- K31: Consumer self service does prevent contamination
In the upright refrigerated display: Brioche, fruit bites, and lemon croissants are available for consumer service but do not have a front panel, sneeze guard, or other method to preclude customer contamination.
In the front, horizontal refrigerated unit: King cream donuts are available for consumer self service, but does not have overhead protection.
[CA] Food available for consumer self-service shall have a method of precluding contamination, which may include sneeze guards, glass casing, or individual wrapping, etc.
- K45: Floor, walls, ceilings: built,maintained, clean
Tile coving on the outside wall of the walk-in is chipped.
[CA] Replace broken tiles.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Near the 3 compartment sink: Observed a rubber spatula with several pieces chipped off.
[CA] Utensils shall be maintained in good repair. Discard and replace spatula.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door has been propped open.
[CA] Keep back door enclosed to prevent the intrusion of vermin into the facility.
- K21: Hot and cold water available
In the bathroom: Sinks are capable of outputting water at a maximum of 80F.
[CA] Handwashing sinks shall be able to output warm water in the range of 100F to 108F.
- K27: Food separated and protected
In the back storage area on top of shelving units: Observed bags of fruity pebbles twisted shut/unsealed.
[CA] Food shall be stored in a manner to preclude possible contamination.
In the walk-in freezer: Food is being stored on the floor.
[CA] Food shall be stored a minimum of 6 inches off the floor.
- K29: Toxic substances properly identified, stored, used
In the right side prep area: Butane torch is stored on top of prep refrigerator.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
- K34: Warewash facilities: installed/maintained; test strips
Facility uses bleach as sanitizer, but lacks chlorine test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K06: Adequate handwash facilities supplied, accessible
Adjacent to the cake cold-holding display units: Observed small tray was stored inside the handwash sink.
[CA] The handwash sink shall be unobstructed, and shall be used for no other purposes than handwashing.
Directly behind the registers: Observed clean coffee filters stored underneath wall-mounted paper towel dispenser.
[CA] Relocate clean coffee filters to a location where they are not subject to contamination.
- K24: Person in charge present and performing duties
All employees present were not aware that various PHF's utilized TPHC.
[CA] Food employees shall be able to demonstrate food safety knowledge practices and principles applicable to their assigned duties.
- K07: Proper hot and cold holding temperaturesCritical
In the front refrigerated case that lacks overhead protection: King cream donuts measured 53F. Per the PIC, the donuts were made a few hours ago.
[CA] Potentially hazardous foods shall be held at or below 41F.
[COS] King cream donuts were relocated to the upright, refrigerated display.
In the prep refrigerator (under) across from the cook-line area: Hotdogs, chicken, custard, ganache, american/swiss cheese, ham, and mozzarella measured in the range of 44F-47F. Per the PIC, she is unsure how long these foods have been above 41F (>4 hours).
[CA] Potentially hazardous foods shall be held at or below 41F.
[COS] All PHF in the unit was VC&D. See VC&D report.
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Minor violation:
In the prep refrigerator to the far right of the kitchen: Eggs and ham measured in the range 45F-46F.
[CA] Potentially hazardous foods shall be held at or below 41F.
Note: Probe thermometer was left in the unit for 30 minutes, after which the ambient air temperature measured 41F. PHF measured in the range of 43F-45F. Continue to monitor to ensure that all PHF's reach 41F or below.
- K39: Thermometers provided, accurate
Facility lacks a probe thermometer for testing the temperature of 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.
- K08: Time as a public health control; procedures & recordsCritical
In the front, self-service area: Various potentially hazardous pastries/baked goods, including BBQ Chicken Pizzeta, cream cheese pastry, strawberry supreme croissant, etc. (see VC&D report), were not marked/labeled for discard after 4 hours. Employees on duty were not aware of whether or not the items were on time control only. All PHF in the front, self-service area measured in the range of 65F-67F. Per the PIC, items were baked between 8AM and 12PM this morning (>4 hours ago).
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours.
[COS] PHF's in ambient temperature for > 4 hours (cream, meat, custard, etc.) were VC&D. See VC&D report.
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Minor violation:
Written procedures for TPHC were not available.
[CA] When utilizing TPHC, written procedures shall be readily available for review. TPHC form was given to an employee. Instructions on how to fill it out were provided.
- K40: Wiping cloths: properly used, stored
Observed multiple wiping cloths stored on the counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).