MANRESA BREAD

At the 3 compartment sink, measured hot water at 116F. [CA] Ensure hot water is provided at 120F at all warewash sinks, prep sinks, and janitorial sinks.

At the espresso machine, observed wiping cloth for milk wand/steamer. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with applicable sanitizer.

Observed cockroach activity on monitoring traps on the floor by the display refrigerator. Observed cracks and crevices around nearby walls/FRP panels in the area. No live activity outside of the monitoring trap noted in the facility. [CA] Ensure facility is kept free of cockroach activity. Contact pest control to provide service for facility. Seal all cracks and crevices to prevent harborage. Clean and sanitize all areas with activity.

In the drawer prep unit, observed scoop for tuna stored directly in the container with the handle in contact with food. [CA] Ensure scoops are stored in manner that prevents contamination. Observed debris accumulation on the bottom of the knife rack. [CA] Ensure knife rack is cleaned and sanitized. Knives shall be stored in a manner that prevents contamination.

On a baking tray in the cooling rack, measured ham and cheese croissant at 70F. Per operator, ham and cheese croissant stored from 7:00am. [CA] Ensure potentially hazardous foods (PHFs) are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. PHFs maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator discarded ham and cheese croissants.

Food safety manager's certificate unavailable. Observed food handler cards for current employees are expired. [CA] Ensure at least one valid food safety manager's certificate is available for review. All other employees that handle food shall obtain valid food handler cards.