LA SONORENSE BAKERY

Accumulation of dust and food debris observed on floors and shelving. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In the 2 door upright display cooler: cooked refried beans and potatoes observed cooling in deep metal containers and covered with plastic wrap. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

FOUND DUST ON THE FAN COVERS IN THE REACH IN REFRIGERATOR. FOUND FOOD DEBRIS AND GREASE ON THE FRONT OF THE SLIDE DOOR REFRIGERATOR AND SLIDING DOORS BASE. [CA] CLEAN THIS AREA MORE OFTEN.

FOUND A BOWL BEING USED TO SCOOP THE SUGAR IN THE BAKERY. [CA] PROVIDE A FOOD GRADE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

FOUND A SPRAY BOTTLE WITHOUT A LABEL IN THE JUICE AREA. [CA] PROVIDE A LABEL.

MISSING THERMOMETER FOR THE HOT HOLDING UNIT. MISSING PROBE LIKE THERMOMETER TO TAKE INTERNAL TEMPERATURE OF THE FOOD. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

MISSING THE CHLORINE TEST STRIPS. [CA] PROVIDE TEST STRIPS.

FOUND BAGELS AT 115F, BURRITOS 120F AND PRETZELS WITH HAM AT 105 IN THE HOT HOLDING UNIT AT THE FRONT SERVICE DESK. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. NOTE: THE FOOD WAS REHEATED TO 165 AND PLACED BACK IN THE UNIT WITH INCREASED HEAT.

FOUND MOLD LIKE SUBSTANCES ON THE WALL BY THE FOOD PREPARATION SINK IN THE BAKERY AREA. [CA] REMOVE THE MOLD. FOUND FOOD DEBRIS ON THE FLOOR BELOW THE DRY STORAGE SHELVES BY THE BACK DOOR. [CA] CLEAN THE FLOORS MORE OFTEN.

THE HAND WASH SINK IN THE KITCHEN HAS HOT WATER AT 71F. [CA] PROVIDE HOT WATER AT 100F.

FOUND MILK BEING STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

FOUND RUSTED SHELVES IN THE REACH IN REFRIGERATOR. [CA] REPLACE THE SHELVES. FOUND PLASTIC NON FOOD GRADE CONTAINERS BEING USED FOR THE BREAD. [CA] USE FOOD GRADE NSF APPROVED PLASTIC CONTAINERS.

Single use paper towels are not installed in an approved dispenser. Liquid hand cleanser is not installed in an approved dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.

Flan cooling at front countertop lacks protection from the public.[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Scoop in bulk container lacks a handle.[CA] Use scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.