How many inspections has Donuts to Go II in Sanford had?

Donuts to Go II in Sanford has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Donuts to Go II in Sanford find?

Donuts to Go II in Sanford was most recently inspected by FDACS on June 6, 2024 (Focused Inspection).

Has Donuts to Go II in Sanford had any stop-sale or stop-use orders?

No, Donuts to Go II in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.

Donuts to Go II in Sanford

Name: Donuts to Go II in Sanford Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1414 W 1st St, Sanford, FL 32771

Volusia County · Retail Bakery w/FS · FDACS
Owner: Donuts to Go II LLC
FDACS Estab #: 345063

Overview

Donuts to Go II in Sanford, FL has 3 FDACS food safety inspections on record with 17 violations.

3FDACS Insp.

17Violations

Last inspected FDACS: June 6, 2024

Donuts to Go II in Sanford: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Jun 6, 2024 — Focused Inspection· Focused Inspection

Inspector: WENDY LONGO, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to attach requested water/sewer documentation received from the food establishment.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jan 27, 2023 — Focused Inspection· 4 violations· Focused Inspection

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5091965 were addressed with the person in charge during the inspection.

Risk-Based Violations

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Kitchen: Commercially processed gallon of milk stored in reach in refrigerator opened a week to two weeks ago not discarded after 7 days. COS: Person in charge voluntarily discarded gallon of milk during visit. Made on-site plain kolachi sausages stored on shelf in reach in refrigerator and date marked 01/16/2023 not discarded after 7 days. COS: Person in charge voluntarily discarded plain kolachi sausages during visit. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen: Commercially processed sliced deli ham and turkey meat stored in zip lock bags located in reach-in refrigerator not properly date marked with 7 day date marking. COS: Person in charge applied proper 7 day date marking to sliced deli meat during visit. x Print Date: 1/27/2023 Page 1 of 3

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Employee's foam cup containing their personal egg breakfast and a water bottle stored on prep table in food prep area. COS: Inspector instructed employee to not eat breakfast in food processing areas. x

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: Observed employees working with exposed food items and not wearing proper hair restraints or beard guards. o

2022 — 1 inspection

Oct 28, 2022 — Met Inspection Requirements· 13 violations· Met Requirements

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . SAMANTHA FECHER, PERSON IN CHARGE NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Inspector provided probe thermometer indicated an internal temperature of ready to eat sliced deli ham and turkey meat stored on cold hold prep table at 9:00 am at 43F to 45F. Ready to eat sliced deli ham and turkey meat were within parameters to rapidly cool back to 41F. COS: Manager relocated sliced deli meats in freezer to rapidly cool. x Print Date: 10/28/2022 Page 1 of 4 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf Observation: Kitchen: Made on-site cheddar kolache and spicy kolache stored in a plastic container located in reach in refrigerator date marked as 10/19. Manager stated that kolaches were made on 10/25 and that the 10/19 date was incorrect. COS: Manager applied correct 7 day date marking during visit. x

Kitchen: Opened package of commercially processed prepackaged ready to eat beddar chedder brand hot dogs and smoked brats stored in plastic zip lock bags located in reach in refrigerator not properly date marked to indicate 7 day date marking. Manager stated that the hot dogs and brats were opened on 10/25. COS: Manager applied correct 7 day date marking during visit. x

Kitchen / Food Service: Employee's personal beverage cups and opened water bottles stored on prep tables and cases of packaged food items in kitchen. COS: Manager removed and discarded employee personal beverage items. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen: Large trash can stored directly in front of hand wash sink and a plastic serving tray stored on top of hand wash sink located next to warewash sink impeding access to wash hands. COS: Manager removed trash can and plastic tray from hand wash sink during visit. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Kitchen: No hand wash sign provided notifying employees to wash hands at hand wash sink next to warewash sink in food prep area. Inspector provided hand wash sign during visit. o

Good Retail Practice Violations

Kitchen / Food Service: Observed employees working with exposed food items and donuts at donut service counter without wearing proper beard guard or hair restraint. Observed employees working with exposed food items in food prep area of kitchen without wearing proper hair restraint. o

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Kitchen: Bucket of cloths used to wipe and sanitize prep tables stored directly on food prep table in kitchen. COS: Manager relocated bucket to bottom shelf away from prep table. x

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food Service: Observed wet wiping cloths stored on edge of hand wash sink near front customer service counter and not stored in a bucket of sanitizer solution in between use. COS: Manager relocated wet wiping cloth. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Back Room: Lid to reach in coffin freezer in disrepair and held together with duct tape. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Kitchen: Card board used as shelving liner under prep table that is not made of a non-absorbent material exposed to spillage or food soiling. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Kitchen: Dark soil and grime build up on spray nozzle head and handle attached to warewash sink located in food prep area. o

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen: Heavy carbon build up on baking pans / baking sheets located on shelf in food prep area near warewash sink. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen: Water stained ceiling tiles over equipment in food prep area. o Print Date: 10/28/2022 Page 2 of 4

Donuts to Go II in Sanford: Frequently Asked Questions

When was Donuts to Go II in Sanford last inspected?: Donuts to Go II in Sanford was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 6, 2024. Inspection type: Focused Inspection.
How many inspections has Donuts to Go II in Sanford had?: Donuts to Go II in Sanford has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Donuts to Go II in Sanford find?: Donuts to Go II in Sanford was most recently inspected by FDACS on June 6, 2024 (Focused Inspection).
Has Donuts to Go II in Sanford had any stop-sale or stop-use orders?: No, Donuts to Go II in Sanford has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Donuts to Go II in Sanford?: The most frequently cited FDACS violations at Donuts to Go II in Sanford are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.
Does Donuts to Go II in Sanford have any repeat violations?: Yes, Donuts to Go II in Sanford has had the following violations cited on multiple FDACS inspections: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf; 2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11.