DONUT DEN

In a bulk flour bin: observed scoop was stored with the handle embedded in the flour. [CA] Store scoops so that handles are not in contact with food.

At the frontmost handsink: observed the faucet was extremely loose. [CA] Repair the faucet and maintain in good condition.

Observed employee personal items (plate of food, water bottles) were stored on a shelf directly above containers of coffee mix. [CA] Store personal items below and away from food to reduce risk of cross-contamination.

A metal probe thermometer was not available upon request. [CA] Ensure a metal probe thermometer is readily available at all times.

In the prep unit: 1) In the reach-down section: measured internal temperature of turkey breast and sliced cheese to be 43-45F, and pooled eggs to be 53F. Operator stated some foods had been held in this unit for over 4 hours or overnight, and that the door had been opened constantly for prep since 7am today (more than 5 hours prior). 2) In the prep inserts: measured internal temperature of sliced ham, cheese, and sliced tomatoes to be 43 - 45F. PIC stated foods had been held inside the units for 20 minutes and had been stored in another refrigerator previously. Note: the ambient temperature of the unit measured 47F after a metal probe thermometer had been left inside for 30 minutes with the door closed. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that had been held in the unit for more than 4 hours were discarded (see VCD form). Operator reduced the temperature of the unit.

Observed a hose was draped across the rear kitchen handsink, partially obstructing access. [CA] Do not place items in front of handsinks. Handsinks must be made accessible so that handwashing is not only possible, but likely.

Measured temperature of hard boiled shell eggs in basket in front service area to be 74F. Per PIC, eggs were cooled via cold water, stored in a refrigerator, and left on the counter for an hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Eggs were moved to the prep refrigerator.

Inside the front bulk sugar bin: Observed scoop handle was in contact with sugar. Observed a plastic to-go container was used as a scoop. [CA] Store scoop so that handle is not in contact with food. Discontinue using cups as scoops; only food-grade scoops with handles are allowed.

Inside the grab-and-go refrigerator: observed prepackaged cups of orange juice lacked labels. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.

Observed mop was stored with mop head inside sink. [CA] When not in use, mops must be stored so that they can air-dry quickly.

Observed the rear handwash sink was full of objects (plastic containers, bottles) and it was difficult to dispense liquid soap from the soap dispenser. Observed the front handwash sink's paper towel dispenser was empty. [CA] Keep handwash sinks unobstructed and easily accessible at all times. Soap and paper towels must be stocked and readily available. [COS] The objects were removed from the rear handwash sink. Paper towels were provided at the front handwash sink, and another pump bottle of soap was placed at the rear handwash sink.

Observed damaged floor tiles in front of the restroom door. [CA] Repair/replace floor tiles.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.