YUM YUM DONUTS FRANCHISE #9193-B

Facility lacks a metal probe thermometer for monitoring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Measured sanitizer concentration in wiping cloth bucket at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

No person in charge was present at the time of inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed a couple of house flies in the food preparation area. [CA] The premises of a food facility shall be free of vermin.

1) Observed scoop handles stored in direct contact with food inside bulk ingredient bins. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Observed pressurized cylinder tanks are not securely stored. [CA] Pressurized cylinder tanks shall be securely fastened to a rigid structure.

In the 2-door preparation unit inserts, measured turkey from 41-46F. Observed turkey is stacked above the insert cooling line. Per PIC, turkey was moved from upright cooler to preparation unit insert 40 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee relocated half of the stack of turkey into the under counter refrigeration to facilitate rapid cooling.

Observed employee handling cash, then proceeding to directly handle food without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be changed with an intermediate handwashing step as required.

Observed employee actively conducting warewashing without the use of sanitizer. [CA] [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employee to set up the 3-compartment sink with a 50 ppm chlorine solution, and re-wash, rinse, and sanitize dishes.

Self service half and half measured at 70F without time label. Per manager on phone, half and half utilized TPHC and will discard in 2 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee provided time mark

Flies landing on wasted donuts and the back storage area. Per manager, garbage was full and waiting for pick up service. Therefore, the expired donuts are sitting on the rack at the back of the storage area. [CA] Instructed employee to put all wasted donuts in a bag and seal it. Increase frequency of the trash pick up if necessary.

Holes and gaps observed on the wall and ceiling in facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Gaps observed on the floor at the back door. [CA] Replace weather strip for back door.

Debris built up on the floor throughout facility. Heavy debris built up on the corner of the equipments in facility. [CA] Clean and maintain

2 live adult cockroach observed on the floor under 3 compartment sink eating a piece of donut. Per manager, pest control came out for service 2 weeks ago. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). [SA] Employee killed the live cockroaches. Employee used bleach to sanitize affected area. Manager will contact pest control service to schedule another treatment. Provide licensed pest control report for next follow up inspection. Drain flies observed at the back storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Upon arrival to facility, employee asked inspector to come inspect tomorrow because there is not manager. Requested employee to contact manager by phone. Obtained consent from manager on phone. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.