sticky backing will create a bug problem ... remove from the wall and equipment.

*24 Food Labeling- with common name of the food

the water bottle should have the name on the outside of the bottle.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be in sanitizer when not in use.

*31 Individual, disposable towels

Provide paper towels in the dispenser in restroom and second hand sink in the hallway.

*15 Bare hands contact with ready-to-eat foods

touching donuts with bare hands

*19 Water & Plumbing in good repair- per code

broken faucet at the hand sink ( no cold water with the turn of the handle)

*24 Food Labeling- with common name of the food

label the bottle with the name of the product on the inside of the container.

*39 Equipment in good repair and proper adjustment.

the Reach in Freezer gaskets are broken ( call company and order new gasket on the freezer.

*22 Handlers-Certificate Not On Site

all food handlers must have class and present certificate card during inspection.

*31 Individual, disposable towels

provide paper towels at the hand sink

*31 Handwashing lavatory - accessible

the hand sink blocked by the equipment