MAPLE LEAF DONUT

*REPEAT VIOLATION* In the 3 door reach in, raw shell eggs were stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food

1. In the unused ice machine, 3 dead cockroaches observed. 2. At the back prep area where unused equipment are stored, 4-5 dried and old rodent droppings observed. No signs of active vermin activity after thorough inspection of facility. PIC stated pest control services occur approximately every 2-3 months. No pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

*REPEAT VIOLATION* In the prep line cooler next to display case, milk measured at 50F, pooled eggs measured at 59F, and raw shell eggs measured at 58F. Per PIC, all food were placed in the unit approximately less than 3 hours prior to measurement. Ambient temperature of unit measured at 60F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: All PHFs were relocated to another functioning prep line cooler and 2 door reach in.

Open bags of food stored at back prep area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Soiled wet wiping cloth stored on rear prep table without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Prep line cooler's ambient temperature measured at 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of equipment for PHFs until it is properly working. Repair/assess/adjust unit as needed.

*REPEAT VIOLATION* 1. Personal cell phone and ipad stored on prep table at back prep area. No active food preparation observed. 2. Personal unsecured drinks stored on food prep counters and in prep line cooler. No contamination observed. 3. Medications stored within prep line cooler next to display case. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces. *REPEAT VIOLATION* 2. Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.

At the 2 comp sink, Chlorine sanitizer measured at 50 ppm. No active ware-washing. [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]: Specialist instructed PIC to add more Chlorine to reach 100 ppm concentration.

*REPEAT VIOLATION* Soiled wet wiping cloth stored on rear prep table without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

1. Personal cell phone and personal unsecured drink stored on prep line cooler. No direct contamination. Personal unsecured drink stored on shelf above rear prep table. No direct contamination. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces. 2. Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.

Missing temperature measuring devices in refrigeration units. [CA]: Provide thermometers that are located to measure air temperature in the warmest part of the refrigeration units.

*REPEAT VIOLATION* In the 3 door reach in, raw shell eggs were stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

*REPEAT VIOLATION* 1. Creamer on table measured at 60F. Staff stated it's been out for approximately 1 hour prior to measurement. 2. Multiple Potentially Hazardous Food (PHFs) in prep line cooler measured between 45F - 51F. Ambient temperature of unit measured at 56F. [CA]: PHFs shall be cold held at 41F or below. [COS]: PHFs that were out of temperature for more than 4 hours were voluntarily discarded. PHFs that were out of temperature for less than 4 hours were relocated to another well functioning cooling uint. Staff adjusted thermostat of unit.

*REPEAT VIOLATION* Ham and cheese subject to Time As A Public Health Control (TPHC) is stored in room temperature without time marking. Per Staff, ham and cheese was cooked approximately 2 hours prior. [CA]: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS]: Ham and cheese time marked to be discarded on the 4th hour after it was removed from temperature control.