William's Donuts

CFSM is absent from the facility. According to the CFSM, she has not been in the facility since last month. As a result, the PIC was not aware of the risk factors that were observed. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed certification not posted. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons.

Observed a black mold like accumulation on the interior of the ice machine. Also observed stagnant dirty water in the bottom of the proofer steam well. PIC and owner advised to deep clean or replace the proofer by 5/14/2026 due to the contaminated water and strong odor observed coming from the proofer. PIC attempted to have the proofer deep cleaned without success due to the inability to remove the steam well. Observed the three compartment sink needs signs indicating dishes must be washed, rinsed, and sanitized. The three compartment sink was labeled soak, wash, and rinse. PIC will install the correct signs on 05/14/2026. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed boric acid being used to control pest throughout the facility. PIC instructed to deep clean the entire restaurant to remove boric acid. PIC also advised to cease using boric acid. PIC will email a copy of the pest control reports. Pest control reports could not be provided by the PIC or owner. 511-6-1.07(6)(d) - Restriction (Pf) (d) Restriction. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf 2. The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale.

Observed an open bottle of water stored on the food preparation table. Also observed a cup of coffee stored on the preparation table. PIC corrected on site. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 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.

Observed dough stored in non food grade lavender scented trash bags in the reach in cooler. PIC advised that food cannot be stored in non-food grade trash bags. As a result, two twenty pound bags of dough were discarded. The CFSM (Sokweasha Chan) called via phone and advised that the PIC should be using containers instead of trash bags. PIC will use food grade containers moving forward. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed a sticky trap filled with roaches. Advised PIC to discard the devices when they become filled and also to never put them on or near a food contact surface (COS). Cooks pest control must treat the location once a week for the next four weeks. The service report must be sent to robert.lewis1@dph.ga.gov and Sabrina.Young@dph.ga.gov every Monday for the next four weeks beginning 5/18/2026. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the incorrect inspection report was posted. The inspection report posted was dated 05/20/2025. PIC will post the new inspection score in public view. Also observed a choking poster was not available. 511-6-1.02(1)(d) - 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. 2. 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. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours.

Observed the restroom contains an out of order sign due to the toilet seat being cracked. PIC removed dining room seats until the toilet is repaired. The toilet seat will be repaired by 5/14/2026. 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Observed the dumpster is missing both lids. PIC will have the dumpster replaced by 5/15/26. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed a water bottle and one phone laying on the prep table. All employees items should be stored in a designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed no paper towels at the none of the handwashing sinks in the facility (2 in kitchen and 1 in the unisex restroom). PIC stated that the facility doesn't have any paper towels. Advised PIC to leave the store to purchase some or order some paper towels via door dash, so I can verify the purchase before leaving the store. PIC went to the store and purchased paper towels (COS). 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf.

Observed baking equipment and products stored in front of the handwashing sink in the kitchen making the sink not accessible for handwashing. Handwashing sinks should be accessible at all times for employee use (COS). 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf.

Observed dough stored in the reach in cooler without a cover to protect it from contamination. Observed a bag of sprinkles and donut mix stored in the dry storage area with the bags opened. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employee without a hair restraint. All employees must have hair restraints on at all times when preparing and handling food items and washing dishes. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. 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.

Observed towels hanging on the handwashing sink and prep sink. PIC stated that she was using the towels for drying hands since there is no paper towels in the facility. Advised PIC that a soiled towel cannot be used to dry hands or placed on sinks for drying purposes. 511-6-1.05(10)(b) - Wiping Cloths, Air Drying Location (C) (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

Observed a sticky trap filled with roaches stored between the microwave and the toaster oven. Advised PIC to discard the devices when they become filled and also to never put them on or near a food contact surface (COS).

Observed cobwebs on the shelves in the dry storage room where food products are being kept.

Observed the floors in need of cleaning in the kitchen underneath equipment (old food accumulation and cobwebs).

Observed a water bottle stored on a shelf above the prep table and two phones laying on the prep table. All employees items should be stored in a designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed 2 bottles of Febreze air freshener stored on the shelf next to wax paper, baking utensils, and other baking items. All chemicals should be stored in a designated area (COS).

Observed the donut rack, baking trays, mixer machine/bowl in need of cleaning due to an accumulation of old food buildup. Also, observed the microwave in need of cleaning due to an accumulation of old food debris. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a handle stored in the bulk flour container. The handle must be stored upwards to avoid contamination of the food item.

Observed the floors in need of cleaning in the kitchen underneath equipment. Found a few old donuts on the floors underneath equipment.

Observed two packs of sliced deli turkey in the reach in cooler with an excessive amount of mold on the product. Advised PIC to rotate all food items with a first in first out system. Deli turkey was discarded (COS). 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented.

Observed kolaches on display using time as a public health control without any documentation of times recorded of kolaches being prepped and discarded. PIC stated that the kolaches were placed on display at 7AM after item was cooked, but did not write down the time when item was prepared or need to be discarded. PIC wrote 7AM on a dry erase board for the kolaches and stated that they will be discarded at 11AM.

Observed roach killer stored by baking utensils and food products on the bottom of the prep shelf. Advised PIC to never store chemicals or toxic substances near food or food contact surfaces. The roach killer was removed (COS). 511-6-1.07(6)(n) - Tracking Powders, Pest Control & Monitoring (P, C) (n) Tracking Powders, Pest Control and Monitoring. A tracking powder pesticide may not be used in a food service establishment. P If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles.

Observed no handwashing soap at the front or main kitchen handwashing sinks. PIC was not aware that if soap was available or not. After looking around I found a hand dispenser container of soap and dishwashing liquid at the 3-compartment sink to place at both handwashing sinks until the dispensers are filled (COS). 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed black mold-like substance on the interior surface of the ice machine and also on the ice scoop. Both food contact surface must be washed, rinsed, and sanitized properly. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several food items without a proper preparation or expiration date (shredded cheese, bacon, boba products, and pooled eggs). All ready-to-eat, TCS foods prepared and held, or commercial containers of ready-to-eat foods maintained in the facility for over 24 hours must contain the date of when item was prepped and date it will be thrown out. Day 1 is the date item is first prepped and day 7, when item should be discarded, is six(6) calendar days after day 1.

Observed kolaches stored in the reach in freezer and dough in the reach in cooler without a cover to protect from contamination. Also, observed chocolate and vanilla icing stored in the crock pot without overhead to prevent contamination and a bag of donut mix in a bag left opened.

Observed employee without a hair restraint. All employees must have hair restraints on at all times when preparing and handling food items. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. 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.

Observed a wet wiping cloth stored on the prep table by the chocolate and vanilla icing. Wet wiping cloths should be returned back to the sanitizer solution.

Observed the handle/faucet on the 3-compartment sink no producing water. The PIC had to use the sprayer which has hot and cold water to fill the 3-compartment sink. The faucet has to be repaired and maintained in good repair. Please serviced the faucet by 5/12/25. Send a copy of the service report to sabrina.young@dph.ga.gov.

Observed kolaches on display using time as a public health control without any documentation of times recorded of kolaches being prepped and discarded. PIC stated that the kolaches were placed on display at 8am after item was cooked, but did not write down the time when item was prepared or need to be discarded. PIC wrote items for prep and disgusting for the kolaches. PIC was given a time log to keep record of when kolaches were to be discarded.

Observed Kolaches stored in the display shelf on the front-end not held at 135 degrees Fahrenheit or above. The employee in charge discarded the products (COS).. Instructions were given on how to use time as a public health control (4 hours) for the kolaches.

Observed an excessive amount of black mold like debris on the interior surface of the ice machine (left side and the back where the water is flowing). Instructed the employee to unplug the ice machine and start immediate cleaning procedures. An "Out of Order" sign was also placed on the ice machine.

Observed no designated person in charge for the facility. The employee stated that the facility has not had a manager in two months. When the CFSM is absent then someone should be left in charge to properly manager and train employees on food safety.

Employee stated that he was not aware of an employee health policy and did not know where or how to locate the documents.

Observed no paper towels to properly dry hands at either handwashing sink in the kitchen. The employee in charge stated that there were no paper towels in the facility to use. Upon investigation, I found a few paper towels in the unisex restroom that I asked him to distribute evenly at each sink. Afterwards, he made an order with Door Dash to get paper towels, and they were delivered during the inspection (COS).

Employee stated that the dishes that had been washed had not gone through a proper wash or sanitizing form. He was instructed on how to properly set up the 3-compartment sink for wash, rinse, and sanitize. The dishes were removed to go through the 3 steps to ensure that they were clean and sanitized properly (COS).

Observed shredded cheese and pork sausages in the reach in cooler without proper date marking. All ready-to-eat, TCS foods prepared and held, or commercial containers of ready-to-eat foods maintained in the facility for over 24 hours must contain the date of when item was prepped and date it will be thrown out. Day 1 is the date item is first prepped and day 7, when item should be discarded, is six(6) calendar days after day 1. Employee in charge stated that the sausage had been in the reach in cooler for a long period of time and the shredded cheese had been in the cooler for about a week. Employee discarded both items (COS).

Observed no thermometer in the reach in cooler, located near the warmest area of the cooler.

Employee in charge was not aware of what test strips are and did not know how to access them. Facility need food grade test strips to test the concentration of the sanitizer for chlorine or quaternary ammonium.

Observed no toilet tissue available in the unisex restroom. The employee in charge replaced the tissue (COS).

Observed two water bottles that had been consumed of on the prep table by the blender and another one by the coffee station on the front-end. The PIC removed the bottles and instruction were given as to where he can place personal items that have not been consumed of (COS).

Observed several food products that were stored not covered (I.e. box of shortening, sugar, donuts mix, ready to eat donuts, kolaches in the reach in freezer, croissants in the reach in cooler, icing in the crock pot). All food products should be covered to prevent contamination. Employee covered all items during the inspection (COS).

Observed the employee serving and handling food products with no hair restraint.

Observed the ice scoop along with the handle stored in the ice in the ice machine.

Observed the bottom shelf in the reach in cooler with water nesting and rust on it. The cooler will need to be cleaned and properly sealed.

Observed the containers where donut mix is stored with excessive debris on the exterior surface. The containers will need to be cleaned or replaced.

Observed the garbage can in the unisex restroom without a lid.

Observed ceiling tiles in the restroom and dining area in disrepair due to water damage. The tile in the restroom must be replaced with Vinyl Gypsum Board and the ones in the dining room can be replaced with the same tile.

Observed the floors in the kitchen especially underneath the prep tables with heavy food debris.

Observed the lighting in the kitchen very dim due to several lights being out. The light bulbs will need to be replaced to ensure adequate lighting in the kitchen.

Observed the ventilation hood system with a thick dust debris.

Observed cold holding unit (dairy/milk/creamer) out of temperature.

Observed kolaches out of temperature.

Observed a mold like build-up in the ice machine and debris build-up on the ice scoop.

Observed no covered receptacles in the restroom.

Observed ceiling tiles in the restroom and dining area in disrepair.

Observed multiple TCS foods, cheese and cream cheese, out of proper temperature range (=41°F) PIC was told about using time as a PH control and given documentation.

Observed a black mold-like substance on the wall inside ice machine.

Observed equipment and utensils with excessive build-up of debris stored in a cardboard box.

Multiple items within reach-in cooler that were prepared without proper date marking were observed. All ready-to-eat, TCS foods prepared and held, or commercial containers of ready-to-eat foods maintained in the facility for over 24 hours must contain the date of when item was prepped and date it will be thrown out. Day 1 is the date item is first prepped and day 7, when item should be discarded, is six(6) calendar days after day 1.

Observed multiple containers containing food items without labels. One container had a white substance in it and another had what appeared to be yeast in it.

Observed no thermometer in the reach-in cooler, located near the warmest area of the cooler.

Observed employees handling food without hair restraints.

Observed equipment and utensils with excessive build-up of debris stored in a cardboard box.

Observed restroom with no covered receptacles.

Observed ceiling tiles in restroom with what appears to be water damage.

Observed employee food stored with food intended for customers.

Observed several TCS food products greater than 41 F. (I.e. mocha drink and java chip drink). Please keep all TCS products to 41 F or below. Drinks were discarded. (COS).

Observed several TCS items less than 135 F. (I.e. cream cheese, spinach pastry, and Kolachez pastry). Please place these items on a 4 hour hold time. Items were discarded (COS).

Observed no records or procedures for the spinach and cream cheese pastry and Kolachez using time as a PH control. Also, there was no log book for when the donuts were made.

Observed ice machine with excessive black mold build-up. Also, microwaves had excessive food debris. Please turn ice machine off to clean and sanitize. Also, please wipe/clean microwave throughout the shift.

Observed no sanitizer made in the facility. Instructions were given on how to make the sanitizer and test the concentration.

Observed several items in the reach in cooler without proper date markings (I.e. chicken salad, sausage cheese, cream cheese). Please add initial/ disposition date to the items. They are to be held no longer than 7 days.

Observed no test strips in the facility to test the chemical sanitizing solution. Please obtain test strips to test sanitize.

Observed several food products that were not stored covered (I.e. chocolate chips, sugar sprinkles, bread dough). Please keep all food products covered and protected. (COS).

Observed no lid for the trash can in the unisex restroom. Please get trash receptacle with a lid.

Observed light out over ventilation hood system. Please replace bulb for maximum lighting.