Altim Bakery

Year by year

Inspections

1. Jul 2, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - COOKING/BAKING SURFACES

     Interior of microwave oven is not being cleaned at least every 24 hours.

     Correction: Clean microwave oven door seals and cavities at least every 24 hours per manufacturer's recommended cleaning procedure.

     Code WFC 4-602.12(B)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. (1) raw shell eggs stored above cucumbers and onions. (2) Packages of raw lamb stored touching packaged raw chicken in same container. (3) Packages of raw lamb and raw chicken stored above water jug.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Date mark missing from cheesecake and other TCS pastries and commercially made hummus.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at outdoor cooking truck.

     Correction: Provide hand soap at hand sink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     (1) Foods in walk-in cooler at 46-48F including beet salad, pea salad, sour cream and other foods on cart by door. Service working on cooler during inspection. (2) Pizza sauce at 45F, tzatziki sauce 51F, and chicken 53F on counter of prep cooler without temperature control.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     VENTILATION - HOOD INADEQUATE

     Ventilation hood system is not in place to reheat commercially pre-cooked meats on induction burners.

     Correction: Consult local fire/building department. Provide adequate number and capacity of ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings.

     Code WFC 4-301.14

2. Jan 7, 2026 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Large bakery display cooler and Vevor countertop hot hold unit does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Shelving in the walk in cooler has some surface rust. Rust must be removed or shelving units replaced.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11