LOVE DONUTS

Violations (19)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site during the inspection. Employees unable to provide food handler cards during the inspection.Corrective Actions: Ensure a food manager is on site at all times. Ensure all food handling employees have food handler cards.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no bodily fluid cleaning kit or procedure with necessary equipment on site.Corrective Actions: Ensure to have a bodily fluid cleaning kit or procedure with necessary equipment on site at all times.

• 8

  Hands clean and properly washed

  Observed employees putting on gloves without washing hands first.Corrective Actions: Ensure employees wash hands before putting on gloves.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink by the 3 compartment sink had a bucket blocking it and a hose wrapped around it. Observed the hand sink had particle growth inside.Corrective Actions: Ensure the hand sink is used for hand washing only at all times. Ensure the hand sink is accessible and clean at all times.

• 21

  Proper hot holding temperatures

  Observed kolaches in the warmer at 115*F and 102*F in the reach in warmer. The kolaches were reheated to 165*F.Corrective Actions: Ensure kolaches are kept at 135*F when being hot held.

• 22

  Proper cold holding temperatures

  Observed opened popping boba with an internal temperature of 61*F in the lower refrigerator of the prep cooler by the register.Corrective Actions: Ensure the popping boba is discarded immediately. Ensure the popping boba is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed no date labels on any prepared or opened foods.Corrective Actions: Ensure all foods that are opened or prepared are date labeled.

• 24

  Time as public health control: procedures and records

  Observed kolaches and burritos in the display at 72*Fwith no time stamp.Corrective Actions: Ensure foods kept at room temperature are time stamped.

• 28

  Toxic substances properly identified, stored, used

  Observed home use insecticides on site.Corrective Actions: Ensure pest control is performed by a licensed pest control servicer. Ensure all home use pesticides are removed from the premises immediately.

• 29

  Compliance with variance/specialized process / HACCP

  Observed time as a control for safety being used for kolaches and burritos without a process on file with TCPH.Corrective Actions: Ensure time as a control process is provided in written for to TCPH, a copy is kept on file on site, and the process includes a time tracking method.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the prep cooler across from the register has ice accumulation on the condenser and is not maintaining for temperatures at or below 41*F.Corrective Actions: Ensure all refrigerators can maintain foods at 41*F or lower at all times.

• 38

  Insects, rodents and animals not present

  Observed filled sticky traps on the floors throughout the facility. Observed several dead knots in the dry storage walk in. Unable to provide most recent pest control report.Corrective Actions: Ensure the most recent pest control report can be provided during inspections. Ensure pest control servicer replaces sticky traps regularly. Ensure pest activity is cleaned regularly and prior to food preparation.

• 39

  Contamination prevented during food preparation, storage and display

  Observed flour on the donut dough prep counter without a lid.Corrective Actions: Ensure all food is covered at all times when not in use.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths scattered throughout the facility.Corrective Actions: Ensure soiled wiping cloths are stored in a single location. Ensure in use wiping cloths are stored submerged in a sanitizer bucket when not in use.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed baking spatulas with severe damage.Corrective Actions: Ensure damaged utensils are discarded.

• 47

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

  Observed all the refrigerators and freezers had unclean seals. Observef the white reach in freezer next to the walk in had water accumulation at the bottom and had significant debris on the shelves.Corrective Actions: Ensure all equipment is cleaned regularly.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips on site.Corrective Actions: Ensure to have sanitizer test strips available at all times.

• 49

  Non-food contact surfaces clean

  Observed the corners of the floors were unclean and under equipment. Observef the cabinet in the front service area was unclean.Corrective Actions: Ensure all surfaces are cleaned regularly.

• 55

  Physical facilities installed, maintained, and clean

  Observed unclean unused equipment throughout the premises. Observed tools mixed with restaurant supplies.Corrective Actions: Ensure restaurant items are kept seperated from tools and personal items. Ensure unused equipment is kept clean and checked regularly if it cannot be removed from the premises.