Best Donuts

Inspector's notes

Observed the following TCS food products: precooked sausage patties (48'F), precooked egg patties (47'F), cut tomatoes (52'F), deli sliced ham and turkey (48-50'F) being stored inside main prep table adjacent to the service window. A minimum ambient air temperature was taken via min/max thermometer at time of inspection, 46.2'F. Also observed two-door standing refrigerator in the back area of the kitchen storing stocks of cut lettuce, sausage patties, egg patties, ham and turkey at 50-54'F. A minimum ambient air temperature was measured at 53.4'F. All produce was cut and portioned 1.5 hours prior to inspection. All meat and egg products were thawed overnight, and portioned at ambient temperature 1.5 hours prior to inspection. Discussed proper cold-holding requirements with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main prep table operating at 46.2'F via min/max thermometer. Also observed 2-door standing refrigerator operating at 53.4'F via min/max thermometer. (See Violation #22) Discussed cold-holding requirements for equipment on-site with PIC. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 6/13/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. ** 3rd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large dough mixer attachment and bowl stored as clean with a heavy accumulation of food debris, flour deposits, and grease on the food-contact surfaces. PIC stated that they use the equipment twice a day, and both items were last used about 6-7 hours prior to time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food products being held under Time as a Public Health control(TPHC) without discard stickers: jalapeno and cheese croissant (75-80'F), ham and cheese croissant (75-80'F), and tapioca boba (72-75'F). Per PIC, the TPHC items were prepared about 1 hour prior to time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet sanitizer cloths throughout establishment being stored on countertops and food contact surfaces. Discussed proper storage of wiping cloths with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed build up of food debris and flour residue on food contact portion of dough mixer stored clean by back prep table. PIC washed, rinsed, and sanitized the dough mixer at the time of inspection. All food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. >>> Observed jalapeno & cheese croissants, and ham & cheese croissant stored in display case next to the register without time stamp for when it was placed out of temperature control, and tapioca boba being stored on the food prep counter in the kitchen area also without a time stamp. PIC stated that the items are being held under time as a control but was unable to provide documentation regarding the establishment’s "time as a control" policy. Per PIC, all items were prepared around 2 hours prior to inspection. PIC time marked all items within the unit at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed buildup of dough debris on utensils/equipment used for cutting doughnuts and on floor mixer unit. Also observed food debris buildup on lids of dry goods storage containers under dough table. Clean items at a frequency to prevent buildup of dust, dirt, food debris, and other organic matter. **2nd Consecutive Violation** Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected >>> Observed gap both under and above the door to the exterior from the kitchen allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Correct/repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection