Tarrant County Public Health
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| Tarrant County Public Health | TOP DONUTS | Retail Food Establishment Inspection Report | Routine

TOP DONUTS

800 FOREST RIDGE BEDFORD, TX 76022

Retail Food Establishment Inspection Report | Routine

June 27, 2023
Demerits & Grade: 19 Grade:
Observations & Corrective Actions

9: Observed trays of cookies/donuts stacked in freezer that were in contact with bottoms of trays.
Corrective Actions: Ensure the bottom of trays are not touching food items when stacking. Use plastic wrap or stack differently.

11: Observed discarded donuts in several boxes all over the kitchen.
Corrective Actions: Ensure to properly discard donuts in trash.

20: Observed hand wash sink was leaking at the bottom. Water heater was also leaking.
Corrective Actions: Ensure to replace/repair plumbing on pipes of hand wash sink and water heater.

21: Observed no available Food Manager certificate.
Corrective Actions: Ensure to have Certified Food Manager certificate available on site.

31: Observed hand sink was not provided water when I arrived. Owner had to turn on water.
Corrective Actions: Ensure hand sink has water readily available and is adequately supplied.

32: Observed drying rack above 3 compartment sink was dirty.
Corrective Actions: Ensure to maintain drying rack clean to sight and touch.

42: Observed walls throughout prep area were dirty with food particle build up.
Corrective Actions: Ensure to maintain prep area clean to sight and touch.

45: Observed establishment was dirty. Sides of equipment and floors had build up of food particles.
Corrective Actions: Ensure to maintain establishment clean to sight and touch.

46: Observed bathroom was cluttered and not readily available for use. Toilet was dirty with mop water.
Corrective Actions: Ensure to maintain bathroom clean to sight and touch. Do not use toilet to dump mop water.

47: Observed tools, personal items not necessary to operation scattered all around kitchen/prep area.
Corrective Actions: Ensure kitchen/prep area is not cluttered with unnecessary items and maintained clean.

47: Observed no posted Certified Food Manager certificate.
Corrective Actions: Ensure to post current and valid CFM certificate.

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
IN
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
Observed
Observations
IN
10 Food contact surfaces & returnables; cleaned and sanitized
Compliant
Observations
OUT
11 Proper disposition of food returned, previously service or reconditioned
Repeat 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
NO
14 Hands cleaned & properly washed/gloves use properly
Compliant
Observations
NO
15 No bare hand contact with ready to eat foods or approved alternate method properly followed
Compliant
Observations
Highly Susceptible Populations
NA
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
IN
18 Toxic substances properly identified, stored & used
Compliant
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
Repeat Observed
Observations
Demonstation of Knowledge/Personnel
OUT
21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)
Observed
Observations
IN
22 Food handler/no unauthorized persons/personnel
Compliant
Observations
Safe Water, Recordkeeping & Food Package Labeling
IN
23 Hot & cold water available; adequate pressure safe
Compliant
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
NO
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
IN
33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided
Compliant
Observations
Prevention of Food Contamination
IN
34 No evidence of insect contamination, rodents/animals
Compliant
Observations
IN
35 Personal cleanliness/eating, drinking or tobacco use
Compliant
Observations
IN
36 Wiping clothes; properly used & stored
Compliant
Observations
IN
37 Environmental contamination
Compliant
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
IN
40 Single-service articles; properly stored & used
Compliant
Observations
Food Identification
IN
41 Original container labeling (bulk food)
Compliant
Observations
Physical Facilities
OUT
42 Non-food contact surfaces clean
Observed
Observations
IN
43 Adequate ventilation & lighting; designated areas used
Compliant
Observations
IN
44 Garbage and refuse properly disposed; facilities maintained
Compliant
Observations
OUT
45 Physical facilities installed, maintained, & clean
Observed
Observations
OUT
46 Toilet facilities; properly constructed, supplied, & clean
Observed
Observations
OUT
47 Other violations
Observed
Observations
OUT
47 Other violations
Observed
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