GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
Daylight Donuts
Address:
455 S Main ST
City:
Statesboro
Time In:
07
:
45
AM
Time Out:
08
:
15
AM
Inspection Date:
09/08/2022
CFSM:
Caitlin Bingham
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-016-000065
Risk Factors are food preparation practices and
employee behaviors most commonly reported to the
Centers for Disease Control and Prevention as contributing
factors in foodborne illness outbreaks.
Public Health Interventions are control measures to
prevent illness or injury.
Good Retail Practices are preventive measures to control
the introduction of pathogens, chemicals, and physical
objects into foods.
Last Score
92
Grade
A
Date
03/17/22
Prior Score
92
Grade
A
Date
10/28/21
CURRENT SCORE
CURRENT GRADE
76
C
SCORING AND GRADING:
A=90-100
B=80-89
C=70-79
U≤69
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS (Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)
IN=in compliance
OUT=not in compliance
NO=not observed
NA=not applicable
COS=corrected on-site during inspection
R=repeat violation of the same code provision=2 points
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status
COS
R
10
OUT
Safe Food and Water, Food Identification
3 points
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Randy Lint
Date: 09/08/2022
Inspector (Signature)
Follow-up:
YESNO
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment Daylight Donuts
Permit # FSP-016-000065
Date 09/08/2022
Address
455 S MAIN ST
City/State STATESBORO GA
Zipcode 30458
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Holding, , , Pork,
135.0 ° F
Cold Holding, , , Dairy,
41.0 ° F
Cold Holding, , , Dairy,
41.0 ° F
Cold Holding, , , Cheese,
41.0 ° F
Cold Holding, , , Pork,
69.0 ° F
Cold Holding, , , Eggs,
68.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-1C
Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)]
observed bare hand contact New Violation.
6-1A
cold foods must be held at 41 degrees F or cooler - food discarded Corrected On-Site. New Violation.
12B
Violation of Code: [511-6-1.03(5)(i)]
restrain hair New Violation.
15C
Violation of Code: [511-6-1.05(7)(d)]
clean shelves New Violation.
17C
Violation of Code: [511-6-1.07(5)(a),(b)]
clean and repair floors walls and ceilings Repeat Violation.
17D
Violation of Code: [511-6-1.07(2)(i)]
shield lights. lights must work New Violation.