Henri's Bakery & Deli (Commissary)

Insects, rodents, and animals not present — Inspector Note: Observed fruit flies in the main kitchen in utensils in the baking area. CA: Advised PIC to have pest control sufficient enough to control flies.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sinks in main kitchen and front food service with only cold water running (below 85F). CA: Advised PIC to ensure sinks are equipped to provide tempered water at a temperature of at least 85F.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 17 dented cans of pimentos in the dry storage area of the main kitchen. Observed 3 dented cans of pickles in the dry storage area of the main kitchen. Also observed 2 dented cans of apples in the dry storage area of the main kitchen.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed plastic lids and ramakins stored inside foods (cheese, and seasonings). PIC immediately removed the items found and educated staff on to no longer store single use items in the food. Single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed walking Freezer unit with built up accumulation on the floors, observed racks in the RIC cooler with built up accumulation on them and observed the RIF that stored frozen baked goods with accumulation inside the unit and in need of cleaning. CA: PIC was advised to have the units cleaned and free of all debris. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed several TCS Foods (Deli Meats) stored in the RIC that exceeded 41 degrees F. PIC: discarded the deli meats in questions and was encouraged to lower the temp of the RIC and to use shallow pans for storage to aid in keeping the TCS Foods below 41 degrees F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.