Ray's Donuts

Observed eggs and butter held at temperatures above 41°F . This is due to both food items being left on the counter. All time/temperature for safety foods (TCS) must be cold held at 41°F or below OR use TPHC with a written procedure. COS by moving the eggs and butter into the RIC.

Observed initial temperature of kolaches starting in the danger zone. Time documentation on product showed it was brought out at 10:25am and when Health Authority temped product at 10:30am it was 71°F. Initial temperature must be 41°F or below OR 135°F or above. There is also no written procedure as required.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by moving product to cooler. Must cool kolache down to 41°F prior to utilizing TPHC. Also, a written procedure must be developed and describe the required parameters.

Observed significant food buildup along posterior blade of deli slicer that was stored as clean. Slicer is not being properly cleaned after use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Must clean within 72 hours or prior to next use, whichever comes first.

Observed deli ham, pork patties, and cheese slices cold held at temperatures above 41°F in prep top unit across from the grill. This is due to over stacking the items in their containers, where the product on top was sitting out of temperature control. All time/temperature for safety foods (TCS) must be cold held at 41°F or below. COS by moving the ham, pork, and cheese slices into a RIC.

Observed cream cheese spread cold held at 45°F in reach in cooler (RIC) under prep top unit. All TCS items must be cold held at 41°F or below. COS by discarding.

Observed kolaches using time as a public health control (TPHC) not discarded at their 4 hour mark. The time documentation ended at 11:00 AM, Health authority observed kolaches using this time documentation still being served at 11:15 AM. TCS items using TPHC must be discarded 4 hours after they are brought out of temperature control.

Observed no time documentation on kolaches held outside of temperature control. Time documentation must be on product. COS by discarding.