SAN JUAN BAKERY.

4-204.112(B) OBSERVED A THERMOMETER INSIDE OF THE HOT HOLDING UNIT WITH 5 DEGREE INCREMENTS. MANAGEMENT INSTRUCTED TO PROVIDE A THERMOMETER WITH 2 DEGREE INCREMENTS.

4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED HAM AT 48.6F, CHEESE AT 46.2F, MILK AT 44.6F, SHREDDED LETTUCE AT 58.5F AND CUT TOMATOES AT 50.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $60. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED THE AIR TEMPERATURE INSIDE OF THE 2 DOOR SANDWICH PREP COOLER AT 51.1F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

OBSERVED NO THERMOMETER INSIDE OF THE BASEMENT REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Violation Codes: 3-501.17 Inspector Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN

Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES

Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,ALL SHELVING UNITS,REACH IN COOLERS AND FREEZERS,FLOOR MIXER,EXTERIOR OF FOOD STORAGE CONTAINERS

Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND IN BASEMENT

Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 1LB.COOKED VEGETABLE EMPANADAS 112.8F,2LBS. COOKED POTATOE BALLS 114.1F.STORED INSIDE OF TABLE TOP HOT HOLDING UNIT.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.PRODUCT WAS DISCARDED BY MANAGER.(COS)APPX.3LBS. $3.25.(PRIORITY 7-38-005)

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 10 OZ. SLICED HAM 46.4F,1.5LBS. SLICED TOMATOES 44.6F,2LBS. BREAD PUDDING 47.3F-48.7F,2LBS. COCONUT BREAD PUDDING 45.9F,2LBS. CANOLLIS 45.6F,7.5LBS. ASSORTED FLAN 47.1F-49.5F.4LBS. PLAIN & STRAWBERRY CHEESE CAKES 45.3F-46.0F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.19.10LBS. $12.25.(PRIORITY FOUNDATION)VIOLATION CONSOLIDATED.

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

OBSERVED IMPROPER TEMPERATURE OF TABLE TOP HOT HOLDING UNIT AT 97.2F AND DESSERT COLD HOLDING UNIT AT 46.4F. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER .MUST HAVE COLD HOLDING UNIT AT 41.0F AND HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)

MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN.

OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND IN TOILET ROOM,PREP AND DINING AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/13/19.(PRIORITY FOUNDATION 7-38-020(A)

MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.

MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,ALL SHELVING UNITS,REACH IN COOLERS AND FREEZERS,FLOOR MIXER,EXTERIOR OF FOOD STORAGE CONTAINERS.

MUST PROVIDE A GARBAGE CAN WITH LID IN TOILET ROOM.

MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND IN BASEMENT.

OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.

2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

2-501.11 PREMISES HAS NO CLEAN-UP PROCEDURE FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, TOP AND SIDES OF THE OVENS AND STOVE.

6-501.114 OBSERVED UNUSED EQUIPMENT STORED OUTSIDE BEHIND THE ESTABLISHMENT. MANAGEMENT INSTRUCTED TO MAINTAIN THE PREMISES FREE OF UNNECESSARY OR UNUSED ITEMS.

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES HAVE A FOOD HANDLER CERTIFICATE.

MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREPARATION AREA.

OBSERVED GREASE AND DIRT ON EXTERIOR SURFACES OF COOKING EQUIPMENT IN REAR PREPARATION AREA. MUST CLEAN AND MAINTAIN.

OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL.

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.

NOTED SHELVES AT THE REAR PREP AREA CAKED WITH BAKING FLOUR AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR PREP AREA AND BASEMENT FOOD STORAGE.

NOTED HEAVY GREASE ON VENTS AT THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN

NOTED SLOW WATER DRAIN AT THE REAR HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.

RUSTY FOOD STORAGE SHELVING INSIDE 2-DOOR REACH-IN REFRIGERATORS AT FRONT SELLING AREA AND REAR PREPARATION AREA. MUST REPAINT OR REPLACE.

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST REMOVE GREASE BUID-UP. DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT MUST REMOVE GREASE BUILD UP AND FOOD DEBRIS. ALSO DETAIL CLEAN INTERIOR SURFACES OF UPRIGHT REFRIGERATOR IN BASEMENT. MUST CLEAN AND MAINTAIN.

LEAKY FAUCET BASE AT 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST REPAIR/MAINTAIN. MUST PROVIDE DIPPER WELL FOR HAND PACK ICE CREAM AT FRONT COUNTER AREA.

MUST CLEAN THE INTERIOR OF REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.

FLOORS NEED CLEANING AROUND ALL EQUIPMENT AND ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE, SPILLS AND DEBRIS.

WALLS NEED CLEANING BEHIND MIXING EQUIPMENT AND PREP TABLE TO REMOVE FOOD SPLATTER. ALSO CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.

MUST LABEL ALL FOODS STORED INSIDE COOLERS OFFED FOR SALE WITH THE PROPER LABELS, WITH SOURCE OF WHERE PRODUCT COMES FROM, AND INGREDIENTS,

MUST RESEAL RUSTY SHELVING INSIDE REACH IN COOLER FRONT AREA OF STORE,

MUST PROVIDE DIPPER WELL FOR HAND PACK ICE CREAM FRONT COUNTER AREA,

MUST CLEAN AND BETTER ORGANIZE WANTED ITEMS IN BASEMENT AREA,

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR AND EXTERIOR OF REACH-IN COOLERS AND FREEZERS FIRST FLOOR KITCHEN AREA, MUST ALSO DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELD FRONT PREP AREA, ABOVE PREP STATION, AND REPLACE BURNED OUT LIGHT BULB REAR KITCHEN AREA

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY