Zest Bakery & Coffee House

Year by year

Inspections

1. Mar 24, 2026 Routine · 1 core
   • Not serious Core

     CUTTING SURFACES

     The cutting board at the main prep line is excessively scored. Surfaces are no longer smooth and easily cleanable.

     Correction: Resurfaced or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

2. Feb 4, 2025 Re-inspection · No items found

   No violations cited.

3. Jan 17, 2025 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     TCS (temperature control for safety foods) pastries are held at room temperature in front service display case. Pastries include: cream cheese Danish, cream cheese cinnamon roll, cheese cake bars, cream bars etc.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items held in prep line cooler are held above 41°F. Items include: shell eggs, chicken, tomatoes, ham, soups etc.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Note: foods held above 41°F were discarded during inspection. Cooler may not be used until service repair and unit is providing ambient air temperature below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken gnocchi soup. Soup is stored in the upright cooler in a tightly covered container, greater than 4" depth. Temperature of soup is 110°F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Note: soup was placed in a larger container with ice wand to facilitate rapid cooling.

     Code 3-501.15 (A)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged baked goods, day old pastries are not labeled.

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

     Code 3-602.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The interior of the Vulcan ovens are soiled with food debris and require cleaning.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean food pans are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

4. Dec 20, 2023 Routine · 2 priority foundation
   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soups and horchata cooling in coolers. Foods are stored in tightly covered plastic containers, at a depth greater than 4 inches and above 135 degrees F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Note: violation was corrected during inspection, foods were removed from coolers and ice wands were placed in food containers to facilitate cooling.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The chlorine test kit for measuring sanitizer concentration of wiping cloth solutions and manual warewashing sinks is expired. The thermolabels for monitoring heat sanitizing temperature in dishmachine are expired.

     Correction: Replace expired chlorine test kit and the expired thermolabels.

     Code 4-302.14