Best Donuts

Inspector 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

Inspector 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

Inspector 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**

Inspector 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**

Inspector 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