Love Donuts & Coffee

11D: .05(3)(g)No thermometer for taking food temperatures is on-site. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

2-2D: .07(3)(b)Two out of three hand washing sinks did not have any paper towels provided. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels placed at hand washing sinks.

2-2D: .07(3)(a)One hand washing sink did not have any soap provided. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided at the hand washing sink.

4-2B: .05(7)(a)1The interior of the ice bin has a black substance build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Multiple time/temperature control for safety (TCS_ foods being held on time control with no time markings. Also, no time control plan on-site. 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 foods were discarded. I provided a time control plan hand out to the person-in-charge. The person-in-charge must complete the hand out by 6/5/2026 and keep on-site.

11D: .05(3)(g)No thermometer for taking food temperatures is on-site. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

13A: .02(1)(d)The most recent inspection was not posted. The opening inspection was still posted. Also, no inspection was posted at the drive-thru window. The most recent inspection must be posted 5-7 feet off the floor, 1 foot approach, and no more than 15 feet from the main entrance door. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C)

17A: .06(2)(h)There is seating at this facility and no toilet facility is available to the patrons without the patrons having to go through the food preparation area. This was noted on the last routine inspection and the food service permit application from the owner stated there would be zero seats for the patrons. In all establishments with dining facilities on the premises patrons' toilet facilities, shall be provided on or within 200 feet of the premises. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas. (C) Corrective Actions: The seats must be removed.

17C: .07(5)(a),(b)1,2,3There is damaged area of the floor in the food preparation area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: The damaged area of the floor must be repaired with an approved material such as commercial commercial vinyl tile.

18: .07(2)(m)The drive through service window and one of the walk-up service windows is not self-closing. 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: All the service windows including the drive through window and the walk-up service windows must self-close.

4-2B: .05(7)(a)1The interior of the ice machine has a black build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The interior of the ice machine was washed, rinsed, and sanitized.

6-1A: .04(6)(f)There were multiple cold holding temperatures of time/temperature for control safety foods that were above 41 degrees Farenheit Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-1D: .04(6)(i)There were multiple time temperature control for safety foods(breads with sausages inside them) on-site that were be being held on time control but had no time markings and according to the person-in-charge had been on display for eight hours. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.

15A: .05(6)(a)Cooler holding an air temperature of 43 degrees Fahrenheit Equipment must be maintained in good repaitr and proper adjustment. Corrective Actions: Cooler properly adjusted to an air temperature of 41 degrees Fahrenheit