THE HOLLYWOOD DONUT FACTORY
102 N 28 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
5
Intermediate
2
Basic
5
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area and sr cookline wearing wristbands/bracelets.
- 08B-38-4:Basic - Food stored on floor. Case of plastic orange juice bottles on floor in walk-in cooler. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil and water at cook line not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line changed gloves after handling raw steak and again after cracking raw shell eggs without first washing hands. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In walk in cooler, multiple containers of items with standard paper towels folded and placed on top of foods. Manager had employee begin replacing paper towels with deli paper. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, containers of pooled raw shell eggs, raw shell egg whites, and raw steak ob shelf above open container of cooked bacon. Employee rearranged items to properly separate. **Corrected On-Site**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cook line fliptop upper cooler, raw shell eggs at ambient 64F. Eggs over-stacked above chill line in container. Per employee in container less than 1 hour from refilling. Employee moved overstacked eggs back to bottom cooler to rechill. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line fliptop upper cooler, sliced provolone cheese (41-53F - Cold Holding); sliced mozzarella cheese (40-51F - Cold Holding). Both items over stacked above chill line. Per employee neither prepared or portioned today and in unit approximately 2-2.5 hours. Employee removed over-stacked portions to lower cooler to rechill. **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At upright reach in cooler opposite walk in freezer, ambient thermometer reading 52F. Muffin batters in unit at proper temperature.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Food safety inspection conducted on 3/11/2025 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 10/25/2024
High Priority
6
Intermediate
3
Basic
7
Total
16
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager inverted bucket. **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. R,plotters on cook line wearing bracelets.
- 08B-38-4:Basic - Food stored on floor. 1) Cases of burgers on floor in walk in freezer. 2) Pickle bucket and containers of cut potatoes on floor in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour dust buildup around base of floor mixer in bake shop.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packs of bacon thawing in eye ring water in prep area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Manager remade to proper 100ppm chlorine.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw curl eggs and continued to prepare multiple orders without first washing hands and putting on new gloves. Reviewed proper procedures with manager to explain to employees. **Corrective Action Taken**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area handle dirty dish bin and then put on gloves to lay out raw bacon without first washing hands. Reviewed with manager proper procedures to explain to employees. **Corrective Action Taken**
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Probe thermometer soiled with dried sugar glaze.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop unit upper cooler, portioned corn beef hash (40-52F - Cold Holding). Per employee not portioned or prepared today and in unit approximately 3 hrs. Observed portions overstocked above cold hold line. Employee removed overstacked portions and placed in lower cooler to rechill. **Corrective Action Taken**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In True reach in cooler in prep area at 11:00am, TRUE - blueberry muffin batter (49F - Ambient cooling); carrot muffin batter (51F - Ambient Cooling). Per manager both batters used at approximately 5:30-6:00am to make muffins and placed back in cooler. Batter moved to walk in freezer to rapid rechill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small flattop griddle, container of fried eggs (118-122F - Hot Holding). Per employee cooked less than 20 minutes. Employee moved container to hotter section of griddle to reheat for proper hot holding. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Catch pan by sugar glazing machine coated with excess sugar glaze. Bake shop not in operation.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp hold thermometer or color changing strips. **Repeat Violation**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in bake shop not dispensing properly.
Food safety inspection conducted on 10/25/2024 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).