St. Anna Bakery

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside the reach in coolers and display coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

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

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

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

Inspector’s note: Observed evidence of rodent activity on the premises. Observed approximately 50 mouse droppings on the floor of the kitchen prep area around walls and corners behind cooking equipment. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued. "

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler and freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing and storage areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on fan in walk-in cooler, light shields in cooking area and ceiling and wall vents in prep and storage areas.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer in the prep cooler across from the ventilation hood. Intructed to provide ambient air thermometer in all cold holding units.

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

Inspector’s note: Observed remove dead roaches on the inside of the prep cooler door across from the ventilation hood inside of the proofing equipment. Instructed to remove all dead bugs and clean affected equipment.

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

Inspector’s note: Observed items stored on the floor in the upstairs dry storage closet. Instructed to elevate all items and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed standing water on top of the grease trap of the three compartment sink. Instructed to repair, remove standing water and maintain

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: Observed standing water in the following areas in the downstairs prep area: near the rear exit door, behind the proofer equipment, and inside of the hot water tank. Instructed to remove and maintain standing water.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard boxes being used to outline the shelving units above food prep tables. Instructed to remove and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors in the walk-in cooler with old spillage and not maintained. Instructed to clean and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from 04/04/2023, report #2573652 #38 observed a 1/2 inch and a 1/4 inch gap at bottom of rear exit doors leading to disposal area from kitchen; instructed to seal doors by providing an additional door sweep to both doors to avoid possible rodent entry. #49 the following equipment in need of cleaning: exterior surfaces of cooking equipment to remove grease and build up, bottoms of prep tables, exterior surfaces of bulk storage containers, exterior surfaces of floor mixers, shelves inside of walk-in cooler and can opener blade at prep table. #55 instructed to clean walls and floors around and behind equipment where needed. Clean floor in area between kitchen and rear exit kitchen door. #55 instructed to organize and maintain area by rear door; remove unnecessary items to avoid clutter. Priority foundation:7-42-090, citation issued

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

Inspector’s note: Found bulk storage containers under prep table with no label; instructed to label containers with name of product inside of the container.

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

Inspector’s note: Observed a 1/2 inch and a 1/4 inch gap at bottom of rear exit doors leading to disposal area from kitchen; instructed to seal doors by providing an additional door sweep to both doors to avoid possible rodent entry.

Equipment and surfaces were dirty.

Inspector’s note: The following equipment in need of cleaning: exterior surfaces of cooking equipment to remove grease and build up, bottoms of prep tables, exterior surfaces of bulk storage containers, exterior surfaces of floor mixers, shelves inside of walk-in cooler and can opener blade at prep table.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean walls and floors around and behind equipment where needed. Clean floor in area between kitchen and rear exit kitchen door.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to organize and maintain area by rear door; remove unnecessary items to avoid clutter.