A LA Carte Cakes and Cate

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

NO EATING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE LUNCH ON COOKIES TABLE. NO DRINKING IN FOOD PREP. AREA ALLOWED.

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

OBSERVED FRUIT STORED ON WALK IN COOLER FLOOR.

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE.

*47 Conditions of Permit-in use of food equipment

POST A SIGN

*6 Discard PHF is exceeds time/temp combinations

REMOVE EXPIRED FOOD PRODUCTS AT ONCE, CHICKEN 082823

*32 Approved Food Contact Equip.

DO NOT STORE FOOD PRODUCTS IN OPENED CAN.

*03 Food products not maintained at 135øF or above

chicken 126'f

*07 Food safe, good condition, unadulterated, and honestly presented

OBSERVED MOLD ON CHICKEN

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING SANITIZER AT 50 PPM, TESTED AT 10PPM,

*45 Premises shall be maintained in good repair

CLOSE ANY OPENING FROM WALL OF MEN'S ROOM.

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

*43 Light - 10 foot : Walk-in, Dry storage

DRY STORAGE AREAS. REPLACE ANY MISSING END GAPS.

*31 No soap at handsink

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

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

TEA CONTAINER.

*31 No soap at handsink

BAKERY HAND SINK

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD, i.e. ALMOND CREAMER 8-9-22

*10 Chlorine sanitizer concentration, minimum temp.

*45 Premises shall be maintained in good repair

SEAL HOLES FROM WALL BY WATER HEATER.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

REPAIR LEAKING DRAIN PIPE FROM BAKERY HAND SINK.

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

STORAGE ROOM OF BAKERY AREA.

*45 Lockers to be used to store personal items

DO NOT STORE PERSONAL ITEMS ON FOOD EQUIPMENT

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

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

KEEP ALL SINGLE SERVE ARTICLES OFF THE FLOOR FROM DRY STORAGE AREA.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

*43 Light bulbs, light shields provided

REPLACE ALL MISSING END CAPS FROM LIGHTS.

*34 Outer door: solid,selfclosing,tightfitting

SEAL HOLE FROM BOTTOM OF GARAGE DOOR

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request ."

*42 Floors/walls/ceiling/nonfood dirty

DUSTY AIR VENTS

*45 Premises shall be maintained in good repair

REPAIR LEAKING PIPE FROM THREE COMPARTMENT SINK

*10 Chlorine sanitizer concentration, minimum temp.

MACHINE SANITIZER BOTTLE IS EMPTY. TESTED AT 0 PPM.

*47 Handwashing signage

TO ALL HAND SINKS

*46 Covered waste receptacle for women's restroom

*42 Floors/walls/ceiling/nonfood dirty

WALK IN COOLER FANS

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE ANY EQUIPMENT IN A GAP BETWEEN WALL AND SINK

*20 Grease Trap Tickets

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request" in customer area

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISH WASHING SANITIZER AT 50 PPM. TESTED AT 0 PPM AFTER THREE RUNS

*31 Individual, disposable towels

BAKERY ROOM HAND SINK

*22 Handlers-Certificate Not On Site

EMPLOYEES WITH FOOD MANGER CERTIFICATE EXCLUDED

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO ALL REFRIGERATION UNIT (i.e WALK IN FREEZER THERMOMETER IS OUT OF ORDER)

*43 Light - 10 foot : Walk-in, Dry storage

FREEZER

*34 Outer door: solid,selfclosing,tightfitting

GARAGE DOOR TO STORAGE AREA

*45 Premises shall be maintained in good repair

REPAIR COLD WATER FAUCET FROM THREE COMPARTMENT SINK

*06 Discard TCS if date marked exceeds temp & time

KEEP TCS PRODUCTS IN COOLER FOR NO MORE THAN 7 DAYS AND REMOVE ALL EXPIRED FOOD PRODUCTS DATED FROM NOVEMBER 2ND OR LATER. CORRECTED ON SITE. PLEASE DATE FOOD PRODUCTS WITH SHELF LIFE OF 7 DAYS OR LES

*43 Light - 50 foot : Food and utensils area

*21 RFSM - Not On Site

*10 Clean Sight and Touch

Protein stains on the kitchen stainless steel tables

*34 Outer door: solid,selfclosing,tightfitting

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

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

Raw shell eggs stored over ready to eat foods

*35 Hair Restraints effective

*14 When to wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

*31 No soap at handsink

Bakery

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

Bakery

*21 RFSM - Not On Site

*31 Hand sinks: number installed for convenient use

Bakery does not have a hand sink

*40 Reuse of single service articles

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

*43 Light - 50 foot : Food and utensils area

*47 Food prep/utensil wash/mop sink not for hand wash

Washing potatoes in the mop sink

*31 Hand sinks: number installed for convenient use

Bakery in need of a hand sink

*18 Toxic items stored above food/utensils

Coil cleaner stored over food

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

Freezer floor

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards are needed at the three compartment sink