LA SOLEDAD BAKERY #2

Chlorine in 3 comp warewash measured at 0ppm. [CA] Provide sufficient sanitizer concentration (100ppm chlorine or 200ppm quat). [COS] Staff added proper concentration of chlorine.

Observed potentially hazardous food that was subject to time control to not be time-marked and measured in the temperature danger zone (hot ham sandwich 80F). Per staff, the sandwiches have been out for approximately 3 hours. [CA] Ensure all PHFs that are subject to time control are time marked for 4 hours maximum and then discarded. [SA] PIC will time mark the sandwiches to be discarded within the hour.

Observed potentially hazardous food that measured in the temperature danger zone (shredded cheese 52F). The cheese was bagged and resting on top of food inserts within the food prep cold hold unit. Also observed whole milk by the coffee station that measured at 62F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue double stacking food in the prep unit; keep PHFs below the chill line. [COS] PIC put the cheese in the reach-in cooler to rapidly cool down.

FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

No paper towels in dispenser in restroom. [CA] Refill paper towels in dispenser and keep stocked at all times. [COS] PIC refilled paper towel dispenser during time of inspection.

Observed several fruit flies on food debris below the large box of tortillas in the dry storage area. [CA] Eliminate vermin from facility.

Observed potentially hazardous food that measured in the temperature danger zone located on top of the sweet bread display unit (pork sandwich 80F) and in the food prep cold hold unit (shredded cheese 49F). The sandwiches were not under temperature or time control and per PIC, had been out for about 1 hour. The shredded cheese was in a bag and positioned above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may use time control but PHFs must be time-marked and discarded within 4 hours. Keep PHFs below the chill line in the food prep cold hold units. [COS] PIC voluntarily discarded the 2 pork sandwiches and the staff put the cheese in the reach-in cooler to rapidly cool.

Observed food containers being sanitized at 3 compartment warewash sink with the chlorine sanitizer reading at 0ppm. [CA] Ensure food containers are properly washed and sanitized with 100ppm chlorine or 200ppm quat. [COS] PIC added the proper amount of chlorine in the 3 compartment sink to sanitize.

Observed foods such as chorizo and pan dulce that was prepackaged by the facility but does not bear a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed a panini press being used on a food prep surface without the use of a hood. Per PIC, the panini press has been there for at least 10 years. No evidence of ventilation issues. [CA] Use cooking equipment underneath a hood or obtain a mechanical ventilation exemption (contact the Department for the application and process. The Department will look into the facility's file. Observed plastic bulk storage bin to be cracked and broken. Observed glass on display case to be cracked with duct tape covering the cracks. [CA] Keep equipment in good condition; replace broken equipment.

No soap at handwash station. [CA] Ensure handwash supplies are stocked at all times. [COS] Staff refilled soap dispenser.

Facility does not have an FSC [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed 2 lights underneath the hood to not be functioning. [CA] Replace/repair lighting under hood.

Observed pot of tomatillos cooling on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed tray of pastries on top of display case that were not covered/ protected. [COS] Keep food covered and protected.