Donut Mill

1411 4th St, Eureka

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:

“Ooo! Welcome to Sanitarytown! Population: Donut Mill! I see lots of happy hungry mouths in this establishment's near future!!”

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))”

© 2020 Lost Coast Communications Contact: news@lostcoastoutpost.com.