SWEET HUT BAKERY AND CAFE

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41°F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold-holding improperly for longer than 4 hours were discarded. Items cold-holding improperly for less than 4 hours were allowed to cool.//

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection, not in compliance with the food code, resulting in the facility obtaining an unsatisfactory, and demonstrating that the person in charge (PIC) is lacking active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(2)(m)//Facility was unable to provide in a verifiable manner that two employees present during today's inspection were aware of their responsibility to report foodborne illnesses.// 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) Corrective Actions: Employee health agreements were signed.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef patties stored behind cooked chicken inside the cooler under the flat top grill. Observed unwashed produce stored above ready-to-eat green onions inside the walk-in cooler. Observed frozen raw beef patties removed from their original container and placed into a plastic container stored on top of a box of fish tofu, and raw chicken stored on trays above raw beef, also on trays inside the walk-in freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //All food items were rearranged.//

4-2A: .04(4)(c)1(iv)Observed multiple food containers left uncovered inside a cooler and a freezer. Observed tapioca not actively in use, stored on a prep table, also uncovered.// 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: All food items were covered using lids.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41°F (see temperature log). *SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items stored inside the prep cooler (cut lettuce, spinach, grilled onions) were moved to the walk-in cooler to allow them to cool down. Other food items were discarded.//

12B: .03(5)(g)Observed two employees wearing bracelets on their wrists while handling exposed food items.// 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: Employees removed their bracelets.//

14B: .05(10)(e) 1,2,4Observed clean containers that were stacked while still wet. *SECOND CONSECUTIVE VIOLATION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed in the ware washing area to be washed, rinsed, sanitized, and allowed to air-dry.//

15A: .05(6)(a)Observed a prep cooler holding temperatures above 41°F. Heavy ice accumulation was observed on the back wall inside the cooler.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(4)(b)Observed employee personal items (jacket, hair clip, drink, hat) stored above facility food on a rolling cart.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Personal items were relocated to the lower shelf.//

6-1A: .04(6)(f)Observed large and small packages of japanese cheesecake, rolls with custards cold holding above 41oF in display cooler in the front self serving area. Observed spinach and coleslaw cold holding above 41oF in prep cooler in kitchen. See temp logs. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were allowed to cool down. //

6-1B: .04(6)(f)Observed pastries with cooked pork, chicken filling hot holding below 135oF. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods were discarded. //

6-1D: .04(6)(i)Observed multiple TCS foods: pastries with cheese, hotdog on time control in the self serving area with a sticker label indicating start and discard time in the self serving area. Observed egg tarts on time control in warmer without sticker indictating start, discard time. Observed condense milk and boba on time control; facility is using different labeling procedures that are not stated in current written procedures. // 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: Written procedures were updated to indicate procedures for condense milk and boba. Egg Tarts were reheated to 165oF and placed on time control. Other foods was discarded. New batches were tempt and placed on time cotnrol. //

14B: .05(10)(e) 1,2,4Observed equipment stored on the floor during the beginig of inspection in the back of kitchen. Observed two boxes of cups, food containers in the facility back storage. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)