J & P BAKERY

In-use utensils: properly stored — Inspector Note: 1. Observed scoop handle stored in contact with food in sugar and rice bulk containers stored on shelving in main kitchen. 2. Observed ice scoop stored directly on visibly soiled surface of ice machine in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS: All utensils cleaned, sanitized, and stored correctly.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed men and women restroom door not self closing in lobby area of facility. C/A: Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal food and items (pots and containers) stored amongst food service food and equipment on prep table in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items stored properly.

Food stored covered — Inspector Note: Observed several food items stored uncovered in RIC 1 (salsa rojo) and RIC 2 (raw shrimp and raw fish) in main kitchen. C/A: Unless actively cooling, food must be stored covered. COS: All food covered.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in bleach sanitizer bucket along front food service area measuring 0ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (50ppm-100ppm) ; and (ii) Laundered daily. COS: Bleach sanitizer remade to 50ppm.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in main kitchen (ranch and raw shell eggs). C/A: All TCS foods must be cold held at 41F and above. COS: PIC advised food out of temperature less than 4-hours, eggs and ranch place in ice and store in cold holding units to rapidly cool.

Proper hot holding temperatures — Inspector Note: Observed TCS foods (pinto beans and Mexican rice) hot holding in steamtable in main kitchen at below 135F. C/A: All TCS foods hot holding must be maintained at 135F and above. COS: Both out of temperature less than 2-hours per PIC; both reheated to above 165F rapidly (see temperature section).