La Santisima Bakery LLC

Inspector's notes

Observed no CFPM available. 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 bulk food containers without labels indicating the common name of the food. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed general clutter and unnecessary items throughout the facility. 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

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 paper towels at kitchen handwash sink and bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for each handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excess of clutter and articles that are not needed for the operation or maintenance of the establishment in the kitchen area and back of house. Discussed limiting clutter to mitigate pest harborage. PIC to remove excess of articles/equipment stored in back of establishment. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed accumulation of food debris along floor of dry storage room in back of establishment and an accumulation of dust/food debris along floor of establishment kitchen. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed person in charge to clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.