6: I observed employee washing her hands after she finished boxing donuts,but before she takes customers money. Hands should be washed before handling food and after touching money. I also observed same employee wiped her wet hands on her clothes instead of using a paper towel that is above handsink.
13: Raw eggs stored on shelf over Donut filling and slice cheese
35: Unlabeled containers of toppings and icing. Please label food thats not in original container
37: Open bags of flour on shelf. Please keep food closed when not in use. Place inside a container with a lid.
39: Wiping cloth was stored at hand sink.
44: I observe employee using the same glove instead of disposing glove. Once she finish bagging donuts she put glove on shelf at front couner. Then when another customer comes to order she uses same glove. Please discard gloves once you remove them.
45: All cooking equipment and refrigerators have food build up. Please wash,rinse and sanitize outside of refrigerators ,oven and inside of microwave
45: Ice build up at bottom of reach in freezer. Bottom shelf of reach in freezer is damaged. It has a hole in the plastic.
52: Dumpster sliding door is open. Please keep closed
53: Food buildup on wall near fryers. Walls are stained throughout kitchen. Hole in wall near back door leading to hallway
53: Floors are dirty. Pieces of dough on floor. Cardboard with grease splatter on floor near fryers
54: Ventilation hood filters are dirty and dusty.
Additional Comments
I observed employee washing her hands after she finished boxing donuts,but before she takes customers money. Hands should be washed before handing food and after touching money.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used