ANDERSEN BAKERY

Paper towels maintained in a stack provided outside of the dispenser at the hand sink at the front service line. Brown staining observed on the side of the stack of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers to prevent contamination; heated-air hand drying device may be substituted for single-use towels.

Non-food grade plastic bin is being used to store bread intended for sandwiches at the side service counter. Labeling on bin states "for commercial use, ideal for tool and toy storage". [CA] Discontinue the use of non-food grade containers to store food.

Employee personal food stored over ingredients and foods intended for customer consumption in the prep cooler to the left of the ice machine. [CA] Employee personal food shall be stored underneath or separate from foods intended for customer consumption.

Various cream and custard buns measured between 73F and 75F while maintained out of temperature control on sheet pans maintained in rolling metal cabinet units located at the back kitchen. Per the manager, items had been delivered in a refrigerated truck approximately 45 minutes prior, and staff are supposed to immediately relocate the items to the walk-in refrigerator but had forgotten to do so today. *Note: Aforementioned items are not subjected to time as a public health control upon delivery. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Aforementioned foods were relocated to the walk-in refrigerator.

Accumulation of black, mold-like substance on the interior panels of the ice machine. [CA] Food contact surfaces shall be cleaned regularly at a rate sufficient to preclude buildup. [COS] Employees sanitized interior panels.

Facility is properly following time as a public health control procedures for various cream, custard, and meat buns maintained out of temperature control at the front service line and inside the clear display case, but lack written SOP's. [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, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. *Note: Manager states that she will email written SOP's. Business card provided. Per manager, items are subjected to TPHC from 10AM-2PM, discarded, and then the next batch (taken out of the walk-in refrigerator) is subjected to TPHC from 2PM-6PM. Manager states that no potentially hazardous baked items are sold after 6PM.

Employee observed handling cash, put on gloves, then proceeded to handle baked goods. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Restroom door has a broken slef closure device. [CA] Replace or repair restroom door self closure. MOP WAS LEFT IN A MOP BUCKET. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

ICE SCOOP WAS LEFT INSIDE THE ICE MACHINE AND SCOOP HANDLE WAS TOUCHING THE ICE. [CA] Store scoop handle in a way that it will not touch ice or store it outside in a container. [COS] PIC stored the scoop out side in a container.

HAND WASHING SINK IN THE DELI AREA HAD PAPER TOWEL BUNDLE AND PUMP SOAP IN IT. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. HAND WASHING SINK INSIDE THE RESTROOM LACK SOAP DISPENSER. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

USED WIPING CLOTH WAS LEFT AT THE FOOD PREP TABLE. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

GRIME BUILDUP ON A SANDWICH MAKER AND HANDLES OF A FOOD PREP COOLER. [CA] Clean the exterior of equipment more frequently to prevent cross contamination.

HALF & HALF AT THE COFFEE BAR LACK TIME MARKING. [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, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC ADDED HALF & HALF IN TO A TPHC LIST WITH BAKED ITEMS.

Holes in flooring and walls in back prep area. [CA] Repair the wall and floors with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.

Measured hot dog bun at 108F and empanada at 108F in hot hold display unit. Foods have been in unit for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods were time marked from 10:30AM-2:30PM. Note: If facility will use time as a public health control (TPHC), foods shall be time marked and standard operating procedures shall be completed and available.

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

No soap at handwash sink next to three compartment sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Paper towels not stored in dispenser at handwash station near register. [CA] Single-use sanitary towels shall be provided in dispensers at all times.

Wiping cloths stored on counters. Measured chlorine at 0 ppm in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Utensils and equipment stored directly underneath paper towel dispenser and next to soap dispenser where they are exposed to splash from handwashing. [CA] Properly store utensils and equipment in a clean and sanitary manner.