A & J Bakery

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

*19 Water & Plumbing in good repair- per code

Leaking 3 compartment sink faucet

*21 RFSM - Not On Site

Must have valid RFSM on location

*44 Trash can provided for papertowel waste

Missing trash can next to front hand wash sink

*45 Premises shall be maintained in good repair

Hole in rear kitchen wall

*47 Other Violations

Missing hand wash sign at front hand wash sink

*06 Time as PHC:provide written procedures on site

No expiry dates on ready to eat cakes

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw eggs and turkey stored on potatoes

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

Utensils not sanitized after washing

*14 When to wash hands

employees did not wash hands after switching tasks

*19 Water & Plumbing in good repair- per code

Hot water in 3 compartment sink not working

*21 RFSM - Not On Site

RfSM expired in 2018

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee coffee and water on prep table

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on floor in walk in cooler

*39 Utensils, single serve items 6 inches off - floor

Utensils on floor in kitchen

*40 Reuse of single service articles

Single service equipment being reused

*42 Floors/walls/ceiling/nonfood dirty

Floors and ceilings are soiled. Shelves need to be clean

*47 Other Violations

Missing hand wash signs

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*19 Water & Plumbing in good repair- per code

leaking faucets on 3 com sink

*41 Food storage containers, identified with common name of food.

relabel food storage containers

* 21 RFSM notify 10 days & replacement in 45 days

renew rfsm certificate within 45 days

*42 Dirty nonfood contact surfaces

clean shelves, gaskets around cooler doors, prep tables

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*37 Storing the food at least 15 cm (6 inches) above the floor

store food 6 inches off the floor

*46 Covered waste receptacle for women's restroom

provide in restroom

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal water bottle on prep table

*47 Handwashing signage

provide hand washing sign

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

all employees need to get food handler cards

*34 Pest control-routine inspections for

observed fruit flies

*47 Handwashing signage

*22 Handlers-Certificate Not On Site

*18 Toxic items labeling-non original container

label all non original spray bottles-corrected on site

*21 RFSM - Not On Site

expired permit- 8/27/18

*35 Hair Restraints effective

Provide a hair restraints for all workers in the kitchen prepping food.

*47 Handwashing signage

Provide hand wash signs

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*31 Individual, disposable towels

Provide paper towels at the hand sink in the front area.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes should be stored in sanitizer when not in use.

*22 Handlers-Certificate Not On Site

Provide food handlers cards for employees.

*41 Food Labeling - Bulk food for self dispensing

the flour , sugar or starch should be labeled with a common name on the outside of the bulk container.

*42 Dirty nonfood contact surfaces

clean all storage shelves for equipment. ( heavy food particles and ) clean the floor of the metal walk n freezers

*39 Store all equipment & utensil covered or inverted

protect the coffee filters from contamination ( wrap in original container plastic sleeve or in a container with a lid)

*45 Cleaning floors, dustless methods

Heavy food particles under racks and equipment . ( Move the items around and clean behind the racks

*35 Hair Restraints effective

Provide hair restraints for the employees when handling and prepping food items.

*42 Dirty nonfood contact surfaces

clean the storage shelves, legs, wheels and al nonfood contact surfaces. ( the exterior of the equipment has heavy dirt and old food particles. )

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a written procedure on vomiting and diarrhea or blood pathogens.

*39 Keep utensils handles upright or protected

All handle should be in the upright position and not down in the food ( bullk flour , sugar etc. )

*36 Cloths in-use for wiping between uses stored

The moist wiping clothes should be in sanitizer when not in use.

*45Floors easily cleanable

Heavy buildup on the floor under and behind the equipment.

*47 Handwashing signage

Provide the hand wash signs at the hand sink.

*10 Clean Sight and Touch

heavy buildup on food contact equipment ( rolling pins , prep tables under cutting boards, cooking utensils etc. )

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test papers for the chlorine sanitizer ( old faded and missing the color chart for the test papers)

*37 Storing the food at least 15 cm (6 inches) above the floor

Butter in the boxes must be six inches off the floor.

*31 Individual, disposable towels

Provide paper towels at the front hand sink.

*42 Dirty nonfood contact surfaces

CLEAN INSIDE MICROWAVE

*43 Clean vent syst:Intake/exhaust air ducts

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN AIR INTAKE COVERS