Mekato'S Colombian Bakery

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Light and ventilation covers through-out premises not cleaned. Intructed to detail clean and remove dust built-up.

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

Pest control logbook not provided or maintained. Establishment not able to provide written pest control logbook. Instructed to have licensed pest control company service premises and provide logbook with all written documents.

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

No Certified Food Manager on premises when potentailly hazardous foods-Empanada(Chicken) at 149.8 F is being served and prepared. Instructed that a Certified Food Manager must be on premises during all hours of operation. Serious citation issued 7-38...

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Light and ventilation covers through-out premises not cleaned. Intructed to detail clean and remove dust built-up.

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

PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

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

CUTTING BOARDS AT BAKERY PREP AREA IN POOR REPAIR; INSTRUCTED TO REPLACE, AND SEAL RAW/BARE WOOD CART AT BAKERY PREP AREA.

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

DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, FREEZERS, MOP SINK, BAKERY EQUIPMENT, STORAGE SHELVES AND CABINETS; ALSO MUST REMOVE FOIL COVERING FROM SHELVING UNITS.

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

DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS AND STORAGE AREAS.

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

OPENINGS AROUND PIPES AT REAR MOP SINK ROOM/AREA; INSTRUCTED TO SEAL OPENINGS TO PREVENT PEST ENTRY.

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

EXCESSIVE RUST ON GREASE TRAP UNDER BAKERY AREA 3COMPARTMENT SINK; INSTRUCTED TO REMOVE RUST AND REPAINT/SEAL GREASE TRAP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER NOTED AT STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.

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

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE HOT HOLDING DISPLAY UNIT WITH AN AIR TEMPERATURE OF 143.5F. NOTED INTERNAL TEMPERATURE OF CHORIZO (COOKED SAUSAGE) AT 101.5F, FRIED PORK AT 110.6,...

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

INSTRUCTED TO REPAIR OR REPLACE MISSING FLOOR TILES UNDER COOKING EQUIPMENT OR LEVEL.

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

INSTRUCTED TO REPLACE HEAVY WATER STAINED AND MISSING CEILING TILES ABOVE FOOD PREP AREA AND ABOVE FRONT SERVICE AREA.

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

LIGHTS MUST BE SHIELDED INSIDE BAKERY DISPLAY CASE AND INSIDE HOT HOLDING DISPLAY UNIT OR PROVIDE SHATTER PROOFED LIGHT BULB.

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

INSTRUCTED TO FIX STRIPPED (COLD) FAUCET HANDLE AT EXPOSED HAND SINK BEHIND FRONT SERVICE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE. MUST REORGANIZE. --------USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.