C's Bakery & Coffee Shoppe

Year by year

Inspections

1. Apr 21, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located on the cook line is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Butter squeeze bottles used in kitchen are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

2. Jan 15, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Blade of slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In Turbo Air two door upright cooler, flats of eggs are stored on a shelf above containers of gravy and hollandaise.

     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

     TEMPERATURE - HOT HOLDING

     Sausage gravy in steam table at 121F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

3. Nov 20, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of slicer are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked, halved potatoes cooled improperly. Tubs of potatoes around 5 inches deep, were left at room temp and not spread onto sheet pans and transferred to walk in cooler to begin a time and temperature process of cooling foods per food code requirements.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination by employee drinks stored on shelf above food prep area (no food prep was occurring at this prep location during the inspection, however, employee drinks must be stored in such a way, and in a location, that there is no potential to contaminated foods being stored, prepared, or otherwise.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice Corrected on site

     GLOVE USE

     Gloves are not being properly used. Employee did not discard gloves, wash hands, and re-glover after cracking raw shell eggs onto flat top grill.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee, at front of house, observed not washing hands after handling dirty dishes/before moving on to other tasks.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying (at the front of house handwash sink).

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Ceiling tile missing in the far back of the kitchen near the utility closet.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

4. Feb 2, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In 2-door Turbo Air cooler, flats of raw shell eggs stored above ready-to-eat food (Swiss cheese).

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hose for dishwashing solution from automatic dispenser at 3-compartment sink does not extend into "wash" compartment (right-side, near hand wash sink).

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Provide longer hose for dishwash solution.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink at front counter.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Sugar for decorating bakery items is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - SINK USE LIMITATIONS

     In the front counter area, employees observed using pre-washing sink for handwashing.

     Correction: Discontinue using warewashing sink compartments for handwashing. Use designated non-hand operated hand sink for washing hands.

     Code WFC 4-501.16(A)

5. Oct 10, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Oct 1, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Apr 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. May 18, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Apr 29, 2016 Re-Inspection · No Reinspection Required

   No violations cited.

10. Apr 26, 2016 Routine Inspection · Reinspection Required

    No violations cited.

11. Mar 5, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Feb 20, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 26, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Mar 1, 2012 Routine Inspection · No Reinspection Required

    No violations cited.