MAPLE LEAF DONUTS

Personal items such as cellphones and keys stored on prep table at the back prep area. No active food preparation at the time. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

*REPEAT VIOLATION* Missing food handler training certificate for one employee. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

*REPEAT VIOLATION* Clean coffee making equipment (cups and utensils) stored next to hand sink and coffee making is conducted next to front line hand sink but that does not have a splash guard. [CA]: Provide 6 inch splashguard or 24 inches of separation between hand sink and food/food contact surfaces.

*REPEAT VIOLATION* Soiled wet wiping cloth stored on prep top without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

In the 2 door reach in, raw shell eggs measured at 67F. PIC stated raw shell eggs were delivered approximately 3 hours prior to inspection and recently placed into the unit. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Ensure PHFs are relocated into cooling units immediately upon receiving delivery.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

After handling the cash register, staff donned on gloves without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to properly wash hands.

1. Clean coffee making equipment (cups and utensils) stored next to and coffee making is conducted next to front line hand sink that does not have a splash guard. [CA]: Provide 6 inch splashguard or 24 inches of separation between hand sink and food/food contact surfaces. 2. Rear hand sink/2 comp sink's hand soap dispenser empty/not dispensing soap. Pump soap available. [CA]: Hand soap shall be properly stored in permanently installed dispenser.

*REPEAT VIOLATION* Missing food handler training for an employee. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Food Handler Training not observed. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Accumulation of debris and dirt underneath equipment and throughout floor at rear prep area. [CA]: Ensure areas underneath and behind equipment and in hard-to-reach areas are maintained clean to prevent the accumulation of dirt, dust, and debris.

Multiple ham and cheese croissant measured between 78 - 80F in hot box. Hot box not turned on. Per PIC, food items finished cooking approximately 3 hours prior to inspection. No Time As A Public Health (TPHC)/SOP procedures observed. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. Discussed TPHC procedures with PIC. TPHC guidance provided. [COS]: Food was time marked to be discarded at 11 am, 4 hours after it was cooked. Specialist observed food voluntarily discarded at 11 am by PIC.