PETERS BAKERY INC

Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters, sinks, and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: Employee was observed washing dishes in the two compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

The facility has a donut fryer and two mini gas stoves back in the kitchen area. None of these are located below an exhaust hood. [CA] Please remove these equipment from the facility. Please note that modifying existing plumbing, mechanical, electrical, and structural systems may only be done with approved plans submitted to our office and to the city's building department.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage and walk-in cooler areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: There is a gap between the screen door and the finish concrete floor in the back door. There also are holes on the screens of the restroom windows. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Replace the screens installed on the restroom windows.

Repeated violation: Some food products in an open container were stored below the only handwash station in the kitchen. Some other food products in an open container were also stored below the preparation tables. [CA] To prevent possible contamination, do not store any open food products below the sink or preparation tables.

Repeated violation: There is a gap between the screen door and the finish concrete floor in the back door. There also are holes on the screens of the restroom windows. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Replace the screens installed on the restroom windows.

Employee was observed washing dishes in the two compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage and walk-in cooler areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters, sinks, and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There are some damaged floor patches and coving tiles in the kitchen area. [CA] Replace/repair the damaged floor patches/coving tiles immediately.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Couple of wet/soiled wiping cloths were stored on the counters, sinks, and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage and walk-in cooler areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Food residue and slime buildup was observed on the floor below the preparation tables and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

There is a gap between the screen door and the finish concrete floor in the back door. There also are holes on the screens of the restroom windows. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Replace the screens installed on the restroom windows.

Some food products in an open container were stored below the only handwash station in the kitchen. Some other food products in an open container were also stored below the preparation tables. [CA] To prevent possible contamination, do not store any open food products below the sink or preparation tables.