West Town Bakery

Year by year

Inspections

1. Nov 28, 2023 Routine Score 95
   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

     Change order of rinsing procedure>rinse after washing & then sanitize after rinsing

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label all bulk ingredients

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean dust from fan over hot line

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Fix broken floor tiles in kitchen

2. Nov 23, 2022 Routine Score 93
   • Serious Priority (3 points)

     Toxic items used according to law

     Chlorine concentration in sanitizer bucket observed past limit (200 ppm Cl)

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     No RFSM on site

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean inside of reach-in cooler with meat

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     fix broken floor tiles throughout store/kitchen

3. Feb 10, 2021 Routine Score 93
   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

     sanitizer buckets zero concentration of sanitizing solutions must be at : 100 ppm chlorine concentration sanitizer bucket must be exchange every 2 hrs to maintain concentration

   • Not serious Core (1 points)

     Hair Restraints effective

     hair restrain missing on employees

   • Not serious Core (1 points)

     Time/temperature controlled for safety food, slacking

     RI cooler unit slacking food temperature must be at 40F or below to avoid cross contamination

   • Not serious Core (1 points)

     Ceiling easily cleanable and light in color

     PIC must be ensure ceiling inside kitchen is smooth with light in color and easy to clean

   • Not serious Priority Foundation (2 points)

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

     missing some date marks on food pans containers inside freezer units must be have date marking on food containers in all areas

4. Jan 24, 2020 Routine Score 80
   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     using thanks you bags and recycle containers as food containers must be use approved containers as food containers

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment encrusted with soils and encrusted grease must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

     missing date marking on food containers must be have dat mark all food containers

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     floors with broken tiles and cement floors with cracks and rough surfaces in all areas must be replace or repair to a smooth and easy to clean floor surfaces

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     hand sink use for other purposes -cleaning vegetables- hand sink must be use for hand wash only

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors walls and ceiling with soot, grease residues, spills and drippings must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     missing current food handler cards on site must be have current food handler cards on site

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     vent hood dirty with soils and drippings oils, encrusted grease must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside cooler units rust and oxidize must be replace or repair to proper condition

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     missing sanitizing solutions in all areas sanitizer buckets must be at : 100 ppm chlorine concentration in all areas 3c sink must be at: 50 ppm chlorine concentration during operational hours

   • Not serious Priority Foundation (2 points)

     Manual ware washing, sink compartment requirement

     3c sink signage missing wash, rinse and sanitize

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

     missing bodily fluids writing procedures /spill kit

5. Jan 9, 2019 Routine Score 90
   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     tortilla

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     no towel allow for wrapping the tortilla

   • Serious Priority (3 points)

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

     raw eggs above raw meat and cooked food

   • Not serious Core (1 points)

     Pest Control

     observed flies in the prep area

6. Jul 19, 2018 Routine Score 86
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     0 ppm chlorine

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     sanitizer bucket next to food

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     observed open cup of soda in prep area

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     dirty towel on tomato and onion

   • Serious Priority (3 points)

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

     Raw eggs above meat and tomato

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Seal open gaps for the back door

7. Jan 25, 2018 Routine Score 92
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Surfaces inside reach in coolers dirty. Wire shelving should be cleaned. Walls dirty. Knife storage dirty.

   • Not serious Core (1 points)

     Ceiling easily cleanable and light in color

     Ceiling has texture on main service area. Ceilings should be smooth, easily cleanable, and light in color.

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Gaps showing visible daylight on vents at several locations. Please seal gaps on exhaust vents on North wall and on ceiling in production area of kitchen.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Chorizo, cooked pork, and cooked beef not at 135°F in hot hold. Please make sure if foods are reheated they reach a temperature of 165°F. If cooked from a raw state please follow FDA guidelines for proper cooking temperatures. For reference please visit: https://www.foodsafety.gov/keep/charts/mintemp.html

   • Not serious Priority Foundation (2 points)

     Food thermometers--small diameter probe

     Please provide small diameter probe to ensure proper internal temperatures are reached.

8. Jul 13, 2017 Routine Score 90
   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     FIX SCREEN ON BACK DOOR

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     CHEMICAL BOTTLES

   • Not serious Priority Foundation (2 points)

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

     DATE MARK ALL FOOD STORED OVER 24 HOURS

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     DESIGNATE AREA FOR EMPLOYEE ITEMS

   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN CONTAINERS TO BE FREE OF FOOD ACCUMULATION

9. Jan 12, 2017 Routine Score 92
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

   • Serious Priority (3 points)

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

   • Serious Priority (3 points)

     Clean Sight and Touch