HERO DOUGHNUTS TRUSSVILLE health score and inspection history

(B) Label untreated juice packaged in a food establishment as specified by law. // Packaged unpasteurized orange juice without warning labels.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Metal containers stored clean with old residue from last use. 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.// Dish machine not dispensing chlorine sanitizer

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. // Old food/spillage in bottom of pull out drawers

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested negative for quat.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// (1) Continuous drip from mop sink (2) Buildup in floor drains underneath prep sink

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown light bulb underneath hood vent in front and back kitchen area

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// no CFSM on duty during time of inspection.

(A)(2) Maintain TCS food at 41 F or below.// Shredded lettuce, liquid eggs, and sliced tomatoes temping between 45-55F degrees. PIC COS by placing in RI cooler

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. // Old food debris in the bottom of make table pull out drawer

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal phone stored on prep table.

Clean restroom exhaust vent cover.// Dusty vent covers in men's and women's restroom

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Raw liquid eggs with a prep date of 10/20. PIC COS by discarding.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels in men's restroom or at HW sink across from dish machine. PIC COS by providing paper towels by end of inspection.