Pastry Is Art 1

Basic – Case of milk stored on floor in walk in cooler. Employee elevated. Corrected On-Site Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and vents throughout kitchen soiled.

Basic – Ice buildup in reach-in freezer. 6 doors reach in freezer in kitchen. Repeat Violation

Basic – Old labels stuck to food containers after cleaning. Containers an rack above triple sink.

Basic – Plumbing system in disrepair. Hands washing sink front counter water turned off.

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall front of walk in cooler and back of kitchen soiled.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal phone and failed to washed hands before engaged in food preparation. Reviewed proper hands washing procedures. Employee washed hands properly.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee fixed bread with bare hands to placed in display case for customers. See stop sale.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee fixed bread with bare hands to placed in display case for customers. Items will not be reheated. See stop sale

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. n1) Bread maker soiled n2) Can opener soiled.

Intermediate – Handwash sink not accessible for employee use at all times. Multiple containers stored in hands washing sink next to triple sink in kitchen.