LA PATISSERIE

Observed wiping towels used, reused, and stored on the counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Boxes and crate of food ingredients are stored in the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Spray bottles placed on the prep table is not labeled. Per employee, it is used for glaze. [CA] Spray bottles used in a a food facility shall be labeled to identify it's contents.

Observed wiping towels rinsed off with water at the sink by employee, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Rack of uncovered cakes are stored outside the facility by the outdoor walk-in cooler. [CA] Foods shall be stored in a manner and location where it is clean and protected from contamination. [COS] Employee relocated the rack into the walk-in cooler. 2) Inside the walk-in cooler, boxes of liquid eggs are stored on shelf above ready-to-foods (fruits). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Sheet trays are stored on top of the trash bin by the prep tables. [CA] Equipment and utensils shall be stored in a location that is clean and not likely to be contaminated.