CONFECTION ARTISAN BAKERY

4-2A: .04(4)(c)1(iv)Bakery items are stored in the open area out front are not individually wrapped. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Items were all individually wrapped.

12B: .03(5)(h)Multiple employees were preparing food out front while wearing bracelets or watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Items were removed.

2-2B: .03(5)(j)1&2Employee beverages in unapproved containers were in food prep areas. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking 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). (C) Corrective Actions: Beverages were removed.

2-2D: .06(2)(g)Both handwashing sinks had towels and one had a bucket inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from handwashing sinks.

12C: .04(4)(m)Sanitizer was made to an inadequate concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade.

3-1C: .04(3)(e)Several cans with dents at seams (more than 4). Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: Cans removed from service.

8-2B: .07(6)(g)Observed 2 out of 2 chlorine sanitizer buckets with a concentration above 200 PPM. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was diluted to 50-100 PPM chlorine.

8-2B: .07(6)(c)Several (over 10) cans of butane stored over food and prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Butane was relocated away from food and prep areas.

12A: .04(4)(u)Various food on counter for self service without protection. Foods in display cases with sliding doors for self service not wrapped or any other protection. All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P)

12A: .04(4)(q)Several cases of butter and strawberries stored in the floor in the walk-in cooler. Several containers of pastries stored in the floor in the walk-in cooler. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

17C: .07(5)(a),(b)1,2,3Floors throughout facility with debris build up. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)