CONFECTION ARTISAN BAKERY

2-2B: .03(5)(j)1&2Multiple unapproved drink containers observed stored on prep tables in the kitchen area. //SECOND CONSECUTIVE ROUTINE VIOLATION// 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: PIC (Person in charge) removed drinks from kitchen area.

8-2B: .07(6)(c)Butane fluids and torch stored above dry foods and on top of prep top 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: PIC relocated butane fluid and torch to designated chemical storage.

8-2B: .07(6)(b)Working spray bottles of cleaning solutions not labeled with name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC wrote the common name "surface cleaner" on spray bottles.

12D: .04(4)(g)Cut avocados stored inside prep top cooler with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC stated that avocados were washed. PIC washed/removed stickers from avocados. PIC informed stickers must be removed to ensure avocados are fully washed prior to cutting.

17D: .07(4)(b)Multiple instances of personal phones stored through out kitchen on top of prep top tables and reach in coolers. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated personal phones to designated employee areas.

2-2A: .03(2)(m)Multiple employees did not have signed employee reporting agreements at the time of the inspection. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Multiple unapproved drink containers observed stored on prep tables in the kitchen area. 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)

6-1D: .04(6)(i)As per the person in charge, multiple foods were intended to be held under time as a public health control in the front service area. The foods (crab donut, beef sausage bread, mini deep dish bread, mushroom baguette) were not properly labeled and written procedures were not provided for review. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The food items were removed from time as a public health control and written procedures were provided.

14C: .05(10)(f)Multiple containers of single-service/single-use items stored on the floor and/or in an unused employee bathroom. Ensure that single use items are stored in designated areas only. Corrective Actions: The items were placed on shelving units in a designated location.