Chic Bakery

*02 Cold Hold (41øF/45øF or below)

COLD OLDING FOOD ITEMS MUST BE MAINTAINED 41F

*39 Keep utensils handles upright or protected

STORE CLEAN UTENSILS WITH HANDS FACED UP DO NOT STORE IN USE UTENSILS IN BULK PRODUCT

*40 Single use articel wrapped or dispensed

INVERT SINGLE SERVICE ITEMS WHEN IN STORAGE

*45 Premises shall be maintained in good repair

CHECK WALK IN COOLER RUNNING- FREON

*21 RFSM - Not On Site

RFSM Not on Site

*45 Premises shall be maintained in good repair

repair leak at 3 comp sink floor inside WIC not in good repair

*39 Keep utensils handles upright or protected

can not use a bowl as a scoop, they must have a handle

*36 Cloths in-use for wiping between uses stored

store wet wiping towels in a sanitizing solution

*18 Toxic items labeling-non original container

Must label all chemicals not in their original container must be labeled with common name chemical spray bottles

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover open foods when not in use- icing/cakes

*41 Food Labeling - Bulk Food w/ Card or Sign

label all food containers

*23 Water pressure specifications

adequate Pressure

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE RTE FOODS

*19 Backflow prevention device - air gap

SPRAY NOZZLE STORED BELOW FLOOD LEVEL IN 3 COMP SINK

*43 Light bulbs, light shields provided

PROVIDE IN WIC

*10 Clean Sight and Touch

CLEAN ALL

*32 Approved Food Contact Equip.

WIPING CLOTH UNDER FOOD ITEMS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

FOOD STORED ON FLOOR

*35 Hair Restraints effective

PROVIDE FOR ALL

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

OBSERVED BOWL USED FOR SCOOPING IN FOOD PRODUCT

*45 Premises shall be maintained in good repair

REPAIR IN WIF

*14 Wash hands after all other activities

LACK OF HAND WASHING

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ITEMS IN COOLER

*47 Conditions of Permit-in use of food equipment

POST IN CUSTOMER VIEW

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

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

PERSONAL DRINK STORED IN PREP AREA

*32 Damaged Equipment

REPLACE TORN DOOR GASKETS

*31 Individual, disposable towels

PROVIDE FOR ALL

*20 Grease Trap Tickets

NO CURRENT RECORDS PROVIDED

*44 Trash can provided for papertowel waste

PROVIDE FOR ALL

*45 Ceiling easily cleanable and light in color

ceiling with water leaks and dirty with soils and grease residues must be clean to avoid contamination floors behind equipment dirty must be clean floors to avoid contamination

*10 Sanitization after Cleaning

missing sanitizer bucket during operational hours must be have setup sanitizer buckets during operational hours to avoid cross contamination

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired dates food containers emulsions must be dispose or remove to avoid cross contamination

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food containers at food level must be 6 inches out the floor to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

all frost containers 46 F

*27 Cooling, heating, and holding capacities. Equipment

WIC cooler not maintain food temperature 50 F must be repair or adjust cooler unit to proper temperature 40 f or below

*24 Food Labeling- with common name of the food

missing labels at front cooler unit food containers must be label all food containers to adequately identification

*43 Ventilation,mechanical

mechanical vent hood not working properly must be repair vent hood to avoid grease contamination

*06 Discard if TCS is in container w/ no date or day

*45 Clean facilities as often as necessary.

light shields dirty must be clean light shields contamination behind equipment floors must be clean all floors under equipment to avoid pest harboring and avoid contamination

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

missing date marking in all prepared frost containers must be date marking to avoid contamination use as hazard control safety

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*45 Premises:Cleaning, frequency and restrictions

premises floors, ceiling and walls dirty with dust and oiled must be clean during operational hours to avoid food contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*17 Toxic materials/ lubricants

use 401 as lubricant for mixer machine must be use a lubricant specified by law requirements

*32 Equipment and Utensils Multiuse Materials durable

recycle non approved food containers must be use correct nsf approved containers to avoid chemical contamination

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

butter flavor buckets at floor level must be storage 6 inches of the floor to avoid contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizing solutions containers at floor level must be 6 inches out the floor

*10 Chlorine exposure time table

PROVIDE CHLORINE SANITIZING BUCKETS AT ALL TIMES

*24 Food Labeling- with common name of the food

LABEL AL LARGE BULK FOOD INGREDIENT CONTAINERS WITH THE COMMON NAME OF THE INGREDIENT INSIDE

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL SLICED CAKES

*32 Damaged Equipment

BROKEN WALK IN COOLER DOOR GASKET

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

EVIDENCE OF EATING IN THE KITCHEN

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT UNDER THE VENT HOOD

*46 Physical Facilities Premises

CLEAN THE TOILET BOWL AND SEAT IN THE CUSTOMER RESTROOM

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*35 Hair Restraints effective

NO HAIR RESTRAINT BEING WORN BY KITCHEN WORKERS

*02 Cold Hold (41øF/45øF or below)

RAW EGG AT ROOM TEMPERATURE (TEMPERATURE WAS 83.6 F)

*29 Sanitizing solutions, testing devices

NO CHLORINE TEST STRIPS PROVIDED FOR THE ESTABLISHMENT

*32 Damaged Equipment

BROKEN GASKET AROUND THE DOOR OF THE WALK IN COOLER

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

LABEL FOOD STORAGE CONTAINERS

*42 Dirty nonfood contact surfaces

CLEAN THE GASKET OF THE WALK IN COOLER DOOR

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD RESTORE LIGHTING UNITS THAT IS NO LONGER SHINING