DUTCH MONKEY DOUGHNUTS

Observed the vegetable prep sink inaccessible, blocked with employee belong storage shelf and sink is fill with new mop heads. Advised PIC to ensure sink is accessible and cleaned prior to use for fruit and vegetable washing. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

2. Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07 (6)(h).

3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.

4. Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s instructions. Pf

Observed the back and front doors have a visible daylight gap between the door and the floor threshold. Advised PIC to install a floor sweep and/or replace thresholds to protect the facility's outer openings.

Observed floor dirty with buildup underneath equipment and front counter areas. Advised PIC more frequent detailed cleaning.

Observed the restroom has a hole in the wall behind the restroom door. Advised PIC to repair wall.

Observed the light fixture above the reach in cooler is not shielded. Advised PIC to replace the fixture shield or install shield tubes on the fluorescent bulbs.

Observed Moldy shredded cheese in reach-in cooler. COS PIC discarded. Advised PIC Food shall be safe, unadulterated, and honestly presented.

Observed Milk and Eggs in the Walk-in cooler above 41 degrees F. COS PIC discarded. Advised PIC to have cooler maintained to hold at 41 degrees F and below.

Jelly cooling on cart in main kitchen. Advised ice bath or cooler. COS PIC moved to a reach-in cooler. Advised PIC Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed floor dirty with buildup. Advised PIC more frequent detailed cleaning.