Ideal Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 SLICES OF PIZZA BREAD WITH CHEESE AND MUSHROOM AT TEMP OF 46.5F-47.1F 48.2F; COOKED FISH AT TEMP OF 45.5F; BEEF STEW AT TEMP OF 46F; COOKED WHITE RICE WITH VEGETABLE AT TEMP OF 45.5F;TWO DIFFERENT ...

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

RE-ORGANIZE THE FRONT COUNTER,REMOVE WHAT NOT NEED.

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

OBSERVED ONE BURNER UNIT IN USE AT BAKERY PREP AREA,NOT UNDER THE VENTILATION/HOOD.INSTRUCTED TO RELOCATE UNIT AND PROVIDE VENTILATION/HOOD NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FRONT PREP COUNTER AT SELLING AREA,ALSO BETWEEN THE...

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

LAST SHELVES FROM PORTABLE METAL SHELVES WITH EXCESS FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN

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

GREASE UNDER THE PREP TABLE AT NORTH PREP BAKERY SIDE,INSTRUCTED TO CLEAN AND MAINTAIN

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

CEILING WALL IN PREP BAKERY AREA WERE OVENS ARE IN USE WITH EXCESS STAINS AND BROWN IN COLOR DUE TO FOOD SMOKE.INSTRUCTED TO PAINT AREA.

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

BURNED LIGHT BULB INSIDE THE YELLOW REACH-IN COOLER IN THE KITCHEN SECOND FLOOR,INSTRUCTED TO PROVIDE

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

LEAKING PIPES UNDER THE THREE COMPARTMENT SINK IN PREP BAKERY AND IN THE KITCHEN,INSTRUCTED TO REPAIR

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WE(MANAGER/OWNER AND I) OBSERVED 5-DOOR REACH-IN COOLER AT AIR TEMP OF 46.5F TO 49.7F.POTENTIALLY HAZARDOUS:MILK-CREAM CHEESE,LIQUID SMOOTHIES ETC., WERE STORED INSIDE THE UNIT IN SELLING AREA. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.MANAGER ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE ABOVE MENTIONED UNIT(5-DOOR REACH-IN COOLER):38 EACH-8 0z OF CREAM CHEESE AT TEMP OF 51.8F; 8 EACH-COTTAGE CHEESES AT TEMP OF 51F;14 EACH 80z OF HALF AND HALF CREAM AT TEMP OF 49.2F; 6 EACH OF 160z OF...

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

OBSERVED ONE BURNER UNIT IN USE AT BAKERY PREP AREA,NOT UNDER THE VENTILATION/HOOD.INSTRUCTED TO RELOCATE UNIT AND PROVIDE VENTILATION/HOOD NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FRONT PREP COUNTER AT SELLING AREA,ALSO BETWEEN TH...

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

LAST SHELVES FROM PORTABLE METAL SHELVES WITH EXCESS FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN

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

GREASE UNDER THE PREP TABLE AT NORTH PREP BAKERY SIDE,INSTRUCTED TO CLEAN AND MAINTAIN

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

CEILING WALL IN PREP BAKERY AREA WERE OVENS ARE IN USE WITH EXCESS STAINS AND BROWN IN COLOR DUE TO FOOD SMOKE.INSTRUCTED TO PAINT AREA.

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

BURNED LIGHT BULB INSIDE THE YELLOW REACH-IN COOLER IN THE KITCHEN SECOND FLOOR,INSTRUCTED TO PROVIDE.

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

LEAKING PIPES UNDER THE THREE COMPARTMENT SINK IN PREP BAKERY AND IN THE KITCHEN,INSTRUCTED TO REPAIR

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

OBSERVED ICE BUILD UP ON CONDENSER INSIDE DELI COOLER. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP ON CONDENSER.

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

OBSERVED FOOD BUILD UP ON VENTILATION HOOD, BY REAR EXIT DOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN HOOD.

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

OBSERVED PLASTIC WALL BASE PEELING FROM WALL UNDER 3-COMPARTMENT SINK AT 2ND FLOOR PREP. MUST REATTACH PLASTIC WALL BASE TO WALL.

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

OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK AT 1ST FLOOR PREP. MUST CLEAN WALL AND MAINTAIN.

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

OBSERVED FOOD BUILD UP ON VENTILATION HOOD, BY REAR EXIT DOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN HOOD.

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

OBSERVED PLASTIC WALL BASE PEELING FROM WALL UNDER 3-COMPARTMENT SINK AT 2ND FLOOR PREP. MUST REATTACH PLASTIC WALL BASE TO WALL.

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

OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK AT 1ST FLOOR PREP. MUST CLEAN WALL AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THEROMETER INSIDE REACH IN COOLER AT 2ND FLOOR PREP. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER.

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

FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL DRY STORAGE BINS, PREP SHELVES, FOOD RACKS WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, INTERIOR SURFACES OF ALL COOLERS AND DISPLAY CASE WITH DRIED FOOD DEBRI...

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

INSTRUCTED TO DETAL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA ALONG THE WALLS AND IN ALL CORNERS WITH DRIED FOOD DEBRIS ACCUMULATION.

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

LIGHTS MUST BE SHIELDED ABOVE REAR PREP AREA (ABOVE BREAD SLICER AND ABOVE PREP TABLE) OR PROVIDE SHATTER PROOFED LIGHTBULB.

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

Non food contact surfaces of reach in cooler shelving/racks in 2nd floor kitchen prep area need detailed cleaning(crevices), walk in cooler shelving/racks(1st floor) need cleaning(detailed).

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

Floors under heavy equipment, rear storage areas need cleaning(corners), floors in bsmt storage areas under heavy equipment need cleaning(corners).

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

Light shields in kitchen prep area, prep areas not clean, need cleaning(detailed).

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

Found some foods not properly dated/labeled in cooler in 2nd floor prep area, must date and label food items in cooler in 2nd floor prep area.

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

Walk in cooler in 1st floor prep area, had exposed raw wood shelving, shall be repaired/sealed, or replaced.

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

Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices), display cooler shelving/racks not clean need detailed cleaning.

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

Floors in prep area(1st floor) under heavy equipment, storage shelving, rear storage areas need cleaning(corners), floors in bsmt.(east bsmt)under pallets, storage shelving not clean need detailed cleaning.

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

Walls, ceilings in rear kitchen prep areas(1st floor)not clean need cleaning, walls, ceilings in bsmt. storage areas that had exposed wallboard, plaster, shall be repaired/sealed.

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

Light shields that were damaged/broken in walk in cooler, shall be replaced, missing light shields in bsmt. storage areas shall be provided.

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

Leaking faucet of mop sink in bsmt., shall be repaired/replaced, exhaust vents(ventilation) in prep area 1st floor, not clean need detailed cleaning.

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

Found food items not properly labeled dated in walk in cooler, coolers, must date and label food items in walk in coolers, coolers.

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

Non food contact sufaces of walk in cooler shelving/racks, cooking equipment, front counter shelving, storage shelving in 1st,2nd floors,and bsmt. need detailed cleaning.

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

Floors under heavy equipment, cooking equipment, walk in coolers, bsmt. storage areas under pallets,1st floor, 2nd floor storage, kitchen areas need detailed cleaning(corners).

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

Walls, ceilings in walk in coolers, kitchen prep areas, and bsmt storage areas not clean need detailed cleaning, damaged/stained ceiling tiles shall be replaced, peeling paint in prep areas, front counter area, storage areas shall be repair/sealed.

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

Missing light shields in kitchen prep areas, storage areas shall be provided. Light shields in prep areas, kitchen areas need detailed cleaning.

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

Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, walk in coolers not clean need detailed cleaning.

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

#38 remains to be corrected.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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. MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL THE OVEN CART, REGULAR BREAD CART,GRINDER, ALL THE LID OF THE F...

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. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN FREEZER AND MAINTAIN.

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

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. CEILING ON TOP OF THE PREP TABLE ON THE 2ND FLOOR KITCHEN AND FILTER BY THE HOOD NEEDS DETAIL CLEANING.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD ON THE BULB ON TOP OF THE MEAT CUTTER IN FRONT SERVING AREA. MUST PR...

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 roof line. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly c...