HAN'S DONUTS

*29 Sanitizing solutions, testing devices

*34 Outer openings:closing holes, gaps

*47 Conditions of Permit-in use of food equipment

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

Time-limited food was held too long without temperature control.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

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

*41 Food storage containers, identified with common name of food.

*22 Handlers-Certificate Not On Site

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

*18 Use toxics according to additional condition

A worker who should not handle food may have been on duty while ill.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*36 Cloths in-use for wiping between uses stored

Restrooms were not clean, stocked, or accessible as required.

*46 Covered waste receptacle for women's restroom

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

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

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

*42 Dirty nonfood contact surfaces