LITTLE SKY BAKERY

Facilities warewashing is conducted at a facility held in common (PR0441426). The held in common warewashing area has been closed due to cockroach activity. [CA] Facility shall have an approved location to conduct manual warewashing. Food facility shall not operate if there is inadequate area to perform warewashing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM) [SA] An alternate warewashing sink was proposed for use to conduct manual warewashing, located at the Orenchi Ramen (within the same building, directly adjacent) Contact this department for a follow-up inspection once held in common warewashing facilities have been reopened.

A valid copy of the food safety manager certificate was not available for review at the 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.

The following condition was noted during the 10/15/2024 permitting inspection: "FACILITY IS PLANNING ON A TURBO CHEF AND SHALL SUBMIT PLANS AND HOOD EXEMPTION FORM TO THIS AGENCY FOR APPROVAL BY NOVEMBER 15 2024." Our records indicate that plans submission and a hood exemption form have not been received by this agency. Submit the plan check application and mechanical ventilation exemption forms within two weeks of this date. A printed copy of the plan check application and mechanical ventilation exemption forms were provided at the time of inspection. These forms will also be provided via email to info@littleskybakery.com

Observed one vertical rack of bread exposed at the customer facing counter. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] A food employee relocated the breads behind a plastic separation.

A probe thermometer was not available for use at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Display cooler lacks a thermometer. No thermometers available on-site. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

No person in charge present during inspection. [CA] A person in charge shall be present during all hours of operation.