Pisey3. LLC (Donut Worry)

Observed employee not wash their hands prior to donning gloves to begin working with food. COS. Staff educated.

Observed that the most recent inspection report was not posted.

Observed scoops being stored with the handle in the product in the bulk storage food containers in the main kitchen and in the dry food in the front food service area.

Observed accumulation of food, grease, and other debris on and in equipment, particularly on dry storage containers in the back and inside the equipment in the main kitchen.

Observed that the dumpster has a drain but no drain plug.

Observed accumulation of debris, grease, and food on floors and walls, particularly under and around equipment in the main kitchen.

Observed employee items stored on the counter in the front food service area. COS. Items moved.

Observed employees not wash their hands prior to donning gloves and working with food on more than one occasion; two of the times the employee did wash their hands after doing others tasks or after working with the register and one time the employee was on their phone, donned gloves, and then handled food. COS. Staff educated and food discarded.

Observed wet wiping cloths stored in a container of water without sanitizer in it. COS. Chlorine (bleach) added.

Observed that the most recent inspection report was not posted.

Observed scoops being stored with the handle in the product in the bulk storage food containers in the main kitchen.

Observed that the facility has broken food storage containers that are still in use; the lids of bulk storage food containers are cracked and broken.

Observed that the facility has non-functioning equipment/equipment that is in a state of disrepair.

Observed heavy accumulation of debris on and in equipment, particularly on dry storage containers in the back, inside the non-functioning equipment, and inside the reach-in freezer.

Observed that the dumpster outside was not covered. COS. Lids closed.

Observed accumulation of debris, grease, and food on floors and walls throughout the facility; especially heavy build up under the dunnage racks, tables, and equipment in the center of the kitchen and nears the prep station/fryers.

Observed adulterated food (croissants with mold-like growth on them, picture attached). COS. Discarded.

Observed that the facility is attempting to use time as a public health control for safety for kolaches/sausage rolls, but the facility is not properly keeping track of time and temperature; employees were unable to provide the temperature that the items were/should be placed out at and are not keeping track of the time; staff stated that the items finished cooking and placed out at 7:47 AM and added a time, however, at 8:05 AM the items were 66 F; asked if they checked the temperature of the items when they were placed out to ensure that the plan is being followed and they did not. COS. Items discarded since facility is unable to verify that they were placed out at above 135 F.

Observed a lack of active managerial control which can be seen in there being several foodborne illness and public health intervention violations.

Observed food stored uncovered throughout the facility.

Observed containers of powders that were not labeled with the common name of the product being stored.

Observed wet wiping cloths stored on counters.

Observed that the most recent inspection report was not posted.

Observed scoops being stored with the handle in the product.

Observed that the facility has broken food storage containers that are still in use.

Observed that the facility has non-functioning equipment/equipment that is in a state of disrepair.

Observed that the facility is using cardboard as a shelf liner.

Observed heavy accumulation of debris on and in equipment (pictures attached).

Observed accumulation of debris, grease, and food on floors and walls throughout the facility.

Observed employee who "washed" their hands prior to working with food, however, the employee only briefly rinsed their hands under water at the sink and did not properly wash their hands. COS. Employee washed hands properly.

Observed employees not wash their hands prior to working with food or handling clean and sanitized equipment/utensils; observed employee who cleaned rags in the 3-compartment sink, played on their phone, cleaned counters, cleaned the deep fryer, swept and mopped, cleaned the mop, and then exited and entered the food service area and then sat at/leaned on the preparation counter and then handled food and utensils without washing their hands; observed employee clean counters, then exit and enter the food service area, and then handle food (customer orders) without first washing their hands, employees not washing their hands prior to serving customers was noted several times. COS. Employees washed hands.

Observed that the facility is keeping raw bacon and raw shelled eggs over deli meat, hot dogs, bread, cheese, and fruit. COS. Items discarded due to temperature holding violations.

Observed cold TCS food stored above 41 F (cheese, milk, deli meat, raw shelled eggs, and butter). COS. Discarded.

Observed that the facility is attempting to use time as a public health control for safety for kolaches/sausage rolls, but the facility is not properly keeping track of time and temperature; employees were unable to provide the temperature that the items were/should be placed out at and are not keeping track of the time; staff stated that they believed the food was placed out at around 6am, however, after 10am the food items were still there (items being held longer than 4 hours). COS. Discarded.

Observed that the facility is only wiping their food contact surfaces down with water and cleaner, there is no sanitize step. COS. Facility prepared a sanitizer solution and sanitized their surfaces.

Observed that the facility has residential pesticides in the facility between the 3-compartment sink and the vegetable sink. COS. Discarded.

Observed that the facility is storing propane, fire extinguishers, and personal cream/lotions with and above food and food contact surfaces throughout the kitchen. COS. Moved.

Observed a lack of active managerial control which can be seen in there being several foodborne illness and public health intervention violations.

Observed that the facility did not verifiable evidence of employee health reporting requirement acknowledgement; facility was able to provide some signed employee health reporting requirement agreements, however, acknowledgement for the employees currently working was unable to be provided. COS. Facility has blank copies; they filled them out for the staff working currently. Have all employees complete a copy.

Facility was unable to provide the supplies to a vomit and diarrheal clean up plan and no written plan was available.

Observed phones and personal belongings stored on food preparation counters; observed heavy accumulation of derbis on dining room tables. COS. Items moved; surface to be washed, rinsed, and sanitized.

Observed employee drinks and food stored with and above food and food contact surfaces; observed that the drinks in question were not in a single-use container with a lid or straw (open paper cup and can). COS. Removed.

Observed food stored uncovered throughout the entire facility.

Observed several crumbled toppings, powders, spices, that were not labeled with the common name of the product being stored.

Observed wet wiping cloths stored on counters.

Observed that the rear exterior door when closed had a gap under the door and when opened was unable to completely close on its own.

Observed that the permit was not posted.

Observed that the most recent inspection report was not posted.

Observed scoops being stored with the handle in the product.

Observed that the facility has broken food storage containers that are still in use.

Observed that the facility has non-functioning equipment/equipment that is in a state of disrepair.

Observed heavy accumulation of debris on and in equipment throughout the facility.

Observed heavy accumulation of debris, grease, and food on floors and walls throughout the facility.

Observed that the facility is keeping their power tools and maintenance tools with and above food and utensils.

Observed that the facility is keeping cardboard on the floor as a floor liner; noted cardboard was heavily soiled. COS. Discarded.

Observed that the facility was storing their mops in dirty water between uses. COS. Mop was hung to dry.

Observed employee items stored with and above food and food contact surfaces.

Observed that not all units were operational.

Observed cardboard being used as non-food contact surfaces.

Observed accumulation of debris on and in equipment throughout the facility.

Observed accumulation of debris, grease, and food on floors and walls throughout the facility.

Observed that the facility is keeping raw bacon over cooked, sliced deli meats and icing and observed raw, shelled eggs with and above the same deli meats and icing. COS. Items moved.

Observed that the facility is using TPHC for kolaches, sausage rolls, but the method for tracking time does not seem to be filled out for today/is inconsistent; method has days marked has different days on the whiteboard, but times are currently marked for more than one day; time as a public health control written policy is unavailable, so the method of tracking is not able to be verified.

Observed that the facility has residential pesticides in the facility between the 3-compartment sink and the vegetable sink. COS. Discarded.

Observed a lack of active managerial control which can be seen in there being several foodborne illness and public health intervention violations.

Observed that the facility did not verifiable evidence of employee health reporting requirement acknowledgement. COS. Facility has blank copies; they filled them out for the staff working currently. Have all employees complete a copy.

Observed hand sink in the back blocked to due to the papertowel dispenser being opened/broken so that it was covering the sink and cleaning supplies were kept in front of it; front had sink had a drink in it and a plate going over part of the basin. COS. Items moved.

Facility was unable to provide the supplies to a vomit and diarrheal clean up plan.

Observed that the facility had some plates in the basin of the vegetable sink and dish soap and other items on the drainboard of the dish sink.

Observed employee drinks and food stored with and above food and food contact surfaces. COS. Removed.

Observed food stored uncovered throughout the entire facility.

Observed food stored on the floor in the kitchen.

Observed wet wiping cloth stored on the counter.

Observed that the permit was not posted.

Observed cups being used as scoops and observed scoops being stored with the handle in the product.

Observed single-use items (to go containers) stored on the floor throughout the facility.

Observed that not all units were operational.

Observed accumulation of debris on and in equipment throughout the facility.

Observed that the employee restroom does not self-closing.

Observed accumulation of debris, grease, and food on floors and walls throughout the facility.

Observed employee items stored with and above food and food contact surfaces. COS. Items moved.

All food must be covered when not actively in use. Pigs in a blanket uncovered in upright freezer. Covered while on site.

All floor coverings must be nonabsorbent and easily cleanable. Cardboard boxes lining floor at fryer. Removed cardboard boxes. Discussed using rubber mats that are cleanable.

Observed that the facility is using TPHC for kolaches, sausage rolls, but they are not keeping track of the time items are placed out. COS. Time added.

Observed that the clean bakers rack was being kept on trash/trash can. COS. Placed in sink to be washed, rinsed, and sanitized.

Observed employee items stored with and above food and food contact surfaces. COS. Items moved.

The sausage rolls that are held for time as a public health control are not properly marked. PIC onsite was not sure of the specific time these items were made. Products are discarded.

There is a black substance, potentially mold, present inside the ice maker on the bottom, sides, and at dispensing point. Ensure the ice maker is cleaned as often as necessary to prevent mold and if any other contamination occurs.

Clean bakers' racks are stored directly on top of the trash can. Clean equipment should not be3 stored directly on the trash can.

There are open bulk bags of food present on storage racks. Once an item has been used, roll seal, or otherwise close bulk bags of food to prevent possible contamination.

Employee personal items are stored with and above food items and prep areas in kitchen and coolers. All employee items must be stored below or completely separate from customer items and prep areas to prevent possible contamination.