SUSAN'S DONUT SHOP

3 dead cockroaches observed in facility: -2 dead on floor in back behind freezer -1 dead on floor behind mixer [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Floors observed to have loose or missing tiles. Holes observed in wall. [CA] Repair walls and floors.

MAJOR: 1) Reassembled ham and cheese croissants measured to be 54F and were kept out on donut display case. Per operator he keeps them out for about 4 hours and then returns them into cooler 2) Prep cooler insert observed to have overstocked tomatoes and cheese. Sliced cheeses measured to be 51F and tomatoes measured to be 49F. Per employee cooler was stocked about 1 hour prior. MINOR: 3)Upright 2 door measured to have: -Turkey at 45F -Eggs at 44F -Milk at 44F -Cheese block at 44F [CA] Maintain PHFs at 41F and below for cold holding. [COS] 1) Croissant sandwiches were prepped about 45 minutes prior and sandwiches were placed in reach in cooler. 2) Employee moved pickles and placed cheese into prep cooler insert. Extra tomatoes moved to below to reach in compartment of cooler. 3) Per operator he had just had cooler open to clean. Setting on upright cooler was lowered to cool down PHFs.

Employee observed washing utensils and containers with soap and a spray nozzle and placing to dry. [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] Chlorine sanitizer solution was made and dishes were left in sanitizer solution to soak.

Oven observed to not be complete underneath ventilation hood. [CA] All cooking equipment shall be under ventilation.

Donut injector observed in only handwash sink. Sink had water turned off from valve below sink. [CA] Keep handwash sink clear and available for use.[COS] Donut injector was moved and water was turned on.

Handwash sink in kitchen observed to be blocked by equipment inside sink. [CA] Keep sink unobstructed and easily accessible at all times. [COS] Equipment was moved and sink was cleared.

Preassembled croissant breakfast sandwich measured to be 46F on top of prep cooler insert. [CA] Keep PHFs inside prep cooler insert fill line and maintain temperature at 41F and below for cold holding. [COS] Croissant sandwiches were moved into reach in cooler in back.

1)Cardboard observed to be used to line oven and refrigerator. [CA] Discontinue use of cardboard. Ensure all liners are durable and nonabsorbent. 2) Reach in freezer observed to be partially frozen over. [CA] Deforest freezer and maintain in good condition.

Front prep cooler measured to have: -Ham at 44F -Cheese at 43F -Turkey at 43F PHFs observed to be over stacked in prep cooler past the fill line. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure PHFs are not place above fill line in prep cooler cold holding inserts. [COS] Per operator, she had just refilled prep cooler insert in the last 15 minutes. PHFs were moved to cold holding reach in.