DANNY'S DONUTS #4 receives A in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that there was a black, mold-like buildup along the rear wall inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 11/6/26.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that there was a black, mold-like buildup along the rear wall inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Clean and sanitize by 11/6/26.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Wiping cloth use and storage

   Item 12C ↗

   ********SECOND CONSECUTIVE REPEAT VIOLATION******Observed an in-use, wet wiping cloth that was not stored in sanitizer. Observed that the sanitizer (chlorine) concentration in a bucket holding a wet-wiping cloth was less than 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloth removed from use. Sanitizer re-made to the appropriate concentration.

   Inspector’s full note +

   Code .04(4)(m)

   ********SECOND CONSECUTIVE REPEAT VIOLATION******Observed an in-use, wet wiping cloth that was not stored in sanitizer. Observed that the sanitizer (chlorine) concentration in a bucket holding a wet-wiping cloth was less than 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloth removed from use. Sanitizer re-made to the appropriate concentration.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed dipping utensils stored in water in a stainless steel container sitting in the kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed dipping utensils stored in water in a stainless steel container sitting in the kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Dipping utensils and holder were moved to warewashing for cleaning.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.