Cielito Rosa Bakery

Inspector's notes

The hand sink near the three-compartment sink was blocked by a rolled-up floor mat at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Hand sinks need to be ready to use and easily accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the packaged baked goods in the cold holding display case without a label. Discussed creating labels so that the customer knows what it is, where is comes from, and what's in it. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a box of paper fry bags and to-go boxes under the shelf, on the ground, behind the front counter. Also observed to-go containers in the back kitchen on a shelf being stored uncovered and upright. Discussed proper storage for to-go and single service food contact containers. Person in charge (PIC) turned the containers in the kitchen upside-down and lifted the containers off the ground behind the counter. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Carton of butter thawing in the ambient kitchen. PIC moved the butter to the walk-in. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cartons of eggs stored on walk-in floor. PIC moved eggs to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Observed various pre-packaged cookies and cakes for retail sale without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Core-6-202.13, C: Insect Control Devices, Design and Installation ---------- Disable the manual switch on the air curtain device to ensure only the micro-switch activates the unit. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------- Provide racks or shelving in the walk-in cooler unit to ensure all food products are maintained 6" minimum from the floor. Core-3-307.11, C: Miscellaneous Sources of Contamination ---------- Move the water dispenser unit away from the three compartment sink, as discussed. Provide a splash guard between the prep sink and water dispenser at the front service area. Correct By: Correct Prior To Next Routine Inspection

Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required ---------- Correct the following items: 1) Install an ASSE 1013 reduced pressure backflow preventer upstream of the glass rinser. Certify and provide a test report. Ensure the RP drain is rigid piped and plumbed to the floor sink. 2) Install ASSE 1013 reduced pressure backflow preventers upstream of the RO systems. Ensure no copper or copper alloys are located downstream of the backflows. Certify and provide a test report. Ensure the RP drain is rigid piped and plumbed to the floor sink. Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting --------- Replace the burnt and dim lights in the walk-in cooler unit with new LED bulbs to ensure 10 foot candles minimum is provided. Correct By: Correct Prior To Next Routine Inspection