Taqwa's Bakery & Restaurant

Year by year

Inspections

1. Jul 30, 2026 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cheese-parsley bread on the rack is cold held at 72°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. CORRECTED: Food is discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces ice machine has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the bottom of the cutting board are soiled with food debris..

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jun 30, 2025 Routine · 3 priority, 6 priority foundation, 8 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands between changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in cooler: Raw eggs stored on top shelf; raw fish stored above vegetables.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked chicken in the hot holding unit is hot held at 128°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     All foods used longer than 1 day are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Clay cups for coffee are not glazed, smooth, nor easily cleanible.

     Correction: Provide food contact surfaces that are glazed, smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The following equipment are visibly soiled: - Prep cooler in the bakery area - 3 doors prep cooler across from the stove/grill top

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     BARE HAND CONTACT PLAN - APPROVAL FROM REGULATORY AUTHORITY

     Bare hand contact plan has not been approved by the regulatory authority prior to use by the food establishment .

     Correction: Discontinue use of bare hands to handle ready-to-eat foods until approval for the bare hand contact plan is obtained from the regulatory authority.

     Code 3-301.11 (E) (1)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Foods throughout the facility are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES

     Slash resistant gloves are being used in direct contact with foods and are washed once a day or discarded at end of day.

     Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbent or are covered by a single-use glove.

     Code 3-304.15 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food containers are stored on the floor in the walk-in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Foods are prepared on top of a large food bin.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Unapproved small cooler is being used to store lettuce and water. Unnecessary items throughout the back area and on strorage shelves.

     Correction: Remove unnecaeeary items and equipment from the facility.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

     Foods are directly in contact with bento-like wood trays and are used for serving foods.

     Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

     Code 4-101.17

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Deli pans, and dough pressor are soiled with encrusted food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

3. Nov 24, 2023 Routine · 1 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Chlorine was set up in the middle sink.

     Correction: Always set up sinks as follows: -pre-wash -wash with soap and hot water -rinse in clear warm water -sanitize with 200 ppm Clorox (chlorine) in warm water. Sanitizer is always to be used in the final sink.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     I noted no foods with dates.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     -The handwash sink behind the front counter, sink in baking area and sink on west side of kitchen all were missing faucet handles. -Paper towel dispenser at handwash sink on east wall of kitchen is not working. -Sink near drive thru window was turned off.

     Correction: Owner was at hardware store purchasing parts for all of these sinks when I arrived for my inspection. Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The lids for the large white bulk bins in baking back kitchen are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)