Cheese was stored in a refrigerator at 51°F. The air temperature inside the fridge was 45°F. All temperature controlled food must be stored below 41 °F. Do not use this refrigerator to store temperature controlled food until the date of re-inspection.
Sanitizing bucket had a chlorine concentration below 50 ppm. Obtain test strips to verify the concentration of bleach in sanitizing solutions.
There was no certified food manager present during the inspection. There must be a certified food manager present during all hours of operation.
01/04/2016
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Eggs were stored above sausage patties. Raw meat and eggs should be stored below and away from ready to eat foods.
Rodent droppings were found in the back room. Have a pest control service set traps, and clean up the droppings.
A Certified Food Manager must be present at all times that food is served. Obtain a certified food manager's certificate by completing an ANSI certified food manager's course.
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