Al Pan Pan Bakery

Basic – Improper storage of maintenance equipment that interferes with cleaning…unnecessary items in the establishment by the walk in freezer.

Basic – Wet wiping cloth not stored in sanitizing solution between uses at front line .

High Priority – Raw animal food stored over or with unwashed produce….raw steak above tomato at walk in cooler , employee moved steak. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw steak next to pre cooked chorizo touched each other at walk in cooler . Employee properly stored food Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….milk 58° at front counter being held less than four hours . Employee time marked Corrective Action Taken Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit….hot holding empanada beef 130°, chicken empanadas 112°, spinach empanadas 111° in hot holding display box and hot milk 105° by the espresso machine at front line . Per manager food being held less than four hours , manager time marked. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing…dumped ice , straw in handwashing sink at front line . Manager cleaned Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, prep area. Employee provided Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.