HAPPY DONUTS DE ANZA

In the kitchen area, observed cardboard used to line windows. In the back storage area, observed tape used to cover gaps along the shelving brackets. In the same areas, observed cardboard used to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Gaps, cracks, and crevices shall be properly sealed. Discontinue use of cardboard within the facility to prevent possible harborage of vermin. Measured ambient air temperature of undercounter refrigerator at 51F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.

Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

At the 2 door prep unit, measured an over-stacked container of sliced cheese at 48F. At the front counter, in the undercounter refrigerator, measured milk at 49F, almond milk at 52F and soymilk at 52F. Per operator, potentially hazardous foods stored for an unknown period of time. Measured ambient air temperature of undercounter refrigerator at 51F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator discarded containers of milk, almond milk, and soymilk. Operator to provide repairs for undercounter refrigerator.

Observed gaps, cracks and crevices in the wooden shelving installed in the back storage area. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent harborage of vermin.

Food handler cards and food safety manager's certificate unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

At the front counter handwash station, observed a lack of hand soap in the dispenser. In the kitchen area, observed a handwash station stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels from their respective dispensers to allow for proper handwashing.

Hot water from the 3 compartment sink measured at 116F. [CA] Ensure hot water is provided from warewash, prep, and janitorial sinks at 120F.

Observed the use of cardboard to line flooring. Observed cardboard stored in the kitchen area. [CA] Ensure only approved materials and equipment are used within the facility. Remove cardboard from the facility to prevent possible harborage of vermin.

In the kitchen area, below the handwash station, observed the bottom section of FRP panel is billowing away from the wall. In the same area, observed cracks/crevices around a broken outlet plate. In the back storage area, observed cracks and crevices around bracket shelving, and wooden shelving. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Discontinue use of bracket shelving to prevent possible harborage of vermin.