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02/07/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: An employee with a supervisory role in food production at the facility could not provide a certified food protection manager certificate upon inspection. Re-inspection required.
2-102.12(A) Certified Food Protection Manager (C)
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: Several employees throughout the bakery were observed wiping their hands on common towels. Corrective Action: Inspector educated employees on proper hand washing and hand drying procedures. Follow up needed.
2-301.12 Cleaning Procedure (P)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Several hand washing sinks were not equipped with signs reminding employees to wash their hands.
6-301.14 Handwashing Signage (C)
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 2.5 16oz. blocks of cream cheese measured 53°F for greater than four hours and 1 dozen shell eggs measured 53°F in the two door reach in refrigerator. See voluntary condemnation agreement. Follow up needed.
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Several chemicals were stored above and next to customer food items throughout the bakery. An unlabeled spray bottle of water was observed near the bakery area. Corrective Action: person in charge agreed to move the chemicals to an approved location. Education was provided on proper labeling of chemical bottles. Follow up needed.
7-102.11 Common Name-Working Containers (Pf)
A sanitizer bucket under the food preparation table had a concentration greater than 200ppm chlorine. Corrective Action: Education was provided on preparation and testing of sanitizer solution. Follow up needed.
7-204.11 Sanitizers, Criteria-Chemicals (P)
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several unlabeled bulk spice containers were observed in the preparation area.
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: A kitchen knife was stored between two preparation tables.
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Duros (Fried pinwheels) were stored in cardboard boxes.
4-101.11 Characteristics-Materials for Construction and Repair (C)
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| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
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Inspector Comments: The condenser lines in the walk in freezer were leaking.
5-403.12 Other Liquid Wastes and Rainwater (C)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Gaps were observed in the ventilation hood filters.
6-304.11 Mechanical-Ventilation (C)
A light bulb was out in the ventilation hood.
6-303.11 Intensity-Lighting (C)
Several unshielded lights were observed in the rear bakery storage area.
6-202.11 Light Bulbs, Protective Shielding (C)
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03/03/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the bakery was observed donning food service gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several employee twist top beverages were stored above customer foods inside the bakery three-door reach-in refrigerator.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer was not available at the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A cup with no handle was being utilized as a scooping utensil for the bulk crumb bin.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service articles were being reused for food storage throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall throughout the bakery area. The bakery ceiling was stained. The floors throughout the bakery were in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Light shields were not present on the light bulbs above the dry food storage area.
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01/09/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A steel wool sponge was present in the basin of the hand sink.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The concentration of sanitizer was greater than 400 parts per million quaternary ammonium in the sanitizing compartment of the three compartment sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The paint was chipped on the dry storage shelf in the back food preparation area. The wood food preparation table was chipped and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor and walls were soiled in the back dry storage area. A floor tile was chipped next to the back food preparation table. The paint was chipped on the ceiling in the walk-in freezer. The door gasket on the walk-in freezer was in disrepair.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Aloe vera gel was stored on top of boxes in the food preparation area.
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07/18/2013
Inspection, Follow-Up
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without first washing hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist-top beverage was stored on the lower shelf of the kitchen preparation table.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer reading 0°F to 220°F was not available.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed wiping soiled food trays with a cloth towel instead of washing, rinsing, and sanitizing them.
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