Food Inspections

Danny's Donuts #2

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Pic failed in his duties to monitor Active Managerial control over. 1. 2-2B Proper eating, tasting, drinking, or tobacco. 2. 3-1C Food in good condition, safe and unadulterated. 3. 6-1A Proper cold holding temperatures. 4. 8-2B Toxic substances properly identified, stored, used. It is recommended that the PIC be re-trained in Food safety. 2-2B - proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed personal food stored and half eaten in a food preparation area by the donut fryer and next to the microwave. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C). 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. COS: The PIC immediately discarded the food. 3-1C - food in good condition, safe, and unadulterated 511-6-1.04(1) - safe, unadulterated and honestly presented (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed ice used to make customer beverages to be used as a cold holding location for creamers and other dairy products at the beginning of the inspection. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. COS: The creamers were observed to be removed when the EHS had walked into the facility to conduct the inspection. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed eggs stored next to the donut deep fryer outside a refrigeration until to be cold holding at 68F. PIC was asked how long they had been out and was instructed that it was from the morning time. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The PIC immediately discarded the eggs because they were out of temperature. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(c) - storage, separation (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed disinfectant wipes with EPA no. 67071-123-56952 to be store on top of the ice machine that is used to make customer's beverages with. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: The PIC immediately moved the disinfectant off the food contact surface to prevent contamination of the ice and equipment. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed sausage patties just prepped to be full covered, when cooling down. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the food in the reach-in cooler to allow for proper heat transfer. 12A - contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) - food storage (c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed potatoes to be stored on the floor in the dry storage area exposed to splash, dust, and other contaminants. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: The PIC immediately moved the potatoes off the floor. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no water available at the mop sink. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Note: The facility will need to have the mop sink repaired. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(a) - plumbing system, approved (p) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed plumbing fixture in the mop sink to be replaced with a plastic water bottle. Mop sink was in disrepair. 511-6-1.06(2)(a) - Plumbing System, Approved (P) (2) Plumbing System. (a) Approved. 1. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law. 2. A water filter shall be made of safe materials. Note: The facility will need to have the plumbing fixture repaired on the mop sink. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(f) - outside receptacles, design & construction (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the left side door of the outside dumpster to not close at all. 511-6-1.06(5)(f) - Outside Receptacles, design & construction (C) (f) Outside Receptacles. 1. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. Note: The facility will contact the landlord to get the dumpster side door repaired. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the outside dumpster area to contain an accumulation of trash and dirt, creating conditions that attract insects and pests. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Note: The facility will contact the landlord to have this area cleaned up.

Back to Food Inspections