La Concha Bakery

Year by year

Inspections

1. Aug 18, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of plastic wrapping machine 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)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Dough roller shield broken and pieces missing.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - HARBORAGE - Not Corrected

     Flan and cake display cooler condensation discharge pan is almost full, and the water serves as potential harborage for cockroaches. contains unnecessary items which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests.

     Code WFC 6-501.111

2. Aug 5, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of plastic wrapping machine 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)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Dough roller shield broken and pieces missing.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Repeat

     PEST - EVIDENCE

     Evidence of pests observed. Cockroaches present in the bakery area between the center island bakery table and the walk-in cooler, in the bakery mop sink area, and in the produce area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Flan and cake display cooler condensation discharge pan is almost full, and the water serves as potential harborage for cockroaches. contains unnecessary items which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PEST - DEAD/TRAPPED

     Dead or trapped pest present. Sticky pad under cooler across from cook line has dead cockroaches on it, which have collected dust.

     Correction: Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There are holes present around the pipes in the ceiling of the bakery, that may serve as potential entry points for cockroaches.

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

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen dish machine is at 0 ppm, and the sanitizer container is empty.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Sliced papaya in cups on counter 72 F Flan and cake display cooler: ambient air 57 F, 3 leches cake 47 F, flan 47 F

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

     Code WFC 3-501.16

3. Jan 27, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Belt on dough roller has a chunk missing out of it, and the cover on the front side and top of machine has a chunk missing out of it, exposing internal parts. Ice machine on bakery side is not functioning properly and water is present in machine.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     There is an air gap present under the rear deli and retail side entry door that may allow for the potential entry of pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Stacks of boxes are being stored on the floor of the walk-in freezer. Stacks of boxes are being stored on the floor of the dry storage area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

4. Jan 22, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cooked tamales in retail milk and egg display cooler on deli counter, Slices of cake, sliced melon cups, flan, rice pudding and milk based gelatins being cold held in the front cake & fruit cup display cooler and cakes in the cake display cooler are not datemarked.

     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) Corrected on site

     FOOD - SAFE

     Package of Chorizo Salvaderano found in center meat and cheese retail reach-in display bunker found with mold on it.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Belt on dough roller has a chunk missing out of it, and the cover on the front side and top of machine has a chunk missing out of it, exposing internal parts. Ice machine on bakery side is not functioning properly and water is present in machine.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in deli is not accessible due to blockage by sanitizer bucket.

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

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

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Cooked tamales in retail milk and egg display cooler on deli counter, Slices of cake, sliced melon cups, flan, rice pudding and milk based gelatins being cold held in the front cake & fruit cup display cooler and cakes in the cake display cooler are not properly labeled and missing ingredient information, common name of products, weight, name and address of manufacturer and allergen content disclosure.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is an air gap present under the rear deli and retail side entry door that may allow for the potential entry of pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Dead cockroaches present on sticky pad on the floor of the dry storage room by the bakery. And one dead cockroach present on the floor of the dry storage room by the bakery.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Tiles are missing in the back area of the bakery.

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

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Stacks of boxes are being stored on the floor of the walk-in freezer. Stacks of boxes are being stored on the floor of the dry storage area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Cases of napkins improperly stored on the floor in the dry storage room by the bakery.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Center island retail cheese and meat reach in bunker cooler: Nata Criolla 59 - 60 F, chorizo sausage links 58 F, Queso Llanero 55 F

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     2 spray bottles below the dish machine with chemicals in them are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

5. Dec 26, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

6. Dec 23, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

7. Dec 20, 2024 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of the following bakery areas items: speedracks, shelving under tables, table legs and undersides of tables, 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)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors underneath equipment like cookline, prep tables and refrigerators are soiled with old food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

8. Dec 20, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: ensuring cleanliness of facility, and ensuring that conditions do not exist for pests to be present in establishment.

     Correction: The person in charge shall ensure or provide training so that employees are trained in the above activities.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Multiple live cockroaches of various sizes observed throughout facility: in front cookline area on floor and on wall; inside stacked ovens in bakery area; on side of large baking oven, on the wall in bakery dry storage room. Operator has not had additional pest control service at this time.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There is a hole in the wall under the dish machine that may allow for the potential entry of pests.

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

     Code WFC 6-501.11

9. Dec 19, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: preventing potential contamination of foods from pests (including food ingredients and ice), ensuring cleanliness of facility, and ensuring that conditions do not exist for pests to be present in establishment.

     Correction: The person in charge shall ensure or provide training so that employees are trained in the above activities.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Multiple live cockroaches of various sizes observed throughout facility, including multiple live cockroaches on and underneath bakery table. Live cockroach on large mixing bowl, live cockroach in dry storage room, on steps to bakery dry storage area, and inside equipment, including proofers and stacked ovens. Weekly pest control efforts do not appear to be effective.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There is a hole in the wall under the dish machine that may allow for the potential entry of pests.

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

     Code WFC 6-501.11

10. Dec 13, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - DUTIES - Not Corrected

      The Person in Charge (PIC) is not performing the following duties: Employee health reporting training, ensuring proper handwashing is occurring at every handwash sink, ensuring datemarking and proper cooling methods are occurring as necessary, preventing potential contamination of foods (including food ingredients and ice), ensuring cleanliness of facility, and ensuring that conditions do not exist for pests to be present in establishment.

      Correction: The person in charge shall ensure or provide training so that employees are trained in the above activities.

      Code WFC 2-103.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      During the subsequent reinspection, several cockroaches observed in the bakery and kitchen area. Several cockroaches onsite in bakery area during reinspection. At time of routine inspection, evidence of pests observed. 2 cockroaches observed on the side of the bakery walk-in cooler, 1 mid-sized cockroach observed near the gasket of the door of the bakery walk-in cooler, 5 cockroaches of various sizes on the bakery floor near the dough mixers and 3 small cockroaches observed on the floor of the kitchen directly adjacent to the bakery. 1 cockroach observed in the dining portion of the establishment adjacent to the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      There is a hole in the wall under the dish machine that may allow for the potential entry of pests.

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

      Code WFC 6-501.11

11. Dec 6, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING - Not Corrected

      While employee health reporting agreements are available and signed, 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)

      PERSON IN CHARGE - DUTIES - Not Corrected

      The Person in Charge (PIC) is not performing the following duties: Employee health reporting training, ensuring proper handwashing is occurring at every handwash sink, ensuring datemarking and proper cooling methods are occurring as necessary, preventing potential contamination of foods (including food ingredients and ice), ensuring cleanliness of facility, and ensuring that conditions do not exist for pests to be present in establishment.

      Correction: The person in charge shall ensure or provide training so that employees are trained in the above activities.

      Code WFC 2-103.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Several cockroaches onsite in bakery area during reinspection. At time of routine inspection, evidence of pests observed. 2 cockroaches observed on the side of the bakery walk-in cooler, 1 mid-sized cockroach observed near the gasket of the door of the bakery walk-in cooler, 5 cockroaches of various sizes on the bakery floor near the dough mixers and 3 small cockroaches observed on the floor of the kitchen directly adjacent to the bakery. 1 cockroach observed in the dining portion of the establishment adjacent to the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

      There is a hole in the wall under the dish machine that may allow for the potential entry of pests.

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

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      Debris present on the floor of the kitchen under equipment, walk-in freezer, walk-in raw meat cooler, under the floor mats below the dish machine and under the yogurt display cooler on the retail side of the establishment. Red puddle present under the ice machine on the retail side of the establishment.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

12. Dec 6, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      CLEAN - NON-FOOD SURFACES

      Non-food contact surfaces of the top and sides of the ice machine on the retail side of the establishment 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

      CLEAN - FOOD CONTACT SURFACES

      Both interior ice machine shields are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      COOLING METHODS

      Salsa cups cooling on the counter top in the kitchen at ambient air temperatures without active cooling methods such as ice wands. Product temperature recorded at 94 F.

      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

    • Serious Priority (CDC risk factor)

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat Time/Temperature Control for Safety (TCS) Foods held for more than 24 hours in the facility, including, but not limited to, salsa made in-house and stored in the 1 door prep cooler in the kitchen, tres leches cake, cheese cake, flan (custard) and rice pudding made on-site and sold by the cup, and tres leches cake slices individually packaged.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING

      While employee health reporting agreements are available and signed, 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

      FOOD - CONTAMINATION

      The following products were subject to potential contamination by cockroaches in the establishment by not being sealed or covered in the general vicinity of live cockroaches: 2 working containers of bread crumbs in the dry storage room, 2 working containers of flour stored under the center island table in the bakery, 2 sticks of butter removed from packaging and stored on the shelf under the center island table in the bakery, and in-use flour stored on top of dough belt-roller. Additionally, there is debris present in the ice in both ice machines in the establishment. There is a string attached to the ice scoop in the ice machine on the retail side of the establishment, and the string is in contact with the ice.

      Correction: Change methods or procedures to protect foods from contamination. Provide lids or other methods to cover foods. Clean and service ice machine at a frequency that precludes the contamination of ice.

      Code WFC 3-307.11 & WFC 3-302.11(4)

    • Not serious Good Retail Practice

      HANDSINK - TEMPERED WATER

      Handsink in the men's restroom does not have tempered water.

      Correction: Provide a water temperature of at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in the kitchen, bakery or deli area.

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

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor) Corrected on site

      HANDSINK - ACCESSIBLE/CONVENIENT

      Handsink in kitchen is not fully accessible due to blockage by towel, and handsink in the deli area is not fully accessible due to blockage by sanitizer bucket.

      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 in the bakery.

      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 in the bakery 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

    • Not serious Good Retail Practice

      LABEL - PACKAGED FOOD

      Items packaged onsite and sold in retail areas of establishment are improperly labeled. Lard, Mexican soft style cheese, flan, rice pudding, tres leches cake, cheese cake and salsa cups are missing ingredients and weight.

      Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

      Code WFC 3-602.11

    • Serious Priority (CDC risk factor)

      PERSON IN CHARGE - DUTIES

      The Person in Charge (PIC) is not performing the following duties: Employee health reporting training, ensuring proper handwashing is occurring at every handwash sink, ensuring datemarking and proper cooling methods are occurring as necessary, preventing potential contamination of foods (including food ingredients and ice), ensuring cleanliness of facility, and ensuring that conditions do not exist for pests to be present in establishment.

      Correction: The person in charge shall ensure or provide training so that employees are trained in the above activities.

      Code WFC 2-103.11

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. 2 cockroaches observed on the side of the bakery walk-in cooler, 1 mid-sized cockroach observed near the gasket of the door of the bakery walk-in cooler, 5 cockroaches of various sizes on the bakery floor near the dough mixers and 3 small cockroaches observed on the floor of the kitchen directly adjacent to the bakery. 1 cockroach observed in the dining portion of the establishment adjacent to the kitchen.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - GOOD REPAIR

      There is a hole in the wall under the dish machine that may allow for the potential entry of pests.

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

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Debris present on the floor of the kitchen under equipment, walk-in freezer, walk-in raw meat cooler, under the floor mats below the dish machine and under the yogurt display cooler on the retail side of the establishment. Red puddle present under the ice machine on the retail side of the establishment.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice Repeat

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Ice scoop is being stored with the handle in contact with the ice in the ice machine near the bakery. Ice scoop and handle are completely submerged in the ice, along with attached string, in the ice machine on the retail side of the facility.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

13. Apr 25, 2024 Re-Inspection · No Reinspection Required

    No violations cited.

14. Dec 14, 2023 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no proof of certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      The ice machine shield in the bakery area and the ice machine shield in the retail side of the establishment is visibly soiled, and condensation has the potential to transfer debris into ice.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - SYSTEM

      A date marking system is not in place for ready-to-eat TCS (potentially hazardous) foods, including but not limited to: milk upon being opened, cups of sliced melons, salsa and precooked meat being held in the walk-in coolers and various coolers throughout the bakery and food preparation side of the establishment.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • 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

      PHYSICAL FACILITY - GOOD REPAIR

      A few floor tiles in the bakery area below the dish machine are cracked with pieces missing.

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

      Code WFC 6-501.11

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Debris present on the floor under the dish machine in the bakery area. Debris present under the prep coolers in the food preparation area adjacent to the front transaction counter. Air gap under prep sink in the corner of the bakery area closest to the dish machine is soiled.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine is not available.

      Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

      Code WFC 4-302.14

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use ice scoop in the ice machine in the bakery area and the in-use ice scoop in the retail side of establishment are being stored with the handle in the ice. Tongs for customer use to grab pastries are being stored with the handle end down.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

15. Jul 27, 2022 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the low temp dish machine is 0pm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (i.e. chlorine) is not available..

      Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

      Code WFC 4-302.14

    • Not serious Good Retail Practice

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored . Knife store in gap between prep top coolers.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - COLD HOLDING

      Sliced tomatoes 49F in large deli prep top, tomatoes overfilled in pan.

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

      Code WFC 3-501.16

16. May 7, 2019 Re-Inspection · No Reinspection Required

    No violations cited.

17. Apr 23, 2019 Routine Inspection · Reinspection Required

    No violations cited.

18. May 11, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

19. May 1, 2018 Routine Inspection · Reinspection Required

    No violations cited.

20. May 9, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

21. Mar 30, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

22. Mar 23, 2016 Routine Inspection · Reinspection Required

    No violations cited.

23. Sep 28, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

24. Sep 16, 2015 Routine Inspection · Reinspection Required

    No violations cited.

25. May 11, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

26. Dec 12, 2014 Re-Inspection · Reinspection Required

    No violations cited.

27. Nov 25, 2014 Re-Inspection · Reinspection Required

    No violations cited.

28. Nov 18, 2014 Routine Inspection · Reinspection Required

    No violations cited.

29. May 20, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

30. May 20, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

31. Apr 14, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

32. Apr 3, 2014 Routine Inspection · Reinspection Required

    No violations cited.

33. Dec 12, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

34. Nov 20, 2013 Routine Inspection · Reinspection Required

    No violations cited.

35. Jun 28, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

36. Jun 20, 2013 Re-Inspection · Reinspection Required

    No violations cited.

37. May 15, 2013 Re-Inspection · Reinspection Required

    No violations cited.

38. Apr 18, 2013 Routine Inspection · Reinspection Required

    No violations cited.

39. Nov 1, 2012 Re-Inspection · Reinspection Required

    No violations cited.

40. Oct 18, 2012 Routine Inspection · Reinspection Required

    No violations cited.

41. Jun 12, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

42. May 2, 2012 Re-Inspection · Reinspection Required

    No violations cited.

43. Feb 14, 2012 Re-Inspection · Reinspection Required

    No violations cited.

44. Jan 19, 2012 Re-Inspection · Reinspection Required

    No violations cited.

45. Jan 12, 2012 Routine Inspection · Reinspection Required

    No violations cited.