BONJOUR BAKERY
1435 N PARK DR, WESTON 33326
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/26/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), manager made new sanitizer bucket, chlorine sanitizer at 50 ppm. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; spinach pastry (112F - Hot Holding); ham and cheese pastry (120F - Hot Holding); chicken pastry (112F - Hot Holding), per operator food hot held less than two hours , observed food stored on top shelf of hit box, operator reheated to 167F. Per manager food doesn't last four hours. TPHC form provided and explained. **Corrective Action Taken**
Food safety inspection conducted on 2/26/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures. - From follow-up inspection 2023-08-03: Will be check on the next unannounced inspection **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees engaged in food preparation with no certified food manager present. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
Food safety inspection conducted on 8/3/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 7/31/2023
High Priority
7
Intermediate
4
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above food storage.
- 08B-38-4:Basic - Food stored on floor. Observed potatoes stored on floor in walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Employee removed. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting strawberries straight from clamshell, did not wash prior to preparation.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Establishment is using 3 compartment sink at 300ppm. **Corrective Action Taken**
- 12A-13-4: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. Observed employee wearing gloves handle soiled dishes, and then handled cleaned and sanitized dishes with changing gloves or washing hands in between. Spoke to manager about proper hand washing procedures. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked smoked salmon stored above ready to eat lettuce in walk in cooler.
- 01B-02-5: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 roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale. Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced tomato (54F - Cooling) in reach in cooler. As per employee, item was cut approximately 4.5 hours prior to inspection. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese croissant (74F - Hot Holding at room temperature) at front pastry case. As per employee, item was placed in case approximately 2 hours prior to inspection. Provided employee times as a public health control as a control measure. **Corrective Action Taken**
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees engaged in food preparation with no certified food manager present.
- 31B-03-4:Intermediate - No soap provided at handwash sink. By dishwasher station. Repeat Violation
Food safety inspection conducted on 7/31/2023 revealed 17 total violations (7 high priority, 4 intermediate, 6 basic).