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Donut Worry, located at 248 E Crogan St in Lawrenceville, received a score of 55 points out of a possible 100 points during their 12/12/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Several risk factor violations occurred during today’s inspection due to a lack of overall active managerial control resulting in an unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-1B: .03(5)(c)Observed employee not washing hands before handling food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee washed their hands.
Violation #3:
2-2A: .03(1)(c)2,3,17Person in charge was unable to name the 5 symptoms and 6 diseases they must be aware of. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Person in charge was informed on the 5 symptoms and 6 diseases.
Violation #4:
2-2A: .03(2)(m)Person in charge was not able to produce a signed employee health form. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf
Violation #5:
2-2D: .07(3)(a)Sink in rear of kitchen did not have soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Soap was restocked.
Violation #6:
2-2D: .06(2)(o)Observed handwashing sink with dirty utensils in it. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Utensils were removed from sink.
Violation #7:
2-2E: .03(6)Observed facility without proper chemicals to clean-up vomit and diarrhea. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Violation #8:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed shell eggs stored above ready to eat food in reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Eggs were moved below ready to eat food.
Violation #9:
4-2A: .04(4)(c)1(iv)Observed bags of flour, baking soda, and tub of cooking fat stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Food was covered.
Violation #10:
4-2B: .05(6)(n)Facility was observed operating without sanitizer on site. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Violation #11:
6-1A: .04(6)(f)Observed drinks containing dairy in cappuccino machine above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Drinks were discarded.
Violation #12:
6-1B: .04(6)(f)Observed hot dogs being held below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Hot dogs were discarded.
Violation #13:
11D: .05(3)(g)Observed facility without a food thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
Violation #14:
12B: .03(5)(i)Observed employee handing food without a proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Additional remarks:
All cold and hot holding in compliance unless otherwise noted.
A follow up inspection will occur within 10 days. Please correct violations or permit may be suspended.
A required additional inspection will occur on or before 12/12/2025.
Joint inspection with KKP.