Donna Mae's Panther Cafe

Year by year

Inspections

1. Feb 11, 2026 Routine · 4 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     RESPONSIBILITIES AND REPORTING OF DIAGNOSIS OF FOODBORNE ILLNESS

     Person in charge has not informed or required food employees to report diagnosis of foodborne illness.

     Correction: Inform food employees of the requirements to report diagnosis of foodborne illness to the person in charge.

     Code 2-201.11 (A) (2)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Milk stored under raw eggs in front display cooler

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between changing tasks. Single use gloves were worn when cracking eggs, then kept on while buttering toast.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Milk in clear door fridge in the kitchen is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOKING TIME AND TEMPERATURE

     The Person in Charge (PIC) is not verifying that employees are calibrating thermometers.

     Correction: The person in charge shall ensure that employees are using properly calibrated temperature measuring devices.

     Code 2-103.11 (G)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Opened milk jugs in clear door fridge in the kitchen that have been open more than 24 hours has not been date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The clorine test strips provided were past the expiration of 11/24.

     Correction: Provide test strips for measuring the concentration of sanitizing solutions that is not expired.

     Code 4-302.14

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in 10 ppm chlorine sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution of 50-100 ppm chlorine in between uses.

     Code 3-304.14 (B) (1)

2. Dec 12, 2024 Routine · 2 priority foundation, 4 core, 1 repeat
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have products to address responding to vomiting or diarrheal events.

     Correction: Obtain a biohazard cleanup kit.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Shredded Pepper Jack Cheese in lower food prep cooler is not date marked. [Describe].

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scooper was improperly stored in the ice pale. The igloo cooler was also not an approved food contact surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is below 50 ppm.

     Correction: Maintain wiping cloth sanitizer solution 50-100 ppm.

     Code 3-304.14 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Spatulas are not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

3. Dec 5, 2023 Routine · 4 priority, 7 priority foundation, 5 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not changing gloves or washing hands after cracking raw shell eggs on the grill.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Train employees on when to wash.

     Code 2-301.14

   • Serious Priority

     COOLING - COOLING FROM AMBIENT TEMPERATURES

     Gravy out of a can prepared at ambient temperature at 8am in Superior refridgerator is at 62F at 9:10am and 58F at 10am. At this rate, it is not going to cool to 41°F within 4 hours.

     Correction: Transfer gravy into smaller shallower containers and put inside the WIC to cool quicker. Food shall be cooled to 41°F within 4 hours.

     Code 3-501.14 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Half of a tomato in prep cooler top park sitting above the container rim is cold held at 44°F.

     Correction: Place all cold time/temperature control for safety food under the container rim of prep cooler or place in a different cooler so they can be cold held below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain pipe from the ice machine.

     Correction: Lift up the drain pipe from the ice machine to provide a proper air gap. The air gap shall be twice the diameter of the drain pipe, about 2 inches, or enough to move a hand freely under.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding 5 signs and symptoms of foodborne illness. PIC was able to answer 2 out of the 5 symptoms.

     Correction: Obtain training on foodborne illness signs and symptoms. The 5 signs&symptoms for foodborne illness are 1) Vomit 2)Diarrhea 3)Jaunice 4)sorethroat with fever 5)infected wound or boil on hands and arms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) stated that raw saussage patties's safe cooking temp is 145-150F. PIC unable to demonstrate knowledge of safe cooking temperature for raw saussage patties.

     Correction: The person in charge shall refresh training on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Raw saussage patties shall be cooked to 155F for at least 15 seconds.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     There is a dented can of gravy in the dry storage.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Hard boiled eggs, cut tomato, a ziplock bag of sliced ham, an opened package of deli meat in Superior lack date marking. Milk and chocolate milk in True refridgerator lack date marking.

     Correction: Date mark all TCS foods that's not used up within 24hrs. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterisk signs.

     Correction: When the facility reprint their menu, place an asterisk sign next to each menu item that could be ordered undercooked.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in WIC measuring ambient air is not accurate to ± 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Taking the meat slicer apart. Clean and sanitize after each use. Utilize a brush to clean out around nut, seams, & other hard to reach area.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. The owner had a Food Handler's Certificate.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Tubs of cut potatos in the WIC were observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wiping cloth at the coffee station used for food spills are not maintained dry.

     Correction: Wiping cloths for food spills shall be maintained dry and only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Canned foods, pancake mix is stored on the floor in the dry storage area. Buckets of potatoes are stored on the floor in the WIC.

     Correction: Store all food items 6 inches above the floor. If the facility receives a delivery, the facility has 24hrs to store the food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean dishes out of the dish machine are being towel dried.

     Correction: Air dry all clean dishes before storage and before contact with food.

     Code 4-901.11