RAY'S DONUTS #2

17D: .07(4)(b)Observed cell phone stored over prep counter and employee cup stored on counter. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to store appropriately.

18: .07(2)(m)Observed back door propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC (person in charge) closed back door.

5-1A: .04(5)(e)Observed facility cooking manufactured pre-cooked chicken with a final cook temp of 160F (according to bag, cook temp must be 165F). Commercially packaged food that bears a manufacturer's cooking instructions shall be cooked according to those instructions before use in ready-to-eat foods or offered in unpackaged form for human consumption, unless the manufacturer's instructions specify that the food may be consumed without cooking. (P) Corrective Actions: Facility placed chicken back into skillet.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 3/16/2026.

2-1B: .03(5)(c)Observed employee crack eggs with gloved hands and then changed gloves (no handwashing) and proceeded to handle bacon bits. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC had employee discarded bacon bits and wash hands.

15A: .05(1)(a)Four raw wooden racks that facility was using to store food. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Could not correct on site. Please correct by 3/16/2026.

15A: .05(6)(a)Observed an upright cooler with ambient air above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on-site. Please correct by 3/16/2026.

15C: .05(7)(a)2,3Observed a build of debris on bottom of prep tables. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on-site. Please correct by 3/16/2026.

18: .07(5)(k)Observed at least ten fruit flies near rack of donuts in middle part of kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Could not correct on-site. Please correct by 3/16/2026.

2-2B: .03(5)(k)1&2Observed two disposable cups (no lid or straw) that were half consumed with coffee inside cups that were stored on the prep counter. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC discarded items.

2-2D: .06(2)(o)Observed both hand sinks blocked by carts. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: PIC (person in charge) moved carts to make sinks accessible.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISIONS

4-2B: .05(7)(a)1Build up of debris in ice machine and in microwave. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on site. Please correct by 3/16/2026.

6-1A: .04(6)(f)Observed several TCS (time/temperature control for safety) items that were holding above 41F like cream cheese filling, half and half and iced coffee. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

6-1C: .04(6)(d)Observed cooked chicken and potatoes cooling that will not meet cooling rate within time frame. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: PIC discarded potatoes and chicken.

SECOND REPEAT VIOLATION OF SAME CODE PROVISION

10D: .04(4)(d)Observed 5 working containers of icing and one of flour that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

11A: .04(6)(e)Observed cooling methods that were ineffective ways to cool TCS items for potatoes and chicken. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated PIC with effective methods to cool items like small portions and/or ice baths.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

12B: .03(5)(h)Observed one employee with a watch that was serving donuts and two employees with rings and bracelets that were prepping food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employees remove jewelry and wash hands.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-2B: .03(5)(j)1&2Observed two employee drinks (one in an unapproved container) stored on preparation surfaces. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were moved to a designated area. //

6-1B: .04(6)(f)Portion of a bowl of potatoes are hot holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Potatoes were discarded. //

2-2D: .06(2)(o)Observed kitchen equipment stored inside a hand sink in the kitchen area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf). A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Equipment was removed from the hand sink.//

12A: .04(4)(h)Observed water bottles being cooled inside the ice machine with ice used for prepping drinks.// Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. (P) Corrective Actions: Water bottles were removed from the ice machine. Ice was discarded.//

12B: .03(5)(i)Observed two employees prepping/handling expose food not wearing hair restraints.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Both employees put on hair restraints.//

14A: .04(4)(k)Observed several serving utensils stored with handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were placed with handles above the food.//

17D: .07(4)(b)Observed employee food stored above facility food inside a reach-in cooler. SECOND CONSECUTIVE VIOLATION.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was relocated below facility food.//

2-2E: .03(6)Procedures for the vomiting and diarrhea kit has bleach listed as the sanitizer used. There is no bleach on site for sanitization. // A food establishment shall have 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 service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Observed Cheese, Turkey, Sausage, and Butter above 41° F in the prep unit.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge removed the cheese, turkey, sausage and butter from the prep unit and placed it in the Reach in cooler to cool.//

6-2: .04(6)(h)Observed ham that had been opened and kept for longer than 7 days in the reach in cooler.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in charge discarded the ham.//

10D: .04(7)(c)Observed several working containers ( spices, lemon juice, spray bottles of water) and large food containers ( rice and flour) that were not labeled with the common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12A: .04(4)(q)Observed food buckets ( containing flour and icing) stored on the floor in the storage closet ( old walk in cooler) and in the main kitchen. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge relocated the food off the floor.//

14C: .05(6)(r)Observed flour being stored in a single use bucket that was originally for another food product.// Single-service and single-use articles may not be reused. (C)

17D: .07(4)(b)Observed an employee phone in the prep area on top of the tortilla shells as well as employee food above customer food in the reach in cooler.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge relocated the employee phone and moved the employee food to a designated shelf below the consumer food in the reach in cooler.//