Top Donuts
915 E. Main 78624+18309979976
inspected on: 02/20/15
permit number: 0159
score: 85
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: sitha prak
owner: Makara Luy
sausage roll: 34°F kolaches: 35°F ambient: 39°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed eggs held at room temperature from 5am-10 or 11am in order to keep from freezing. Establishment was advised that eggs must be stored in refrigeration unit and thermostat could be adjusted to keep eggs from freezing as long as they were kept 41ºF or lower. |
OUT | 5 | |
| 3. Hot Hold 135 degrees Fahrenheit |
IN NA NO | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
| Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
| 6. Personnel with Infections Restricted/Excluded |
IN | ||
| 7. Proper/Adequate Handwashing |
IN | ||
| 8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
| 9. Approved Source/Labeling |
IN | ||
| 10. Sound Conditions |
IN | ||
| 11. Proper Handling of Ready-To-Eat Foods |
IN | ||
| 12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
| 13. Approved Systems HACCP Plans/Time as Public Health Control Excellent addition of written procedure for time as a public health control. |
IN | ||
| 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
IN | ||
| Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
| 15. Equipment Adequate to Maintain Product Temperature |
IN | ||
| 16. Handwash Facilities Adequate and Accessible |
IN | ||
| 17. Handwash Facilities with Soap and Towels |
IN | ||
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used |
IN | ||
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager 10/2019 |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed water continually running at handwash sink. Establishment has 7 days. Previously documented on 9/8/14. |
OUT | 3 | |
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair |
1 photo | IN | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Employee reporting form is posted. |
IN | ||
| 27. Food Establishment Permit |
IN | ||
| Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
| Notes 4 employees grease interceptor cleaned monthly by Hill Country Pump |
IN | ||
| Violation Observed build upon overhead venting and fan guards. |
OUT | 1 | |
| Violation Observed product uncovered in freezer. |
OUT | 1 | |
| Violation Observed corner storage area in need of being decluttered. Extra equipment is on site for new store in Kerrville. |
OUT | 1 | |
| Violation Observed baker corner with large amounts of flour and dust accumulation. |
OUT | 1 | |
| Violation Observed cabinets flaking paint. |
OUT | 1 | |
| Violation Observed no self closure on restroom door. |
OUT | 1 | |
| Violation Observed countertop in disrepair. |
OUT | 1 | |
| Total: | 15 | ||
Received by: sitha prak
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)