The Local Donut

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 4th consecutive violation. Observed the 3 compartment sink faucet and sprayer attachment leaking while turned off. Plumbing must remain in good repair. Please have sink repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 3rd repeat violation. Observed the vent above the prep table covered with a piece of cardboard and a trash bag to deflect the air. Observed a large hole in the dry storage closet covered with duct tape. facility must remain in good repair. Please have these areas repaired properly. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed tongs being stored in the front handwashing sink waiting to be brought back to dishwashing sink. Hand sinks must remain available and not used for any other purpose. Tongs were removed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. In the reach in prep cooler in the front of house, observed bottles of milk at 48*F- 50*F, half and half at 48*F, and cold brew coffee at 48*F. All foods were in the cooler overnight. Cooler was holding at 48*F on inspectors min/max thermometer. Foods were embargoed. All cold holding, temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 ham and cheese croissants being held on time as control. No documentation of time was available for the foods. Per PIC the foods were placed on time as control approximately 6 am (5 hours prior). Foods were embargoed. All TCS foods being held on time as control are only allowed to be held for 4 hours under the current procedure. Discussed documentation requirements for time as control and reviewed time as control procedure with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the front of house prep cooler being used for TCS foods while holding at 48*F on inspector's min/max thermometer. All cold holding equipment used for TCS foods are required to be kept at 41*F or below to ensure TCS foods remain in proper temperature. Removed foods from cooler. Until repaired please store TCS foods in other coolers. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. At time of inspection establishment did not have testing strips for the manually diluted quat sanitizer. Testing devices must be kept available for all sanitizing solutions. Please obtain test strips prior to re-inspection. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the faucet of the 3 compartment sink leaking while turned off. Observed an open drain pipe behind the food prep cooler in the front. Drain pipe is not used and should not be kept open. Observed the P trap leaking at the handwashing sink in the front of house. Observed the faucet dripping at the back of house handwashing sink. All plumbing systems should be kept in good repair. Please have the 3 compartment sink and hand sink faucets repaired. Please have the front of house handwashing sink P trap repaired. Please have the open drain pipe capped off to prevent overflow during high volume times. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods At time of inspection, observed the seal behind the 3 compartment sink growing organic matter, observed a vent being covered by trash bags and cardboard near the cook line, observed a large hole in the wall in the storage closet that is covered by duct tape, and in the dish storage area observed a small section of the wall lifting and falling off. Facility should be kept in good repair and repaired properly. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the faucet of the 3 compartment sink leaking while turned off. Observed an open drain pipe behind the food prep cooler in the front. Drain pipe is not used and should not be kept open. All plumbing systems should be kept in good repair. Please have the 3 compartment sink faucet repaired. Please have the open drain pipe capped off to prevent overflow during high volume times. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods At time of inspection, observed the seal behind the 3 compartment sink growing organic matter, observed a vent being covered by trash bags and cardboard near the cook line, observed a large hole in the wall in the storage closet that is covered by duct tape, and in the dish storage area observed a small section of the wall lifting and falling off. Facility should be kept in good repair and repaired properly. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection