Eatzi's Market Bakery

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed dry ingredient bins without covers/lids

*30 Food Establishment Permit

display food establishment permit in public view

*47 Handwashing signage

provide designated hand sink signs

*29 Sanitizing solutions, testing devices

replace expired test stripsfor qua sanitizer

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

observed spray bottle with water without label. provide label for food storage bins where needed

*43 Light bulbs, light shields provided

replace light under vent a hood

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

observed improper scoop inside dry ingredient bin, replace with proper scoop with hndle

*32 Damaged Equipment

replace gaskets on wif door

*19 Water & Plumbing in good repair- per code

repair leak at hand sink next to large mixer

*45 Premises shall be maintained in good repair

patch holes in frp walls where needed, re attach metal plates on corners of walls where needed, seal hand sink to wall properly

*43 Light bulbs, light shields provided

replace broken light shield

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

*42 Dirty nonfood contact surfaces

clean shelves, gaskets around cooler doors, clean shelves in prep area, clean prep tables

*34 Pest control-routine inspections for

observed fruit flies

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*45 Premises shall be maintained in good repair

replace or repair damaged floor/wall/ceiling tiles

*32 Damaged Equipment

replace damaged equipment, gaskets around walk in freezer door, leaking compressor in walk in freezer

*31 Individual, disposable towels

provide paper towels

*47 Handwashing signage

provide hand washing sign

*37 Storing the food where it is not exposed to splash, dust, or other contamination

protect food from dust

*15 Contact RTE Products w/ Bare Hands

observed employee touch rte food with bare hands (baked products)

*35 Jewelry Prohibition

jewelry not allowed in prep area

*42 Floors/walls/ceiling/nonfood dirty

dust and flour on ceiling and in WIC

*32 Equipment & Utensils smooth easily cleanable

can not have tape on mixer. Must be smooth easily cleanable, nonabsorbent, smooth, durable material

*10 Clean Sight and Touch

Clean microwave and ca opener

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

raw shelled eggs stored above pasteurized eggs and rte food

*31 Individual, disposable towels

missing paper towels

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink wash rinse sanitize air dry

*19 Water & Plumbing in good repair- per code

repair leaking faucets on hand sink and 3 com sink

*39 Cutting surfaces.

cutting boards

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting board

*43 Light bulbs, light shields provided

replace broken light shields

*47 Handwashing signage

provide

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover food

*42 Dirty nonfood contact surfaces

clean shelves (Bread), clean shelves in walk in cooler, clean walk in cooler fans, clean gaskets around cooler's doors, clean tables

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

*31 Individual, disposable towels

*44 Trash can provided for papertowel waste

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

*46 Covered waste receptacle for women's restroom

restrooms need one covered lid trash can .

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes under the cutti)ng boards. ( only dry towels or slip mats to keep board from sliding.)

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

store the food off the floor in the walk in freezer ( box of food on the floor in the walk in freezer

*45 Cleaning floors, dustless methods

clean the floor inside the walk in freezer.

*39 Keep utensils handles upright or protected

Handles should be in the upright position when stored in the bulk flour , sugar and ingrediants.

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

*18 Use toxic according to manufacturer direction

sanitizer to strong at the three compartment sink

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

Boxes of food sitting on the floor in the freezer

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

Provide beard guard on assoicates handling food.

*45Floors easily cleanable

clean th floor under the equipment ( heavy buildup. )

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

cover the food while on the cooling racks.

*32 Equipment clearance of cleaning space

*41 Food Labeling - Bulk food for self dispensing

label the bulk contianers with a common name

*42 Dirty nonfood contact surfaces

clean the floor in the walk in freezer heavy buildup under the racks.

*34 Controlling pests. Eliminating harborage conditions

Fruit flies noticed in the bakery.

*31 Individual, disposable towels

NO PAPER TOWELS AT HAND SINK

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY AIR VENTS

*18 Toxic items labeling for original container

LABEL ALL CHEMICALS