San Juanita Bakery

Year by year

Inspections

1. May 7, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE

     Food contact surface of large black garbage bags is unsafe. Garbage bags are used to store bread, discontinued using garbage bags.

     Correction: Discard unsafe equipment and utensils. Action Taken: Moving forward will use food grade bags or containers.

     Code 4-101.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Restroom handwashing sink and the handwashing sink next to the warewashing sinks are missing hand drying towels.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towels were placed at the handwashing sink and the bathroom handwashing sink.

     Code 6-301.12

2. Apr 21, 2025 Re-inspection 2 · No items found

   No violations cited.

3. Apr 4, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     FOOD LABELS - PROVIDED

     Packaged pastries are not labeled and do not have ingredients. Pastries in the self service case do not have a list on ingredients onsite.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

4. Mar 12, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Tamales were being held without temperature control

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged pastries are not labeled and do not have ingredients. Pastries in the self service case do not have a list on ingredients onsite.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clear plastic cups is improperly stored on the floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

5. Nov 14, 2024 Special Re-inspection · No items found

   No violations cited.

6. Jul 30, 2024 30 Day Routine · 1 priority, 7 priority foundation, 5 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Tamales in pot were hot held at 125°F, after checking agin an hour later they were at 87F. The staff had turned off the heat to keep them from drying out.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Heat turned up Action Taken: Tamales discarded.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     None of the hand wash sinks were available and stocked with soap and hand towels.

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marked on open containers of ham, cheese, and romaine lettuce in cooler.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No stem thermometer is present for monitoring temperatures in foods.

     Correction: Provide a stem thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a chlorine test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink by bakery area was unavailable for proper handwashing.as it was covered with cloth towels.

     Correction: Keep handwashing sink available at all times to allow for frequent handwashing. Action Taken: towels removed

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide and maintain hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap moved to hand wash sink.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling at employee handwashing sink to facilitate proper handwashing. Action Taken: Towels stocked

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged foods including baked items and juice are not labeled accoring to code.

     Correction: Packaged foods shall be labeled as required by law with the name , ingedients, name of processor and address where food was produced.

     Code 3-602.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The electric burner used for the pot of tamales is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks.

     Code 6-301.14

7. Mar 19, 2024 Preinspection Follow Up · No items found

   No violations cited.