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
1.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
