DAVID BAKERY AND RESTAURANT LLC

Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box soiled at front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box soiled at front counter.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.

Intermediate

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Food debris on the shelves under the preparation table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Food debris on the shelves under the preparation table. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside the reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside the reach in cooler. **Repeat Violation**

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves soiled.

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.

Basic

Accumulation of debris in handwashing sink.

Basic - Accumulation of debris in handwashing sink.

Basic

Floor not cleaned when the least amount of food is exposed. Food debris throughout the floor in the kitchen area.

Basic - Floor not cleaned when the least amount of food is exposed. Food debris throughout the floor in the kitchen area. **Repeat Violation**

Basic

In-use knife/knives stored in cracks between pieces of equipment. Knives between equipments.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipments.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey and chicken held for more than 24/hrs without date marked inside the walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey and chicken held for more than 24/hrs without date marked inside the walk in cooler. **Repeat Violation**

Intermediate