IMPERIAL BAKERY

High Priority - Metal stem-type thermometer soiled. Cook

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator removed paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Prep area and under counter. Operator labeled spray bottles. Corrected On-Site

Basic - Stored food not covered. Sauce and pickles in bucket in walkin cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth. Cutting boards. Operator placed wet clothes in sanitizer. Corrected On-Site

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. Operator stated eggs out 1 hour, he time marked eggs. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head in bakery area. Ice chute inter ice bin

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degrease in prep area. Manager labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat above 3-compartment sink. manager removed hat. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Lid on sugar in bakery

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reachin cooler shelving Baking racks Repeat Violation

Basic - Stored food not covered. Ham in walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping on cutting boards in kitchen and bakery tables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham, lettuce, Salami, and sliced tomato were all at 52F degrees. Employee threw out all except sliced tomatoes. They were placed in cooler and were tempt 43F at 11:20 am. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing coffee creamer cup in hand wash sink in front counter area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Employee replace paper towels at handwashing station. Corrected On-Site

Basic - Food stored on floor. Observed 4 oil boxes on the floor, in storage area, operator placed them off the floor. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed one backpack and one drinking cup above three compartment sink area. Operator removed back pack and cup and placed it in office. Observed one soiled apron hanging on dish shelf rack. Employee removed apron. Corrected On-Site** Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelf area by cooks table with food debris.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. I observed bulk salt not labeled with proper name. The bucket was labeled pickles.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 license renewed and printed during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brush in sink at front counter manager removed brush. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensils not stored with handles up, employee reversed when prompted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures Cheesecake (53°F - Cold Holding); Flan 57 (57°F - Cold Holding); Coconut milk Pudding (58°F - Cold Holding).Operator placed items in walk in freezer. Items re tested and read the following Cheesecake (40°F - Cold Holding); Flan (39°F - Cold Holding); Coconut milk pudding (40°F - Cold Holding) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at had washing sink next to triple sink. Operator replenished paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee home next to food preparation equipment on food shelf adjacent to cook line. Operator removed and placed in employee area.

Basic - Food stored on floor. Observed plantains stored on floor in walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food preparation table next to single serve, and dry food storage. Operator placed under a food shelf away from food preparation and equipment. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in solution and in between stove, and oven. Operator removed and placed in solution. Corrected On-Site