Food Inspections

DANNY'S DONUTS

Inpection Notes

1-2A Violation of Code: [511-6-1.03(2)] No designated Person In Charge in the absence of the CFSM. Neither employee was willing to admit to being in charge of the operation at the time of the inspection. When CFSM is not on site, there must be a person in charge on the premises to monitor food safety. New Violation. 1-2A Violation of Code: [511-6-1.03(1)(a)-(c)] Without PIC, neither employee could demonstrate knowledge of food safety with regards to the storage of cold held food items in a maintained cold holding piece of equipment, how to set-up the 3-compartment sink to manually clean and sanitize kitchenware/utensils, identify toxic materials and use and store properly. New Violation. 2-2A Violation of Code: [511-6-1.03(1)(c)2,3] No person in charge to describe symptoms associated with diseases that can be transmitted through and no knowledge of prevention of transmission of foodborne disease by employees who have a disease or medical condition that may cause foodborne disease. New Violation. 2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Cups of hot tea on prep table in kitchen and in service area on table next to blender. Drinks may be consumed in a kitchen if they are in a disposable cup with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drink cups all moved our of kitchen/service area. Bowl of broth on prep table next to cup of tea. Prep tables cannot be used as dining tables. Designate a space away from food handling/storage where employees may sit and eat during a break - dining room. COS: Bowl taken to 3-compartment sink. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Rolling container of flour with rolling pin, sifter handle, dough cutter and brush with dried dough residue on utensils from last use. Clean and sanitize utensils after use to prevent contamination of food from soiled utensils stored in the container. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Carton of eggs under flat top grill at 58F, vacuum sealed fully cooked sausage patties in donut box on shelf under prep table at 63F, cheese slices on shelf under prep table 66F and container of cream cheese on shelf under prep table 52F. Time and temperature control for safety food to be kept cold must be held at 41F or below. Time and temperature control for safety food items in 1-door reach-in upright cooler above 41 degrees - pkges of sliced ham 49F, cheese slices 47. Ambient cooler temperature on internal thermometer 46F - 48F. This unit cannot be used until time and temperature control for safety food items to be held cold can be held at 41 degrees or below. Several cartons of eggs purchased around 9:00AM (about 4 hours previous)per employee on shelf in back of kitchen at 52F. COS: All time and temperature control for safety food items voluntarily discarded by employee and taken to outdoor dumpster. Corrected On-Site. New Violation. 8-2B Violation of Code: [511-6-1.07(6)(b)] Unlabeled spray chemical bottles under prep table and in bucket at 3-compartment sink. Chemicals put into spray bottles must be labeled to ensure correct chemical is being used for task and in case of accidental poisoning. COS: Spray bottles labeled. Corrected On-Site. New Violation. 8-2B Violation of Code: [511-6-1.07(6)(r)] Mouthwash and Aleve on shelf in back room on top of box of pan liners, Ben Gay and tootbrush on prep table behind toaster. Personal care items must be stored away from food/food contact surfaces, single serve items, single use items, etc. COS: Personal care items moved to personal shelf in back of establishment. Corrected On-Site. New Violation. 11D Violation of Code: [511-6-1.05(3)(g)] No food temperature measuring device (thermometer) available to monitor the temperature of cold held time and temperature control for safety food items. New Violation. 12A Violation of Code: [511-6-1.04(4)(q)] Boxes of hot chocolate mix, bag of flour sitting on floor in back storage room. To prevent any possible contamination, all food storage is at least 6" above the floor. New Violation. 12C Cloths used to wipe prep tables with no sanitizer solution set-up to store the cloths in between uses. Between uses, store cloths used to wipe food contact surfaces in a sanitizer solution to control he growth of bacteria. New Violation. 13A Violation of Code: [511-6-1.02(1)(d)] Current inspection not posted - current inspection found in folder under counter. Most current inspection must be posted in public view where customers can read from one foot away. COS: This inspection will be posted. Corrected On-Site. New Violation. 15B Violation of Code: [511-6-1.05(6)(d),(e)] 3-compartment sink sanitizer compartment with accumulation of greasy residue. Sinks shall be cleaned at a frequency throughout the day to prevent recontamination of equipment and utensils and/or at least every 24 hours. New Violation. 17D Violation of Code: [511-6-1.07(4)(b)] Employees coat, toy hard hat, package of cigarettes on stack of wrapped bakery boxes. Used baby bottle on shelf with food service supplies, toy light saber on prep table in kitchen. Phone on shelf under flat top grill next to carton of eggs. All personal items must be stored in a designated area away from where food/food prep/food contact, single-serve, single-use items etc are stored. COS: all personal items moved to personal shelf in back of kitchen. Corrected On-Site. New Violation.

Back to Food Inspections