Corner Bakery Cafe

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD BUILD UP INSIDE PREP AREAS REACH IN COOLERS DOOR RUBBER GASKETS AND FOOD/DUST BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN DOOR GASKETS AND VENTILATION HOOD FILTERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATED FOOD/DUST BUILD UP ON FLOOR ALONG CORNERS/WALLS AND COOLERS/COOKING EQUIPMENT AT PREP AREAS AND DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE BOTH GRAB AND GO COOLERS AT FRONT SELF SERVICE LINE. INSTRUCTED MANAGER MUST PROVIDE THERMOMETERS FOR COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED SOME FOOD HANDLERS NOT WEARING HAIR RESTRAINTS BEHIND FRONT PREP. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CURRENT CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( EGGS, DELI MEAT, SOUP...) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FINAL RINSE GAUGE FOR HIGH TEMP DISH MACHINE NOT READING ACCURATELY, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

STANDING DISCOLORED WATER AT BOTTOM OF PREP COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN COVER IN PREP COOLER WITH HEAVY DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALL BASE NOT CLEAN UNDER PREP TABLES, FOOD DEBRIS AND TRASH NOTED. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPLACE THE STAINED, DEEP GROOVED CUTTING BOARD IN FRONT OF THE SANDWICH PRESS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN UNDER THE SODA DISPENSERS TO REMOVE SYRUP BUILDUP AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REMOVE EMPTY FLAT BOXES ON THE FLOOR OF THE WALK-IN COOLER TO PREVENT EMPLOYEES FROM SLIPPING AND INSTRUCTED TO NOT USE AN ABSORBENT MATERIAL AS A LINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKET AROUND MEAT COOLER DRAWER IN PREP AREA IN POOR REPAIR. MUST REPAIR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN PREP AREA AND AT REAR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLY ACTIVITY IN THE PREP AREA. 30-40 FRUIT FLIES ON THE WALLS AND CEILING OVER AND NEAR THE DISH WASHER, 25 FRUIT FLIES ON BOXES OF JELLY ACROSS FROM THE DISH WASHER AND 5-10 FRUIT FLIES OVER THE HOT PREP LINE 1 COMPARTMENT SINK....

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3 COMPARTMENT SINK NOT DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. TAGGED EQUIPMENT HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CUTTING BOARDS ON THE HOT PREP LINE WITH DARK DEEP GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR BEHIND/UNDER ALL EQUIPMENT AND SHELVING WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO DETAIL AND CLEAN AND MAINTAIN FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE PLUMBING LEAKING UNDER THE MIDDLE BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND PREP COOLERS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED THERMOMETERS MISSING INSIDE OF SEVERAL PREP COOLERS. MUST PROVIDE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PAPER CUPS USED AS MULTI-USE UTENSILS. INSTRUCTED ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN FLOOR TILES AROUND DISH MACHINE AND PREP AREAS. INSTRUCTED TO GROUT FLOOR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE BIN STORED ON TOP OF DUSTY ICE MAKER. INSTRUCTED TO STORE ON A CLEAN SURFACE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PRE/INDIVIDUALLY-PACKED FOOD AT OPEN CASE COOLERS, MUST BE DATED (SELL-BY OR MADE ON). All food not stored in the original container shall be stored in properly labeled containers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

EXTERIOR OF GREASE TRAPS MUST BE KEPT CLEAN, RE-PAINTED IF RUSTY. CAULKING AT SPLASH GUARD OF FRONT HANDSINK (BEHIND CASH REGISTER) MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durab...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND A LEAK AT RIGHT FRONT CORNER OF SPRAYER SINK (TO THE LEFT OF DISHMACHINE), MUST SEAL OR WELD. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connect...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL KNIVES MUST BE STORED IN A CLEAN SANITIZED C...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. HOT HOLDING EQUIPMENT IN NEED OF CLEANING T...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING IN CORNERS AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. AREA IN REAR PREP HAS HOLES THAT ARE IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AREAS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE B...