BEST DONUT

Violations (15)

• 1

  Person in charge present demonstrates knowledge and performs duties

  Observed employee on site lacks basic food safety knowledge.Corrective Actions: Ensure all employees have basic food safety knowledge.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site at the start of the inspection.Corrective Actions: Ensure to have a food manager on site at all times.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for all the employees on site.Corrective Actions: Ensure all employees have food handler cards and can provide them during inspections.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee drinking water in an open container while prepping kolaches.Corrective Actions: Ensure employees eat and drink in a designated area away from food and food preparation areas.

• 8

  Hands clean and properly washed

  Observed employee come from the restroom and begin prepping food without washing hands. Observed employee wash hands in the 3 compartment sink with no soap, for less than 20 seconds, and did not dry hands.Corrective Actions: Ensure employees wash hands when returning from outside the establishment or after using the restroom in the sink in the kitchen area. Ensure employees wash hands in the hand sink only. Ensure employees wash hands with 100*F water with soap for 20 seconds and then dry hands.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a container in the hand sink upon inspection.Corrective Actions: Ensure the hand sink is used for hand washing only and accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed employee wipe a knife with an unclean wiping cloth and a food prep counter with an unclean wiping cloth.Corrective Actions: Ensure to use a clean and properly sanitized wiping cloth for wiping food contact surfaces. Ensure all dishes are washed, rinsed, sanitized, and air dried.

• 19

  Proper reheating procedures hot holding

  Observed eggs and sausage reheated to only 135*F.Corrective Actions: Ensure eggs and sausage are discarded or reheated to 165*F. Ensure reheated food is cooked to 165*F or higher.

• 22

  Proper cold holding temperatures

  Observed kolaches in the display reach in cooler next to the silver refrigerator across from the 3 compartment sink were between 64-69*F.Corrective Actions: Ensure all kolaches above 41*F are discarded immediately. Ensure all cold hold food items are kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed no date labeles on any prepped foods. Corrective Actions: Ensure all foods are date labeled with the date prepped.

• 24

  Time as public health control: procedures and records

  Observed kolaches and other time as a control for safety foods in the front display container at 60*F with no time written.Corrective Actions: Ensure all kolaches and other time as a control for safety foods are discarded immediately. Ensure all time as a control for control for saftey foods have a time stamp. Ensure the time as a control procedure used at your establishment is sent to TCPH and a copy is kept on site at all times.

• 36

  Thermometers provided and accurate

  Unable to provide a stem thermometerCorrective Actions: Ensure a stem thermometer is on site at all times.

• 41

  Wiping cloths; properly used and stored

  Observed employee use a wiping cloth sitting on the counter to wipe a food prep tables. Observed employee rinse the wiping cloth in the 3 compartment sink and then wipe the counter again.Corrective Actions: Ensure employees store wiping cloths in sanitizer solution in between uses.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Unable to provide matching sanitizer test strips for sanitizer in use.Corrective Actions: Ensure to have bleach test strips when using bleach sanitizer to ensure bleach sanitizer solution is between 50-100ppm for sanitizing food contact surfaces.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no covered trash can in the restroom.Corrective Actions: Ensure a covered trash can is available in the restroom.