99 RANCH MARKET-BAKERY

Measured temperature of breads with custard/cream filling in the grab-and-go area to be 53F. No time-marking was available. Operator stated breads were made at 9am. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be discarded by 4 hours. [SA] Operator time-marked breads to be discarded by 1:00pm today. _____ Minor violation: Measured temperature of foods in the upright glass door refrigerator (cakes, hotdogs) to be 45F. Operator stated the food had been inside since 9:30am (less than 3 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were immediately moved to the walk-in freezer.

Measured temperature of egg tart (58F) and breads with cream/custard filling (63F). Operator stated foods had been baked at 8:30am or 9:30am (approximately 2-3 hours prior). Inside the upright glass door refrigerator: measured internal temperatures of hotdogs, whipped cream, and cake to be 50F. Operator stated they had been opening and closing the door constantly for the past 3.5 hours. [CA] Keep potentially hazardous foods at 41F and below or135F and above. [SA] Egg tarts and breads shall be sold or discarded before the 4 hour time limit. The foods inside the upright glass door refrigerator were immediately moved to the bakery's walk-in freezer.

Inside the reach-down refrigerator near the bakery front counter: measured internal temperature of cooked tea eggs to be 58F. Operator stated they had been made the night before and were put in the refrigerator to cool. Eggs were stored inside a tall metal container (approximately 10 inches tall). Operator stated she had not taken the eggs out today. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Eggs were discarded. See VCD form.

The upright glass door refrigerator was unable to keep foods at 41F and below (see violation K07 above). [CA] Repair/adjust unit so that it can keep foods at 41F and below. Note: the digital thermometer display showed a reading of approximately 27F. Ensure the thermometer is able to accurately measure the ambient temperature.

Observed rolling rack was stored in front of the only handwash sink in the bakery area, completely obstructing it. [CA] Keep the handwash sinks unobstructed and easily accessible. Handwash sinks must be available to make handwashing not only possible, but likely. [COS] The rack was moved away.

Inside the reach-down refrigerator: observed boiled eggs were cooling in a tall metal container (over 10 inches tall). [CA] Cool foods in thin layers (2 inches) to facilitate rapid cooling.