THE HEAVENLY DONUT COMPANY health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris on the floor and walls. Black residue in floor drain under 3-compartment sink.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drinks stored on prep table.

7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.///Medication stored on shelving above prep table. Rubbing alcohol and medication stored above linens and single service cups.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Heavy, accumulation of food debris and icing on exterior of equipment and storage shelves. Food debris on speed racks and RI cooler. Block of ice in the bottom of RI freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor and walls throughout prep area. Food debris in floor drain under 3 compartment sink.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Accumulation of dust on hood vent filters.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on the exterior of cooking equipment. Food debris on storage shelves and in storage drawers. Food debris in the bottom of RI coolers.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.///Food safety training is locked in an office.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks stored above items for the establishment.