Tarrant County Public Health
1101 S. Main St., Fort Worth, Texas 76104 | Visit Official Website

TOP DONUTS

800 FOREST RIDGE BEDFORD, TX 76022

Retail Food Establishment Inspection Report | Routine

December 29, 2021
Demerits & Grade: 33 Grade:
Observations & Corrective Actions

9: Observed donuts in reach freezer are stored in grocery bags Observed butter that was left open Observed flour in bowls that was open Observed food items that were stored on the floor
Corrective Actions: Need to store donuts in equipment that are easily cleanable, durable and non-absorbent. All food items should be covered to prevent from cross contamination. Also, food items should stored 6 inches off the floor.

10: Observed bowls and containers and lids that were dirty Observed chopping board that moldy Observed the sanitizing bucket was at 0ppm
Corrective Actions: All food equipment should be cleaned and free from any dirt or food debris. Sanitizing water bucket the sanitizer level should be between 50-100ppm

11: Observed discarded donuts in several boxes all over the kitchen.
Corrective Actions: Donuts that are to be discarded are to be stored in one area and in a container marked not to use

18: Observed a chemical bottle on the prep table that was not labelled
Corrective Actions: All chemical bottles should be labelled

20: Observed the hand wash sink was leaking at the bottom
Corrective Actions: Need to repair the hand wash sink

23: Observed the hot water in the three compartment sink was at 101F and the hand wash sink the water was taking too long before attaining the right temperature of 100F
Corrective Actions: Need to have the hand wash sink water at 100F when the faucet is open and the water at the three comp sink should also be 110F when the faucets are open

31: Observed the hand wash sink water was taking too long to get hot. First it was 88F then it reached 100F after several minutes
Corrective Actions: Hand wash sink water should be 100F when the faucets are open

32: Observed bowls and bulk bins that were cracked and chipped
Corrective Actions: All cracked, burnt and chipped food equipment should be discarded as the food equipment should be easily cleanable, non absorbent and durable

33: Observed there was no hot water at the three comp sink
Corrective Actions: Three comp sink should have water atleast 110F

34: Observed gnats and ants in the back prep area
Corrective Actions: Need to get a certified pest control company to come out

35: Observed personal belongings that were stored on top of drinks and prep table
Corrective Actions: Need to designate an area for employee belongings

37: Observed a build up of condensate in the reach freezer
Corrective Actions: Need to clean the condensate in the reach in freezer

40: Observed donuts stored in grocery bags
Corrective Actions: Single use items are not to be used as storage for food

41: Observed bulk food containers that were not labelled
Corrective Actions: Need to label all bulk food containers

42: Observed the outside of the bulk food containers were dirty Observed the shelves of the reach cooler and freezer were dirty
Corrective Actions: Need to clean the outside of the bulk containers and the shelves of the reach in cooler and freezer

43: Observed the lights in the back room prep area were not covered
Corrective Actions: Need to cover the light fixture

44: Observed piles of boxes that needed to be discarded in the back prep area
Corrective Actions: Need to discard all boxes without food items

45: Observed the back door was open Observed the floors being covered with boxes Observed the establishment was dirty
Corrective Actions: Back door should closed at all times. Floor should be easily cleanable Need to clean the establishment

47: Observed tools, broken bulbs and other personal belongings all over the kitchen
Corrective Actions: Need to clean all tools and broken bulbs and personal items

Additional Comments

No comments

Observations
Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
NO
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
IN
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
IN
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
Compliant
Observations
IN
8 Food received at proper temperature
Compliant
Observations
Protection from Contamination
OUT
9 Food separated & protected, prevented during food preparation, storage, display, & tasting
Repeat Observed
Observations
OUT
10 Food contact surfaces & returnables; cleaned and sanitized
Observed
Observations
OUT
11 Proper disposition of food returned, previously service or reconditioned
Observed
Observations
Employee Health
IN
12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting
Compliant
Observations
IN
13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
14 Hands cleaned & properly washed/gloves use properly
Compliant
Observations
IN
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations
Highly Susceptible Populations
NO
16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required
Compliant
Observations
Chemicals
NA
17 Food additives; approved, properly stored; washing fruits & vegetables
Compliant
Observations
OUT
18 Toxic substances properly identified, stored & used
Observed
Observations
Water/Plumbing
IN
19 Water from approved source; plumbing installed; proper backflow device
Compliant
Observations
OUT
20 Approved sewage/wastewater disposal system, proper disposal
Observed
Observations
Demonstation of Knowledge/Personnel
IN
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Compliant
Observations
IN
22 Food handler/no unauthorized persons/personnel
Compliant
Observations
Safe Water, Recordkeeping & Food Package Labeling
OUT
23 Hot & cold water available; adequate pressure safe
Observed
Observations
NA
24 Required records available (shellstock tags; parasite destruction); packaged food labeled
Compliant
Observations
Conformance with Approved Procedures
NA
25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions
Compliant
Observations
Consumer Advisory
NA
26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label
Compliant
Observations
Food Temperature Control/Identification
IN
27 Proper cooling method used; equipment adequate to maintain product temperature
Compliant
Observations
IN
28 Proper date marking & disposition
Compliant
Observations
IN
29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips
Compliant
Observations
Permit Requirement, Prerequisite for Operation
IN
30 Food establishment permit (current & valid)
Compliant
Observations
Utensils, Equipment, and Vending
OUT
31 Adequate handwashing facilities; accessible & properly supplied, used
Observed
Observations
OUT
32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used
Observed
Observations
OUT
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Observed
Observations
Prevention of Food Contamination
OUT
34 No evidence of insect contamination, rodents/animals
Observed
Observations
OUT
35 Personal cleanliness/eating, drinking or tobacco use
Observed
Observations
IN
36 Wiping clothes; properly used & stored
Compliant
Observations
OUT
37 Environmental contamination
Observed
Observations
NO
38 Approved thawing method
Compliant
Observations
Proper Use of Utensils
IN
39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used
Compliant
Observations
OUT
40 Single-service articles; properly stored & used
Repeat Observed
Observations
Food Identification
OUT
41 Original container labeling (bulk food)
Observed
Observations
Physical Facilities
OUT
42 Non-food contact surfaces clean
Observed
Observations
OUT
43 Adequate ventilation & lighting; designated areas used
Repeat Observed
Observations
OUT
44 Garbage and refuse properly disposed; facilities maintained
Observed
Observations
OUT
45 Physical facilities installed, maintained, & clean
Observed
Observations
IN
46 Toilet facilities; properly constructed, supplied, & clean
Compliant
Observations
OUT
47 Other violations
Repeat Observed