DANNY'S DONUTS #3

Observed several half-full plastic water bottles to be stored next to food items.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

COS: PIC removed personal items and designated a new personal item area in the facility.

Observed a spray cannister of Raid Multi-Insect Killer to be stored in the facility.

Conditions of Use (P, Pf, C) (e) Conditions of Use.

1. Poisonous or toxic materials shall be used according to:

(i) Law and this Chapter;

(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 and

(iv) Additional conditions that may be established by the Health Authority;

COS: PIC stated that the Raid was no longer in use and that the cannister would be discarded. PIC stated that facility has a pest control provider, but did not have an invoice on hand at the facility.

Observed wiping cloths to be held in a solution that tested at 0ppm chlorine. PIC stated cloths were used to wipe equipment then stored in water to loosen grime that attached to the cloths.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: PIC drained the solution, discarded the cloths, and remade the solution for future use.

Observed food employee washing hands at 3-compartment sink, with no soap or antiseptic present.

Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

Note: Facility shall only wash hands in designated hand washing sinks.

Observed several personal cups, food items, and phones in food preparation areas.

Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

COS: PIC immediately removed personal items form the food preparation area.

Observed wiping cloths to be held in a solution that tested at 0ppm chlorine, PIC confirmed chlorine was used.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

COS: PIC got fresh wiping cloths and created a new sanitizer solution which registered as 50-100ppm.

Observed an inspection report that is not the most recent inspection to be displayed in the establishment.

Displaying of the Inspection Report (C)

1. 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.

Note: PIC will post inspection report from this inspection.

Observed accumulation of food debris on the exterior of food eqiupment.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC shall clean non-food contact surfaces.

Observed unnecessary items/litter in the facility. PIC stated items were not in use.

Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Note: Facility shall remove items not in use and declutter the kitchen area.

Upon entry of inspection EHS observed a container placed in the hand sink.

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Note: PIC immediately removed container from hand sink.

Observed there to be no sanitizing solution to be made throughout the food establishment.

A chlorine solution shall have a concentration of 50-100ppm.

Note: PIC voluntarily made a sanitizing solution with chlorine during the inspection. Sanitizing solution was tested with a chemical kit and registered to have a chlorine concentration of 50-100ppm.

Observed no inspection report to be posted throughout the food establishment.

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.

Note: PIC to post most recent inspection report.

Upon entry of inspection EHS observed a sanitation bucket placed in the hand sink.

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Note: PIC immediately removed sanitation bucket from hand sink.

Observed food with no date marking that had been prepped today.

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded.

Note: PIC placed date marking stickers on sausage with prep date and discard date.

Observed caulking of 3-compartment sink to be covered with a black mold-like substance.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will have caulking of 3-compartment sink cleaned and sanitized so that it is free of any debris at COB.