CHRISTY'S DONUTS

The 2 door prep cooler and the single door upright display cooler observed not properly maintaining Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Ensure refrigeration equipments are able to maintain PHFs at or below 41 degrees Fahrenheit.

1. MAJOR. Multiple items in the 2 door prep cooler were measured at 53 degrees Fahrenheit. Per PIC, only small amounts of food are placed in the cooler to make sandwiches and nothing is stored in there overnight. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Minimal amounts of PHFs will be placed in the 2 door prep cooler to make sandwiches and nothing to be stored in there overnight. 2. MAJOR. Milk and cream cheese in the single door upright display cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit. [Suitable Alternative] Items were moved to a functioning refrigeration unit.

1. Lack of manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Some employees lack Food Handler's Card. [Corrective Action] 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.

Mold like grime observed in the ice machine. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

1. Handwash sink at the service area observed partially blocked by miscellaneous items. [Corrective Action] Ensure handwash sink area is clean, clear, and easily accessible at all times. 2. Paper towels were not observed stored in the paper towel dispenser at the handwash sink at the service area and restroom. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser.

Perforated ceiling panels observed in the kitchen area. [Corrective Action] Ceiling panels at food prep areas shall be smooth, durable, and easily cleanable.

Damp wiping cloth observed stored on the counter next to the handwash sink. [Corrective Action] Store wiping cloth in a sanitizing bucket with 100 ppm chlorine or 200 ppm quaternary ammonium sanitizer.

Lack of manager's Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Perforated ceiling panels observed in the kitchen. [Corrective Action] Ceiling panels in the kitchen shall be smooth, easily cleanable and durable.

Observed paint peeling from ceiling panels at the service area. Observed perforated ceiling panels in the kitchen area. [Corrective Action] Ensure ceiling panels are in good condition. Ceiling panels in the kitchen area shall be smooth, durable and cleanable.

Multiple Potentially Hazardous Foods in the 3 door upright cooler were measured at 47 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.

Lack of Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed perforated ceiling tiles in the kitchen area. [Corrective Action] Ceiling tiles in the kitchen shall be smooth, durable and easily cleanable.

1. Observed employees eating and then returning back to work without washing hands. [Corrective Action] Properly wash hands when returning to work or whenever switching between job tasks. 2. Observed employee donning gloves without first washing hands. [Corrective Action] Properly wash hands before donning gloves.

1. The 2 door prep cooler is not properly maintain cold holding temperature of Potentially Hazardous Foods. [Corrective Action] Refrigeration units shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. 2. Rubber seals on the door of the 3 door upright freezer is in disrepair. [Corrective Action] Repair or replace the rubber seals. 3. Observed a non-commercial refrigerator/freezer in the facility. [Corrective Action] A commercial facility shall use commercial equipments.

1. Raw shell eggs at the service area was measured at 72 degrees Fahrenheit. Per employee, the eggs were taken out from refrigeration at 9:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Operator shall cook the rest of the eggs. 2. Croissant sandwich with sausage, eggs and bacon was measured at 74 degrees Fahrenheit. in the non-refrigerated display unit at the service area. Per employee, the sandwich was prepared 10 minutes prior to start of inspection. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Foods left at room temperature shall be time controlled. 3. Sliced tomatoes and ham in the 2 door prep cooler were measured at 49 degrees Fahrenheit. Refrigeration unit is not not maintain cold holding temperature properly. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

1 Lack of Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed a fly flying around the prepared croissant sandwiches in the non-refrigerated display case at the service area. [Corrective Action] Eliminate flies using safe methods.