Breadwinner Bakery & Cafe

Personal cleanliness — Inspector Note: Observed food employees at the front food service area preparing food with jewelry on, such as bracelets and watches. CA: g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Removed

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishwasher not properly dispensing sanitizer. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. CA: PIC will get the the coolers serviced.

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple dented cans stored in the kitchen. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P COS: PIC discarded all dented cans and will ensure that all canned goods are inspected upon receipt

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with pink and black mold-like substance build up on the baffle. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CA: PIC will discard the ice, clean and sanitize the ice machine, and will ensure the ice machine is cleaned and maintained regularly to prevent future buildup.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items in the walk-in cooler and multiple reach-in coolers, located in both the main kitchen and front food service area, not being maintained at 41°F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. CA: PIC voluntarily discarded the affected food items and will ensure all TCS foods are properly cold held at 41°F or below. EHS advised PIC to have the coolers serviced to ensure they are capable of maintaining proper temperatures, prepare smaller batches of food as needed, and routinely monitor cooler to verify proper cold holding.

Time as a public health control: procedures and records — Inspector Note: Observed pasta, cooked noodles, and dairy-containing food items, including cheese, being stored and served at room temperature without proper date marking and without documentation to support the use of Time as a Public Health Control (TPHC). v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. CA: PIC will ensure that all TCS foods are either maintained at proper temperatures or managed under an approved TPHC procedure with appropriate time marking and documentation.

Proper date marking and disposition — Inspector Note: Observed multiple TCS food items missing labels and proper date markings. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS: PIC created labels and marked date properly.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility did not have most recent inspection posted in main lobby. . The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised PIC to post most recent score from today.

Nonfood-contact surfaces clean — Inspector Note: Observed a rack holding bags of floor rusted and soiled with food debris. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: EHS advised PIC to dispose of rack or deep clean it.

Certified Food Protection Manager — Inspector Note: Facility did not have up to date certified food protection manager certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf CA: EHS advised PIC to obtain a plate to date certificate.