O'HENRY'S DONUT SHOP

Observed bucket of onions on ground. [CA] Store food at least 6" off of the ground.

Observed potentially hazardous foods that measured in the temperature danger zone located in the small food prep cold hold unit (ham 51F, cheese 48F). Both PHFs were above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the inserts with food above the chill line. [SA] PIC relocated the PHFs to the reach-in cooler to cool down quickly.

Observed one dried rodent dropping on the ground by the chest cooler. Per PIC, there was a rodent sighting a few months ago and the issue was taken care of and monitored since then.[CA] Discard dropping, clean and sanitize area. Recommend setting more monitoring traps and getting a licensed pest control service on a regular basis.

FSC has expired. [CA] 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.

Lack of 6" hood overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed several trays of icing, sprinkles, and sugar. [CA] Keep food covered and protected when not using for diligent preparation.

Observed potentially hazardous food that measured in the temperature danger zone located in the small reach-in and in the food prep cold hold unit (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Limit the amount of time PHFs are out during preparation. Chill foods to 41F in the reach-in cooler prior to transferring them to food prep cold hold unit. [COS] PIC transferred tomatoes and eggs to reach-in unit during time of inspection.