la Madeleine Bakery

Inspector's notes

Observed no CFPM on site 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 deli slicer and guard for the slicer with food debris throughout the equipment, and being stored as clean. PIC moved the items to the dish machine area to be washed, rinsed, and sanitized at time of inspection. . Equipment food-contact surfaces and utensils must be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheddar cheese, and Swiss cheese on the line, with ice only touching the bottom of the container, with an internal temperature of 50F. Per PIC, the cheese has been out for less than 2 hours. The cheddar and Swiss cheese that was improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust and debris under equipment, on the ceiling, walls, floors, and throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed butter sitting out at room temperature in the back kitchen where sandwiches are made, with an internal temperature of 82F. Per PIC, the butter has been out since this morning. The butter that was improperly cold held were discarded by PIC at time of inspection. Recommended using time as a control for the butter. Also observed shredded cheddar cheese on the line, with an internal temperature of 55F. Per PIC, the cheese has been out for less than 2 hours. The cheddar cheese that was improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.