DONUT WORRY

6-1D: .04(6)(i)Observed cooked sausage, cooked eggs, and cooked bacon with no label for start and/or end time for time without temperature control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The cooked sausage, cooked eggs, and cooked bacon start times were labeled.

6-2: .04(6)(g)Cooked bacon in the prep cooler was cooked Saturday & had no date mark. Milk & creamers were date marked for 8 days. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food properly date marked. //

18: .07(5)(k)Observed multiple live cockroaches (adults & nymphs) throughout kitchen. PIC stated pest control company will be out Tuesday. // *** If all violations are not corrected, the permit may be suspended.*** // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(5)(l)Dead & 3 dying cock roaches were found on bait stations in multiple places in the kitchen. // *** If all violations are not corrected, the permit may be suspended.*** // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

1-2A: .03(2)(a)-(l), (n)No active managerial control. Violations for employee health, employee eating/drinking, using a hand wash sink, vomiting/diarrheal clean-up requirements, date marking, approved pesticides/chemicals and food separation, cooling, (amongst other good retail practices) were observed today. Training provided. // *** Second Consecutive Violation *** // The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-2A: .03(2)(m)PIC could not provide any verifiable manner showing food employees are trained on their reporting responsibilities with regards to symptoms and diseases that require restriction/ exclusion of food employees. // *** Third Consecutive Violation *** // Provided Employee Health Reporting Agreement form. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

6-2: .04(6)(g)Opened packages of ready-to-eat Time/Temperature Control for Safety (RTE TCS) food that was opened at 6:00am yesterday (>24 hours) were not date marked in multiple coolers throughout facility: cream cheese, milk, cream, half & half, cheese, etc. Facility was not date marking any RTE TCS food. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked the listed food for a maximum 7 days or less if manufacturer expiration date was sooner. //

8-2B: .07(6)(e)Multiple containers of pesticide that were not approved for use in a food service establishment were found in the facility (Ortho indoor residential pesticide). // Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Pesticides removed from facility. //

10D: .04(8)(b)Observed multiple containers of TCS food held past the manufacturer expiration date: milk 9/25, half & half 9/3/2025, half & half 9/27/2025. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded. //

11A: .04(6)(e)Facility was not using effective cooling methods to cool their food during the inspection. Bacon was cooling in a deep, plastic container in the prep cooler. Sausage kolache was cooling at room temperature on the rack in the kitchen. // 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; (C) 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. (C) Corrective Actions: Cooling methods were changed for the bacon: placed on flat, metal container & placed in the freezer. The sausage kolache did not cool to 70°F within 2 hours so the cooling methods could not be changed; food was discarded. //

14A: .04(4)(k)In-use utensils were improperly stored. A bowl used as a scoop was stored in the flour. A coffee prep spoon was stored in 80°F water. PIC stated she gets hot water from the coffee maker to store the spoon, but the water is not in equipment that could maintain water at 135°F. // 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: Bowl removed from food. Spoon removed from use.

14B: .05(10)(e) 1,2,4Clean coffee machine attachments & utensils were stored directly adjacent to the hand sink. Items were not protected from splash contamination when the hand sink is used. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Items removed. //

15B: .05(3)(h),(i)PIC stated they are using quat sanitizer, but they do not have a quat test kit. Facility does have a chlorine test kit, but PIC stated they don't use bleach (chlorine). // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17D: .07(4)(b)Employee personal items stored on the prep table: ear buds case, phone charger. Employee personal food, including unwashed produce, stored above customer food in the upright cooler. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items either discarded or moved to a separate/designated employee area. //

18: .07(5)(l)Dead & 2 dying cock roaches were found on bait stations in multiple places in the kitchen. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

18: .07(2)(m)The self-closer is broken on the kitchen/back exit door & there is a gap at the bottom of the door; daylight visible. (There were rodent droppings all along the kitchen door threshold). // 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)

2-2A: .03(1)(c)2,3,17Person-in-charge (PIC) could not demonstrate and convey knowledge of an employee health policy or symptoms/ diseases that would require restriction/ exclusion of food employees. // *** Third Consecutive Violation *** // Provided Employee Health Handout. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2B: .03(5)(j)1&2Employee drinks in unapproved containers (styrofoam cup with no lid & no straw, opened water bottle) stored on the prep table/counter next to & above food. // 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 discarded. //

2-2D: .07(3)(b)Hand drying provision not provided at the hand sink near the coffee makers & in the women's restrooms. Paper towel dispensers were empty. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towel provided. //

2-2D: .06(2)(o)Employee dumped the water used to store the in-use coffee spoon into the hand sink (hand sink misused). // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Had PIC stop misusing the hand sink. //

2-2E: .03(6)PIC could not provide 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. // 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shell eggs stored above ready-to-eat food (margarine, icings) in the reachin cooler. Unwashed produce stored above ready-to-eat food (yogurt, sauces, dough, candy, etc) in the upright cooler. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food separated & organized. //

6-1C: .04(6)(d)Cooked bacon not cooling at an adequate rate. PIC stated bacon that was cooked yesterday, was left out of the cooler for 1 hour between 8:00am-9:00am. Bacon was placed into the cooler at 9:00am. Bacon was 60°F at 9:46am; 57°F at 10:46am, 56°F at 11:00am & 48°F-52°F at 11:54am. // Final cooling temperature at 1:00pm measured 35°F, 40°F,41°F. Cooling Rate:

TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cooling methods were changed to expedite cooling before temperature was taked at 11:54am. Bacon was placed on a flat, metal pan & placed into the freezer. //

6-1C: .04(6)(d)Sausage kolache not cooled from 135°F to 41°F within 2 hrs. Food was cooked at 7:00am; kolache measured 77°F at 10:46am. PIC stated they are cooled at room temperature and then placed into the cooler. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food discarded. //

2-2B: .03(5)(j)1&2Observed an opened soft drink bottle on the coffee prep table. Also observed an opened plastic bottle of water and a cup of iced coffee on the food prep table in the back.// 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: All drinks were discarded. The prep areas were sanitized.//

13A: .02(1)(d)Observed that the most recent inspection report was not displayed to the public.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in Charge displayed the most recent inspection report.//

17D: .07(4)(b)Observed a cell phone on the food prep table near the open top 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 removed the phone from the prep table and placed it in a designated area for employees.//

1-2A: .03(2)(a)-(l), (n)During today's inspection multiple violations related to food safety observed including person-charge (PIC) washing hands in wrong location, not maintaining required food safety methods such as time or temperature control and other violations demonstrating PIC does not have active managerial control in facility. 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)

2-2A: .03(2)(m)PIC could not provide any verifiable manner showing food employees are trained on their reporting responsibilities with regards to symptoms and diseases that require restriction/ exclusion of food employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(1)(c)2,3,17Person-in-charge (PIC) could not demonstrate and convey knowledge of an employee health policy or symptoms/ diseases that would require restriction/ exclusion of food employees. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2D: .03(5)(d)Observed kitchen employee wash hands in fruit and vegetable sink. Observed person-in -charge (PIC) wash hands in fruit and vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee and PIC trained at time of inspection handwashing must occur in labeled and designated handwashing sinks. Employee and PIC rewashed hands in handwashing sinks prior to continuing to work. Fruit and vegetable sink was washed, rinsed and sanitized.

4-1A: .04(4)(n)1Observed employee cooking in rear kitchen area handle raw shells eggs with gloves on and then touch ready to eat kolaches without removing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Kolaches handled with soiled gloves discarded. Employee removed gloves, washed hands and donned new gloves before continuing to work.

6-1A: .04(6)(f)Observed cooked kolaches containing time/ temperature control for safety (TCS) sausage sitting on counter at 71F. Person-in-charge stated kolaches prepared at 5am this morning and kolaches sit on counter all day or until sold out. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kolaches placed on time control with discard time of 9am at time of inspection. Training provided on options for kolaches moving forward.

8-2B: .07(6)(e)Observed multiple types of Ortho home defense pesticide in facility and PIC stated is used in facility. All ortho home defense states on can/ package for residential use only. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: PIC removed pesticide from facility and placed in car. Pesticide may not be stored in or used in facility.

6-1B: .04(6)(f)Observed hot dogs being hot held under 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Hot dogs were reheated above 165F.

13A: .02(1)(d)Observed facility not displaying the most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most recent inspection report was displayed.