West Town Bakery

*33 Rinsing procedures - 3 compartment sink

Change order of rinsing procedure>rinse after washing & then sanitize after rinsing

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

Label all bulk ingredients

*42 Dirty nonfood contact surfaces

Clean dust from fan over hot line

*45 Premises shall be maintained in good repair

Fix broken floor tiles in kitchen

*18 Toxic items used according to law

Chlorine concentration in sanitizer bucket observed past limit (200 ppm Cl)

*21 RFSM - Not On Site

No RFSM on site

*42 Dirty nonfood contact surfaces

Clean inside of reach-in cooler with meat

*45Physical Facilities Floors,Walls,Ceilings

fix broken floor tiles throughout store/kitchen

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

sanitizer buckets zero concentration of sanitizing solutions must be at : 100 ppm chlorine concentration sanitizer bucket must be exchange every 2 hrs to maintain concentration

*35 Hair Restraints effective

hair restrain missing on employees

*38 Time/temperature controlled for safety food, slacking

RI cooler unit slacking food temperature must be at 40F or below to avoid cross contamination

*45 Ceiling easily cleanable and light in color

PIC must be ensure ceiling inside kitchen is smooth with light in color and easy to clean

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

missing some date marks on food pans containers inside freezer units must be have date marking on food containers in all areas

*18 Equipment and Utensils Multiuse Materials-safe

using thanks you bags and recycle containers as food containers must be use approved containers as food containers

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils and encrusted grease must be clean to avoid cross contamination

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

missing date marking on food containers must be have dat mark all food containers

*45Physical Facilities Floors,Walls,Ceilings

floors with broken tiles and cement floors with cracks and rough surfaces in all areas must be replace or repair to a smooth and easy to clean floor surfaces

*31 Handwashing lavatory - used for other purpose

hand sink use for other purposes -cleaning vegetables- hand sink must be use for hand wash only

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling with soot, grease residues, spills and drippings must be clean to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have current food handler cards on site

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with soils and drippings oils, encrusted grease must be clean to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition

*29 Sanitizing solutions, testing devices

missing sanitizing solutions in all areas sanitizer buckets must be at : 100 ppm chlorine concentration in all areas 3c sink must be at: 50 ppm chlorine concentration during operational hours

*33 Manual ware washing, sink compartment requirement

3c sink signage missing wash, rinse and sanitize

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

missing bodily fluids writing procedures /spill kit

*15 Bare hands contact with ready-to-eat foods

tortilla

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

no towel allow for wrapping the tortilla

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

raw eggs above raw meat and cooked food

*34 Pest Control

observed flies in the prep area

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket next to food

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

observed open cup of soda in prep area

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

dirty towel on tomato and onion

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

Raw eggs above meat and tomato

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

*42 Dirty nonfood contact surfaces

Surfaces inside reach in coolers dirty. Wire shelving should be cleaned. Walls dirty. Knife storage dirty.

*45 Ceiling easily cleanable and light in color

Ceiling has texture on main service area. Ceilings should be smooth, easily cleanable, and light in color.

*34 Outer openings:closing holes, gaps

Gaps showing visible daylight on vents at several locations. Please seal gaps on exhaust vents on North wall and on ceiling in production area of kitchen.

*03 Food products not maintained at 135øF or above

Chorizo, cooked pork, and cooked beef not at 135°F in hot hold. Please make sure if foods are reheated they reach a temperature of 165°F. If cooked from a raw state please follow FDA guidelines fo

*29 Food thermometers--small diameter probe

Please provide small diameter probe to ensure proper internal temperatures are reached.

*34 Outer door: solid,selfclosing,tightfitting

FIX SCREEN ON BACK DOOR

*18 Toxic items labeling-non original container

CHEMICAL BOTTLES

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

DATE MARK ALL FOOD STORED OVER 24 HOURS

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*10 Clean Sight and Touch

CLEAN CONTAINERS TO BE FREE OF FOOD ACCUMULATION

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

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

*10 Clean Sight and Touch