Toxic Items Properly Labeled/Stored/Used "Observed concentration of bleach sanitizer too strong (500 ppm), spray bottle not labeled in back prep area, oven cleaner over donut mix in back storage area and personal items (Advil) over prep table in storage area. Mix chlorine sanitizer to between 50-100 ppm. Use test strips to check concentration. Label all spray bottles, store all cleansers separate from food products and store all personal items separate from food prep areas."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Observed dough in white plastic trash bag. Use only food grade bags
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