Champion's Bakery & Cafe

EHS observed pre-cooked chicken, portioned out into smaller single-use bags, stored in the WIC with no date marking. PIC indicated that the chicken was portioned out on morning of 05/28. EHS also observed open packages of shredded cheddar and sliced cheese with no date marking

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

CA: EHS advised the PIC that TCS, RTE, and pre-packaged food require date marking when the original container is opened and the food is held for more than 24 hours.

EHS observed containers of cleaning agents stored in kitchen, on bottom shelf of bakers rack that contained baked doughnuts above and in close proximity to equipment, containers, and in-use utensils.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

CA: EHS advised the PIC that the location of the containers were not suitable. PIC moved containers to proper storage location.

EHS observed three bulk containers of sugar, flour, and brown sugar located near the entrance to the kitchen with no identifiable labels.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

CA: EHS advised the PIC that ingredients removed from their original packaging are required to be labeled with common name.

EHS observed the hood vents accumulated with grease and in need of cleaning.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CA: EHS advised the PIC that the hood vents should be serviced routinely to prevent the accumulation of grease.

EHS observed baking utensils (measuring cups, bench scrapers, etc.) stored still containing with flour; accumulation of flour observed inside the storage drawers, and on the exterior of equipment in the area.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA: EHS advised the PIC that the utensils should cleaned after each use, and that the cleaning frequency of the area should be increased.

EHSN observed the need to wipe down various equipment, storage stands, wire shelving in WIC, and bulk containers in kitchen to remove accumulated dust, and/ or dried and sticky food residue.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CA: EHS advised the PIC that the noted equipment must be cleaned to remove the observed residue.

EHS observed hood vents accumulated with grease/debris . PIC to increase cleaning frequency . 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed not enough of a air gap at prep sink or 3C sink. (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P Informed PIC to create an air gap at the sinks. This must be corrected by 1/10/25

EHS observed two non-commercial microwaves.Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC is to obtain commercial microwaves.

EHS observed mop sink near sanitize section of 3C sink without a splash guard. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have splash guard installed to prevent backsplash when dumping mop water. This must be corrected by 1/10/25

EHS observed cabinet doors not secured to hinges/ in good repair. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have cabinet door repaired or replaced. This must be corrected by 1/10/25

EHS observed missing coving along base boards in front food service/dining area. EHS also observed the need to clean base boards as well. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have baseboards cleaned and sealed. This must be corrected by 1/10/25

EHS observed the need of the floor in main kitchen to be sealed