Archibalds Village Bakery Kitchen

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on counter next to food preparation area. Employee removed. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on A/C vent.

High Priority – Container of medicine improperly stored. Observed container of advil stored next to food preparation area.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage stored above raw bacon in reach in cooler.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed frangipane date marked 7/26.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed frangipane date marked 7/26.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (78F – Cold Holding at room temperature) as per employee, item was pulled out of cooler approximately 4 hours prior to inspection. Employee voluntarily discarded butter.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (78F – Cold Holding at room temperature) as per employee, item was pulled out of cooler approximately 4 hours prior to inspection. Employee voluntarily discarded butter.