Logos Bakery & Cake House

The operator informed the inspector that the standing cooler had broken down in the morning. The ambient temperature of the cooler was tested using an infrared thermometer and measured 22C. The temperature of eggs stored in the standing cooler was tested with a probe thermometer and measured at 21C. Food must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours., , The operator promptly discarded three trays of eggs and temporarily moved all other perishable items into an operating cooler maintaining temperatures of 4C or lower.

1) The plastic knife rack mounted on the wall located in the kitchen was observed to be sticky and covered in flour and food debris., , Please remove and clean and sanitize the plastic knife rack, , 2) Knives and utensils stored in the knife rack were observed to be unclean and covered in food debris., , Please clean the sanitize all knives and utensils stored in the knife rack., , 3) Condensed milk and evaporated milk were stored in their original tin cans after opening. The surfaces of the cans are not a smooth and cleanable surface and are prone to rusting., , Please store food products in a food grade container after opening, , 4) Dry spices and seasonings were stored in tin cans, , Tin cans are not smooth or easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.

The caulking around the handwash sink on the service line was found to be cracked and peeling, which increases the risk of potential leaks, damaging the wood countertop., , Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.