Far Breton Bakery

Year by year

Inspections

1. Aug 6, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces (bottom of coolers,doors of coolers, bottom of prep tables, handwashing sink in kitchen have build-up).

     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)

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS - Not Corrected

     Toilet room is not provided with self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

2. Jul 30, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces (bottom of coolers,doors of coolers, bottom of prep tables, handwashing sink in kitchen have build-up).

     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)

     DATE MARK - EXCEEDED OR MISSING

     Many foods being cold held are not datemarked (corn, fillings) or has a datemark that exceeds 7 days (Cooked Veggie 6/20, Egg whites 6/24) .

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

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible as there is a large rack in front of it.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink.

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

     Code WFC 6-301.11

   • 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.

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

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties of training employees on: handwashing, date-marking, sanitizing of dishes.

     Correction: The person in charge shall ensure or provide training so that employees are [activity].

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Food surfaces are not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     57F Quiche Filling, 45 Corn, 49F Egg whites (Display "wisconsin" cooler)

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for quiches that are held at room temperature.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room is not provided with self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

3. Apr 16, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room in employee bathroom is not provided with a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

4. Nov 18, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room does not have a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14