BONJOUR BAKERY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter (115-129F - Hot Holding)on stove per chef held out of temperature less than 2 hours. Chef voluntary discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed small sheet trays stored over hand washing sink in kitchen. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed assortment of boxes hamburger patties and chicken tenders stored on walk-in freezer floor. Operator elevated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on char grill In-use utensil stored in standing water temperature 95F. Operator turned up flame. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - tomato soup (63F - Cold Holding); quiche salmon (60F - Cold Holding) as per operator items receive 2 hours prior. attempting to cool down items. Items not portioned or prepared today. Operator inserted ice bags to soup and place quiche in freezer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at hot case at front - spinach pie with out proper time mark. As per employee item held for approximately 30 minutes. Operator provided proper time mark.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon not marked as raw.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on prepping table in kitchen. Operator removed and stored correctly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with a bracelet. Employee removed item. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs and continued to manipulate slices of bread without washing hands. Employee washed hands properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front area next to expresso machine.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at preparation area - employee wiped nose with gloved hand, proceeded to work with food, no handwashing, no glove change. Educated employee on proper handwashing techniques. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - raw chicken stored above tomatoes and limes. Operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer - Beef patties stored above cookie pasties - both items not commercially packaged. Operator stored properly. Corrected On-Site

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Observed at walk in cooler - Smoked salmon stored above cheese. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed at walk in freezer - container of dough stored directly on floor. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; spinach pastry (112F - Hot Holding); ham and cheese pastry (120F - Hot Holding); chicken pastry (112F - Hot Holding), per operator food hot held less than two hours , observed food stored on top shelf of hit box, operator reheated to 167F. Per manager food doesn't last four hours. TPHC form provided and explained. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), manager made new sanitizer bucket, chlorine sanitizer at 50 ppm. Corrected On-Site

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed salmon packaged at commissary location in Kendall, not properly labeled and not properly held frozen until removed from package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poached eggs held on counter in ice bath at 45°F. Per operator less than 2 hours. Operator added more ice and product returned to 38°F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink next to dishroom blocked by dishwashers trash can. Operator removed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dish room.

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee failed to wash hands before putting on gloves to initiate a task working with food. Priority: High Priority

High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cap apron hair with gloves on then proceeded to touch Pastry bag pastry’s without removing gloves or hand washing Priority: High Priority

Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese crumbles opened from August 4 more than 24 hours not dated. Priority: Intermediate

Intermediate - Observed: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee artificial nails/nail polish working with exposed food scooping. Ice cream for shake mix without wearing intact gloves.Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed hand washing sink with dirty utensils and used as a dump sink. Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spinach, corn bean mix, made from Monday with no date marking. Observed spinach, tomato soup, corn bean mix , bechamel cream , fish sauce, pasta made from Wednesday not dated mark. Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant not labeled at front counter. Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food Observed handles of scoop directly touching sugar and rice in containers in kitchen area. Priority: Basic

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic

Basic - Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen Observed Commercially processed reduced oxygen packaged fish salmon and corvina bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage at front counter with condiments. Priority: Basic

Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation at front counter wearing dangling bracelets . Priority: Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer located at front counter with heavy ice build up. Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in cracks between reach in cooler and prep shel at cook line. Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils , spatulas and tongs stored in standing water less than 135°F. Priority: Basic

Basic - Observed: Insect control device installed over food preparation area. Observed bug zapper with 12 -14 dead flies installed over hand washing sink at front counter. Observed bug zapper installed directed on shelf with condiments over reach in cooler at cook line Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold build up on gaskets of reach in cooler and walk in shelves. Priority: Basic

Basic - Observed: Silverware/utensils dried with a towel/cloth. Observed Silverware/utensils dried with a towel/cloth.in kitchen area. Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in box stored over plates being used to serve guests. Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution located in kitchen area between uses. Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Observed Working containers of sugar removed from original container not identified by common name located at front counter. Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. Observed 5 cans of condensed milk dented and with rust. Operator stated cans are boiled for 4 hours and then stored in can. See Stop Sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 10 ppm of chlorine after 3 tests by operator and inspector.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face mask while cutting and portioning out strawberries. Operator had employee wash hands and change gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by tray at ware washing station. Operator had tray removed to restore access. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna that was prepared on 12/31. Per operator statement product is produced on marked date, portioned then immediate frozen, pulled thawed in preparation of expected sales, and moved to unit for sale. No date mark or tracking of freeze/thaw times. Advised operator to track items frozen and held to ensure food items do not remain in refrigeration temperatures in excess of 7 days.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training certificates all missing date of certification and expiration date. Operator verified information and filled out information. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 22 dead flying insects in bug light trap by hand wash sink at ware wash station. Operator removed dead insects and cleaned trap. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen grooved.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed item in walk-in cooler per operator for employees stored above French onion soup and deli meats. Operator marked for employee use and segregated from food to be served to the public.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in condenser line to unit in walk-in freezer.

Basic - Insect control device installed over food preparation area. Observed insect control light installed next to food preparation counter and above clean trays in kitchen next to ware washing station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk-in cooler soiled with mold like growth.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of baker lowboy cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink at ware washing station with dirty standing water in sink basin. Operator cleared blockage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sanitized meat slicer with encrusted meat buildup on blade and surrounding areas of slicer. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine bin located at front counter with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter and ware washing area used to dump food and storage of dirty glasses and cups. Operator removed cup and glasses and stored properly. Operator cleaned and sanitized sink. Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink located at the ware washing area. Operator removed and stored correctly. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage directly in front of uncovered pastries at front counter. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table, coffee station, on shelves directly next to microwave and cutting board at front counter.. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees at front counter, kitchen area wearing watch and bracelets while being engaged in food preparation. Operator had employees remove jewelry. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on shelf not aired dry with dripping water. Per operator containers were washed at closing 9/14. Operator separated containers to air dry Corrected On-Site

Basic - Food stored on floor. Observed cases of plastic water bottles on floor at front counter area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream utensil being stored in standing water at front counter. Ice scoop handle in contact with ice. Observed ice scoop in ice machine bin located at front counter in direct contact with ice. Operator removed and stored correctly correctly In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoops in flour, sugar and salt containers directly touching flour, sugar and salt. Operator removed stored correctly Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug light zapper with at least 15 dead flies installed directly over meat slicer. Operator removed slicer to another prep table and stored correctly Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on sanitized containers on shelf.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed coffee stirrers at front counter over packed customer self service not protected from potential contamination. Operator removed from front counter and dispensed stirrers to customers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on floor not hung to air dry. Operator removed stored correctly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored in prep sink and counters at front counter without being stored in sanitizing solution.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, powdered sugar, salt and flour stored in containers at front counter and kitchen area without labels. Operator labeled all products Corrected On-Site