Health Report #112626

Establishment Name: Lia & Tj's Donut's
Report Date: 08/24/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding Hot food item(s) front preparation area hot holding unit Stored below 135 degrees F Repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection
Critical System Maintained in Good Repa Plumbing system water line(s) dishwashing area 3c Sink Not maintained Observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection.
Critical Hot and cold holding Hot food item(s) front preparation area hot holding unit Stored below 135 degrees F Repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection. , repeat violation (2): observed pan of rte rib tips in pizza display unit in front counter area hot holding at 115f. Unit is working correctly, but was turned to low at time of inspection. All phf must be hot held at 135f or more at all times. As stated in past, employees must turn hot holding unit to correct temp and let warm up before placing rte foods items into unit. Pic temporarily corrected by discarding rib tips. Since this violation has been cited at 2 consecutive inspections, you are required to complete a risk control plan to help correct violation on a more permanent basis. Please bring copy of risk control plan to informal hearing. I will check this item at follow up inspection. Follow up site visit 9/16/09: no rib tips in facility, and no risk control plan submitted, but observed a pan of fried chicken in front counter display warmer hot holding at 170f. Critical has been corrected, but still need risk control plan
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) front counter area reach in cooler shelf Without date of consumption marking Observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan,employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. , observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan, employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Follow up site visit 9/16/09: observed 3 packages of rte deli meats in bottom of prep unit cooler with a datemarking label of 8/1/09. Pic stated that bags were placed in freezer on 8/1/09 then pulled from freezer last night to thaw, but no one has changed the date to indicate the correct use-by date. This item still needs to be addressed with all staff and owner needs to be monitoring proper datemarking procedures for accuracy. Owner has created a datemarking log, but employees not consistently and accurately filling out log as required. Risk control plan is still not being followed. Temporarily corrected violation by properly datemarking all deli meats. Also discussed proper datemarking procedures with all staff (john, wilma and theresa) and discussed good food safety practices and ideas to ensure employees are datemarking as required. Please retrain all employees as needed. I will check this item at another follow up inspection. , observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan, employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule. Follow up site visit 9/16/09: observed 3 packages of rte deli meats in bottom of prep unit cooler with a datemarking label of 8/1/09. Pic stated that bags were placed in freezer on 8/1/09 then pulled from freezer last night to thaw, but no one has changed the date to indicate the correct use-by date. This item still needs to be addressed with all staff and owner needs to be monitoring proper datemarking procedures for accuracy. Owner has created a datemarking log, but employees not consistently and accurately filling out log as required. Risk control plan is still not being followed. Temporarily corrected violation by properly datemarking all deli meats. Also discussed proper datemarking procedures with all staff (john, wilma and theresa) and discussed good food safety practices and ideas to ensure employees are datemarking as required. Please retrain all employees as needed. I will check this item at another follow up inspection. Follow up site visit (2): facility has shown improvement regarding datemarking procedures. Most packages of rte deli meats in ric in front counter area had correct datemark labels. 2 packages were incorrectly datemarked. Employees are not utilizing datemarking log, but staff did have better knowledge of required datemarking procedures. Owners still need to monitor employees and check for proper dates often. Owner stated he has purchased a calendar and will place in prep area for employees to reference. Please be sure to train all new staff as needed. Discussed datemarking expectations with all employees and reviewed risk control plan. Critical corrected
Critical Compliance with Food Law Food item(s) prepared upright cooler shelf In a private home Observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection. , observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection. Follow up site visit 9/16/09: no rib tips in facility. Pic stated that they will not be serving rib tips unless obtained from licensed kitchen. Owner said they may get pre-cooked ribs from sams club in future and will keep receipts on-site for verification. Critical corrected.
Critical System Maintained in Good Repa Plumbing system water line(s) dishwashing area 3c Sink Not maintained Observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection. , observed 3 compt sink drain lines severely leaking onto floor creating mold and insect harborage conditions. Employees not able to effectively wash, rinse and sanitize due to plumbing leaks. Also observed spray arm significantly leaking at spray nozzle head. To correct, please repair plumbing leaks within 10 days. I will check these items at follow up inspection. Follow up site visit 9/16/09: 3 compt sink and spray arm has been repaired. Critical corrected
Critical Compliance with Food Law Food item(s) prepared upright cooler shelf In a private home Observed several pans/bags of rib tips in upright cooler in prep area that are not cooked in this facility. Pic not sure where ribs are cooked ("husband takes care of that"). At the admin conference, john stated that rib tips are made inside facility in blimpie bread oven. As stated in past, all food must be prepped, cooked and cooled in a licensed kitchen. The source of the rib tips must be verified by the time of informal hearing. Please bring documentation from licensed kitchen verifying source by hearing. I will check this item at follow up inspection.
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) front counter area reach in cooler shelf Without date of consumption marking Observed several packages of rte deli meats (ham, turkey, roast beef) in bottom of prep unit cooler near front counter with no datemark labels or in packages with a 8-1-09 datemark label. Meats do not appear to be that old, but employees are not datemarking as required. Appears employees are reusing baggies. All phf rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is open/slice date). As per your risk control plan,employees are supposed to check all datemarked items in facility for accuracy before each shift and managers/owners are supposed to be monitoring all datemarked items daily. These actions are not occurring. As stated at admin conference from 6/10/09: owners need to take a more active role in training employees and monitoring food safety guidelines. Temporarily corrected by discarding most deli meats and properly datemarking freshly opened deli meats. Since this violation has been cited at last 4/5 inspections, you are required to attend an informal hearing at the wash county health dept. Please call carl walczesky at 734 222-3872 within 72 hours to schedule.
Normal Handwashing Signage Handwashing signage employee restroom handsink Not provided At hand sink N/A
Normal Maintaining Refuse Areas/Enclo Refuse storage area(s)/enclosures dumpster area With accumulation of debris Repeat violation: observed area around trash dumpster with a heavy accumulation of trash and debris. Wind is causing debris to blow onto fence and into neighboring properties. To correct, please clean now and on a more frequent schedule.
Normal Outside receptacles Waste receptacle(s) dumpster dumpster With doors,lids or covers Left open Observed both dumpster lids left open and significant accumulation of insects in dumpster. All dumpster lids must be tight fitting and closed at all times to prevent entry of pests and insects
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors throughout entire facility floor(s) Soiled Observed floors/walls/floor drain under 3 compt sink soiled with mold and debris (plumbing leaking). To correct, please repair plumbing, clean now and on a more frequent schedule.
Normal Clean, Vent. Sys., Prev. Disch Ventilation system Back prep area Creates public health hazard or nuisance Repeat violation: observed unapproved fry daddy cooking raw chicken in back kitchen area. Per your sop's chicken supposed to be cooked in approved deep fryer under ventilation hood in front kitchen area. This item will need to be removed from menu until deep fryer is repaired. Please remove unit from facility today. Pic took fry daddy out of operation and stated they will not be using unapproved fryer
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet prep area counter Stored on Counter Observed several wet wiping cloths (some used to wipe down raw chicken prep table) stored on counter (not in wiping cloth bucket). All wiping cloths used to wipe down food contact surfaces must be stored completely submerged in a wiping cloth bucket with a concentration of 50-100ppm of bleach at all times to prevent collection of bacteria on wiping cloths