DAILY DONUTS AND SANDWICHES

1) In the preparation unit, measured multiple Potentially Hazardous Foods from 48-53F. Per PIC, foods were relocated from refrigeration unit 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were removed from the preparation unit and relocated to upright refrigeration to facilitate rapid cooling during inspection. 2) In the customer area, measured boiled eggs and milk from 68-75F. Per PIC, eggs were cooked 2 hours prior to temperature measurement and milk was recently removed from the upright cooler. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the upright cooler to facilitate rapid cooling.

Observed storage of personal belongings (cell phone, purse, etc.) directly on food preparation counter. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

1) Measured the ambient temperature of the preparation unit at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed facility is using a portable gas stove for cooking boiled eggs. Equipment is not approved for use in this facility. [CA] Discontinue use of portable gas stove. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed conveyor oven and panini grill stored on the preparation counter without a ventilation hood. Observed brown staining on the wall above the equipment. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility is to relocate cooking equipment underneath the existing hood, or apply for hood exemption for equipment to Plan Check Department.

1) Observed working vegetables stored directly adjacent to the handwash sink. [CA] Store foods away from the handwash sink to prevent splash contamination. 2) Observed raw eggs stored directly over produce in the upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed several dead cockroaches of various life stages on the wall behind the 3-compartment sink. The cockroaches appear to be old. No live activity or contamination of food observed at the time of inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin. NOTE: Verified facility received pest control services on 6/4/2026. Per report, no activity was observed.

Lack soap dispenser and using soap container with pump. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Opening around the pipe going in to the ceiling above the hot water heater [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Dirty wiping cloths were on the counter near handwashing sink. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Dirty wiping cloths shall not be used and left on the counter. It must go to to dirty wiping cloth basket.

Dead cockroaches on a glue strip was observed around the hot water heater and in the restroom. [CA] Clean and sanitize area of dead cockroaches everyday before opening. Work on closing all gaps and openings in the wall, ceiling and floor.

Drain pipe from the food prep sink lack a minimum of one inch airgap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink with minimum one inch gap from a floor rim.

Observed croissants behind the upholding freezer on floor. [CA] Keep the facility clean from accumulation of food debris because it will attract vermin.

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

Hole on floor near restroom. [CA]: Seal hole and maintain in good repair.

Panini grill is used for reheating pre-cooked food such as sausages and ham but is not located underneath existing Type 1 hood. Brown/yellow discoloration observed directly on the ceiling above panini grill. [CA]: Panini grill shall be relocated underneath Type 1 hood for proper ventilation OR cease and desist use. Manager stated she will reomve the panini grill and just microwave the pre-cooked meats.

Food handlers training/card not provided for one employee. Manager stated employee was employed in January. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.