Cakes & Ribbon

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no cold or hot water under pressure at the handwashing sink in the bathroom at time of inspection. Reviewed requirements for handwashing sinks with person in charge (PIC) at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple cakes and macaroons in front case with missing items on the food label at time of inspection. Reviewed with PIC about proper labeling requirements at time of inspection. 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 PIC cleaning dishes and then change task to prep food without washing hands at time of inspection. PIC was asked to wash hands before handling food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC prepare to handle RTE cake items with no gloves at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC was asked to wash hands and don gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed red sanitizer bucket with chlorine and wiping cloth less than 50 PPM. Chlorine solution shall be between 50-100 PPM. Person in charge added bleach to bucket and sanitizer was reading 100 PPM. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. Correct By: Corrected At Time Of Inspection