Panaderia La Canasta LLC

Observed no CFSM certification on file. The previous CFSM certification on file expired in August 2025.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed a bucket of water in the hand sink.

CA: Employee moved bucket from the hand sink. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed a pot and cooked beef in the walk-in cooler without protective coverings.

CA: PIC placed protective coverings on food items. RCA: Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.

Observed food items prepared yesterday with no date labels.

CA: Employee place proper date labels on food items. RCA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1.

Observed a plastic bag with live pest inside.

CA: Employee discarded the bag. RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests.

Observed raw chicken stored next to raw beef and above raw pork and beef in the walk-in cooler.

CA: PIC re-arranged items so that chicken is stored below all other raw food items. RCA: All food items shall be stored and separated in such a manner as to prevent cross-contamination based on cook temperatures.

Observed multiple items within the walk-in coolers, prep top cooler, and sitting at room temperature exceeding 41 degrees F.

CA: PIC discarded food items held over 4 hours in the walk-in cooler. RCA: PIC advised that food items are not to sit at room temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C).

Observed beans holding in the steam well below 135 degrees F.

CA: PIC discarded beans. RCA: Time/temperature control for safety foods shall be held at 135F or above.

Observed PIC not executing active managerial control over foodborne illness risk factor violations of: improper cold holding temperatures and improper separation of raw foods, improper hot holding temperatures, improper storage of food items to prevent overhead contamination.

RCA: PIC shall ensure compliance with foodborne illness risk factors and good retail practices to ensure proper food safety practices are being maintained.

Observed food cooling on the prep table without loose coverings.

CA: PIC placed lids on food items. RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed old labels on clean and stacked food storage bins.

RCA: PIC shall ensure labels are completely removed during ware washing.

Observed items in the walk-in not properly dated with the date of preparation.

RCA: PIC shall ensure labels with the date of preparation or the date of discard if f=items are held longer than 24 hours.

Observed cooked pans of pork sitting at room temperature. Upon inquiry, PIC stated the items were recently cooked and they were retrieving ice to place them on ice bath.

RCA: Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods.

Observed raw pork stored on the floor of the walk-in cooler. Observed bucket of salsa stored on the floor in the walk-in cooler. Observed boxes of tortillas stored on the floor in the walk-in cooler. Observed a bag of beans stored on the floor next to the dry food rack. Observed a bag of corn flour stored on the floor next to the dry food rack.

RCA: PIC shall obtain additional storages racks to appropriately stored all food items at least 6 inches off the floor.

Observed bags of beans and flour stored with the bags open and not closed.

CA: Bags were closed up to prevent contamination. RCA: food shall be protected from contamination by storing the food in a clean, dry location or where it is not exposed to splash, dust, or other contamination.

Observed racks within walk in cooler to have a white and brown residue on it. Observed accumulation of water within the bottom of reach-in cooler.

RCA: Racks shall be cleaned or replaced. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee items stored with food items for operations.

RCA: PIC shall designate a specific area for employee food items that is separated from items used for food service operations.

Observed uncovered cooked chicken stored next uncovered raw beef in reach in cooler. Observed raw chicken (still in packaging) to be stored on top of raw marinated pork and beef in walk in cooler). Observed all raw meats in walk in cooler to be stored above vegetables. COS/CA: PIC rearranged items based on cooking temperatures to prevent cross contamination. RCA: All food items shall be stored and separated in such a manner as to prevent cross-contamination based on cook temperatures. Raw foods shall not be stored above ready-to-eat items or vegetables.

Observed prep top cooler in main kitchen to not be holding TCS foods (pork, tomatoes, lettuce) at temperatures below 41F. Observed pork and beef to be stored on the table top next to the grill area. These items were moved from walk in cooler to table top around 9 am. COS/CA: PIC placed all meats that were in metal pans on table top in an ice bath and placed in prep top cooler. All items that were in prep top table were discarded as they remained in the unit overnight. RCA: Facility shall not use the prep top table unless items are placed on an ice bath or equipment fixed. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C)

Observed food uncovered in reach in cooler ( chicken, beef, and two types of salsa- green and red), on table top (cooked beef and cooked pork) and walk in cooler (salsa) within the facility. COS/CA: PIC placed covers on all items. RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed scoops to be stored in the flour and sugar bins with the handle in direct contact with the food product. COS/CA: PIC removed scoops. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed racks within walk in cooler to have a white and brown residue on it. RCA: Racks shall be cleaned or replaced. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed walls under 3 compartment sink to be discolored and rotted-like. Observed ceilings to be soiled throughout the facility. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed cooked tripe stored next to raw beef in reach-in cooler. Observed cooked chicken next to raw pork in walk-in and stored above lettuce. RCA= Recommended Corrective Action RCA: All food items shall be stored and separated in such a manner as to prevent cross-contamination based on cook temperatures. Raw foods shall not be stored above ready-to-eat items or vegetables.

Observed raw beef, tripe, and salsa (reach-in cooler), salsa, raw pork, tomatoes, and other prepped vegetables (walk-in) to be uncovered. RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed cooked tomatoes and cooked beef stored at room temperature for cooling. COS: PIC placed both items on ice bath to ensure proper cooling. RCA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf

Observed mold-like build-up around gaskets of walk-in cooler. RCA: PIC shall increase the cleaning frequency to prevent the accumulation of mold-like substances. Food Service Rule: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed walls (food splatter) and ceilings to be soiled throughout the facility. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.