Sidewalk Citizen Bakery

Wet cleaning cloths in the main preparation area were stored on the counter and measured at 0ppm of the sink and surface sanitizer. , , Cleaning cloths must be placed in a bucket with the sink and surface sanitizer to prevent the growth of bacteria. , , The operator placed the cleaning cloths in a bucket of the sink and surface sanitizer at the time of the inspection.

1. Scoops were stored inside the food containers in the bakery area and the handle was submerged in the bulk supply. , , Scoops should be stored in a manner that prevents contamination of the food. Store scoops in a separate area or ensure the handles are upright to prevent contamination of the bulk supply. Regularly wash the scoops to remove contamination from the handle., , The operator removed the scoops at the time of the inspection., , 2. Improper scoops (plastic containers and disposable containers with no handle) are used to scoop the dry ingredients in the upper bakery area. , , Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. , , Obtain proper scoops with a handle. The operator removed the plastic containers and disposable container at the time of the inspection.

The back corner of the dry ingredient storage room, where there is a buildup of flour, was found to have mouse droppings and a breeding site in the tin cat mouse trap. , , Ensure the following to avoid future pest concerns. , - Food must be stored at least 6 inches above the floor, - Regularly clean hard to reach areas of any food debris (ex: flour) from the floors as this can be a source of food, - Develop a cleaning schedule specific for the dry storage area by determining the frequency of cleaning, - Acquire pest proof containers , - Monitor for mice activity and consult pest control professionals when needed, , The operator consulted with Ecolab to remove the breeding site and to determine further control measures.