- Evidence of rodent droppings observed in back storage area(hurricane pest sevice came on 2/11/16). 229.167(p)(11)(C)rodents.
- Keep WD 40 away from cupcake pans. 229.168 (c) (1) toxics stored.
- Establishment must make sure and provide at least one employee to be physically present as a food manager during all hours of operation.
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02/19/2016 | 91 |
- 229.167 (e) (3) (A) no towels; Provide paper towels in employee restroom.
- Will need to make sure to keep physical documentation(through a certificate)to show proof that at least one employee is food manager certified during the hours of operation.***Make sure to bring copy of food managers certification to keep at establishment.
- 229.165 (h) (2)thermometer available; Make sure to provide thermometers for all reach in coolers/freezers and provide working thermometes for coolers whose outside digital thermometers are not working accurately.
- Will need to clean tortilla machine(conveyor area dirty). 229.165 (m) (1) (A)not clean.
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09/02/2015 | 88 |
- Will need to make sure all drinks within reach in coolers are provided with a lid and stored on the lowest shelf away/below food items used for consumers.
- Will need to use approved pest control measures to minimize the presence of large black beetles in facility(approx. 6 seen).
- There is some evidence in small back room of rodent droppings; General area where droppings were observed was shown to owner; will need to use approved pest control measures.
- Provide thermometers in cooler holding pint sized milks(in front)and within cooler holding the whipped icing.
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04/01/2015 | 87 |
- There was some evidence of rodent droppings within storage area that use to be restroom. Will need to clean room/organize items and treat this area using approved pest control measures.
- 229.165 (h) (2)thermometer available; Make sure to provide thermometers for all reach in coolers/freezers located within facility.
- 229.165 (m) (1) (A)not clean; Make sure to wash/rinse/sanitize all utensils used for dispensing bulk item products at the end of the day; some observed within containers with caked on food.
- Make sure that there is at least one food manager that is certified physically present during each 12 hour shift; establishment has an employee that comes within the afternoon that is food manager certified, but during today's visit, there were no employees that were certified.
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09/29/2014 | 88 |
- Will need at least one employee to obtain the food manager's certification; employee needs to be physically present during hours of operation.
- Will need to label packaged cakes in reach in cooler, since this area is accessible to consumers; label should contain the name of the food packaged, the name of establishment, the physical address of where the food is manufactured, and a list of ingredients. 229.164 (r) (1) (B) (iv) manufacturer info.
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04/01/2014 | 93 |
- Will need to make sure all wd 40 containers are stored in there designated area and not near pam spray. 229.168 (c) (1) toxics stored.
- Establishment will need to provide at least one employee to be food manager certified and be physically present; will need to at least register for the food manager's certification course by 10/11/13; website www.360training.com
- 229.165 (m) (1) (A)not clean; spoon and a few other kitchenware items needing to be rewashed/sanitized due to food accumulation.
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10/01/2013 | 91 |
- Will need to make sure and clean scoopers used for dispensing sugar/flour(observed dirty with accumulation of food). 229.165 (m) (1) (A)not clean.
- Food permit expired; will need to make sure to pay for food permit within 24 hours to avoid possible closure and/or citation.
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04/04/2013 | 94 |
- Clean and repair some of the cake liners.
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10/17/2012 | 97 |
- properly seal any opened bags of food products.replace any worn out cake mold liners.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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04/18/2012 | 94 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Remove toxic items from stove area.
- Need to clean the cake line trays.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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10/10/2011 | 87 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Shell eggs not treated to destroy salmonella shall be stored at 45°F or less. Lower temperature of refrigeration to 36F.
- ONE PERSON PER SHIFT IS TO BE FOOD MANAGER CERTIFIED, IF THEY ARE GONE THAN THERE NEEDS TO BE ANOTHER TO TAKE THEIR PLACE. SELECT A CLASS/GO PAY FOR THE CLASS/KEEP THE RECEIPT FOR FOLLOW UP/ATTEND THE CLASS. CAN TAKE ON LINE.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. Have a readily accessible thermometer. Provide thermometer in ALL coolers.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (n) (1) (D) (v)equipment dirty. Discard and or replace unsafe equipment. CLEAN CAN OPENER AREA AS WELL.
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08/16/2010 | 86 |
| No violation noted during this evaluation. | 04/07/2009 | 87 |
| No violation noted during this evaluation. | 06/12/2008 | 87 |
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