Petra Bakery & Restaurant

Year by year

Inspections

1. Jan 12, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Mar 22, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     The physical facilities are in need of repair: 1.) the drywall behind the dish machine is damaged and missing in some of this area. 2.) the drywall in the back storage room (where hot water heater is located) is damaged. 3.) the ceiling tile from which the heat/AC vent protrudes is damaged in the baking room. 4.) a ceiling tile is missing in the kitchen above the door to the walk in cooler. 5.) The faucets of the hand wash sink in the baking room need adjusted; presently, for cold water to flow from the faucet, the faucet handle has to be turned to a position that is in the water stream of the faucet and impedes handwashing.

     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

     The following areas and items are unclean: 1.) the top of the chest freezer in the bake room. 2.) the free standing mixer in the bake room has a build up of flour on most of the stand and unit (the mixing bowl was clean). 3.) the underside of handles of food prep coolers have a buildup of food debris. 4.) the floor of the kitchen has an excessive buildup of soiling especially near the dish machine and 4 compartment sink.

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

     Code WFC 6-501.12

3. Feb 13, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     in the bakery room, the food mixer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible block by food cart.

     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)

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the kitchen and bar areas.

     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 available at kitchen 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The physical facilities are in need of repair: 1.) the drywall behind the dish machine is damaged and missing in some of this area. 2.) the drywall in the back storage room (where hot water heater is located) is damaged. 3.) the ceiling tile from which the heat/AC vent protrudes is damaged in the baking room. 4.) a ceiling tile is missing in the kitchen above the door to the walk in cooler. 5.) The faucets of the hand wash sink in the baking room need adjusted; presently, for cold water to flow from the faucet, the faucet handle has to be turned to a position that is in the water stream of the faucet and impedes handwashing.

     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

     The following areas and items are unclean: 1.) the top of the chest freezer in the bake room. 2.) the free standing mixer in the bake room has a build up of flour on most of the stand and unit (the mixing bowl was clean). 3.) the underside of handles of food prep coolers have a buildup of food debris. 4.) the floor of the kitchen has an excessive buildup of soiling especially near the dish machine and 4 compartment sink.

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

     Code WFC 6-501.12

4. Sep 8, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk in cooler, raw beef was stored over a container of cooked chick peas for making hummus.

     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)

     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) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in the baking room or the kitchen.

     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 in the baking room or the kitchen to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The physical facilities are in need of repair: 1.) the drywall behind the dish machine is damaged and missing in some of this area. 2.) the drywall in the back storage room (where hot water heater is located) is damaged. 3.) the ceiling tile from which the heat/AC vent protrudes is damaged in the baking room. 4.) a ceiling tile is missing in the kitchen above the door to the walk in cooler. 5.) The faucets of the hand wash sink in the baking room need adjusted; presently, for cold water to flow from the faucet, the faucet handle has to be turned to a position that is in the water stream of the faucet and impedes handwashing.

     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

     The following areas and items are unclean: 1.) the top of the chest freezer in the bake room. 2.) the free standing mixer in the bake room has a build up of flour on most of the stand and unit (the mixing bowl was clean). 3.) the underside of handles of food prep coolers have a buildup of food debris. 4.) the floor of the kitchen has an excessive buildup of soiling especially near the dish machine and 4 compartment sink.

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

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     In kitchen food prep area, pepared food in pan (with paper covering) was placed underneath the motor for the walk in cooler with potential for visible grease on the motor to contaminate food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11