San Juan Bakery

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner in reach-in cooler in rear prep. Instructed to remove.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Found food containers not stored properly.must store inverted.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow prevention devices at espresso machine.must provide where it can be serviced and located.

Ventilation or lighting was inadequate.

Inspector’s note: Found unshielded bulbs inside hot holding unit.must provide.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the exterior of the microwave.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 clean the excessive grease on the ventilation hood and filters above the cooking equipment.

Equipment and surfaces were dirty.

Inspector’s note: Clean the exterior of the microwave.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean the grease on the floor beneath the oven and stove.

Ventilation or lighting was inadequate.

Inspector’s note: Clean the excessive grease on the ventilation hood and filters above the cooking equipment.

Miscellaneous public health order.

Inspector’s note: Observed no signage inside of the business informing patrons that masks must be worn indoors regardless of vaccination status. Management instructed to provide signage.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) observed a thermometer inside of the hot holding unit with 5 degree increments. Management instructed to provide a thermometer with 2 degree increments.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 detail clean the interior of the microwave.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed the air temperature inside of the 2 door sandwich prep cooler at 51.1f. Management instructed to repair and maintain the cooler below 41f. Priority 7-38-005. Citation issued.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside of the basement refrigerator. Management instructed to provide thermometers inside of all coolers.

Equipment and surfaces were dirty.

Inspector’s note: Detail clean the interior of the microwave.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES

Equipment and surfaces were dirty.

Inspector’s note: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,ALL SHELVING UNITS,REACH IN COOLERS AND FREEZERS,FLOOR MIXER,EXTERIOR OF FOOD STORAGE CONTAINERS

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND IN BASEMENT

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed improper temperature of table top hot holding unit at 97.2f and dessert cold holding unit at 46.4f. A held for inspection tag placed on unit.once repaired fax or email letter .must have cold holding unit at 41.0f and hot holding unit at 135.0f.(priority 7-38-005)

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label repackaged desserts for sale with proper info given.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of appx. 50 or more live small flies flying around in toilet room,prep and dining areas. Recommended to have a pest control operator to service premises on or after 8/13/19.(priority foundation 7-38-020(a)

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must invert multiuse utensils on dish storage shelves.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from prep tables,all shelving units,reach in coolers and freezers,floor mixer,exterior of food storage containers.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide a garbage can with lid in toilet room.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris build up from floor along wall bases and in basement.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 detail clean the interior of the microwave, top and sides of the ovens and stove.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed unused equipment stored outside behind the establishment. Management instructed to maintain the premises free of unnecessary or unused items.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label bulk food storage containers in rear food preparation area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed grease and dirt on exterior surfaces of cooking equipment in rear preparation area. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed grease build-up on floor under around and behind cooking equipment. Must clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed clutter and unnecessary articles in basement. Must remove clean and organize area to prevent rodent harborage. Must elevate items 6inches off the floor/wall.

Food handler requirements met

Inspector’s note: Food handlers requirements not met no logs, records on site as required. Instructed to provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted shelves at the rear prep area caked with baking flour and dirt. Instructed to clean and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to detail clean floors along wall base and underneath equipment especially at the rear prep area and basement food storage.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted heavy grease on vents at the hood. Instructed to clean and maintain

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Noted slow water drain at the rear hand wash sink. Instructed to repair and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label all bulk food storage containers in food preparation area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rusty food storage shelving inside 2-door reach-in refrigerators at front selling area and rear preparation area. Must repaint or replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean ventilation hood and filters above cooking equipment. Must remove grease buid-up. Detail clean exterior of cooking equipment must remove grease build up and food debris. Also detail clean interior surfaces of upright refrigerator in basement. Must clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leaky faucet base at 3-compartment sink in food preparation area. Must repair/maintain. Must provide dipper well for hand pack ice cream at front counter area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean the interior of reach in coolers to remove spills and debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need cleaning around all equipment and along the wall base and in corners to remove grease, spills and debris.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls need cleaning behind mixing equipment and prep table to remove food splatter. Also clean the hood and filters above the cooking equipment to remove grease and dust.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label all foods stored inside coolers offed for sale with the proper labels, with source of where product comes from, and ingredients,

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must reseal rusty shelving inside reach in cooler front area of store,

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must provide dipper well for hand pack ice cream front counter area,

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must clean and better organize wanted items in basement area,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR AND EXTERIOR OF REACH-IN COOLERS AND FREEZERS FIRST FLOOR KITCHEN AREA, MUST ALSO DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELD FRONT PREP AREA, ABOVE PREP STATION, AND REPLACE BURNED OUT LIGHT BULB REAR KITCHEN AREA

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Must store employees belongings one designated area, nice and neatly