Santa Ana’s Bakery

Basic – Employee with no hair restraint while engaging in food preparation

All 6 food employees. Repeat Violation

Basic – No Heimlich maneuver/choking sign posted.

Basic – Unwrapped single-service utensils not presented so that only the handles are touched

Plastic forks and plastic spoons at front service counter. Operator reorganized items at time of inspection. Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw pork bacon stored behind mozzarella cheese and ready to eat chorizo, raw shell eggs stored over cooked shredded pork in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Small amount of cream cheese 46 F and chorizo 45 F stored in reach-in cooler on cook line.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

11 pieces of pork tamales 82 F stored on front service counter. Discussed with operator about proper hot holding temperature is 135 F or above.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Patricia Gonzalez. Provided big 6 handout. Corrective Action Taken

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Observed employee washed hands in three compartment sink with no soap.

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

Provided to operator by email. Corrective Action Taken

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Repeat Violation