PAN PAN BAKERY

Violations (5)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed that hand wash sink in the prep room is blocked by the prep table and flour and sugar bins. Corrective Actions: Ensure that the hand wash sink in sink in the prep room is always accessible and open for use. Hand wash sinks may not be blocked.

• 15

  Food separated and protected

  Observed large bins of flours and sugars are extending beyond the edge of the prep table on which raw shell eggs are cracked (large volumes of eggs are used). Corrective Actions: Ensure that the containers of flours and sugars do not extend beyond the edge of the table on which raw eggs are cracked.

• 36

  Thermometers provided and accurate

  Observed that the reach in refrigerators do not have thermometers inside.Corrective Actions: Ensure that refrigerated units have thermometers inside them. Recommend you check them first thing every morning to ensure the unit has held proper temperatures overnight. Temperature logs not required at this time, but are recommended.

• 39

  Contamination prevented during food preparation, storage and display

  Observed employee food and beverages are being stored over product for store use in the far right reach in refrigerator. Corrective Actions: Ensure that all employee food is kept in deep containers on the bottom shelf, below and away from store use items

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed that there are no test strips on site for checking proper sanitizer concentrations.Corrective Actions: Ensure that you have sanitizer test strips on site at all times. Recommend that you always have an extra container on hand beyond the one you are currently using.