MONIQUE BAKERY

Violations (8)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site during time of inspection. Observed no food handler certification for some of the employees on site during time of inspection.Corrective Actions: Ensure to have a food manager present at all times. Ensure all employees who handle food obtain a food handler certification that is available upon request.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures/bodily fluid kit on site.Corrective Actions: Ensure to obtain procedures/bodily fluid kit in case of vomiting or diarrheal events.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand sink in prep area blocked by rolling speed racks.Corrective Actions: Ensure all hand sinks are easily accessible for handwashing.

• 37

  Food properly labeled; original container

  Observed several prepped food items and bulk food items throughout walk-in cooler and prep area with no labels.Corrective Actions: Ensure to label all prepped foods. Ensure all bulk food items have labels once removed from its original packaging.

• 38

  Insects, rodents and animals not present

  Observed a dead insect under prep table located next to ovens. Observed back door not properly sealed and closed.Corrective Actions: Ensure dead insects are removed from the establishment. Ensure all doors are properly sealed and closed.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw eggs stored on the floor near dry storage area. Observed food item containers stored on the floor in walk-in cooler. Observed bulk food bins stored under center prep tables with no lids.Corrective Actions: Ensure all food is stored at least six inches above the floor. Ensure to keep lids on bulk food item bins when not in use to keep them protected.

• 40

  Personal cleanliness

  Observed phones, purses, and personal drinks stored on prep table, bulk food items, and on dry storage shelving next to food items.Corrective Actions: Ensure that there is a designated area for employees to store personal items.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed knives stored in between the wall and the prep table located directly across from the hand sink in the prep area.Corrective Actions: Ensure to properly store utensils.