Holey Sweet Donuts

Observed food utensils (butter brushes, knives, scissors) stored in a steel container with food debris. Manager was advised to clean the container.

Observed metal polish stored above the prep sink.

Observed wiping cloths in chlorine sanitizer with a concentration of 0ppm.

Observed no toilet tissue available in the unisex restroom.

Observed baseboard missing from underneath the 3 compartment sink.

Observed employee chapstick and water bottle stored above the prep sink.

Observed no designated PIC within the facility. Near the end of the inspection, the manager/PIC came into the facility and was able to provide pertinent information. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Observed employee drinking from a uncovered coffee cup in kitchen prep area. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed employee washing hands in vegetable washing sink. 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Observed wiping clothes stored in a chlorine sanitizer solution at 10 ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed water damaged ceiling tiles in restroom and light shield chipped. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed employee food items stored on top of bucket of icing. Employee moved item. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed team member chopping and transporting oreo crumbles, for donut toppings, with one of their bare hands. Team member and manager were advised to use gloves when handling ready to eat food. Team member corrected on site.

Observed employee improperly washing bowls used to cook eggs. Employee washed and rinsed bowls without sanitizing. manager was made aware that all food utensils and equipment must be washed, rinsed, and sanitized.

Observed employee improperly washing bowls used to cook eggs. Employee washed and rinsed bowls without sanitizing. manager was made aware that all food utensils and equipment must be washed, rinsed, and sanitized.

Observed chlorine sanitizer solution in a bucket with towels at a concentration of 0ppm. Manager corrected on site.

Observed coffee grinding machine in need of external cleaning.

Observed employee phone charging and personal beverages stored on donut prep table. Manager removed items into a designated area (COS).

Observed beverages stored in rest area for employees.

Observed no hot water in restroom.

Observed mold-like build-up in front of faucet and around top of sink on caulking in restroom.

Observed ceiling tile in bathroom in disrepair and dust and spider webs on wall and ceilings in restroom.

Observed fan in main kitchen with excessive dust build-up and vent in bathroom with dust build-up.

Observed employee drinks stored in prep areas and in reach-in cooler with customer food.

Observed raw packaged bacon on top of ready to eat food(RTE; coffee creamer) in the reach-in cooler.

Observed cooked eggs(TCS food) above 41° F

Observed no hot water in the customer restroom.

Observed debris build up on the ceiling in the kitchen and customer bathroom. The customer bathroom was also observed to have a tile above the toilet in disrepair.

Observed dust and rust build-up on vents in the kitchen/prep area. Also observed lights in kitchen with dust build-up, along with a small fan pointed near prep area.

several items that were above 41 degrees (i.e. deli ham, patty sausage). Please place the items on ice to bring temperature of the food product down. Also, please turn down cooler to make the temperature colder (cos)

observed cutting board stored with clean dished that had excess mold buildup. Please sand cutting board or replace.

observed employee drink cup and cell phone on customer counter. Please keep all employee items on employee counter.