SANTA CRUZ BAKERY

Knives are being stored in between the prep table and stainless steel table. [CA] Discontinue this practice and place in either a knife holder or magnet. [SA] Knives were placed into the 3-compartment sink to be washed/sanitized (wash, rinse, sanitize)

Reach in next to the hot holding warmers was measured between 49-53*F at the time of inspection. Per PIC, they just had the unit serviced by a contractor. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All product has been moved to another reach in.

Paper towels are outside of paper towel dispenser at the time of inspection. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

PHFs within reach in next to cashier station was measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by contractor.

Hood filters have dust build up on them at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.

Bulk storage container lids in the back of the facility are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Sanitizer bucket was measured at 25PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC made new sanitizer bucket; re-measured at 100PPM.

Raw steak is being thawed within two buckets, noted on the floor at the time of inspection. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. - Recommend thawing food within the prep sink on site. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. Repeat violation. Failure to comply may result in enforcement action.

Cold water valve at the back hand wash station is not functional at the time of inspection. [CA] Repair the cold water valve at the hand wash station. [SA] Facility will be using 3-Compartment sink or hand wash station in the front of store to wash hands.

Raw meat being thawed within bucket in the kitchen area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Burritos within warmers were measured between 125-129*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Hand wash station in the front of the facility is not stocked with soap at the time of inspection. [CA] Place soap within dispenser.