KOUNTRY DONUTS

Violations (14)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no available food service manager certification available, as well as no food handler certifications available during time of inspection.Corrective Actions: Must provide a valid food service manager and food handler certification for employees at the retail food establishment.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee personal beverages stored on food preparation tables in the kitchen area.Corrective Actions: Must store all personal beverages in a seperate designated area, as to prevent contamination of working environment.

• 8

  Hands clean and properly washed

  Observed employee not washing hands between tasks.Corrective Actions: Must regularly wash hands between tasks and prior to handling food product, as to prevent contamination of the food product.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed equipment storage inside hand sink in restroom.Corrective Actions: Must prevent storage inside hand washing sinks, for ease of access and proper use.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed equipment and utensils being hand washed at the three compartment sink, not sanitizer after rinsing.Corrective Actions: Must ensure all food-contact and food preparation equipment is properly sanitized after washing, as to effectively kill bacteria present and prevent potential foodborne illness.

• 22

  Proper cold holding temperatures

  Observed cold-holding unit by drive-through window not working as to cool TCS foods 41 degrees F or below, with roughly 75 lbs. of cheddar sausages at 79 degrees F.Corrective Actions: Must ensure all TCS foods are stored at 41 degrees F or below, as to prevent foodborne illness to the public (all cheddar suagages not maintained at proper holding temperatures of 41 degrees F or below was voluntarily disposed of in the dumpster, at the time of the inspection).

• 24

  Time as public health control: procedures and records

  Observed no available time/temperature control documentation for TCS foods (sausages kolaches at display unit) maintained at room temperature.Corrective Actions: Must provide a visual representation, in the form of a notebook, sticker system or timer, to act as a reference to all employees for TCS foods kept at room temperature, not to serve past a period of time exceeding 4 hours within the retail food establishment.

• 37

  Food properly labeled; original container

  Observed bulk food containers not labeled.Corrective Actions: Must label all bulk food containers, by name of food stored within, for ease of identification.

• 38

  Insects, rodents and animals not present

  Observed front entrance door and side serving windows kept open, when not in use.Corrective Actions: Must keep all doors and windows, leading outside, closed when not in use, as to prevent pest infestations.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed cardboard used as part of shelving for flour in the back, and for equipment storage inside hand the food preparation area, not regularly rotated and not clean. Observed trash bags used to cover food products in the cold holding unit.Corrective Actions: Must only use material that is smooth, durable, and non-absorbent, for ease of cleanliness, for surfaces used for food storage and equipment. Must refrain from using trash bags for food products, and only use approved food contact material, as to prevent contamination of food product.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no available chemical test strips for chemical sanitizer used (bleach).Corrective Actions: Must provide and use chemical test strips for prepared chemical sanitizer water, for safe and effective use.

• 49

  Non-food contact surfaces clean

  Observed multiple surfaces inside the retail food establishment not kept clean to sight, as well as inside refrigerating units, especially the fridge at the front of the establishment, not kept clean inside of old food debris.Corrective Actions: Must regularly clean inside fridge units, as well as clean all non-food contact surfaces, as to maintain a sanitary environment.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed door to restroom facility kept open when not in use.Corrective Actions: Must keep door to restroom closed when not in use, especially when restroom is in-front of food storage area.

• 55

  Physical facilities installed, maintained, and clean

  Observed, within the retail food establishment, heavy wear of the flooring and walls, with floors and walls not being kept thoroughly cleaned, as well as ceiling showing signs of heavy wear, especially in the food preparation area.Corrective Actions: Must thoroughly and regularly clean floors, walls and ceilings, as to maintain a sanitary environment.