Cold Hold (41 F/45F) Hold raw shell eggs at 45F or below. The cooler was not working properly and was RED TAGGED. The off temperature eggs (65F) were brought in at 4:15AM this morning per the Owner and were voluntarily discarded even though she would not discard kolaches biscuits and croissants. |
Approved Systems (HACCP Plans/Time as Public Health Control) "When using Time as a Public Health Control, provide the times the breakfast biscuits, breakfast croissants & the kolaches were removed from temperature control. Then put a 4 hour discard time so you will know when to throw away any uneaten or unsold products. The last time any times were entered in the time log were 6/29/2015. Owner did not discard products with no times as requested." |
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide a backflow device (vacuum breaker) on the mop sink hose bib where the cleaning hose is attached. |
Handwashing Facilities Adequate and Accessible Provide accessibility to the kitchen hand sink. Observed 2 large mixer paddle attachments stored down in the sink blocking access. Owner moved utensils out of hand sink. |
Handwashing Facilities With Soap and Towels Provide paper towels at the men's rest room hand sink. Corrected by Owner. |
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for hand towel storage at a concentration of 50-200ppm. Observed <10PPM in use. Not corrected as requested. |
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide thermometers for the 2 front reach in coolers. Provide a stem thermometer for the cook so you can monitor the hot and cold potentially hazardous food temperatures. Not corrected. |
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