Donut Mill

1411 4th St, Eureka
Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured half & half 52F in customer self-service carafe and 63F in drive-thru carafe. Both carafe’s are held out of temperature control and are lacking time labels. You may hold the half & half out of temperature control if it is time labeled for 4 hours and then discarded after that 4 hours has past. Operator discarded half & half and sent carafes to 3 compartment sink, this major violation was corrected.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths stored on handwashing sink and on counter tops adjacent to espresso machine. You may use a wet wiping cloth once and then launder it, or use it multiple times if it is held in an approved sanitizer solution when not in use. Operator returned wiping cloths to sanitizer bucket containing chlorine sanitizer that measured 200PPM.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed employee cell phone stored on cutting board of prep table. Store personal items away from food, utensil and equipment handling and storage areas. Observed torn screen installed at an open window. Maintain a vermin proof facility by keeping doors and windows closed at all times, or repair/install screens to prevent entrance or harborage of animals, birds and vermin, including but not limited to, insects and rodents. Observed buildup in floor sink adjacent to grease interceptor. Maintain floor sink clean and free of buildup.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Routine Inspection
40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths stored outside of sanitizer bucket on counter tops. You may use a wiping cloth once and then launder it, or store it in an approved sanitizer solution for multiple use.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed employee cell phone stored on cutting board of prep table. Store personal items away from equipment, utensils, and food storage and handling areas to prevent cross-contamination.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Donut Mill!!”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Food splatter/buildup was observed on non-food contact surfaces of the small mixer as well as on the outsides of donut glaze buckets in the kitchen area. Please clean and maintain these surfaces free of food debris to prevent the potential for cross-contamination of food and to prevent attracting vermin.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

Routine Inspection
31. Food storage; food storage containers identified.

Conditions Observed: Glaze observed stored in uncovered shallow metal containers directly adjacent to warewash sink. Store glaze in covered containers when not in use. Suggest only placing enough for each day use, discarding leftovers and washing/sanitizing to minimize risk of contamination of these items. In use doughnut fillers were stored less than six inches off of floor. Store at least six inches off of floor and in a location that minimizes risk of contamination of filling injectors.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

34. Non-food-contact surfaces clean.

Conditions Observed: Non food contact surfaces of equipment throughout the facility were visibly soiled, oily, greasy. Wash and sanitize these surfaces to minimize the risk of cross contamination and minimize attraction of vermin.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Homemade sprayer at 3 comp is not approved for this use. You must use only NSF or equivalent and must be lead free and for potable water only. Remove unapproved sprayer. Flour bulk container had a crumbling plastic lid. Replace this unit to reduce risk of food object adulteration.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

45. Floor, walls, and ceilings: built, maintained, clean.

Conditions Observed: Many areas of the facility such as cabinets, floors behind and around equipment, shelves, window sills had a buildup of soiling. Clean these surfaces and increase cleaning frequency to maintain facilities clean.

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Donut Mill!!”

Routine Inspection
34. Non-food-contact surfaces clean.

Conditions Observed: Observed debris on exterior of glaze containers and bulk food containers. Clean non-food contact surfaces of equipment regularly to prevent buildup.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

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