Cayard’s Bakery

Basic – Clean in place equipment not washed, rinsed and sanitized using three distinct steps. All preparation equipment in the bakery station needed to be washed rinsed and sanitized.

Basic – Equipment in poor repair. Reach in cooler by walk in cooler in disrepair.

Basic – Floor area(s) covered with standing water. Standing water inside walk in cooler

Basic – Food not stored at least 6 inches off of the floor. Observed plastic container with meat on the floor inside walk in freezer. Plastic bucket y sauce on the floor inside walk in cooler. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave nSoiled on top of the hand washing sink in kitchen area.

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and hand sink in kitchen area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen area.

Basic – Water leaking from pipe and/or faucet/handle. Walk in cooler condenser drain pipe in disrepair.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected to faucet without vacuum breaker Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled in kitchen area

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, turkey held for more than 24/hrs without date marked inside walk-in cooler Repeat Violation