Pala Bakery

Inspector notes: Observed cheese and tomato sauce on counter being used as TPHC without any time stamp or documentation. CA: Advised PIC on how to properly use tphc.

Inspector notes: Observed cutting boards and can opener with built up debris. Ca: advised pic to routinely clean food contact surfaces to sight and touch.

Inspector notes: Observed pic inability to provide key drop agreement contract. Ca: advised pic to keep a copy of the key drop agreement for health Authority review during routine inspections.

Inspector notes: Observed pic inability to provide Cfsm certificate. Ca: advised pic 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

Inspector notes: Observed pic inability to provide Cfsm certificate. Ca: advised pic 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

Inspector notes: Observed several TCS food items that were uncovered in the prep areas of the kitchen (tomatoes, pesto, mozzarella slices, sausage). Ca: advised pic to cover food items to prevent overhead contamination.

Inspector notes: Observed several open employee bottles throughout the facility. Ca advised pic that employees should drink 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 will be allowed.

Inspector notes: Observed pic inability to place the most recent inspection with 15ft from the door. Ca: advised pic The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: Observed employee items stored above food items in the wic and main kitchen. Ca: advised pic to designate an area for employee activity and storage.

Inspector notes: Observed pic failure to place a thermometer in walk in cooler and ric’s. CA: Advised PIC to obtain ambient thermometer and place in warmest section of walk in cooler.

Inspector notes: Observed cheese and tomato sauce on counter being used as TPHC without any time stamp or documentation. CA: Advised PIC if they are going to store sauce and cheese on counter during rush hours they must document time taken out of cooler and time put back into cooler.

Inspector notes: Observed no ambient thermometer in walk in cooler. CA: Advised PIC to obtain ambient thermometer and place in warmest section of walk in cooler.

Inspector notes: Observed no test strips in facility upon request. CA: Advised PIC to obtain quaternary test strips for sanitizer.

Inspector notes: Most recent inspection report not posted in facility. CA: Advised PIC to post most recent report upon receiving.

Inspector notes: Observed no ambient thermometer in walk in cooler. CA: Advised PIC to obtain ambient thermometer and place in warmest section of walk in cooler.

Inspector notes: Observed no test strips in facility upon request. CA: Advised PIC to obtain quaternary test strips for sanitizer.

Inspector notes: Observed boxes of food stored on floor in walk in freezer behind facility. CA: Advised PIC to store all food at least 6 inches off floor.

Inspector notes: Observed 0 ppm from the sanitizer at the 3C sink. EHS also observed that all of the sani buckets were either above or below the recommended sanitizer levels. 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P PIC will contact their vendor to service the sanitizer line for the 3C sink.

Inspector notes: Observed food stored on the floor of the WIF outside behind the facility. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure the food in WIF stored at least 6” off of the ground.

Inspector notes: Observed several TCS items out on the counter tops that were above 41 F. See Temp log for reading and attached photos. 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) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P EHS advised PIC and staff to place TCS in refrigeration or use TPHC.