GOOD DONUTS

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*02 Cold Hold (41øF/45øF or below)

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

Cleaning chemicals were stored too close to food or not labeled properly.

*18 Toxic items storage adjacent to food/utensils

Cooked food was not cooled down quickly enough after cooking.

*27 Cooling, heating, and holding capacities. Equipment

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*28 Date marking commercially prepared of RTE/PHF

Employees ate, drank, or used tobacco in food prep areas where it is not allowed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Raw and cooked foods were stored or prepared in a way that could spread germs.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

*45 Unnecessary articles prohibited

*36 Cloths in-use for wiping between uses stored