Cherry Blossom Bakery 2

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Violation noted (details not available)

Food contact surfaces: clean and sanitized

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/28/2022 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 7/28/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/28/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 7/28/2022 ]

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected [ date violation corrected: 7/28/2022 ]

Food storage; food storage containers identified [ date violation corrected: 7/28/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/19/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 2/19/2021 ]

Unclean or degraded floors walls or ceilings

Inadequate procedures or records for time as a public health control

Inadequate and inaccessible handwashing facilities

Inadequately cleaned or sanitized food contact surfaces

Unclean or degraded floors walls or ceilings

Food safety certificate or food handler card not available

Improper food storage

Inadequate procedures or records for time as a public health control

Inadequate and inaccessible handwashing facilities

Improper food storage

Wiping cloths not clean or properly stored or inadequate sanitizer

Unsanitary employee garments hair or nails

High risk food holding temperature