Zephyr Bakery Cafe

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 57 DEGREE F, WHIPPED CREAM 46 DEGREE F IN COLD HOLD USING ICE, ENSURE THE PRODUCT CONTAINER IS FULLY SUBMERGED AROUND ICE

*28 Original cont. of RTE/PHF/Day1= day of opening

EMPANADA MIX 3/24, LACK OF DATE MARKING ON SEVERAL PRODUCTS (MEATLOAF) DAY 1= PREP DATE

*10 Clean Sight and Touch

CLEAN MEAT CUTTER, FOOD DEBRIS ON BLADE, EXCESS CONDENSATION IN RIC

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

SEVERAL ITEMS IN COOLER STORED UNCOVERED

*20 Grease Trap Tickets

NOT AVAILABLE

*45 Premises shall be maintained in good repair

REPAIR DAMAGED CEILING TILE OVER DISH AREA

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

LABEL SPICES IN NON ORIGINAL CONTAINERS

*34 Controlling pests. Eliminating harborage conditions

GNATS IN THE COFFEE TEA AREA

*21 RFSM - Not On Site

*39 Equipment in good repair and proper adjustment.

RIC AMBIENT TEMP 58 DEGREE F

*18 Toxic items labeling-non original container

SPRAY BOTTLE BY MOP SINK

*31 Individual, disposable towels

PAPER TOWEL DISPENSER NOT WORKING

*10 Clean Sight and Touch

EXCESS CONDENSATION IN RIC

*02 Cold Hold (41øF/45øF or below)

RAW POOLED EGG 60 DEGREE F-COS

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH RTE FOOD

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED LIVE ROACHES IN KITCHEN AREA BY HAND SINK AND INSIDE HAND SINK

*34 Remove dead/trapped pests

SWEEP DEAD INSECTS UP

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS, WALLS TO BE FREE OF FOOD SPLATTER AND DIRT

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

SPINACH DIP 4/7

*36 Cloths in-use for wiping between uses stored

*18 Licensed pest control applicator only

NO RAID IN THE KITCHEN

*20 Grease Trap Tickets

NOT AVAILABLE

*10 Clean Sight and Touch

INSIDE MICROWAVE AND DELI SLICER

*47 RFSM Certificate - Not Display

POST ORIGINAL CERTIFICATE NOT COPY

*31 Handwashing lavatory - used for other purpose

FOR IN HAND SINK

*20 Grease Trap Tickets

NOT AVAILABLE

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER

*21 RFSM - Not On Site

NOT AVAILABLE RECOMMEND ADDITIONAL RFSM FOR DAYTIME

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

ITEMS IN COOLER THAT EXCEEDS 7 DAYS

*02 Cold Hold (41øF/45øF or below)

CUCUMBER MIX 53, CHICKEN 45 DEGREE F

*15 Contact RTE Products w/ Bare Hands

EMPLOYEE CUTTING ONIONS WITH BARE HANDS

*31 Handwashing lavatory - accessible

BACK HAND SINK BLOCKED

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*24 Food Label- manufacture/packer/distrubtor name

PREWRAPPED PASTERIES

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

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

*43 Clean vent syst:Intake/exhaust air ducts

*36 Cloths in-use for wiping between uses stored

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A

*18 Toxic items stored above food/utensils

PROPERLY STORE TOXIC CHEMICALS- CONCENTRATED SANITIZER OVER AREA WHERE CLEAN EQUIPMENT COMES OUT

*09 Food protected cross contamination by preparing each type of food at different times or in separ

STORE EGGS ON BOTTOM