ROUTINE INSPECTION
Note: Food safety manager certificate: Jose Rodriguez - 7/6/2027
6 reported violations
- K21: Hot and cold water available
The water temperature on the only handwash sink of the bakery was measured above 120 oF. [CA] Lower the water temperature on the handwash station to 100 oF.
- K36: Equipment, utensils, linens: Proper storage and use
Some clean working utensils including the slicer were stored in unclean container/surface and milk crates [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
- K45: Floor, walls, ceilings: built,maintained, clean
There was excessive water accumulation on the floor area. [CA] Conduct a regular thorough cleaning of the floor below the shelves and keep the floor area neat and dry.
- K14: Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
- K40: Wiping cloths: properly used, stored
There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
- K27: Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.