COMPADRES BAKERY

Hands clean and properly washed

Observed employee wash hands for less than 20 seconds.Corrective Actions: Ensure employees wash hands in 100*F water with soap, scrubbing vigorously for 20 seconds, then dry hands and turn the water off wi5 the paper towel.

Hands clean and properly washed

Observed employee put on gloves without washing hands the handling ready to eat cookies.Corrective Actions: Ensure employees wash hands before putting on gloves.

Hands clean and properly washed

Observed employees handling raw uncooked pastries without gloves and the hand sink was completely dry indicating no one washed their hands all day. Manager stated they were unsure where they have washed their hands. All employees were asked to stop tasks and wash hands by the manager.Corrective Actions: Ensure employees wash hands in the hand sink only. Ensure employees wash hands before handling food. Ensure employees wash hands immediately upon entering the kitchen.

Adequate hand washing facilities supplied and accessible

Observed a large piece of equipment in front of the hand sink upon inspection.Corrective Actions: Ensure the hand sink is accessible at all times.

Food in good condition, safe and unadulterated

Observed black debris on the outside packaging of the butter in the reach in cooler. The manager stated it was from the delivery packaging or the shelving.Corrective Actions: Ensure the butter is discarded immediately. Ensure the butter packaging is free from debris when recieved and protected from contamination at all times.

Proper date marking and disposition

Observed no date labels on any prepped foods in the baking area. Observed no dates on any foods in the front self serve area.Corrective Actions: Ensure all prepared foods are date labeled.

Food properly labeled; original container

Observed no labeling on grab and go cakes. Observed no content labels on bulk bins(flour, sugar, almonds) in the baking area.Corrective Actions: Ensure all foods are labeled if removed from the original packaging. Ensure all self serve foods are properly labeled with the item name, contents, manufacturers name, manufacturers address, and manufacturers contact information.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed the reach in cooler closest tot he hand sink had unclean shelve.Corrective Actions: Ensure all equipment is cleaned regularly.