THE DANDEE DONUT FACTORY

Violations (14)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table at cook line, Butter (71F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 40 minutes. Butter was placed in cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table at cook line, Butter (71F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 40 minutes. Butter was placed in cooler to quick chill. **Corrective Action Taken**

  High Priority

• 41-18-4CriticalCorrected on site

  Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink at over 200 ppm, corrected to 100 ppm.

  High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink at over 200 ppm, corrected to 100 ppm. **Corrected On-Site**

  High Priority

• 41-15-5CriticalCorrected on site

  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm. Operator corrected to 100 ppm.

  High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm. Operator corrected to 100 ppm. **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken Soup (59F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken Soup (59F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw ground beef stored over package of hot dogs in True Reach in freezer. Operator moved raw beef to bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw ground beef stored over package of hot dogs in True Reach in freezer. Operator moved raw beef to bottom shelf. **Corrected On-Site**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched bleach, mixed chlorine sanitizer in sink and continued preparing food, glazing donuts , without washing hands or changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched bleach, mixed chlorine sanitizer in sink and continued preparing food, glazing donuts , without washing hands or changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken Soup (59F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Chicken Soup (59F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.

  High Priority

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 7 employees.

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 7 employees.

  Intermediate

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink near to front counter.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink near to front counter.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers soiled with food debris.

  Basic

• 22-02-4Repeat

  Food-contact surface soiled with food debris, mold-like substance or slime. Floor dough mixer soiled with hardened dough and flour.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor dough mixer soiled with hardened dough and flour. **Repeat Violation**

  Intermediate

• 08B-38-4RepeatCorrected on site

  Food stored on floor. Bucket of onions stored on floor in walk in cooler. Operator removed onions from floor.

  Basic - Food stored on floor. Bucket of onions stored on floor in walk in cooler. Operator removed onions from floor. **Corrected On-Site** **Repeat Violation**

  Basic