We owned a restaurant for a few years, until my husband had quintuple by-pass surgery. Therefore I became a Certified Food Manager.
A couple of years later a friend of mine said that a donut shop that had been refurbished, needed staffing. She suggested I work there. I applied for a part-time position, as I wasn’t sure what I intended to do.
Of course I got the job, but didn’t last long. There was never bleach to go in the water bucket for cleaning. I was constantly asking for it, so often the place was filthy.
If they dropped a tray of donuts, they didn’t get thrown away, they were covered in sprinkles. We had ants running around the food, and often had to shake them off, before putting food in the bags.
I can’t say how they got through the health inspections, but I guessed that it probably wasn’t in the manual.
To this day I do not go to that store and get a donut.