Huck Finn Donuts

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: observed a plate stored in refried beans in a walk-in cooler being used to transfer food item. Instructed to ue utensils with handles to transfer food items and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.12: observed a container of cooled chicken on the floor under a food storage shelf, inside the walk in cooler. Instructed to refrain from storing food items on the floor and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-201.11: observed a build up of ice on the condenser unit in the front two door cold holding unit. Instructed remove ice build up and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed the opening unit the flat-top grill with food and burnt residue build up. Instructed to remove build up and clean mentioned surface and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed the floor in the hot water tank storage room in need of cleaning. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed cardboard boxes stored under the non-slip mats in the rear food prep area. Instructed to remove and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed improper temperature of two cold holding units with tcs foods stored inside for sale. The display cold holding unit found at 53.4f and the two door cold holding unit was found at 49.6f. A held for inspection tag has placed on units. Once repaired, fax or email to cdph.must have cold holding units at 41.0f or below. Priority 7-38-005, citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed a container of cooled chicken on the floor under a food storage shelf, inside the walk in cooler. Instructed to refrain from storing food items on the floor and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed a plate stored in refried beans in a walk-in cooler being used to transfer food item. Instructed to ue utensils with handles to transfer food items and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a build up of ice on the condenser unit in the front two door cold holding unit. Instructed remove ice build up and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the opening unit the flat-top grill with food and burnt residue build up. Instructed to remove build up and clean mentioned surface and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard boxes stored under the non-slip mats in the rear food prep area. Instructed to remove and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor in the hot water tank storage room in need of cleaning. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning behind and around equipment to remove spills, debris and/or grease in the kitchen and storage area.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11 observed the 3 door refrigerator with accumulated food debris on the doors and handles located in the rear storage area, observed the cooking equipment with accumulated food and grease debris. Instructed to clean all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed floors under the cooking equipment and refrigeration unit by cooking line with accumulated food, grease debris and standing water. Instructed to clean.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and freezer. Instructed manager to elevate all food items six inches off floor.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed preset tableware not covered on dining tables. Instructed manager to properly cover all tableware on dining tables or reset upon customer seating.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates used as shelving in prep and storage areas. Instructed manager to provide adequate shelving for easy cleaning and pest control.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner on shelving units. Instructed manager to remove. All food and non-food contact surfaces shall be non-absorbent, smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris, spills and dust buildup on interior and exterior surfaces of coolers, freezers, cooking equipment, prep tables and shelving units. Instructed manager to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in unisex staff washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged baseboards near rear exit door and missing grout along baseboards, and floor tiles in prep area near utility sink. Instructed manager to repair/replace and maintain baseboards and floor tiles.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on fan guards inside walk-in coolers, food debris and spills on floor under all equipment along walls and in all corners in prep and dish washing areas. Instructed manager to clean and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed tables preset with eating utensils not properly protected from the possible contamination. Instructed manager to wrap eating utensils or bring new ones when customers are being seated.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the gasket seal of the coolers located on the receiving line side damanged. (normal wear) instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the inside of the coolers on the hot line food service side with a build up of dirt and food debris on the inside bottom of units and around the gasket seal of the units. Instructed to clean, sanitize and maintain. Also clean the counter tops,and the interior of the ice machine.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak underneath the 3 comp sink. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed vent covers and light shields in the prep and serving areas dirty. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need detail cleaning through premises to remove spills, debris and/or grease

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside opening of the ice machine along the edges and gasket seal with a light build up of dust and dirt. Instructed to clean, sanitize and maintain as a means of preventing possible contamination of ice.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the gasket seal of the coolers located on the receiving line side damanged. (normal wear) instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the inside of the coolers on the hot line food service side with a build up of dirt and food debris on the inside bottom of units and around the gasket seal of the units. Instructed to clean, sanitize and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of dirt along the sides of the soda machine. Instructed to clean and sanitize.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to located back flow device on soda machine near front counter area. Instructed to locate, if not there provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of dirt and food debris along the base of the walls throughout food prep area and rear dish washing area. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the outside of the refrigertaion units with a build up of food debris on handles and doors. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning along the wall base and in corner underneath the dish washing machine to remove debris.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed improper storage of wiping clothes in the prep/cooking area, instructed to properly store in sanitized solution when not in use.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the light shield in the rear prep area not clean ,instructed to clean.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hood not clean, dusty, instructed to clean hood and filters.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food stored in containers in all the coolers, walk in cooler and dry storage without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed boxes containing food items and food containers stored on the floor in the walk-in cooler and dry storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed no accessible exposed hand sink in the dish washing area. Must provide.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed raw beef being stored directly above ready to eat deli meat. Observed table flatware pre-set and uncovered on unused tables. Must cover while not in use. Observed peeled cooked potatoes cooling unprotected next to rear exit door, garbage can, and under an exposed ceiling. Must remove. Observed glass cleaner being stored directly above bread rolls. Observed a pot too large to be submerged in the three compartment sink for sanitation. All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Raw meat must not be stored above ready to eat foods. All foods must be stored according to final cooking temperature. Facility corrected during inspection by removing all foods unprotected and rearranging stored foods by final cooking temperature. Serious violation# 7-38-005(A)

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: Observed exposed buckets of grease stored on the ground in the outside garbage area. Grease encrusted on the top of the outside grease box with pool of grease on ground in the outside garbage area. Must remove excess grease, clean, and maintain area. Serious Violation# 7-38-020

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: Observed waste water backing up in the center compartment of the three compartment sink when the right compartment was drained. Must repair, and maintain. Serious violation# 7-38-030

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed no accessible exposed hand sink in the dish washing area. Must provide.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Found potentially hazardous food that has been prepared/removed from its original packaging stored inside of the walk in coolers in the rear not labeled. Instructed to properly date and label. Maintain same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: The storage racks inside the reach/walk in coolers and the storage racks used to store multi-use utensils in the food preparation area are rusty. Instructed to remove the rust or replace racks. Maintain same. -the reach in freezers in the front food preparation area has thick ice build up. Instructed to remove. -the cutting boards in the front/rear food preparation areas have deep, dark grooves and stains. Instructed to sand or replace those cutting boards. Maintain a smooth and easily cleanable surface.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean and sanitize the exterior of the dishmachine, door handles and interior of prep coolers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The following needs to be detailed cleaned and maintained: -the can opener and the base that it's stored in. -the interior of the deep fryers and ovens in the main cook line area. -the storage racks in the dish washing, food prep areas and inside all coolers. -the upper/lower surface of the prep tables.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors in the main cook line area and in the rear under the hand washing sink and in front of the mop sink needs to be regrouted. Instructed to regrout and maintain. -the interior/exterior of the floor drains and floors have thick syrup spills, food, dirt, grease and old stained rags in the corners and under/around the heavy equipment in the side storage areas, dish washing area, main cook line, service station and storage area where the hot water tanks are located. Instructed to detail clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The openings in the wall tiles under/around the dish washing machine and the pipes/conduits in the front/rear areas, and in the area where the hot water tanks are need to be sealed. Instructed to seal and maintain. -the walls and ceiling tiles in the dish washing and food preparation areas need to be cleaned. The vents in the toilet rooms and the filters in the cooking area has dirt and grease build up. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: There are large pots on the premises too big for the 3-compartment sink that's installed on the premises. Instructed to either install a 3-compartment sink thats large enough to fully submerge the largest utensils or remove the large pots. -the faucets on the 3-compartment sinks leaks profusely from the base, one is held together by a wash cloth. Instructed to have the faucets repaired. Must maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: The wash cloths are not properly stored when not in use. Instructed to store in sanitizing solution (must be at the required ppm) when not in use.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean and sanitize the exterior of the dishmachine, door handles and interior of prep coolers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed cutting boards stained with dark grooves located across from the walk in cooler and the walk in freezer. Instructed to replace cutting boards and maintain. Observed all nozzles for drink fountains in need of cleaning to remove minor debris. Instructed to clean all and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors under and behind cooking equipment and under dry storage shleves with minor food and dirt debris. Instructed to clean all and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed potentially hazardous foods (potatoes, rice) in containers located in the 3 door refrigerator, held for over 24 hours, without labels containing product name and date. Instructed to label all foods that are held for over 24 hours and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed cutting boards thru out stained with deep grooves. Instructed to replace and maintain. Observed food debris on the shelves of the one door refrigerator. Observed inside of ovens with food debris. Instructed to clean all and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed floors under flat top grill and char-broiler with accumulated food debris. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed dust on the vents in the food prep area. Observed dust on the fans of the walk in cooler. Instructed to clean all and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed an exposed hand sink is needed in or within 25 feet of the dish washing area. Instructed to provide and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed stock (containers of pickles, boxes) being stored on the ground of the walk in cooler. Instructed to elevate everything at least 6 inches and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Label sugar bulk container in rear storage area. Post consumer advisory.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Cover or wrap preset silverware at table settings or reset upon customer seating to prevent public contamination.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of ice machine, coolers, prep tables, cooking equipment, compressor unit under ice cream freezer.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Grout loose floor tiles in prep and dish washing areas. Clean floors under all equipment, along walls and in all corners in prep, storage, and dish washing areas(food debris).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean ceiling vents and ceiling tiles above dish machine(dust buildup).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace damaged light shields above rear prep table and in dish washing area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop heads upright to prevent insect breeding. Properly store cleaning equipment away from condiments under front counter.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

Food handler requirements met

Inspector’s note: Provide food handler certificates for all employees.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Food in reach in cooler not in original container or labeled. Food not in original containers, must be dated and labeled

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Shelves in the reach in cooler and the walk in coolers have rust build up. Remove rust or replace shelves.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Grill has grease build-up . Detail clean grill; under and around the permeter.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Vents in prep area has build up of grease. Must detail clean vents.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean and sanitize rear slicer.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor in dish area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean wall behind 3 door cooler. Clean ceiling tiles front cooking area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Need to replace cracked light shield over rear prep table. Also clean light shield infront rear 3 door cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE FRYERS AND CABINETS UNDERNEATH THEM HAS GREASE BUILDUP. CLEAN THE UNDER AND AROUND THE GRILL HAS GREASE BUILDUP. THE STORAGE RACKS IN THE BACK AREA ARE DUSTY.INSTRUCTED TO CLEAN SAME.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE PREP AREA UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS ON IT.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE PREP AREA AND IN THE DISH ROOM HAS DUST BUILDUP ON THEM.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND RUSTY FOOD STORAGE RACKS IN THE BACK AREA. INSTRUCTED TO REMOVE THE RUST AND PAINT WITH NON TOXIC PAINT.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE CABINET UNDER THE TWO FRYERS HAS GREASE BUILDUP.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS UNDERNEATH THE COOKING EQUIPMENT HAS GREASE BUILDUP AND CLEAN FLOOR UNDER THE DISHMACHINE HAS FOOD DEBRIS ON IT.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE WALL BEHIND THE COOKING EQUIPMENT HAS SPLASHED ON FOOD DEBRIS AND GREASE ON THEM.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN BLADE OF CAN OPENER ON PREP TABLE. (CDI) CLEAN INTERIOR BOTTOM CABINET OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE, CLEAN UNDER GRILL TO REMOVE GREASE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN FLOOR DRAIN AT DISHMACHINE.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS BEHIND AND UNDER COOKING EQUIPMENT AND STEAMTABLE AND MAINTAIN. CLEAN CEILING VENTS TO REMOVE DUST WHERE NEEDED IN KITCHEN AREA.