Zephyr Bakery Cafe

Year by year

Inspections

1. Apr 18, 2019 Routine Score 83
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SHREDDED CHEESE 57 DEGREE F, WHIPPED CREAM 46 DEGREE F IN COLD HOLD USING ICE, ENSURE THE PRODUCT CONTAINER IS FULLY SUBMERGED AROUND ICE

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     EMPANADA MIX 3/24, LACK OF DATE MARKING ON SEVERAL PRODUCTS (MEATLOAF) DAY 1= PREP DATE

   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN MEAT CUTTER, FOOD DEBRIS ON BLADE, EXCESS CONDENSATION IN RIC

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     SEVERAL ITEMS IN COOLER STORED UNCOVERED

   • Serious Priority (3 points)

     Grease Trap Tickets

     NOT AVAILABLE

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPAIR DAMAGED CEILING TILE OVER DISH AREA

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     LABEL SPICES IN NON ORIGINAL CONTAINERS

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     GNATS IN THE COFFEE TEA AREA

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

2. Oct 30, 2018 Routine Score 81
   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     RIC AMBIENT TEMP 58 DEGREE F

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     SPRAY BOTTLE BY MOP SINK

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     PAPER TOWEL DISPENSER NOT WORKING

   • Serious Priority (3 points)

     Clean Sight and Touch

     EXCESS CONDENSATION IN RIC

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW POOLED EGG 60 DEGREE F-COS

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     OBSERVED BARE HAND CONTACT WITH RTE FOOD

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     OBSERVED LIVE ROACHES IN KITCHEN AREA BY HAND SINK AND INSIDE HAND SINK

   • Not serious Core (1 points)

     Remove dead/trapped pests

     SWEEP DEAD INSECTS UP

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN FLOORS, WALLS TO BE FREE OF FOOD SPLATTER AND DIRT

3. Apr 17, 2018 Routine Score 85
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     SPINACH DIP 4/7

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Licensed pest control applicator only

     NO RAID IN THE KITCHEN

   • Serious Priority (3 points)

     Grease Trap Tickets

     NOT AVAILABLE

   • Serious Priority (3 points)

     Clean Sight and Touch

     INSIDE MICROWAVE AND DELI SLICER

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     POST ORIGINAL CERTIFICATE NOT COPY

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     FOR IN HAND SINK

4. Oct 4, 2017 Routine Score 80
   • Serious Priority (3 points)

     Grease Trap Tickets

     NOT AVAILABLE

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     NEED PROBE THERMOMETER

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     NOT AVAILABLE RECOMMEND ADDITIONAL RFSM FOR DAYTIME

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     ITEMS IN COOLER THAT EXCEEDS 7 DAYS

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     CUCUMBER MIX 53, CHICKEN 45 DEGREE F

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     EMPLOYEE CUTTING ONIONS WITH BARE HANDS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     BACK HAND SINK BLOCKED

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     PREWRAPPED PASTERIES

5. Apr 25, 2017 Routine Score 92
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

   • Serious Priority (3 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

6. Oct 27, 2016 Routine Score 93
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A food products establishment that uses moist cloths or sponges for wiping food spills on kitchenware and food-contact surfaces of equipment shall: (3) store the cloths or sponges in the sanitizing solution between uses. SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A food products establishment that uses moist cloths or sponges for wiping food spills on kitchenware and food-contact surfaces of equipment shall: (1) clean and rinse the cloths or sponges frequently in a sanitizing solution permitted in Section 17-5.2; SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (c) A food products establishment that uses moist cloths or sponges for cleaning non-food-contact surfaces of equipment, such as counters, dining table tops, and shelves, shall: (3) store the cloths or sponges in the sanitizing solution between uses. (Ord. 18682)

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     PROPERLY STORE TOXIC CHEMICALS- CONCENTRATED SANITIZER OVER AREA WHERE CLEAN EQUIPMENT COMES OUT

   • Serious Priority (3 points)

     Food protected cross contamination by preparing each type of food at different times or in separ

     STORE EGGS ON BOTTOM