Pala Bakery

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report not posted at all in facility. CA:Advised PIC to post most recent report within 15 feet of the front door. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed lack of vomit kit inside facility. CA: Advised PIC to obtain vomit kit or bleach clean up instructions. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food separated and protected — Inspector Note: Observed carton of raw eggs stored over RTE salami and other deli meats. CA: Advised PIC that raw eggs should be placed below all other food items as they have he highest cook temperature. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Thermometers provided and accurate — Inspector Note: Observed pic failure to place a thermometer in walk in cooler and ric’s. CA: Advised PIC to obtain ambient thermometer and place in warmest section of walk in cooler.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed pic inability to place the most recent inspection with 15ft from the door. Ca: advised pic 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee items stored above food items in the wic and main kitchen. Ca: advised pic to designate an area for employee activity and storage.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed pic inability to provide key drop agreement contract. Ca: advised pic to keep a copy of the key drop agreement for health Authority review during routine inspections.

Certified Food Protection Manager — Inspector Note: Observed pic inability to provide Cfsm certificate. Ca: advised pic 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

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several open employee bottles throughout the facility. Ca advised pic that employees should drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food stored covered — Inspector Note: Observed several TCS food items that were uncovered in the prep areas of the kitchen (tomatoes, pesto, mozzarella slices, sausage). Ca: advised pic to cover food items to prevent overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards and can opener with built up debris. Ca: advised pic to routinely clean food contact surfaces to sight and touch.

Time as a public health control: procedures and records — Inspector Note: Observed cheese and tomato sauce on counter being used as TPHC without any time stamp or documentation. CA: Advised PIC on how to properly use tphc.