DOUGLAS DONUTS

Observed the following TCS food cold held above 41 degrees F:1 package of sliced cheese, 1 container of sliced cheese, sausage, raw egg, fried eggs, scrambled eggs and mix of sausage and egg. CA: TCS foods must be cold held at 41 degrees or below. Must be corrected in 3 days.

Observed cardboard being used on floors under and next to equipment in the main kitchen. CA: Nonfood contact surfaces of equipment must be constructed of corrosion resistant, nonabsorbent, and smooth materials.

Observed accumulation of food debris on mixing bowl, equipment and floors in back of main kitchen. Observed accumulation of brown residue building up on hood filters in main kitchen CA: Maintain cleaning frequency of all non-food/food contact surfaces

Observed sausage burritos, sausage egg and cheese and bacon egg and cheese biscuits, and mini hot dogs stored in display case in front service area without times labeled for discard. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control COS:PIC labeled all above items with discard time

Observed facility with expired food safety manager certificate. CA: Food service establishments shall have in its employ a current Certified Food Safety Manager (CFSM).

Observed uncovered donuts stored on cutting board prep table, croissants next to cutting board prep table, sugar on prep table next to and sink, bacon pieces uncovered on prep table next to cooler, mini hot dogs and oil in reach in cooler, bucket of shortening next to fryers. CA: Food must be stored covered. COS: PIC covered all above food items

Observed facility failed to ensure written TPHC procedures are maintained and implemented as required. CA: Facility must ensure written procedures are maintained, implemented and available for review as required.

Observed facility with expired food safety manager certificate. CA: Food service establishments shall have in its employ a current Certified Food Safety Manager (CFSM).

Observed Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Facility must have a bodily fluid clean up procedure and materials.

Observed accumulation of debris in dry storage and on mixers/ food equipment, floors in back of house CA: Maintain cleaning frequency of all non-food/food contact surfaces