MANHATTAN BAKERY

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored in non food grade bags.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed operator with training certifications for employees but certificates were not filled out. As per manager staff has a scheduled training this week.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup and reach in cooler gaskets soiled with accumulated food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located throughout kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F beef empanadas (119°F - Hot Holding); chicken empanadas (122°F - Hot Holding) All were located on front counter display case. As per manager he called maintenance to adjust temperature and fix door. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.